Chocolate Chip Cheesecake
Whip up a delectable Chocolate Chip Cheesecake that will tantalize your taste buds and melt your heart with its creamy sweetness.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 3 eggs
- 1/3 cup white sugar
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/3 cup butter melted
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 cups graham cracker crumbs
- 3 (8 ounce) packages cream cheese
- 1 cup mini semi-sweet chocolate chips
- 1 teaspoon all-purpose flour
- Carbohydrate 25.987175212117 g
- Cholesterol 14.7819444617186 mg
- Fat 12.2106000414441 g
- Fiber 1.7977482863963 g
- Protein 2.8317785072767 g
- Saturated Fat 6.97648698341611 g
- Serving Size 1 1 Serving (72g)
- Sodium 137.124493097744 mg
- Sugar 24.1894269257207 g
- Trans Fat 0.695804361575635 g
- Calories 211 calories
Ahoy there, my fellow dessert enthusiasts! Today, let us embark on a culinary adventure and whip up a delectable treat that will have your taste buds dancing with joy: a luscious Chocolate Chip Cheesecake.
This tantalizing dessert combines the creamy richness of cheesecake with the irresistible indulgence of chocolate chips, creating a symphony of flavors that will melt your heart. Whether you're a seasoned baker or a novice in the kitchen, this easy-to-follow recipe will guide you every step of the way, ensuring a sweet success.
Step-by-step
- Preheat oven to 300 degrees F (150 degrees C).
- Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
- Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
