Waking up to a cheesecake for breakfast is amazing. Waking up to a chocolate chip cheesecake that was made from scratch by your partner is even more amazing. This was the best cheesecake I have ever tasted. I’m not sure if it’s because Rachel made it as a surprise for my birthday, or because I’ve been following a fairly strict way of eating lately, or just because it really is one of the best cheesecake recipes out there. Either way, I truly enjoyed it and I know you will, too!
The mocha icing on top of the chocolate chip cheesecake really made it great for me, but you can skip the mocha flavoring if you don’t like that kind of thing.
Easy Chocolate Chip Cheesecake Recipe
3 packaged (8oz each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 cupz Hershey’s Mini Semi-Sweet Chocolate Chips, Dvided
1 graham cracker crumb crust
2 tablespoons whipped cream
optional: ground coffee or mocha flavoring packet
Preheat oven to 450*F.
Beat cream cheese and sugar in a large bowl until well blended. Add eggs and vanilla. Continue beating. Stir in 1 2/3 cups mini chocolate chips. Pour mixture onto crust.
Bake 10 minutes. Without opening the oven door, reduce baking temperature to 250*F. Continue baking for about 30 minutes. Remove from oven and let cool completely on wire wrack. Refrigerate until chilled (we let it chill overnight).
Place remaining 1/3 cup chocolate chips and whipping cream in a small bowl. If you want the icing to be mocha flavored, add in a pack of Starbuck’s Via at this time. Microwave at 50% for 20-30 seconds or until chips are melted. Stir until creamy. Allow to cool slightly, then spread over the top of your cheesecake.
Refrigerate until topping i set, about 15 minutes.