Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

53 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
DENISE SMITH
Recipe by  DENISE SMITH

“This is a family holiday favorite I created from a variation of the recipe on the cream cheese label. Super simple and super yummy!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
  2. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
  3. Bake in the preheated oven for 50 minutes, or until filling is set.

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Reviews (53)

Rate This Recipe
Emily
41

Emily

I took into account the reviews on this recipe before I made it for the first time. Rather than chocolate graham cracker crums, I bought a prepared Oreo Cookie crust. I also used only 2/3 cup semi-sweet chocolate chips, rather than 1 cup miniature chocolate chips. I baked it in the evening, cooled it for about an hour before refrigerating it and served it the next day. The result - a rich, creamy and delicious homemade cheesecake - the best I've ever had. An exceptional recipe - and simple!

ITALIANMOMOF3;)
37

ITALIANMOMOF3;)

Wow! That was the best cheesecake ever. I followed the instructions to a t and it was excellent. As a tips if you coat the chips in a little flour it will cause the chips to not sink to the bottom and to stay evenly distributed throughout the cake.

AJC98226
18

AJC98226

This was one of the BEST cheesecakes I have ever made. It was really quick and easy. I added a little more chocolate chips and it made it a little too rich. It disappeared so quickly!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 567 cal
  • 28%
  • Fat
  • 41.1 g
  • 63%
  • Carbs
  • 46.1 g
  • 15%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 171 mg
  • 57%
  • Sodium
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

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