This is a cheesecake lovers dream – every bite is creamy, smooth, and filled with chocolate chips … mmmmm impossible to resist! I’ve made this cheesecake for years – everyone loves it! That is, everyone that likes Cheesecake. I have a cute “kids tell it like it is” story to tell. I made this for a recent family get-together and my niece’s youngest son tried a piece and said “this is yucky”! Moments later he came into the room where I was and asked if I had made the cheesecake and when I said yes, he replied “I didn’t care for the flavor”. LOL 🙂 That sounds like “mommy intervention”!
It’s easy to bake and the process of keeping it in the oven (with the oven temperature off) for at least an hour after it has baked somehow prevents it from cracking!
Chocolate Chip Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/3 cup unsweetened cocoa powder
- 1/3 cup butter, melted
- 3 (8 ounce) packages cream cheese (at room temperature)
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup mini semi-sweet chocolate chips or regular size chocolate chips
- 1 teaspoon all-purpose flour
|1.||Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.|
|2.||Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.|
|3.||Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve|