Easy Chocolate Lover's Cheesecake
Yield
6 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
mini chocolate chips
|
*
|
| 6 | ounces |
graham cracker pie crust
|
|
| Chocolate topping | |||
| ⅓ | cup |
mini chocolate chips
|
*
|
| 2 | tablespoons |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
mini chocolate chips
|
*
|
| 173.4 | ml/g |
graham cracker pie crust
|
|
| Chocolate topping | |||
| 79 | ml |
mini chocolate chips
|
*
|
| 3E+1 | ml |
heavy whipping cream
|
|
Directions
Heat oven to 450F.
In small mixer bowl, breat cream cheese and sugar until well blended.
Add eggs and banilla; beat well.
Stir in small chocolate chips; pour batter into crust.
Bake 10 minutes; without opening door, reduce temperature to 250F.
Continue baking 20 to 25 minutes or just until set.
Cool completely.
Cover; refrigerate several hours.
Spread chocolate topping over top.
Refrigerate several minutes or just until set.
Cut into wedges; serve cold.
Chocolate Topping: In small microwave safe bowl, place small chocolate chips and whipping cream.
Microwave at HIGH 20 to 30 seconds or just until chocolate is melted and mixture is smooth when stirred.
Cool slightly.
