Chocolate Chip Cheesecake


Chocolate Chip Cheesecake

Servings 16 servings


  • 2 cups vanilla wafer crumbs
  • 1 cup flaked coconut toasted
  • 1/2 cup walnuts finely chopped
  • 1/4 cup sugar
  • 3 tablespoons baking cocoa
  • 1/3 cup butter or margarine melted


  • 4 packages (8 ounce each) cream cheese softened
  • 1 cup sugar
  • 4 teaspoons corn starch
  • 4 eggs
  • 1/3 cup heavy whipping cream
  • 3 teaspoons vanilla extract
  • 1-1/2 cups miniature semisweet chocolate chips


  • 3 squares (1 ounce each) semisweet chocolate melted
  • 1 tablespoon butter melted
  • 1 cup powdered sugar
  • 1/4 cup heavy whipping cream


  1. In a bowl, combine the first five ingredients; stir in butter. Press onto the bottom and 1 inch up the sides of a 10 inch springform pan. Refrigerate for 15 minutes.

  2. In a mixing 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 and chocolate chips. Pour into prepared crust.

  3. Bake at 350° for 55-60 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.

  4. For topping, combine chocolate, butter and sugar in a mixing bowl. Slowly beat in cream until mixture achieves spreading consistency. Spread over cheesecake. Refrigerate overnight.

  5. Remove sides of pan. Serve with whip cream and top with coconut. Refrigerate leftovers. 

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