Thursday, June 30, 2011

Chocolate Chip Cheesecake

Calling all chocoholics!  Calling all cheesecake lovers!  (Cheesecakeoholics just didn't have the ring I was looking for.)  It's true, all chocoholics and cheesecake lovers can live in harmony.  =)  In all seriousness, this was a great cheesecake.  Even my husband, who is not a cheesecake lover , enjoyed this.  (Yes...those people exist.  I somehow married one.)  I got the recipe from  It called for an Oreo cookie crust.  I didn't have any Oreos (I know...shame on me.) but I did have graham crackers and made a graham cracker crust instead.  I also used regular sized chocolate chips vs. the mini ones.  It's what I had.  I bet the mini ones would make it prettier.  Anyway, if you need a pretty dessert to impress the you go!

Graham Cracker Crust:
Recipe taken from


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/3 cup sugar

  1. Mix all ingredients together and press evenly across bottom of a inch springform pan.

Chocolate Chip Cheesecake:

Recipe taken from

  • 2- 8oz packages of softened cream cheese
  • 1/2 cup sugar
  • 1 TBS vanilla extract
  • 2 large eggs
  • 2 TBS AP-flour
  • 3/4 evaporated milk
  • 1/2 cup sour cream
  • 2 cups chocolate chips, divided

  1. Preheat oven to 300
  2. After the crust has cooled, sprinkle 1 cup of chocolate chips evenly across the crust.
  3. Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. 
  4. Beat in eggs and flour. 
  5. Gradually beat in evaporated milk and sour cream. 
  6. Pour over crust. 
  7. Sprinkle with remaining morsels.
  8. Bake for 25 minutes
  9. Cover loosely with foil
  10. Bake an additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.
My Tips for this Recipe:
  • Even though the recipe doesn't tell you to do so, I put a pan of water on the bottom rack and the cheesecake on the top rack of my oven.  It helps keep it from getting too dry and cracking.
  • I know it's tough to keep from cutting into the cheesecake while it's nice and warm...but you can do it! Resist the temptation.  =)  

By the way, my pictures make the cheesecake look a little yellow. That is for a good reason. =) I use eggs from free range chickens that I purchase straight from the farm. The yolks are much darker and higher in protein due to their natural diet than your average store bought egg. Just thought I'd let you know that. =)

Linking up at these fun parties:


  1. That looks soooo yummy. I can't imagine anyone resisting a piece of that.

  2. Diet buster recipes get me every time! I'm definitely trying this one! Thanks for sharing!

  3. Your recipe looks so good. I would love it if you came over to my party "Cast Party Wednesday" tomorrow and shared some of your recipes with us.
    I hope to see you there!

  4. That cheesecake looks amazing. How can someone not like cheesecake? Ah well, I guess that means more for us who do :) I wanted to invite you to come over and share your recipe at These Chicks Cooked Recipe Spotlight today. Have a great day :)

  5. Oh my goodness! This looks divine!

  6. That sounds so yummy! I've only ever made plain cheesecake but adding chocolate chips is an awesome idea!

  7. This looks absolutely fantastic, thanks for sharing w/ TPT..hope to see you at the next tea party! ~ Trish from Sweetology

  8. Hi, I wanted to thank you for visiting Cast Party Wednesday last week. I would love it if came back tomorrow and shared more of your recipes with me.
    I hope to see you there!

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