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
MINI CHOCOLATE CHEESECAKES
Individually-sized chocolaty cheesecakes on a gingersnap cookie base! You can, of course, use any cookie base that you'd like really. Oreo® is the obvious choice to play up the chocolate flavor, graham crackers are always great, and Nilla® wafers are a fun option, too!
Provided by Rebekah Rose Hills
Categories Chocolate Cheesecake
Time 2h25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine cookie crumbs and melted butter in a bowl until evenly combined and mixture resembles coarse sand. Divide mixture evenly and sprinkle into the bottom of the prepared muffin cups; use the bottom of a cup to press crumbs firmly into a crust.
- Bake in the preheated oven for 5 minutes. Remove crusts to a wire rack. Reduce oven temperature to 300 degrees F (150 degrees C).
- While the crusts are cooling, combine cream cheese, sugar, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Whip on medium to high speed, scraping down the sides and bottom as needed, until smooth and evenly combined. Blend in sour cream and vanilla. Add eggs, one at a time, blending after each addition until mixture is smooth and even and scraping the sides as necessary. Divide filling evenly between the crusts.
- Place in the oven and bake for 15 minutes. Turn the oven off, and leave cheesecakes in the oven without opening the door for 10 more minutes. Remove from the oven and let sit at room temperature for 30 minutes. Chill in the refrigerator for at least 1 hour before serving.
Nutrition Facts : Calories 217 calories, Carbohydrate 17.1 g, Cholesterol 69 mg, Fat 15.3 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 134.5 mg, Sugar 12.1 g
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.
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
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.
MINI CHOCOLATE CHIP CHEESECAKES
Great for Potlucks, holidays and parties. You can have fun trying different cookies in the muffin tins. I try different things on top.
Provided by Rubyrocks
Categories Dessert
Time 35m
Yield 24 cheesecakes
Number Of Ingredients 6
Steps:
- Whip soften cream cheese with electric mixer, then add sour cream, whip till blended add in sugar, whip for a minute, add eggs, almond extract. Mix. Finally add in mini chocolate chips. Place foil cupcake papers in muffin pan. Spray each foil cupcake cup once with baking spray. Then Place 24 cookies in cupcake papers. Fill each paper 2/3 full with blended mixture. Bake at 350 degrees for 20 minutes. Cool. Top with Chocolate and refrigerate.
Nutrition Facts : Calories 96.9, Fat 7.7, SaturatedFat 4.7, Cholesterol 48.3, Sodium 66, Carbohydrate 4.8, Sugar 4.3, Protein 2.3
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