Please wait a bit while
Loanding
This is the best chocolate chip cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
Ingredients
- ½ cups graham cracker crumbs: 1 piece
- white sugar: 0.33333 cup
- unsweetened cocoa powder: 0.33333 cup
- butter: 0.33333 cup (melted)
- cream cheese: 3 packages (8 ounce packages)
- sweetened condensed milk: 1 can (14 ounce can)
- eggs: 3 piece
- vanilla extract: 2 tsp
- mini semisweet chocolate chips: 1 cup (divided)
- all-purpose flour: 1 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 300 degrees F (150 degrees C).
-
Make the crust: Mix graham cracker crumbs, sugar, cocoa, and melted butter. Press onto the bottom and up the sides of a 9-inch springform pan. Set aside.
-
Prepare the cheesecake: Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add eggs and vanilla and beat on medium speed until smooth.
-
Toss 1/3 of the chocolate chips with flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheesecake batter. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
-
Bake in the preheated oven for 1 hour. Turn off the 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 the sides of the pan. Keep cake refrigerated until time to serve. Natalie T
