Chocolate Chip Cheesecake Recipe
Ingredients
| Vanilla wafer crumbs | 1 Cup (16 tbs) | |
| Butter | 1⁄4 Cup (4 tbs), melted | |
| Cream cheese | 16 Ounce, softened (2 Packages) | |
| Commercial sour cream | 8 Ounce (1 Carton, Divided) | |
| Eggs | 4 | |
| Semisweet chocolate morsels | 6 Ounce (1 Package) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1 1⁄2 Teaspoon | |
| Vanilla extract | 1 1⁄2 Teaspoon | |
| Vanilla extract | 1 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4457 Calories from Fat 2771
% Daily Value*
Total Fat 315 g484.7%
Saturated Fat 179 g895.2%
Trans Fat 0 g
Cholesterol 1583.7 mg527.9%
Sodium 2231.4 mg93%
Total Carbohydrates 361 g120.4%
Dietary Fiber 1.1 g4.4%
Sugars 323.9 g
Protein 61 g121.4%
Vitamin A 188.5% Vitamin C 9.2%
Calcium 88.6% Iron 41.7%
*Based on a 2000 Calorie diet
Directions
Press mixture into bottom of a 9-inch spring form pan; set aside.
Beat cream cheese at low speed of an electric mixer until light and fluffy; gradually add 3/4 cup sugar and 1/2 cup sour cream, mixing well.
Add eggs, one at a time, beating well after each addition.
Stir in 1 teaspoon vanilla and 1 package chocolate morsels.
Spoon into prepared pan.
Bake at 325° for 1 hour.
Cool at room temperature on a wire rack for 20 minutes.
Combine remaining sour cream, 1/2 cup sugar, lemon juice, and 1 1/2 teaspoons vanilla, mixing well; gently spread over top of cheesecake.
Bake at 475° for 5 minutes.
Cool to room temperature on a wire rack; refrigerate 8 hours.
Remove sides of spring form pan; sprinkle additional chocolate morsels around top edge and in center of cheesecake, if desired.
Chef
