I am a die hard cheesecake fan. I think the perfect present is those store bought cheesecake platters, oh I loves those. This Chocolate Chip Cheeseca ke is one of those recipes that you will not be able to stop eating! I’m embarrassed to say I ate one-fourth of this cake (thank goodness for fast metabolisms). My excuse was I was “taste testing,” I’m an expert taste tester :). Needless to say, this is a must bake because it is so easy yet so delicious. I can’t decorate a cheesecake to save my life, so I added a heart imprint.
Chocolate Chip Cheesecake
YIELD: 8 servings PREP TIME: 15 minutes
COOKING TIME: 40 minutes, cool for 3 hours TOTAL TIME: 3 hours 55 minutes
- 2 pkg. (8 oz. each) Cream Cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 3/4 cup mini chocolate chip
- 6 tablespoons butter, melted
- 1 1/2 cups of graham craker crumbs
- 1/3 cup sugar
DIRECTIONS: Start by preheating your oven for 375 degrees. Next prepare graham cracker crust my combining: crumbs, 1/3 cup sugar, and melted butter. Press mixture into a springform pan or pie plate. Allow crust to bake for seven minutes. After the crust made, change the oven temperature to 350 degrees. To make the cream cheese filling mix cream cheese, 1/2 cup sugar, and vanilla until well combined. Next add eggs one at a time. Lastly, add 1/2 cup of chocolate chips. Finally for the design get your favorite cookie cutter and place it in the middle of the cheesecake; sprinkle in the remaining mini chocolate chips until the cheesecake layer is not visible. Place in the oven for 35-40 minutes or until center is set.
Recipe slightly adapted from Kraft
QOTD: What is your absolute favorite type of cake?
I love almost any type of cake; as long as it is hard. Yes you read that correctly hard, before I eat any cake it has the in the freezer for a long time.