Chocolate Chip Cheesecake: Free Recipe for Dessert Tonite!
Mar
23
Chocolate Chip Cheesecake
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Crust Bottom:
2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter, melted
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Cake:
2 1/4 lb Cream Cheese
1 2/3 c Sugar
5 Eggs
1 c Bailey’s Irish Cream
1 tb Vanilla Extract
1 c Semisweet Chocolate Chips
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Topping:
1 c Whipping Cream
2 tb Sugar
1 ts Instant Coffee Powder
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Garnish:
Chocolate curls
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Preheat oven to 325 degrees.
Coat a 9″ springform pan with nonstick vegetable spray.
Combine crumbs and 1/4 cup of sugar in the pan and stir in the melted butter.
Press mixture into bottom and 1 inch up the sides of the pan.
Bake until light brown, about 7 minutes.
In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix.
Blend in Bailey’s and vanilla.
Sprinkle half of the chocolate chips over crust and spoon in filling.
Sprinkle with remaining chocolate chips.
Bake cake until puffed, springy in center and golden brown, about 1 hour and 20 minutes.
Cool cake completely.
Beat whipping cream, 2 tablespoons sugar and coffee powder until peaks form.
Spread mixture over cooled cake and garnish with chocolate curls.
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Serves 12 to 15.
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This recipe was taken from the book: Cheesecake Recipes, which is just one of the many cookbooks available in our Recipe & Cookbook Membership Site.
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