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Chocolate Chip Cheesecake

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“I found this on the back of a Taste of Home magazine. It's simple to make and very delicious. However, I will note that the recipe I'm posting is exactly what I had copied down, but when I make this myself, I quarter the recipe and use a mini cupcake pan to make mini chocolate covered cheesecakes instead (bite size, perfect for finger snacking). I normally leave out the mini chocolate chips since my mini cheesecakes are so small that the chocolate drizzle on top finishes them off perfectly. Oh, and the recipe says that the cheesecake may crack while baking, but don't worry because that's what the chocolate topping is for, to work it's magic.”
1hr 20mins
1 cheesecake

Ingredients Nutrition


  1. CRUST.
  2. Combine the wafer crumbs, flakes, walnuts (optional), sugar and baking cocoa in a medium bowl, then stir in melted butter. I normally just use a fork for this part to make sure all crumbs get some of that butter.
  3. Pat the crumbs into the bottom and side of a 9 inch springform pan and refrigerate for 15 minutes before filling.
  5. Preheat your oven to 350 f.
  6. Beat cream cheese until softened, then mix in the sugar and cornstarch.
  7. Add the eggs 1 at a time on slow, then add the whipping cream, vanilla and chocolate chips.
  8. Once your filling is mixed, pour into your prepared pan. Bake for 60-65 minutes, 30-35 for minis.
  9. Cool on a rack for 10 minutes, then run a knife along the edges of the pan to loosen, and cool for an hour.
  10. TOPPING.
  11. In a medium saucepan (this is how I did it) on medium to medium-low heat, add together the melted butter and chocolate, then add in the powdered sugar.
  12. Slowly add the whipping cream until thick, then spread it on over the cheesecake, or drizzle, and refrigerate over night. But to be honest, I just wait until the chocolate topping has hardened, then I dig into it.

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