Today I have one of my favorite cheesecake recipes to share with you (it's from Duncan Hines). It's creamy and delicious with just the right amount of chocolate. And it makes a nice impressive holiday dessert. By the way, they say you should put a pan of water on a bottom rack during baking to prevent cracks in your cheesecake. I did that and this one still ended up with small cracks when it started cooling. The good news is that it's hard to notice them with the chocolate chips all over.
Chocolate Chip Cheesecake
1 pkg Moist Deluxe Devil's Food Cake Mix
1/2 cup vegetable oil
3 (8 oz) pkg cream cheese, softened
1 1/2 cups granulated sugar
1 cup sour cream
1 1/2 teaspoons vanilla extract
4 eggs, lightly beaten
3/4 cup semisweet mini chocolate chips, divided
1 teaspoon all-purpose flour
Preheat oven to 350 degrees F. Grease 10-in. springform pan.
Combine cake mix and oil in large bowl. Mix well. Press onto bottom of prepared pan. Bake 22-25 minutes or until set. Remove from oven. Increase oven temperature to 450 degrees F.
Place cream cheese in large mixing bowl. Beat at low speed with electric mixer, adding sugar gradually. Add sour cream and vanilla extract, mixing until blended. Add eggs, mixing only until incorporated. Toss 1/2 cup chocolate chips with flour.* Fold into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining 1/4 cup chocolate chips. Bake 5 to 7 minutes. Reduce oven temperature to 250 degrees F. Bake 60 to 65 minutes or until set. Loosen cake from side of pan with knife or spatula. Cool completely in pan on cooling rack. Refrigerate until ready to serve. Remove side of pan. Makes 12 to 16 servings.
*Tossing the chocolate chips with flour is an awesome tip that can be used when adding chocolate chips to other types of batters. It keeps them dispersed evenly rather than sinking to the bottom.
I do hope you get to try it - if you don't make it, find someone who will so you can eat some!
The more chocolate, the better, right?