Chocolate Chip Cheesecake
This chocolate chip cheesecake is made of a chocolate cookie crust, layered with creamy cheesecake center full of chocolate chips and topped with a sweet sour cream... it's perfect in every way.
Servings: 1 cake
Calories: 7429kcal
Ingredients
- For the CRUST:
- 1 1/2 cups finely crushed chocolate sandwich cookies (Oreos) -about 1/2 of a 14 ounce package
- 2-3 Tablespoons of melted butter I use salted
- For the CHEESECAKE:
- 3 - 8 ounce packages of cream cheese softened
- 1 - 14 ounce can of Sweetened Condensed Milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup of semi sweet chocolate chips. + about 1/4 cup more for garnish mini ones work good, too
- 1 teaspoon flour
- For the TOPPING:
- 2 cups sour cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 300 degrees.
- Crush your cookies, filling and all in your food processor until fine. Combine with melted butter using a fork. Press into the bottom of a 9" (ungreased) spring form pan.
- Beat the cream cheese in your mixing bowl until fluffy. Slowly beat in the sweetened condensed milk until smooth. Add the eggs and the vanilla and mix to combine.
- Divide chocolate chips into two separate bowls. (1/2 cup in each) Sprinkle flour over the chips in one bowl. Give them a little shake to coat them with the flour. Gently fold them into the cheesecake batter.
- Pour batter over the crust, smooth out the top, sprinkle the remaining chips on top.
- Bake 55-60 minutes or until set. Cool. Then chill completely in the refrigerator.
- For the topping, combine the sour cream, sugar and vanilla. Place in the refrigerator to keep cool until ready to use.
- Spread the topping over cooled cheesecake before serving.
Nutrition
Serving: 1g | Calories: 7429kcal | Carbohydrates: 597g | Protein: 142g | Fat: 508g | Saturated Fat: 295g | Polyunsaturated Fat: 156g | Trans Fat: 5g | Cholesterol: 1848mg | Sodium: 3946mg | Fiber: 14g | Sugar: 527g