A classic kosher cheesecake made all the more delectable by adding chocolate chips. Perfect for Passover when paired with a Chocolate Macaroon Pie Crust or made in a traditional graham cracker pie crust for Shavuot or anytime you want a dairy dessert.
Chocolate Chip Cheesecake
Servings
8 Servings
Ingredients
- 1½ 8-ounce packages cream cheese, softened
- ¼ cup sugar
- ¼ cup light brown sugar packed
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips
- 1 9-inch prepared chocolate or plain graham cracker pie crust
- ½ cup pie filling or ½ cup sour cream, optional
Instructions
- Preheat oven to 350℉.
- Using an electric mixer at medium speed, mix cream cheese and sugars together until smooth. Add eggs, one at a time, mixing into batter. When fully blended, mix in vanilla.
- Using a silicone spatula, fold in chocolate chips.
- Pour into macaroon or graham cracker crust.
- Bake at 350℉ for 40 to 50 minutes or until just slightly jiggly in the center. The cake will finish cooking from the retained heat after you take it out of the oven. Cool completely on a wire rack.
- Chill in refrigerator at least 4 hours before serving.
- Before serving top with either a layer of sour cream or your favorite flavor pie filling, if desired.
Tips
- If you want to transform this into a chocolate swirl cheesecake, squirt chocolate syrup on top and use a knife to create a zigzag swirl design before putting it in the oven.
- Not big on chocolate? Just omit the chips and it’s a classic cheesecake.
Thank you Paris from Israel!
totally – I would agree with you! during the year I use graham cracker pie crust.
Thanks for an easy and delicious recipe..perfect for any time not just Passover.
Thank you from Paris 🙂