Chocolate Chip Cheesecake

 

 

Ok friends. Here is my all time favorite cheesecake recipe. This is the first cheesecake I ever made. That was probably in high school. My mom had bought a Mrs. Fields Cookbook and that is basically how I learned to bake. There are so many amazing cookie recipes in there that I was making as a small child for my lemonade stand.

Cheesecake is one of my favorite desserts, but I am so picky about it that I don’t really want most store bought or restaurant cheesecakes.

This recipe is so smooth and creamy and it is definitely rich. It’s not like a New York Cheesecake that will get really tall and fluffy.

I sincerely hope that you love this dessert as much as I do! Happy Baking 🙂
Ingredients:

Crust:

  • 1 sleeve of chocolate graham crust
  • 1/4 cup softened butter

Filling:

  • 16 oz Cream Cheese- Room temperature
  • 16 oz Sour Cream
  • 1 cup Sugar
  • 3 Eggs
  • 1 1/2 Tbsp Vanilla Extract
  • 3/4 cup Semi-sweet chocolate chips (or milk chocolate depending on your preference)
  • 3/4 cup white chocolate chips

Preheat the oven to 350 degrees.

In a food processor grind the graham crackers into crumbs. Add the butter and mix until it’s well combined. Press the mixture into the bottom of a 9 inch springform pan. Place in the fridge while mixing the filling.

In a large mixing bowl beat the cream cheese until it’s smooth. Scrape down the sides occasionally to make sure that you are beating all the cream cheese ( This is important to ensure that your cheesecake is creamy and not lumpy.) 

Beat in the sour cream and sugar. Again, it’s really important to scrape down the sides to make sure that you are getting it all combined.

Add the eggs and vanilla and beat for another 2 minutes. At this point the batter should be almost like soup.

Using a mixing spoon fold in about half of each of the chocolate chips. Take the crust out of the fridge and pour the batter on top of the crust.

Sprinkle the remaining chocolate chips on top. Place on top of a cookie sheet and place it in the oven. Bake for 40-50 minutes. You’ll know that it’s done when the middle barely moves when the pan is giggled.

Once it’s done, turn off the oven and leave it in there for another hour. Remove it from the oven and let it cool on the counter for another 30 minutes. Place it in the fridge and let it cool for 4-5 hours.

And now you have a sure fire crowd pleaser on your hands!! This is really rich and creamy so you don’t need to serve up big slices.

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