Ingredients for Chocolate Chocolate Chip Cheesecake
- 6 tablespoons (3 ounces) unsalted butter, melted
- Chocolate Graham Cracker Crumbs
- ¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling)
- Almonds
- 6 (8-ounce) packages cream cheese
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- All Purpose Flour
- Semi Sweet Chocolate Chips
- Heavy Whipping Cream
- 12 ounces mini chocolate chips
- ¼ cup heavy whipping cream (for filling) + ¼ cup heavy whipping cream (for topping)
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How to Make Chocolate Chocolate Chip Cheesecake
- Preheat oven to 350°F (175°C).
- **Make the crust:**
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture into the bottom and up the sides of an 11-inch springform pan.
- **Make the filling:**
- In a large bowl, beat 6 (8-ounce) packages cream cheese with 1 ½ cups granulated sugar until smooth and creamy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup sour cream and 2 teaspoons vanilla extract.
- Gradually add ¼ cup all-purpose flour, mixing until just combined.
- In a microwave-safe bowl, melt 8 ounces semi-sweet chocolate chips with ¼ cup heavy whipping cream in 30-second intervals, stirring until smooth.
- Add the melted chocolate mixture to the cream cheese mixture and beat with a mixer for 2-3 minutes until well combined.
- Fold in 12 ounces mini chocolate chips.
- Pour the filling into the prepared crust.
- Bake for 45-50 minutes, or until the center is just set (it will still be slightly jiggly).
- Let the cheesecake cool completely on a wire rack.
- **Make the topping:**
- In a microwave-safe bowl, melt 4 ounces semi-sweet chocolate chips with ¼ cup heavy whipping cream in 30-second intervals, stirring until smooth.
- Spread the melted chocolate topping evenly over the cooled cheesecake.
- Refrigerate for at least 8 hours, or preferably overnight, before serving.
- To remove the cheesecake from the pan, run a thin knife around the edges before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
148g
Fat
129g
Carbs
14g
