Best 20 Chocolate Chip Cheesecake Recipes

CHOCOLATE CHIP CHEESECAKE I

Steps:

• 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.
• 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.
• 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.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
• Bake in the preheated oven until set in the middle, 35 to 40 minutes.

CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
• In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
• Bake in the preheated oven for 50 minutes, or until filling is set.

CHOCOLATE CHIP CHEESECAKE DIP

Steps:

• Beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir. Stir chocolate chips through the cheese mixture.

BAILEYS® CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
• Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling.
• Beat cream cheese with an electric mixer until smooth. Add sugar, eggs, Irish cream, and vanilla extract to the cream cheese, beating well after adding each ingredient. Do not overbeat.
• Sprinkle 1/2 cup chocolate chips over the cooled crust. Spoon cream cheese filling over the chocolate chips. Sprinkle remaining chocolate chips over the top.
• Bake in the preheated oven until puffed and golden brown, but center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
• Beat whipping cream with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until cream is firm enough to hold its shape. Spread over cooled cheesecake.

BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE

Steps:

• Crust:.
• Mix all ingredients.
• Press into a 10" spring form pan and up the sides one inch.
• Bake at 325 for 7-10 minute.
• Filling:.
• Beat cream cheese with electric mixer until smooth.
• Beat sugar in gradually, and then add eggs one at a time.
• Blend in Bailey's and vanilla.
• Sprinkle half of chocolate chips over crust.
• Spoon in filling.
• Sprinkle with remaining chocolate chips.
• Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
• Cool cake completely.
• Coffee Cream Topping:.
• Beat all ingredients and spread over cooled cake.
• Top with chocolate curls or Skor bits.
• *NOTE: Be sure to make and refrigerate at least one day before serving.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans. , Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes., Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust. , Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars. Cover and store in the refrigerator.

CHOCOLATE CHIP COOKIE CHEESECAKE

Steps:

• In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.

CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
• Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.
• Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.
• Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.
• Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.
• Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.

CHOCOLATE CHIP CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
• In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
• Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread.
• Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.

MINT CHOCOLATE CHIP CHEESECAKE BROWNIE CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C)
• For the cheesecake, in a bowl, beat the cream cheese until smooth.
• Add sugar, egg, mint extract, and food coloring, and beat until smooth.
• Fold in the chocolate chips. Set aside.
• For the brownie, in a separate bowl, whisk the dry ingredients until combined.
• Add the butter and eggs, and beat until smooth.
• To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture.
• Bake 25 - 30 min.
• Enjoy!

CHOCOLATE CHIP-COCONUT CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• In a small bowl, beat cream cheese, sugar, and egg until smooth.
• If using coconut stir inches.
• Remove half of the dough from wrapper.
• Press half of the dough into bottom of an ungreased 9 or 8 inch square pan.
• Spread cream cheese mixture over dough.
• Crumble and sprinkle remaining half of cookie dough over cream cheese mixture.
• Bake at 350°F for 35-40 minutes or until golden brown and firm to the touch.
• Cool 30 minutes.
• Refrigerate at least 1 hour until chilled.
• Cut into bars and serve chilled.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS

Steps:

• Heat the oven to 350ºF.
• Line a 9x9-inch baking pan with foil, leaving extra foil extending over the edges.
• Spray the foil with nonstick cooking spray.
• In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened.
• Stir in the miniature chocolate chips.
• Press into the bottom and 1-inch up the sides of the pan.
• Bake for 6 min or until set, and cool on a wire rack.
• Decrease oven to 325ºF.
• In a large bowl, beat the cream cheese and 1/4 cup sugar at low speed until smooth.
• Beat in the egg and 1 tsp vanilla until just blended.
• Pour the filling into the prepared crust.
• In the same large bowl, beat 5 Tbs butter, brown sugar, 3 Tbs sugar, 1 tsp vanilla and salt at medium speed for 1 min or until blended.
• Beat in the flour at low speed just until incorporated.
• Stir in 1 cup of chocolate chips by hand.
• Drop teaspoonfuls of the dough over the filling.
• Bake for 30-35 min or until the top feels dry and looks set when shaken gently.
• Cool completely on a wire rack.
• Dip a fork into the melted chocolate chips and drizzle over the top of the bars.
• Let stand until set.
• Using the foil edges, lift bars from the pan; peel away the foil.
• Cut into 16 pieces and serve at room temperature.
• Cover and refrigerate any leftovers.

