Chocolate Chip Cheesecake
Home Up Chocolate Chip Cheesecake Neiman-Marcus Cookies

 

Chocolate Chip Cheesecake

(Yields 12-16 servings.)

Ingredients:

Crust:

1 cup (5 oz) chocolate cookie crumbs

2 Tbsp. Salted butter, softened

Filling:

16 oz Cream cheese, softened

1 cup white sugar

2 cups (16 oz) sour cream

3 large eggs

1 Tbsp. Pure vanilla extract

1 ½ cups (9 oz) semisweet chocolate chips, divided

 

Instructions:

Preheat Oven to 350F

To prepare the crust:

Grind cookies into fine crumbs using a blender or a food processor fitted with a metal blade. Add butter and blend until smooth. Press crust into bottom of a 9-inch springform pan, and refrigerate while preparing the filling.

To prepare the filling:

Beat cream cheese until smooth in a large bowl using an electric mixer. Blend in sugar and sour cream. Add the eggs and vanilla, and mix until smooth.

Using a wooden spoon, stir in 1 cup of the chocolate chips. Pour filling into the crust-lined pan, and smooth top with a spatula. Sprinkle the remaining ½ cup chocolate chips evenly over the top. Bake 30-40 minutes. Turn off the oven and leave cheesecake in oven for 1 hour to set. Remove from oven and chill in refrigerator until firm, about 3-4 hours.

Other tips:

If you want a very nice nutty taste to this cheesecake, just add some Nutella to the cream cheese before beating and it will give a wonderful hazelnut taste to it.

You should also run a knife around the cake after it is finished baking to help prevent the cake from cracking.  It is best to leave the cake in the oven as long as possible after shutting off the heat so that it can gradually shrink and not crack.  Of course you could also elect to frost the top if this method does not work for you.

 

 

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