Chocolate chip cheesecake

Indulge in a creamy cheesecake bursting with chocolate chips to satisfy your cravings! Featuring a chocolate crust, creamy cheesecake and silky ganache, this chocolate chip cheesecake is one of my favorites!

I have mentioned quite a few times my favorite dessert is chocolate cheesecake but I never told you the story about the first time I made cheesecake.

It was before I started this blog. Before I knew all the tricks on how to make the creamiest cheesecake.

Of course my first cheesecake was a complete disaster. Even the second. I have the feeling even my 10th cheesecake was not a sight for sore eyes. Since I’m being completely honest I think my first cheesecake with absolutely no cracks was the brownie bottom cheesecake I shared with you two years ago. (it is still a favorite!)

Over the last couple of years I have made several chocolate cheesecakes but I still find myself going back to recipe I made for the very first time. I think I have made it at least 10 times.
At first I followed the recipe from the cookbook but once I had a few other cheesecake under my belt, I started adapting it to the point it is a totally different recipe.

For the crust I used Oreo cookies, ground walnuts and melted butter, but you can use just Oreos and butter like I did for these ricotta cheesecake bars.

To make the cheesecake I used the usual ingredients: cream cheese, sugar and eggs. In addition to those I added some greek yogurt! You can not replace the yogurt! It produces such a creamy cheesecake!

Now that you know what ingredients are needed to make this chocolate chip cheesecake it’s time to share my secrets to make sure there will be no cracks!

– Make sure your ingredients are at room temperature. All your ingredients!

– A light beating is all it’s needed to make the cheesecake filling. If you over-mix you’ll incorporate air into the cheesecake batter and you’ll most likely end up with a cracked cheesecake.

– You need a great pan! Not just good, but a great one! Use a high-quality heavy 9″ pan. I LOVE the push pans from Kuhr Rikon (I have one in each size!)

– Bake the cheesecake in a water bath. Make sure there’s around 1 inch of hot water in a shallow baking pan otherwise the water will evaporate before the cheesecake is fully baked. Wrap the pan in aluminum foil to prevent water seeping.

– Cool the cheesecake in the warm oven with the door ajar.

– Refrigerate for a couple of hours before slicing and always clean the knife after each cut.

– Be patient!

If you’re still craving chocolate after trying this chocolate chip cheesecake, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!

How to participate in the Chocolate Party

1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).

If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.

2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.

3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®

4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!

5. {optional} Use the widget below to spread the word and keep up with our sponsors’ social media updates.

Chocolate chip cheesecake recipe

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Yields 12 servings

Indulge in a creamy cheesecake bursting with chocolate chips to satisfy your cravings! Featuring a chocolate crust, creamy cheesecake and silky ganache, this chocolate chip cheesecake is one of my favorites!

15 minPrep Time

1 hrCook Time

6 hrTotal Time

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Ingredients

• Crust
• 8 oreo cookies or any cream filled chocolate sandwich cookies
• 1/4 cup walnuts
• 3 tablespoons butter, melted
Cheesecake
• 2 1/2 cups (20 oz) cream cheese, room temperature
• 1/2 cup Greek yogurt, room temperature
• 3/4 cup Imperial Sugar® (or Dixie Crystals) Extra Fine Granulated Pure Cane Sugar
• 3 Safest Choice™ Pasteurized Eggs
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
Ganache
• 1/2 cup chocolate chips
• 1/4 cup heavy cream

Instructions

1. Heat the oven to 325F. Grease a 9 inch heavy duty pan . Wrap the outside of the pan with aluminum foil.
2. In a food processor, add the Oreo cookies and the walnuts. Pulse until finely ground. Mix with the melted butter.
3. Press the crust evenly on the bottom of the prepared pan. Refrigerate for 5 minutes while making the cheesecake filling.
4. In a mixing bowl, add the cream cheese, yogurt and sugar. With the paddle attachment on, beat on low speed until just combined.
5. In a separate bowl, lightly whisk the eggs then add them to the cheese mixture. Stir in the vanilla extract.
6. With a spatula, fold in 1/2 cup chocolate chips.
7. Pour the cheesecake filling over the prepared crust.
8. Place the cheesecake in a roasting pan filled with hot water. Make sure there's around 1 inch of water in the roasting pan otherwise the water will evaporate before the cheesecake is fully baked.
9. Bake the cheesecake in the preheated oven for 1 hour.
10. Turn the oven off, slightly open the door and leave the cheesecake to cool in the warm oven for about 2 hours.
11. Remove from the oven and refrigerate 4 or more hours before slicing.
12. Just before serving, spoon a little ganache over each slice of cheesecake.
13. To make the ganache, add the chocolate chips and heavy cream to a heatproof bowl. Microwave for a couple of seconds until the chocolate is melted. Stir to combine.
14. Pour a little ganache over each slice of cheesecake.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **