Wednesday, 23 October 2013

Chocolate Chip Cheesecake!

Chocolate Chip Cheesecake:  
*Preheat oven to 325 degrees
For the Crust Combine:

  • 1-1/2 c. graham cracker crumbs
  • 1/3 c. baking cocoa
  • 1/3 c. granulated sugar
  • 1/3 c. melted butter
Mix well with a fork and press into the bottom of a 9" springform pan that's been sprayed and lined with parchment paper. (I used this silicone baking pan because I was using my springform pan for the other cheesecake and wanted to see how this worked. I was impressed!):

Next, in a large mixing bowl, beat:
  • 3-8 oz. pkgs. softened cream cheese until smooth (start with all your ingredients room temp for best results!)
Add to this:
  • 3 eggs, one at a time, beating just until blended after each. 
  • Also add 3 t. vanilla extract
In a small bowl mix:
  • 1 c. miniature chocolate chips
  • 1 T. all-purpose flour: 

Stir the chips into the cream cheese batter and then into prepared pan. Then top this with 1/2 c. more of miniature chocolate chips:

It's best if you have your cakepan/springform pan sitting on a large cookie sheet so it's easier to handle later. Bake for 1 hour. Shut the oven off and leave sitting in the oven for another hour to cool and prevent cracking. Cool to room temp, and then refrigerate for several hours. Garnish as desired and enjoy this yummy dessert!