For the hubby’s birthday this year, I surprised him with his favorite…chocolate chip cheesecake. We’re a match made in heaven, especially when it comes to dessert. And it was his special day, so I was more than happy to put in the extra time to whip up this luscious confection.
He is a chocoholic like me, so this cheesecake is full of miniature chocolate chips and has a chocolate graham cracker crust. If I’d had the time, I would have made a chocolate ganache (I usually mix melted dark chocolate and heavy cream) to go on top.
This particular cheesecake falls into the New York-style category due to its thick, yet creamy consistency. And that’s just the way he likes it.
We gave our one-year-old daughter her first taste of cheesecake that day. I think she’s going to have a sweet tooth just like her parents.
Chocolate Chip Cheesecake
For the crust:
- 1 cup chocolate graham cracker crumbs
- 3 Tbl. butter, melted
- Combine and press into a spring form pan. Bake at 350 degrees for 10 minutes.
For the filling:
- Three 8 oz. packages of cream cheese, softened
- ¾ cup sugar
- ¼ cup flour
- 3 eggs
- ½ cup sour cream
- 1 tsp. vanilla
- 1 cup miniature chocolate chips
Lower oven temperature to 325 degrees. Combine cream cheese, sugar and flour with a mixer at medium speed. Add eggs one at a time. Blend in sour cream and vanilla. Stir in chocolate chips with a spatula (I add a sprinkle of flour to the chocolate chips to keep them from sinking to the bottom when baking).
Bake for 55 minutes. Remove from oven and loosen cake from rim of pan. Cool completely before removing rim. Chill in refrigerator.
