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5
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Chocolate Chip Cheesecake
A quick and easy chocolate chip cheesecake that does not require a springform pan.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Servings:
8
slices
Calories:
590
kcal
Author:
Lucy Brewer
Ingredients
▢
1 9-
inch
cracker or cookie crust, (if store bought, the package will say 6 oz.)
▢
2 8-
ounce
bars of cream cheese
▢
½
cup
granulated sugar
▢
1
teaspoon
vanilla extract
▢
2
eggs
▢
2
cups
miniature chocolate chips, divided (I just use one whole bag and divide it. Close enough).
Instructions
Preheat oven to 350.
In large bowl, use electric mixer to blend cream cheese until smooth. Add sugar and beat until smooth and creamy with no lumps remaining.
Add vanilla and eggs and mix until blended.
Stir in 1 cup of mini chocolate chips.
Pour batter into crust.
Sprinkle 1 cup of mini chips over batter.
Place pie on large cookie sheet and bake for about 40 minutes, until center is almost set.
Cool on rack for at least thirty minutes and then refrigerate for 3 hours.
Notes
This is a great make ahead dish. You can bake the cheesecake as directed and freeze it until ready to use. Thaw before serving.