Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

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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. 

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.

Chocolate Chip Cheesecake with crust to top of pan

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. 

 

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. 

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. 

Recipe for Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

Here's a favorite cheesecake recipe I like to make at home. It has a pecan coconut crust that is really yummy!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: France
Keyword: Cheesecake, Coconut, Miniature Semi-Sweet Chocolate Chips, Pecans, Vanilla Wafers
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 16

Equipment

Rolling Pin
Nut Chopper
KitchenAid Mixer
Springform Pan

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.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 420kcal | Carbohydrates: 34g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 232mg | Potassium: 190mg | Fiber: 2g | Sugar: 26g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
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