Enjoy the weekend with this Chocolate Chip Cheesecake Cake! Who’s ready for a slice of this creamy, chocolaty goodness?
**Ingredients:**
– 1 ½ cups chocolate cookie crumbs
– 3 tablespoons unsalted butter, melted
– 2 cups cream cheese, at room temperature
– 1 cup granulated sugar
– 1 cup sour cream
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup mini chocolate chips
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract for whipped cream
**Directions:**
1. Preheat oven to 325°F (163°C).
2. Mix chocolate cookie crumbs with melted butter and press into the bottom of a 9-inch springform pan. Chill in the refrigerator.
3. In a large bowl, beat cream cheese and granulated sugar until smooth. Blend in sour cream and vanilla. Add eggs one at a time, mixing just until blended. Stir in mini chocolate chips.
4. Pour the cream cheese mixture over the crust in the pan.
5. Bake for 55-60 minutes or until set. Allow to cool completely, then refrigerate for at least 4 hours.
6. Before serving, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Top the cheesecake with whipped cream and sprinkle with additional chocolate chips.
Recipe Card
Chocolate Chip Cheesecake Cake
Ingredients
- – 1 ½ cups chocolate cookie crumbs
- – 3 tablespoons unsalted butter melted
- – 2 cups cream cheese at room temperature
- – 1 cup granulated sugar
- – 1 cup sour cream
- – 1 teaspoon vanilla extract
- – 3 large eggs
- – 1 cup mini chocolate chips
- – 1 cup heavy cream
- – 2 tablespoons powdered sugar
- – 1 teaspoon vanilla extract for whipped cream
Instructions
- Preheat oven to 325°F (163°C).
- Mix chocolate cookie crumbs with melted butter and press into the bottom of a 9-inch springform pan. Chill in the refrigerator.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Blend in sour cream and vanilla. Add eggs one at a time, mixing just until blended. Stir in mini chocolate chips.
- Pour the cream cheese mixture over the crust in the pan.
- Bake for 55-60 minutes or until set. Allow to cool completely, then refrigerate for at least 4 hours.
- Before serving, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Top the cheesecake with whipped cream and sprinkle with additional chocolate chips.
-
The Simple Ingredient That Keeps Kalanchoe Blooming Year Round 🌸✨
Forget expensive fertilizers—the secret to endless Kalanchoe blooms is simpler than you think. Learn how to use light as your secret weapon for flowers 365 days a year. Every Kalanchoe owner knows the feeling. You bring home that perfect plant from the garden center, its clusters of tiny flowers bursting in shades of red, pink,…
-
Help Geraniums Bloom Better and Keep Mildew Away with This Simple Ingredient 🌿💚
Discover the one kitchen ingredient that both boosts geranium blooms and prevents powdery mildew. Learn the simple recipe, application tips, and science behind this natural gardening hack. Geraniums are the backbone of the American garden. Whether spilling from window boxes on a Charleston porch or standing tall in a Midwestern perennial border, these cheerful plants…
-
Anthurium Care Hack: A Tiny One-Drop Trick for Healthier Growth 🌱✨
One drop. That’s all it takes to transform your Anthurium. Discover the castor oil trick that boosts blooms, strengthens roots, and creates glossy leaves—without toxic chemicals. Anthuriums are the glamour queens of the plant world. With their shiny, heart-shaped leaves and waxy, long-lasting flowers (technically spathes), they bring a touch of the tropics to any…