April 18, 2017

CHOCOLATE CHIP CHEESECAKE


Easter weekend brought family for dinner for us on two separate days.  So I did a lot of cooking.  

And, of course, I want to share with you, dear readers, my desserts!


Wow, was the weather beautiful Saturday, and then yesterday, with a golf outing planned, wouldn't you know, it rained!!  We had been looking forward to playing golf together all week!  


This Chocolate Chip Cheesecake is a family favorite.  It is made with a graham cracker and chocolate base, a cheesecake filling with mini chocolate chips stirred in the batter and finished off with miniature chocolate chips on top.  

I don't make it often because it is really rich, and a little goes a long way.


I made this Buttertop Coffee Cake for breakfast on Saturday.  It was also our dessert, so kind of a two-for-one deal. 

With Chicken Parmesan, home cut french fries and broccoli on Saturday; and steaks on the grill, hash brown casserole, and a blue cheese wedge salad yesterday, topped off with these desserts; today,  my hubby and I will go back to a more sane way of eating.

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Chocolate Chip Cheese Cake

💋💋💋💋💋

1-1/2 cups of graham cracker crumbs
1/3 cup of cocoa
1/3 cup sugar
1/2 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 - 14-ounce can Sweetened Condensed Milk
3 eggs
2 teaspoons of vanilla extract
1 cup of Hershey's Mini Chips, Semi-Sweet Chocolate, divided
1 teaspoon of all-purpose flour

Heat oven to 300 degrees F.  In a bowl, combine graham cracker crumbs, cocoa, sugar, and butter.  Press evenly on the bottom of a 9-inch springform pan.

In a large mixer bowl, beat cream cheese until fluffy.  Gradually add sweetened condensed milk, beating until smooth.  (Be sure to scrape up cream cheese from the bottom of the bowl with a spatula).  Add eggs and vanilla.  Mix well.  In a small bowl, toss 1/2 cup of mini chips with flour to coat; stir into cream cheese mixture.  Sprinkle remaining chips evenly over top. Wrap aluminum foil around the bottom of the pan.  Place in a larger pan and pour water in the bottom of the pan.  Bake for 1 hour.  Turn oven off.  Allow to cool in oven for 1 hour.  Remove from oven.  Cool to room temperature.  Refrigerate. 

Happy Baking!!
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