Chocolate Chip Cheesecake
Taste of Home
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"Cheesecakes are my specialty and my favorite dessert," writes field editor Christina Till from South Haven, Michigan. "Of the dozens of cheesecake recipes I've collected and created, this is one of the best!"
SERVINGS: 16-18
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 1 hour + cooling
Ingredients:
- 2 cups crushed vanilla wafers (about 60 wafers)
- 1 cup flaked coconut, toasted
- 1/2 cup finely chopped walnuts
- 1/4 cup sugar
- 3 tablespoons baking cocoa
- 1/3 cup butter, melted
- FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 4 teaspoons cornstarch
- 4 eggs
- 1/3 cup heavy whipping cream
- 3 teaspoons vanilla extract
- 1-1/2 cups miniature semisweet chocolate chips
- TOPPING:
- 3 squares (1 ounce each) semisweet chocolate, melted
- 1 tablespoon butter, melted
- 1 cup confectioners' sugar
- 1/4 cup heavy whipping cream
- Toasted coconut, walnuts and maraschino cherries, optional
Directions:
In a large bowl, combine the first five ingredients; stir in butter. Press onto the bottom and 1 in. up the sides of a 10-in. springform pan. Refrigerate for 15 minutes.
In a large bowl, beat cream cheese until smooth. Combine sugar and cornstarch; beat into cream cheese. Add eggs; beat on low speed just until combined. Add the cream, vanilla; stir in chocolate chips. Pour into prepared crust.
Place pan on a baking sheet. Bake at 350° for 60-65 minutes or until center is nearly set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer (Cheesecake top may crack, but topping will cover.)
For topping, in a small bowl, combine the chocolate, butter and sugar. Slowly beat in cream until mixture achieves spreading consistency. Spread over cheesecake. Refrigerate overnight.
Remove sides of pan. Garnish cheesecake with the coconut, walnuts and cherries if desired. Refrigerate leftovers. Yield: 16-18 servings.