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Chocolate Chip Cheesecake

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You wouldn’t think a 3 hour time difference would be that big of deal … but let me tell you, my body says otherwise. Somehow, going from the east coast to the west coast seemed a lot easier than coming from the California back to North Carolina.  I’m hating it … I feel like I got cheated out of time and I’m having a hard time readjusting – and we’ve been home since Friday night/Saturday morning.  I don’t know how people who fly a lot, do it?!?  I’d be a mess.

During our trip, our dear little princess has figured out she can “get around” by doing the “inchworm” …. you know – the rocking on the hands and knees, then lunging forward and flopping back onto the floor.  She repeats this numerous times to get to her “destination” – which usually leads to her being moved and  having to start the whole process over.  Hehehe. Our lives will never be the same now that she has figured out how to move by means other than rolling.
Anyways, onto the cheesecake …….. mmmm mmmhhmmmm! I love me some cheesecake. This one is perfect … chocolate-y, without being over the top.
Chocolate chip cheesecake in pan

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

Yield: 1 cheese cake
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes

I love me some cheesecake. This one is perfect ... chocolate-y, without being over the top.

Ingredients

  • 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 oz.) pkg. cream cheese
  • 1 (14 oz.) can sweetened condensed milk
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 300 degrees.
  2. Mix graham crackers, sugar, butter and cocoa. Press mixture onto bottom and up the sides of a 9 in. springform pan. Set crust aside.
  3. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Mix half the chocolate chips into the cream cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
  4. Bake at 300 degrees for one hour. Turn off the oven (DO NOT OPEN OVEN DOOR) and leave the cake in the oven to cool for another hour. Remove from the oven and cool completely.
  5. Refrigerate before removing the sides of the pan. Keep cake refrigerated until time to serve.
Nutrition Information:

Amount Per Serving: Calories: 6228Total Fat: 420gSaturated Fat: 236gCholesterol: 1638mgSodium: 3935mgFiber: 18gSugar: 453gProtein: 113g

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© Jamie Sherman

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Comments

  2. Alyssa

    This cheesecake looks so good. I like all the mini chocolate chips! Thanks for sharing at Showcase Your Talent Thursday. I hope to see you there next week!

    Reply

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Love Bakes Good Cakes delivers delicious and simple family-friendly meals. Find everything from healthier recipes to over the top desserts!