Chocolate Chip Cheesecake Recipe
Chocolate chip cheesecake made in a graham cracker crust with lots of mini chocolate chips and just three easy steps.
Servings: 8 slices
Calories: 517kcal
Ingredients
- 1 9-inch cracker or cookie crust, (if store bought, the package will say 6 oz.)
- 2 8-ounce bricks of Philadelphia cream cheese
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large 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 2 8-ounce bricks of Philadelphia cream cheese until smooth. Add 1/2 cup granulated sugar and beat until smooth and creamy with no lumps remaining. Add 1 teaspoon vanilla extract and 2 large 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 cheesecake on a large cookie sheet and bake for about 40 minutes, until the center is almost set.
- Cool on a 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.
