Chocolate Chip Cheesecake Bliss

This chocolate chip cheesecake combines a classic creamy filling with the fun surprise of chocolate chips throughout. It is perfect for celebrations or just when you need an extra special treat. I have made this for birthdays and family gatherings and there are never any leftovers.

The first time I made this cheesecake was for my nephew’s birthday and he declared it the best dessert he had ever tasted. Now I am asked to bring it to every family get together.

Ingredients

• Oreo cookie crumbs: because they add a deep chocolate flavor and help form a sturdy base Use freshly crushed cookies for the best taste
• Melted butter: binds the crumbs and gives a rich taste Choose high quality unsalted butter if possible
• Cream cheese: the main star makes the cheesecake ultra creamy Let it fully soften before using for easy blending
• Powdered sugar: adds sweetness and helps make the filling extra smooth Sift it to avoid lumps
• Vanilla extract: rounds out the flavors Look for pure extract not imitation
• Heavy whipping cream: adds airiness and structure to the filling Use cold cream for best whipping
• Mini chocolate chips: distribute chocolate flavor in every bite Grab a good brand so the chips hold up and do not get waxy
• Unsweetened cocoa powder: in the whipped cream topping gives rich chocolate flavor Find one that is deep brown in color for best results
• Chocolate sauce: for drizzling Look for thick real chocolate sauce or make your own

Step-by-Step Instructions

Make The Crust:

Pulse chocolate sandwich cookies in a food processor until you have fine crumbs about two cups worth Add melted butter and pulse again until the mixture looks like wet sand This combo sets the stage for a chocolaty foundation

Form The Base:

Pour the crumb mixture into a nine inch springform pan Spray the pan first to prevent sticking Press down the crumbs firmly with the back of a spoon bringing crumbs up one inch along the sides Chill this in the refrigerator while making the filling A chilled crust keeps its shape

Mix Cheesecake Filling:

Beat softened cream cheese in a stand mixer on medium for two to three minutes until no lumps remain Add the powdered sugar one cup at a time mixing slowly Scrape down the sides to avoid any unmixed patches Blend in vanilla extract stop as soon as it is just mixed

Whip The Cream:

In a separate bowl beat the heavy whipping cream on high until stiff peaks form You will notice the cream holds its shape and clings to the whisk This step makes the filling light and fluffy

Combine Filling Ingredients:

Gently fold the whipped cream into the cream cheese mixture Mix until fully combined and smooth For an even texture be gentle and use a spatula Finally fold in all the mini chocolate chips so they are spread throughout

Chill To Set:

Pour the filling onto your prepared crust Smooth the top with a spatula Refrigerate for at least six hours but overnight is best for a perfect slice Clean up the edges with a warm butter knife before removing the cheesecake from the pan

Make Chocolate Whipped Cream:

In a clean mixer bowl add cold heavy cream powdered sugar vanilla extract and cocoa powder Start on low speed to mix then slowly move up to high Whip until the cream forms stiff peaks Fill a piping bag with the whipped cream for decoration

Decorate And Serve:

Drizzle chocolate sauce over the cheesecake Use the piping bag to circle the edges with the chocolate whipped cream Slice with a hot knife for neat portions Enjoy every bite

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I love using real mini chocolate chips for this recipe because they melt just slightly into the chilled filling but still hold their shape My favorite part is swirling the chocolate whipped cream and letting the kids take over for decorating Sometimes they go a little wild but that is half the fun

Storage Tips

Cover leftover cheesecake tightly and store it in the refrigerator It stays fresh for up to five days If you want to freeze it wrap slices individually in plastic and foil then store in a freezer safe container Frozen cheesecake will taste best if eaten within two months

Ingredient Substitutions

If you prefer a less chocolaty crust use graham crackers instead of chocolate sandwich cookies For a nutty twist try adding chopped toasted hazelnuts to the crust or filling If you are out of mini chips regular chocolate chips roughly chopped work well too

Serving Suggestions

Serve each slice with extra chocolate sauce or a dollop of plain whipped cream Add fresh berries for color and tartness During the holidays you can crush peppermint candies over the top for a seasonal touch

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Cultural History

This recipe is a fun spin on the classic New York style cheesecake which has been a dessert staple in American homes since the early twentieth century The addition of chocolate chips and a cookie crust brings it closer to a favorite childhood treat turning it into a nostalgic but sophisticated dessert

Recipe FAQs

→ How do I achieve a smooth cheesecake texture?

Ensure the cream cheese is fully softened and beat it thoroughly before adding other ingredients. This eliminates lumps and creates a silky texture.

→ Can I use another cookie for the crust?

Yes, graham crackers or chocolate wafer cookies also work well for the crust. Adjust butter as needed for different textures.

→ How long should the dessert chill before serving?

Chill the cheesecake for at least 6 hours or overnight to set completely and develop the best texture.

→ What type of chocolate chips work best?

Mini chocolate chips distribute evenly and provide chocolate flavor in every bite, but regular chips or chopped chocolate also work.

→ Is it necessary to use a springform pan?

While a springform pan is recommended for easy removal, you can use a deep pie dish or cake tin as an alternative.

→ Can I prepare the whipped cream topping ahead of time?

The whipped cream is best piped fresh, but you can prepare it a few hours ahead and refrigerate until ready to serve.