Description
A delicious cheesecake with a rich cream cheese filling and a crunchy chocolate chip cookie crust.
Ingredients
Scale
- 1 1/2 cups chocolate chip cookie crumbs
- 1/4 cup melted butter
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup mini chocolate chips
- 1/2 cup chocolate chips, melted
- Whipped cream
- Extra chocolate chips
Instructions
- Preheat the oven to 325°F (163°C).
- Mix the chocolate chip cookie crumbs with the melted butter and press this mixture into a 9-inch springform pan.
- Bake the crust for about 10 minutes.
- Beat the softened cream cheese and granulated sugar together until smooth.
- Add the vanilla extract and then the eggs, mixing one at a time until just combined.
- Fold in the mini chocolate chips to the mixture.
- Pour the filling over the crust in the pan, ensuring it’s evenly spread.
- Bake the cheesecake for 50-55 minutes, or until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for one hour.
- Refrigerate it for at least 4 hours or overnight.
- Drizzle melted chocolate over the cheesecake, and add whipped cream and extra chocolate chips on top.
Notes
Ensure cream cheese is fully softened to avoid lumps and don’t overbeat the mixture after adding eggs to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg