Enjoy the weekend with this Chocolate Chip Cheesecake Cake! Who’s ready for a slice of this creamy, chocolaty goodness?
**Ingredients:**
– 1 ½ cups chocolate cookie crumbs
– 3 tablespoons unsalted butter, melted
– 2 cups cream cheese, at room temperature
– 1 cup granulated sugar
– 1 cup sour cream
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup mini chocolate chips
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract for whipped cream
**Directions:**
1. Preheat oven to 325°F (163°C).
2. Mix chocolate cookie crumbs with melted butter and press into the bottom of a 9-inch springform pan. Chill in the refrigerator.
3. In a large bowl, beat cream cheese and granulated sugar until smooth. Blend in sour cream and vanilla. Add eggs one at a time, mixing just until blended. Stir in mini chocolate chips.
4. Pour the cream cheese mixture over the crust in the pan.
5. Bake for 55-60 minutes or until set. Allow to cool completely, then refrigerate for at least 4 hours.
6. Before serving, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Top the cheesecake with whipped cream and sprinkle with additional chocolate chips.
Recipe Card
Chocolate Chip Cheesecake Cake
Enjoy the weekend with this Chocolate Chip Cheesecake Cake! Who’s ready for a slice of this creamy, chocolaty goodness?
- – 1 ½ cups chocolate cookie crumbs
- – 3 tablespoons unsalted butter (melted)
- – 2 cups cream cheese (at room temperature)
- – 1 cup granulated sugar
- – 1 cup sour cream
- – 1 teaspoon vanilla extract
- – 3 large eggs
- – 1 cup mini chocolate chips
- – 1 cup heavy cream
- – 2 tablespoons powdered sugar
- – 1 teaspoon vanilla extract for whipped cream
- Preheat oven to 325°F (163°C).
- Mix chocolate cookie crumbs with melted butter and press into the bottom of a 9-inch springform pan. Chill in the refrigerator.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Blend in sour cream and vanilla. Add eggs one at a time, mixing just until blended. Stir in mini chocolate chips.
- Pour the cream cheese mixture over the crust in the pan.
- Bake for 55-60 minutes or until set. Allow to cool completely, then refrigerate for at least 4 hours.
- Before serving, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Top the cheesecake with whipped cream and sprinkle with additional chocolate chips.
-
Low Carb Key Lime Cheesecake Fluff: The No-Bake, Creamy Dessert You’ll Make All Summer
Some desserts feel like sunshine in a cup. This Low-Carb Key Lime Cheesecake Fluff is exactly that—a billowy, tangy-sweet cloud that tastes like the best slice of key lime pie, minus the crust and the carbs. It’s impossibly light, yet satisfyingly creamy, with that signature citrus zing that wakes up your taste buds. The best…
-
Keto Cheese Buns: The Low-Carb, Cheesy Bites That Make You Forget About Bread
There’s a quiet, golden moment in the kitchen when you pull a tray of warm, puffed buns from the oven—their tops glistening with melted cheddar and parmesan, their edges crisp and lacy—and you realize you’ve just baked something that tastes utterly indulgent yet fits perfectly into a low-carb lifestyle. These Keto Cheese Buns are that…
-
Irresistible Ham and Cheese Puff Pastry Squares: The Flaky, Golden Bites That Disappear in Minutes
Some recipes live on stained, dog-eared notecards for a reason. They’re the ones you bring to a party and leave with an empty platter and three requests for the recipe. They’re the ones that feel fancy but are secretly easier than a grilled cheese. These Irresistible Ham and Cheese Puff Pastry Squares are exactly that…