Showing posts with label Chocolate Chip Cheesecake. Show all posts
Showing posts with label Chocolate Chip Cheesecake. Show all posts

Friday, February 18, 2011

Chocolate Chip Cheesecake

You ready? Lets see if this works...

MJ and I talked with folks at Love Is Murder a little over a week ago (Yes I mean you, Judy B!) and we found out that, by and large, readers like printing out PDFs of our recipes when available. Holy smokes, I had no idea how to do that!

But Cleo did, and she gave us guidance. And Sheila, and Avery, and Krista, and Elizabeth put their heads together Wendy (bless her!) wrote up an *extremely* clear set of instructions that I just followed.

It was a real team effort!

So today, for the first time, I'm including a link for my recipe. Woo-hoo!! Hope this works!

This is one of my favorite cheesecake recipes. I used to make it with crushed Oreo crumbs, but they don't sell those by the box anymore (at least I can't find them) and when Oreos are $4.13 a package, I leave them there. Teddy Grahams were my substitute of choice and I thought they worked out magnificently. And less expensively!

Chocolate Chip Cheesecake


1 ¾ cups crushed chocolate Teddy Grahams (I ground them up in my food processor)

2 T sugar

2 T cocoa powder

½ cup butter, melted

3 8oz pkgs cream cheese

1 can (14 oz) sweetened condensed milk (NOT evaporated milk)

3 eggs

1 T vanilla

1 cup mini chocolate morsels (semi-sweet)

Preheat oven to 300 F.

Mix crushed Teddy Grahams with sugar, cocoa, and butter until well combined. Press into the bottom and up the sides (as much as possible, that is) of a 9-in ch springform pan.

In a separate bowl combine cream cheese and condensed milk, beating with hand mixer until smooth. Add vanilla and eggs. Continue until well mixed and smooth again. Add about half the mini chips (1/4 cup) to the mix, stirring these in by hand. Pour into the prepared crust and top with the remaining chips.

Bake for 65 minutes. Make sure you place the springform pan on a cookie sheet or jelly roll pan because the butter will probably leak out the bottom. Set a timer for 65 minutes so you don’t need to keep checking on the cheesecake. At the 65 minute mark, turn the oven off and allow the cheesecake to bake/cool for a full hour. Don’t open the oven during this time. After an hour, remove from the oven and allow to cool slightly before refrigerating. Remove from springform pan before serving.

Enjoy some cheesecake this week! I made this Sunday for our eldest who *loves* chocolate chip cheesecake and who was coming home after being out of town for about 10 days, and within two days it was mostly gone. This isn't a teeny cheesecake, so I know my family must love it!

Have a wonderful week!


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