Indulge in a creamy cheesecake bursting with chocolate chips to satisfy your cravings! Featuring a chocolate crust, creamy cheesecake and silky ganache, this chocolate chip cheesecake is one of my favorites!
I have mentioned quite a few times my favorite dessert is chocolate cheesecake but I never told you the story about the first time I made cheesecake.
It was before I started this blog. Before I knew all the tricks on how to make the creamiest cheesecake.
Of course my first cheesecake was a complete disaster. Even the second. I have the feeling even my 10th cheesecake was not a sight for sore eyes. SinceI’m being completely honest I think my first cheesecake with absolutely no cracks was the brownie bottom cheesecake I shared with you two years ago. (it is still a favorite!)
Over the last couple of years I have made several chocolate cheesecakes but I still find myself going back to recipe I made for the very first time. I think I have made it at least 10 times.
At first I followed the recipe from the cookbook but once I had a few other cheesecake under my belt, I started adapting it to the point it is a totally different recipe.
For the crust I used Oreo cookies, ground walnutsand melted butter, but you can use just Oreos and butter like I did for these ricotta cheesecake bars.
To make the cheesecake I used the usual ingredients: cream cheese, sugar and eggs. In addition to those I added somegreek yogurt! You can not replace the yogurt! It produces such a creamy cheesecake!
Now that you know what ingredients are needed to make this chocolate chip cheesecake it’s time to share my secrets to make surethere will be no cracks!
– Make sure your ingredients are at room temperature. All your ingredients!
– Alight beating is all it’s neededto make the cheesecake filling.If you over-mixyou’ll incorporate air into the cheesecake batter and you’ll most likely end up with a cracked cheesecake.
– You need a great pan! Not just good, but a great one! Use a high-quality heavy 9″ pan. I LOVE the push pans from Kuhr Rikon (I have one in each size!)
– Bake the cheesecake in a water bath. Make sure there’s around 1 inch of hot water in a shallowbaking pan otherwise the water will evaporate before the cheesecake is fully baked. Wrap the pan in aluminum foil toprevent water seeping.
– Cool the cheesecake in the warm oven with the door ajar.
– Refrigerate for a couple of hours before slicing and always clean the knife after each cut.
– Be patient!
If you’re still craving chocolate after trying thischocolate chipcheesecake, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
1. {mandatory} Make one or more of your favorite chocolaterecipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with yourphone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all therecipessubmitted.
3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :
Bring your favoritechocolate desserttoRoxana’s home baking #chocolatepartyand win amazing prizes fromImperial Sugar®,Gold Medal Flour®,Safest Choice™ Pasteurized EggsandKitchenAid®
4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!
5. {optional} Use the widget below to spread the word and keep up with our sponsors’ social media updates.
Chocolate chip cheesecake recipe
Yields 12 servings
Indulge in a creamy cheesecake bursting with chocolate chips to satisfy your cravings! Featuring a chocolate crust, creamy cheesecake and silky ganache, this chocolate chip cheesecake is one of my favorites!
15 minPrep Time
1 hrCook Time
6 hrTotal Time
Save Recipe
Print Recipe
Ingredients
- Crust
- 8 oreo cookies or any cream filled chocolate sandwich cookies
- 1/4 cup walnuts
- 3 tablespoons butter, melted
- 2 1/2 cups (20 oz) cream cheese, room temperature
- 1/2 cup Greek yogurt, room temperature
- 3/4 cup Imperial Sugar® (or Dixie Crystals) Extra Fine Granulated Pure Cane Sugar
- 3 Safest Choice™ Pasteurized Eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
Cheesecake
Ganache
Instructions
- Heat the oven to 325F. Grease a 9 inch heavy duty pan . Wrap the outside of the pan with aluminum foil.
- In a food processor, add the Oreo cookies and the walnuts. Pulse until finely ground. Mix with the melted butter.
- Press the crust evenly on the bottom of the prepared pan. Refrigerate for 5 minutes while making the cheesecake filling.
- In a mixing bowl, add the cream cheese, yogurt and sugar. With the paddle attachment on, beat on low speed until just combined.
- In a separate bowl, lightly whisk the eggs then add them to the cheese mixture. Stir in the vanilla extract.
- With a spatula, fold in 1/2 cup chocolate chips.
- Pour the cheesecake filling over the prepared crust.
- Place the cheesecake in a roasting pan filled with hot water. Make sure there's around 1 inch of water in the roasting pan otherwise the water will evaporate before the cheesecake is fully baked.
- Bake the cheesecake in the preheated oven for 1 hour.
- Turn the oven off, slightly open the door and leave the cheesecake to cool in the warm oven for about 2 hours.
- Remove from the oven and refrigerate 4 or more hours before slicing.
- Just before serving, spoon a little ganache over each slice of cheesecake.
- To make the ganache, add the chocolate chips and heavy cream to a heatproof bowl. Microwave for a couple of seconds until the chocolate is melted. Stir to combine.
- Pour a little ganache over each slice of cheesecake.
7.6.8
582
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Let’s get this party started!!!
** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®,Gold Medal Flour®,Safest Choice™ Pasteurized EggsandKitchenAid®. As always, all opinions are 100% my own. Thankyoufor supporting the brands that help me bring this blog to you week after week. I appreciate it! **
