Decadent Chocolate Chip Cheesecake Delight
Indulge in the velvety, rich flavors of this Decadent Chocolate Chip Cheesecake Delight. A creamy filling made from luscious cream cheese and sweetened condensed milk brings a delightful sweetness to every bite. With a hint of vanilla and the added texture of semisweet chocolate chips, this cheesecake pie is elevated even further by a sumptuous chocolate ganache topping. Whether it's for a special occasion, a family gathering, or simply a treat for yourself, this cheesecake pie is sure to impress and satisfy even the most discerning chocolate lovers.
8
Servings
269
Calories
9
Ingredients
Ingredients
Cream cheese
6 ounces (softened)
Sweetened condensed milk
1 (14 ounce) can (none)
Egg
1 (large)
Vanilla extract
1 teaspoon (none)
Semisweet mini chocolate chips
1 cup (none)
Flour
1 teaspoon (none)
Graham cracker crust
1 (ready made)
Miniature semisweet chocolate chips
1/2 cup (none)
Whipping cream
1/4 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, beat the softened cream cheese on medium speed until it’s fluffy and smooth.
3
Gradually add the sweetened condensed milk, mixing well until fully incorporated.
4
Add the egg and vanilla extract to the mixture, and continue mixing until just combined; do not overbeat.
5
In a separate small bowl, toss together 1 cup of semisweet mini chocolate chips with 1 teaspoon of flour to ensure even distribution during baking. Gently fold this chocolate mixture into the cream cheese mixture.
6
Pour the cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula.
7
Bake in the preheated oven for about 30 minutes or until the center is almost set; it should have a slight jiggle when shaken.
8
Once baked, remove from the oven and allow it to cool at room temperature for 1 hour.
9
Meanwhile, prepare the chocolate ganache by combining the 1/2 cup of miniature semisweet chocolate chips with 1/4 cup of whipping cream in a small saucepan.
10
Cook over very low heat, stirring constantly until the chocolate melts and the mixture thickens slightly. Be careful not to let it boil.
11
Remove the ganache from heat and pour it evenly over the cooled cheesecake. Allow it to cool at room temperature for an additional 30 minutes.
12
Once cooled, refrigerate the cheesecake pie for at least 2 hours before serving to allow it to set fully.
Nutrition Information
16g
Fat
25g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Chocolate Chip Cheesecake Delight.
How many servings does this cheesecake recipe make?
This recipe yields 8 servings.
What is the calorie count per serving?
Each serving contains approximately 269 calories.
What type of crust is used for this cheesecake?
The recipe uses one ready-made graham cracker crust.
How much cream cheese is needed?
You will need 6 ounces of softened cream cheese.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How should the cream cheese be prepared?
The cream cheese should be beaten on medium speed until it is fluffy and smooth.
What is the next step after beating the cream cheese?
Gradually add the 14-ounce can of sweetened condensed milk and mix until fully incorporated.
When do I add the egg and vanilla?
Add the egg and vanilla extract after the milk is mixed in, and continue mixing until just combined.
Why shouldn't I overbeat the mixture?
The instructions advise not to overbeat the mixture once the egg and vanilla are added.
What should I do with the chocolate chips before adding them to the batter?
Toss 1 cup of semisweet mini chocolate chips with 1 teaspoon of flour.
What is the purpose of tossing chocolate chips in flour?
This step ensures even distribution of the chips throughout the cheesecake during baking.
How long should the cheesecake bake?
Bake for approximately 30 minutes.
How can I tell if the cheesecake is finished baking?
The center should be almost set and should have a slight jiggle when shaken.
What is the first step of the cooling process?
Allow the baked cheesecake to cool at room temperature for 1 hour.
How do I make the chocolate ganache?
Combine 1/2 cup of miniature semisweet chocolate chips with 1/4 cup of whipping cream in a small saucepan.
What heat setting should be used for the ganache?
Use very low heat and stir constantly until the chocolate melts and thickens.
What must I avoid when cooking the ganache?
Be careful not to let the ganache mixture boil.
When is the ganache added to the cheesecake?
Pour the ganache evenly over the cheesecake after it has cooled for one hour.
How long does the cheesecake cool after adding the ganache?
It should cool at room temperature for an additional 30 minutes.
Does the cheesecake need to be refrigerated?
Yes, refrigerate the cheesecake for at least 2 hours before serving.
How much fat is in one serving?
There are 16 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 25 grams of carbohydrates.
What is the protein content per serving?
There are 4 grams of protein per serving.
What size can of sweetened condensed milk is required?
The recipe requires one 14-ounce can.
What type of chocolate chips are used in the filling?
Semisweet mini chocolate chips are used in the filling.
What size egg is recommended?
The recipe calls for one large egg.
How many ingredients are in this recipe?
There are 9 ingredients in total.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe.
What are the primary flavors of this dessert?
The primary flavors are rich cream cheese, vanilla, and semisweet chocolate.