Chocolate Chip Cheesecake Recipes

CHOCOLATE CHIP CHEESECAKE

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.

BAILEYS® CHOCOLATE CHIP CHEESECAKE

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.

CHOCOLATE CHIP CHEESECAKE CAKE

Steps:

• PREPARE THE CHEESECAKE:Preheat the oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in the sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Stir in the chocolate chips. Pour the batter into the prepared pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight. PREPARE THE CAKE LAYERS: Preheat oven to 350°F. Grease and flour two 9-inch round pans. It's easiest to get the cake out of the pans if you line them with rounds of parchment paper too. In a large bowl, use a hand mixer to combine the cake mix, water, oil and egg whites. Add the chocolate chips, and stir into the batter until well blended. Divide the batter evenly between the prepared pans. Be sure to fill them 3/4 to 1-inch below the top of the pan. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Watch closely- check after 35 minutes and then every 5 minutes until they test done. Let cool for about 20 minutes, and then turn the cake layers out onto cooling racks to cool completely. PREPARE THE FROSTING: In a large bowl, using an electric mixer on medium-high speed, beat the powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat). ASSEMBLE THE CAKE: Place one cake layer into the center of a cake plate or platter, and spread a thin amount of frosting on top. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer, and spread a thin amount of frosting on top. Place the 2nd cake layer on top of the cheesecake. FROST THE CAKE: Use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Once the first layer of frosting is applied, add more to cover bare spots. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. You can use a piping bag to add a decorative edge. Add chocolate chips decoratively on the top and sides of the cake. Keep this cake refrigerated until ready to serve. Keep leftovers refrigerated too.

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.

CHOCOLATE CHIP CHEESECAKE I

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.

CHOCOLATE CHIP CHEESECAKE

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 DIP

Steps:

• Beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir. Stir chocolate chips through the cheese mixture.

INSTANT POT CHOCOLATE CHIP CHEESECAKE

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling. , In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Refrigerate leftovers.

CHOCOLATE CHOCOLATE CHIP CHEESECAKE

Steps:

• For the crust:.
• Melt butter and mix together with other crust ingredients.
• Spray an 11-inch springform pan with nonstick cooking spray and press crumb mixture in bottom and up the sides of the pan.
• For the filling:.
• Beat cream cheese with sugar and eggs until well blended.
• Add sour cream, vanilla and flour.
• Melt 8 ounces of semi-sweet chips in a microwave for 1-2 minutes with 1/4 cup of whipping cream(watch carefully:)).
• Stir to blend.
• Add to cream cheese mixture, beating with a mixer for 2-3 minutes.(I often do this by hand because of fear of overbeating at this stage in the game.).
• Fold in the 12 ounce package of mini chocolate chips.
• Pour mixture into prepared springform pan and bake at 350 degrees for 45 minutes or until center is no longer wobbly.
• Remove from oven and let cool.
• For The Topping:.
• Combine semisweet chocolate chips with whipping cream.
• Melt in the microwave for 1-2 minutes(watch carefully).
• Stir and spread on top of cooled cake.
• Place in refrigerator for 8-24 hours before serving.
• *Please note again this requires an 11-inch springform pan.
• *If desired you can run a butter knife along the edges of the cheesecake after it has cooled and before it goes into the refrigerator, so that it will release more cleanly and easily from the pan later on.
• *Please note again--this requires 8-24 hours of refrigeration time.

CHOCOLATE CHIP CHEESECAKE

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.

"THE BEST" CHOCOLATE CHIP CHEESECAKE(EVER!)

Steps:

• Preheat oven to 300.
• Combine cookie crumbs& butter,press firmly on bottom of 9 inch springform pan.
• In large mixing bowl beat cream cheese until fluffy, beat in sweetened condensed milk,eggs& vanilla.
• In small bowl toss 1/2 cup of chocolate chips with flour, stir into cheesecake mixture.
• Pour into prepared pan.
• Sprinkle remaining chips on top.
• Bake 1 hour, cool& chill.
• For topping beat one cup sour cream& 2tbsp.
• brown sugar,pour over cake,cook additional 10 mins.
• Drip(drizzle)melted semi-sweet chocolate over top.
• I usually decorate with fresh strawberries and serve slices with spray whipped cream. (* I always try to make my cheesecakes the night before as they are best refrigerated overnight!)
• AWESOME!