CHOCOLATE CHIP CHEESECAKE
This is a family holiday favorite I created from a variation of the recipe on the cream cheese label. Super simple and super yummy!
Provided by DENISE SMITH
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
- In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
- Bake in the preheated oven for 50 minutes, or until filling is set.
Nutrition Facts : Calories 566.9 calories, Carbohydrate 46.1 g, Cholesterol 164.2 mg, Fat 41.1 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 23.9 g, Sodium 416.7 mg, Sugar 33.5 g
CHOCOLATE CHIP CHEESECAKE
No one will guess they're eating "light" when they take a bite of this creamy dessert from Connie Staal of Greenbrier, Arkansas. The cookie crumb crust holds a rich cream cheese filling dotted with mini chocolate chips.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake at 325° for 6-8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter. , Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325° for 30-35 minutes or until almost set. Carefully run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Cover and refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 417mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 12g protein.
PHILADELPHIA 3-STEP CHOCOLATE CHIP CHEESECAKE
It's hard to believe-but true-that this glorious chocolate chip cheesecake can be prepped for baking in just 10 minutes and 3 simple steps.
Provided by My Food and Family
Categories Chocolate Recipes
Time 3h50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup chocolate chips.
- Pour into crust. Sprinkle with remaining chocolate chips.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 480, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
BAILEYS® CHOCOLATE CHIP CHEESECAKE
I received this Baileys® cheesecake recipe over 20 years ago from a local caterer. I have made it several times over the years and everyone who tasted it enjoyed it. Remember this is not for the diet conscious!
Provided by TACZYZ
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 2h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling.
- Beat cream cheese with an electric mixer until smooth. Add sugar, eggs, Irish cream, and vanilla extract to the cream cheese, beating well after adding each ingredient. Do not overbeat.
- Sprinkle 1/2 cup chocolate chips over the cooled crust. Spoon cream cheese filling over the chocolate chips. Sprinkle remaining chocolate chips over the top.
- Bake in the preheated oven until puffed and golden brown, but center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
- Beat whipping cream with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until cream is firm enough to hold its shape. Spread over cooled cheesecake.
Nutrition Facts : Calories 782.4 calories, Carbohydrate 66.1 g, Cholesterol 213.6 mg, Fat 50.5 g, Fiber 1.2 g, Protein 11.1 g, SaturatedFat 30.3 g, Sodium 417.3 mg, Sugar 55 g
CHOCOLATE CHIP CHEESECAKE I
This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
Provided by Jessica Jones
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
- Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 43.6 g, Cholesterol 132.8 mg, Fat 34.4 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 20.6 g, Sodium 326.7 mg, Sugar 34.8 g
CHOCOLATE CHIP CHEESECAKE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. Butter a 9inch round cake pan and line the bottom and sides with almonds.
- With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly.
- Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed.
- Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern. Refrigerate until serving time.
CHOCOLATE CHIP CHEESECAKE WITH CHOCOLATE GLAZE TOPPING
Steps:
- HEAT oven to 350 degrees F.
- BEAT cream cheese in medium bowl with electric mixer until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well.
- TOSS chocolate chips with flour; stir into cream cheese mixture. Pour into crust.
- Bake 35 minutes or until center springs back when lightly touched. Cool and top with Chocolate Glaze and chocolate curls (optional). Serve chilled.
- CHOCOLATE GLAZE:
- MELT chocolate chips with cream in small heavy saucepan; cook and stir until thickened and smooth. Immediately spread over cheesecake.
- To prevent chocolate chips from floating down to bottom of pie, remove cheesecake from oven after 5 to 10 minutes, sprinkle chocolate chips over pie; continue to bake for remaining baking time. (Be careful when handling cheesecake, pie pan will be very hot.)
- *To make chocolate shavings, start with a good quality chocolate in block form. Using vegetable or potato peeler, hold chocolate with paper towel; pass vegetable peeler over narrowest side of chocolate block. The chocolate will curl up like wood shavings. Store in covered container in refrigerator until needed.
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CHOCOLATE CHEESECAKE RECIPE | KING ARTHUR BAKING
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4.5/5 (132)Calories 350 per servingTotal Time 2 hrs 10 mins
- Preheat the oven to 375°F. Lightly grease a 9" springform pan., To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here.
- If desired, set aside about a tablespoon of the crumbs to garnish the finished cake., Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly.
- Place the pan on a baking sheet, to catch any potential drips of butter., Bake the crust for 15 minutes.
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