Total Time: 55 min
Prep Time: 15 min
Cook Time: 40 min
I love chocolate and this chocolate chip cheesecake is delicious. You can adjust the amount of chocolate chips you want, or leave a bit of the cheesecake plain for your husband, like I do. My kids love this, and always ask for my super easy homemade whipped topping.
- 24 oz softened cream cheese
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 3/4 cups Hershey’s mini semi-sweet chocolate chips
- 1 graham cracker crumb crust
- 2 Tbsp whipping cream
Preheat oven to 450 degrees.
Beat cream cheese and sugar in a large bowl until well blended. Add eggs and vanilla. Stir in 1 1/2 cups chocolate chips and pour into crust. Bake 10 minutes at 450. Without opening the oven turn the temperature to 250 degrees. Continue baking for about 30 minutes or until set. Remove chocolate chip cheesecake from the oven and place on a wire rack. Cool completely. Cover and refrigerate until thoroughly chilled.
Place the remaining 1/4 cup chocolate chips and whipping cream in a small microwave safe bowl. Microwave for 20-30 seconds or just until the chips are melted and mixture is smooth when stirred. Cool slightly. Spread chocolate on top of the cheesecake. Refrigerate for approximately 15 minutes or until topping is set. Cover and refrigerate leftover cheesecake.
More about Chocolate Chip Cheesecake
Cheesecake was a popular dish in ancient Greece. The modern cheesecake came from Chester, New York, in 1872 when William Lawrence was looking for a way to recreate a French cheese Neufchatel. He accidentally came up with a way to make a creamier and heavier “unripened cheese”. James Kraft, acquired the Philadelphia trademark in 1928, which marketed pasteurized cream cheese that is now widely used for making cheesecake.