Chocolate Chip Cheesecake

chocolate chip cheesecake It’s birthday season again.

Angel Girl begins our round of summer birthdays. It’s been a year of changes for her.

I’m not sure when exactly it happened, but I slowly realized that she never played with the Polly Pockets anymore – and the doll house was sitting idle.

I knew she was growing up when she asked for a cheesecake instead of the traditional birthday cake.

No worries – we all love cheesecake. But there was still a hint of sadness that my little girl is growing up.

No more castle cakes, or flower cakes, or Candy Land cakes (my personal favorite!).

She’s  slowly moving into the world of adults.

She picked a chocolate chip cheesecake, and I used two different recipes to create this one.  Since I didn’t have any vanilla wafers, I substitutes graham crackers crumbs in the crust. It tasted great – and since we all know that the crust is just the conduit to hold the cream cheese filling together to get it to your mouth – it was perfect! 🙂
Chocolate Chip Cheesecake

2 cups vanilla wafer crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
3 Tablespoons baking cocoa
1/3 cup butter or margarine, melted


3 packages (8 oz. each) cream cheese, softened
1 cup sugar
2 tablespoons flour
3 eggs
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1-1/2 cups miniature semisweet chocolate  chips

In a bowl, combine the first five ingredients; stir in butter. Press onto the bottom and 1 inch up the sides of a 9-in. springform pan. Refrigerate for 15 minutes.

In a mixing bowl, beat cream cheese until smooth. Combine sugar and flour; beat into cream cheese.

Add eggs; beat on low speed just until combined. Add the cream, vanilla and chocolate chips.

Pour into prepared crust. Place pan on a baking sheet. Bake at 350 degrees for 60-65 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Cheesecake top may crack.)

Refrigerate overnight. Remove sides of pan. Garnish the cheesecake with mini chocolate chips. Refrigerate leftovers. Yield: 12-14 servings.


I’ve linked this post up with Lisa over at Stop and Smell the Chocolates and at Foodie Friday at Designs by Gollum.

Chocolate Chip Cheesecake: Happy Birthday Angel Girl!

chocolate chip cheesecake
It’s birthday time at our house again! It’s Angel Girl’s 10th birthday tomorrow and she’s very excited!

We had planned to celebrate tomorrow, but the flooding in Des Moines caused us to move things up a day so Poppa and Nana can get back home before things get worse.

I’m pretty flexible, but this change of plans threw me for a loop because it didn’t give me any time to go to the grocery store. I had to do an entire party from my pantry, including the cake. Good thing I had a well-stocked pantry!

I did not, however have all the ingredients needed to make the Green Dragon Dessert she requested for her cake. Nor did I have everything I needed for the other two suggestions she gave.

Finally I remembered the cream cheese I had bought on sale and froze. I suggested cheesecake and she loved the idea!

This was the first cheesecake I ever made (I’m blushing to admit that!) and I prayed over this one. I put together two different recipes but it turned out just wonderful and I have a very happy birthday girl.

Angel Girl’s Chocolate Chip Cheesecake

Combine: 2 1/4 cups graham cracker crumbs (about 36 squares), 1/3 cup of sugar, 1/2 cup of butter (melted). Press into the bottom and about 1 inch up the side of a greased 10 inch springform pan. Set aside.

Mix together: 2 packages (8 oz. each) cream cheese (softened), 1 can (14 oz) sweetened condensed milk, and 2 teaspoons vanilla

Add 3 eggs, beat on low until just combined. Stir in 1 cup of mini semi-sweet chocolate chips.

Pour into crust and bake at 325 degrees for 40-45 minutes.

Cool on wire rack for ten minutes.

Melt together: 1 cup of semi-sweet chocolate chips, 1 Tablespoon butter, 4 teaspoons heavy whipping cream. Stir till smooth.

Pour over the cheesecake and spread it evenly.

Carefully run a knife around the edges of the pan to loosen. Cool one hour longer. Refrigerate overnight. Remove sides of the pan.

I let Angel girl decorate the top with M & M’s. She’s thrilled with it, and I am relieved!

Happy birthday, Angel Girl!