Died And Gone To Heaven Cheesecake Recipe

Name: Died And Gone To Heaven Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 16 ounces (450g) cream cheese, softened; 1 ½ cups (300g) granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; Miniature Chocolate Chip; Pie Crusts; Heavy Cream

This legendary cheesecake recipe is a holiday favorite, requested year after year! Incredibly easy to make, yet unbelievably rich and decadent, this recipe is a crowd-pleaser. The secret? A perfectly balanced cream cheese filling, studded with mini chocolate chips, and topped with a luscious homemade chocolate ganache. Serve in small slices with a tall glass of cold milk for the ultimate indulgence. Prepare to be amazed!

Prep Time 20 mins

Cook Time 45 mins

Calories 689.3 kcal

Protein 22g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Died And Gone To Heaven Cheesecake

16 ounces (450g) cream cheese, softened
1 ½ cups (300g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
Miniature Chocolate Chip
Pie Crusts
Heavy Cream

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How to Make Died And Gone To Heaven Cheesecake

Preheat oven to 450°F (232°C).
In a large bowl, beat 16 ounces (450g) of softened cream cheese with 1 ½ cups (300g) granulated sugar until smooth and creamy.
Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
Gently fold in 1 cup (170g) mini chocolate chips.
Pour batter into your prepared graham cracker crust (see crust recipe notes below).
Bake for 10 minutes at 450°F (232°C).
Immediately reduce oven temperature to 250°F (121°C).
Continue baking for 20-25 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Remove the cheesecake and let it cool completely on a wire rack.
Once completely cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
While the cheesecake chills, prepare the chocolate topping:
In a microwave-safe bowl, combine ½ cup (115g) mini chocolate chips and 2 tablespoons heavy cream.
Microwave in 20-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth.
Let the chocolate topping cool slightly.
Spread the cooled chocolate topping evenly over the chilled cheesecake.
Refrigerate for at least 30 minutes to allow the topping to set.
Slice and serve chilled. Enjoy!