Easy Chocolate Chip Cheesecake Recipes

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup chocolate chips.
• Pour into crust. Sprinkle with remaining chocolate chips.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
• In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
• Bake in the preheated oven for 50 minutes, or until filling is set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sugar, eggs, and vanilla together in a bowl until smooth and well blended.
• Spread 1 roll of cookie dough on the bottom of a 9x13-inch baking pan to form the base. Spread cream cheese mixture evenly on top. Pinch off small pieces of the remaining cookie dough and distribute them on the cream cheese mixture.
• Bake in the preheated oven until cream cheese mixture is set and cookies on top are golden brown, 30 to 45 minutes. Let cool before serving, about 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Beat softened cream cheese until smooth. Add milk and beat until creamy.
• Then beat in egg and vanilla.
• Set aside 1/2 cup of chocolate chips, then toss the remaining 1 cup with flour. Fold floured chips into mixture.
• Pour into crust. Bake 35-40 minutes, until center springs back when lightly touched.
• Set cake aside to cool while you make the glaze topping.
• In small saucepan over medium-high heat, whisk together reserved chocolate chips and whipping cream. Cook until thickened and smooth.
• Pour glaze over cake, smoothing to cover almost to the edges.
• Refrigerate and serve chilled.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
• Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

Steps:

• In a large bowl, combine the flour, cracker crumbs, sugar and cocoa; stir in butter. Set aside 3/4 cup for topping. Press remaining mixture into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 1-2 minutes or until set. , In a small bowl, beat the cream cheese, sugar and milk until smooth. Add egg; beat on low speed just until combined. Stir in 1/2 cup chocolate chips. Spread over crust. Sprinkle with reserved crumb mixture and remaining chocolate chips. , Microwave, uncovered, on high for 3-4 minutes or until a thermometer inserted in the center reads 160°. Cool on a wire rack for 1 hour. Refrigerate until chilled. Let stand at room temperature for 10 minutes before cutting.