This is my go-to Chocolate Chip Cheesecake recipe. It’s easy and inexpensive but it’s delicious. I always get requests for it. It originally came out of my Best Chocolate Recipes Cookbook from Favorite Brand Names something like 18 years ago. I change it up occasionally because it’s pretty versatile, and it’s easy to remember without having to refer to the written recipe.
Chocolate Chip Cheesecake:
2 (8oz) bricks of cream cheese (Philly really does work best)
½ cup sugar
½ tsp vanilla
2 eggs
3/4 cup mini chocolate chips
1/4 cup mini chocolate chips
1 ready 9″ graham pie crust (I like to use the Keebler 2 extra servings crust, it’s perfect for this recipe)1. Mix cream cheese, sugar & vanilla until creamy at med speed with electric mixer.
2. Add eggs, but incorporate one at a time.
3. Mix until well-blended.
4. Stir in 3/4 cup of chips.
5. Pour into crust & sprinkle with remaining 1/4 cup chips.
6. Bake at 350* for 40 minutes or just until center is almost set. If you are using FAT FREE CREAMCHEESE add 10 minutes to bake time.
7. Cool.
8. Refrigerate 3 hr. or overnight.To make this into Peanut Butter Cheesecake:
Beat 1/3 cup peanut butter in w/ cream cheese. Follow rest of directions as they are.To make this into Banana Cheesecake:
Beat ½ cup mashed ripe banana in with cream cheese.To make this Chocolate Chip Cookie Dough Cheesecake:
Stir in chunks from 3/4 cup chocolate chip cookie dough; 1/2 cup into the batter, 1/4 cup sprinkled on top before baking.To make this Cookies & Cream Cheesecake:
Omit cookie dough and use crushed/chopped Oreo or Hydrox cookies
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Put 12 cookies in a plastic bag and then lightly whale on it you don t want Oreo dust, just some nicely crushed cookies with a meat tenderizer.
Yup, that’s perfect. The Oreo cheesecake is delicious and one of my favorites. I also really like using chocolate chip cookie dough too.
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