Search thousands of recipes reviewed by home cooks like you.

Ghirardelli® Chocolate Chip Cheesecake

Ghirardelli® Chocolate Chip Cheesecake

  • Prep

  • Cook

  • Ready In

Ghirardelli(R)

Cocoa powder makes a surprise appearance in the crust of this classic chocolate chip cheesecake.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 47.9 g
  • 74%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F. Grease 9-inch springform cake pan.
  2. To make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. Stir in the butter. Spoon the mixture into the prepared pan. Press firmly to distribute the crust mixture onto the bottom and halfway up the sides of the pan. Chill the crust while making the filling.
  3. To make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixer at low speed until smooth. Gradually beat in the eggs, increasing the speed slightly as the mixture softens. Beat in the sour cream. Finally, stir in the chocolate chips with a large spoon.
  4. Pour the filling into the chilled crust and set the pan on a baking tray. Bake for 1 1/2 hours, or until firm. The cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open.
  5. Remove from the oven and let cool completely. Cover and chill in the refrigerator overnight before removing from the pan. Sprinkle the top with grated white chocolate. This cheesecake is best if eaten within 3 days of baking.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ATaylor
4
3/18/2010

I thought it was too sweet but everyone else LOVED IT! It was gone in a flash. The crust was very good.

odette
3
12/26/2011

Really watch the baking time, all ovens are different and in mine it only needed 45 minutes MAYBE. I'm going to try to save it by scraping off the burnt edges, and then covering it with the white chocolate:) should be great:)

Meggie Poo
3
11/25/2011

This didn't turn out great, but I think a lot of it has to do with me and not the recipe. It's exceptionally sweet. It's so rich it's hard to eat a whole piece. Those first few bites are amazing though!