Introduction
Indulge your taste buds with this delectable Chocolate Chip Cheesecake that combines a creamy filling with the delightful crunch of mini chocolate chips, all embraced by a luscious chocolate pie crust. With just six simple ingredients, this dessert is not only easy to make but also sure to impress at any gathering. Whether you are a novice baker or a seasoned pro, this cheesecake will leave everyone asking for seconds.
Ingredients
16 ounces cream cheese, softened to room temperature (two 8 oz blocks)
1 cup granulated white sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 cup mini chocolate chips, divided
1 9-inch graham cracker or chocolate crust
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
3 hours 55 minutes (including cooling and refrigeration)
Yield
8-10 servings
Instructions
1. Prepare the Cheesecake:
Preheat your oven to 350°F (175°C). In a large bowl, combine the cream cheese, sugar, and vanilla. Mix at medium speed with a hand mixer or use a stand mixer with the paddle attachment until well blended. Add the eggs and mix until just combined. Stir in 1 cup of the mini chocolate chips.
2. Bake:
Pour the cheesecake mixture into the premade crust. Sprinkle the remaining 1 cup of chocolate chips over the top. Bake for 40 minutes, or until the center is almost set. Allow the cheesecake to cool on the counter, then cover and refrigerate for at least 3 hours or overnight for best results.
3. Serve:
Slice into 8-10 servings and enjoy your delicious Chocolate Chip Cheesecake!
Storage
Store leftovers in the refrigerator, covered, for up to 5 days.
This rich, chocolatey cheesecake is sure to be a hit! Enjoy!
Detailed Directions and Instructions
1. Prepare the Cheesecake
Preheat your oven to 350°F (175°C). In a large bowl, combine the softened cream cheese, granulated white sugar, and vanilla extract. Mix at medium speed using a hand mixer or a stand mixer with the paddle attachment until the mixture is well blended and smooth. Add the eggs, mixing until just combined. Gently stir in ½ cup of the mini chocolate chips.
2. Bake
Pour the cheesecake mixture into the premade chocolate or graham cracker crust. Evenly sprinkle the remaining ½ cup of mini chocolate chips over the top of the cheesecake mixture. Bake in the preheated oven for 40 minutes, or until the center is almost set and only slightly jiggly. Allow the cheesecake to cool on the counter, then cover it and refrigerate for at least 3 hours, or preferably overnight, for the best results.
3. Serve
Once the cheesecake has thoroughly chilled, slice it into 8-10 servings. Enjoy your delicious Chocolate Chip Cheesecake!
Storage
Store leftovers
Keep any leftover cheesecake in the refrigerator, covered, for up to 5 days.
Enjoyment
This rich and chocolatey cheesecake is sure to be a hit! Enjoy every bite!
