This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.
Chocolate Chip Cheesecake is the perfect choice when you’re craving a little chocolate, but your other half wants a plain cheesecake. The crust really puts this cheesecake over the top with its combination of vanilla wafers, coconut flakes, and pecans. It’s really quite delicious.
Ingredients Needed to Make Chocolate Chip Cheesecake
Crust:
- vanilla wafer crumbs
- coconut flakes
- chopped pecans
- granulated sugar
- butter
Cheesecake:
- cream cheese, room temperature
- granulated sugar
- large eggs
- vanilla extract
- miniature semisweet chocolate chips
Instructions for Making This Recipe
Prepare the Ingredients:
Preheat oven to 325 degrees. To begin, gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
Place vanilla wafers in a quart freezer bag and finely crush the cookies with a rolling pin or the flat side of a meat tenderizing mallet.
I’ve also used graham crackers in place of the vanilla wafers, which works fine. I do think that the vanilla wafers gives the crust an extra-special something, though.Â
Using a nut chopper, finely chop the pecans.
Make the Crust:
In a medium mixing bowl, combine vanilla wafer crumbs, shredded coconut, and granulated sugar. Add melted butter and mix well. Press onto the bottom of a 10-inch springform pan. Set aside.
As shown in the picture above, I’ve also used 2 cups of vanilla wafers, which allowed me to push the crust up the sides of the pan. If you’d prefer more crust on your cheesecake, feel free to do the same.Â
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Mix in the granulated sugar, and then add eggs one at a time, mixing well between additions. Add vanilla extract. Fold in miniature chocolate chips.
Pour into prepared crust, spreading the cream cheese mixture to the edges and leveling it with a rubber spatula.
Bake at 325 degrees for 50-60 minutes until center is nearly set. Turn off oven and allow cheesecake to cool for an hour.
Allowing the cheesecake to set in the oven for an hour after it has baked helps reduce the chance of it splitting on top.Â
Remove from oven, and carefully run a knife around edge of pan to loosen. Let cool completely.
Cover the pan with plastic wrap or aluminum foil and refrigerate overnight. When ready to serve, remove from the springform pan.
This recipe will serve 16 people.
See more Desserts Here. Browse Chocolate Recipes Here.Â
Chocolate Chip Cheesecake
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
Crust:
- 1 1/2 cups vanilla wafer crumbs
- 1/3 cup flaked coconut
- 1/3 cup finely chopped pecans
- 1/4 cup granulated sugar
- 1/3 cup butter (melted)
Cheesecake:
- 24 oz cream cheese (room temperature)
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup miniature semisweet chocolate chips
Instructions
- Preheat oven to 325 degrees. To begin, gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Place vanilla wafers in a quart freezer bag and finely crush the cookies with a rolling pin or the flat side of a meat tenderizing mallet. Using a nut chopper, finely chop pecans.
- In a medium mixing bowl, combine vanilla wafer crumbs, shredded coconut, and granulated sugar. Add melted butter and mix well. Press onto the bottom of a 10-inch springform pan. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth. Mix in the granulated sugar, and then add eggs one at a time, mixing well between additions. Add vanilla extract. Fold in miniature chocolate chips.
- Pour into prepared crust, spreading the cream cheese mixture to the edges and leveling it with a rubber spatula.
- Bake at 325 degrees for 50-60 minutes until center is nearly set. Turn off oven and allow cheesecake to cool for an hour. Carefully run a knife around edge of pan to loosen. Let cool completely. Cover the pan with plastic wrap or aluminum foil and refrigerate overnight. When ready to serve, remove from the springform pan. Makes 16 servings.