CHOCOLATE CHIP CHEESECAKE WITH OREO COOKIE CRUST

Steps:

• Set oven to 300°F.
• Prepare an ungreased 9-inch springform baking pan (or you may bake in a 13 x 9-inch baking pan, see heading for baking times).
• For the crust; in a bowl mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the springform pan.
• Sprinkle 1 cup mini chocolate chips over the crust.
• For the filling; in a large bowl using an electric mixer at medium speed beat cream cheese, sugar and vanilla until well combined and smooth.
• Add in eggs and flour, then beat until combined.
• Add/beat in evaporated milk and sour cream.
• Pour the mixture into the pan over the crust.
• Sprinkle the top with remaining 1 cup mini chocolate chips.
• Bake at 300°F for 25 minutes.
• Remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly (do not over bake!).
• IMMEDIATELY place in the refrigerator and chill for a minimum of 5 hours or until firm.
• Remove from the springform pan.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.
• In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.
• Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE CHIP CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake at 325° for 6-8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter. , Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325° for 30-35 minutes or until almost set. Carefully run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Cover and refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

BROWNIE CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
• In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
• Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.

CHOCOLATE CHIP 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Prepare the brownie mix according to package instructions, and pour the batter into a springform pan. Bake according to package instructions, and cool completely.
• Beat cream cheese and sugar until smooth.
• Fold in vanilla and whipped cream, then fold in the chocolate chips.
• Spread cream cheese mixture over the cooled brownie in the springform pan.
• Decorate with toppings of your choice, or just leave it plain!
• Refrigerate for at least 4 hours before serving.
• Enjoy!

CHOCOLATE CHIP BROWNIE CHEESECAKE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch springform pan with nonstick cooking spray.
• Prepare brownie mix according to package directions for chewy brownies and spread batter in prepared pan.
• Bake for 30-35 minutes or until set.
• In a large mixing bowl, beat cream cheese until fluffy.
• Mix in sweetened condensed milk, eggs and vanilla.
• Fold in chocolate chips and pour into prepared pan.
• Reduce oven temperature to 300 degrees F.
• Bake for 50 minutes or until the center of the cheesecake is set and the edges are golden brown.
• Let cool completely and store leftovers in the refrigerator.

MINT CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Combine crumbs and melted butter, press onto bottom and 2 inches up side of springform pan.
• Sprinkle tablespoon of sugar over crust.
• Bake for 10 mins, remove from oven and raise temp to 450°F.
• In a mixing bowl combine softened cream cheese, and sugar until well combined.
• Add creme de menthe, mix until well combined (completely green).
• Add eggs one at a time beating in at a very slow speed until well combined.
• Finally stir in 2 cups miniature chocolate pieces and pour filling into crust.
• Bake for 10 mins at 450F, then reduce heat to 250F and bake for 25-30 mins more, or until center appears nearly set when shaken.
• Loosen cake from rim of pan and then allow to cool before removing rim of pan.
• Chill the cheesecake.
• When ready to serve place 1 cup miniature chocolate pieces in zip lock bag.
• Put bag in microwave for 25-30 seconds, take it out of microwave and stir it around if not completely melted continue to put in microwave for 10-15 second spurts until melted.
• Put a tiny hole in corner of bag.
• Drizzle chocolate over cheesecake pieces and serve with delight to your guests!