Chocolate Chip Cheesecake

Sunday is our favorite day to share yummy desserts with each other, so every Sunday we try to come up with a new dessert that will knock everyone’s socks off! Since, my Lisa, loves anything that has to do with chocolate and I love cheesecake, this seemed to be a no brainer!

I’m in the with my spring form pan! I know most of you have had one forever but I finally broke down and bought one a few months ago and now I’m having a love affair with it. It makes everything look so fancy with the same amount of effort that I have always put into my dishes. If you don’t have one, any pan will do because it’s all about the taste, and this dessert delivers!

Ingredients:


Crust:
1 package of graham cracker crumbs
1 stick butter, melted
1/4 cup brown sugar

Cookie dough:
4 Tablespoons butter, soft
1/4 cup brown sugar
1/4 cup white sugar
3 Tablespoons plain yogurt
1 teaspoon vanilla
3/4 cup flour
pinch of salt
1/2 cup chocolate chips

Filling:
18 ounces whipped cream cheese
1/2 cup powdered sugar
3/4 cup heavy cream, whipped lightly
1 teaspoon vanilla

Directions:

  • Crust: Lightly grease a 8 inch spring form pan or cake pan. Mix together thoroughly into the consistency of wet sand, pour into pan, and press firmly into the pan to form an even layer. Refrigerate while you’re preparing the cookie dough.
  • Cookie dough: In a bowl, beat the butter and both sugar until well combined. Add yogurt and vanilla and beat until mixed well. Add the flour, salt and chocolate chips and fold to mix. Evenly press the cookie dough onto the crust. If you butter your fingers, the batter won’t stick as bad to them.
  • Filling: In a different bowl, cream together the cream cheese, and powdered sugar to combine. Add the lightly whipped cream and beat. It should firm up a little to be smooth and spreadable. Lightly spread evenly over the cookie dough layer. Optional: sprinkle a handful of chocolate chips and drizzle with chocolate sauce. Refrigerate for 2 to 3 hours and then enjoy!!
 
 

 

 

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