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.
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