Blanche’s Late Night Chocolate Chip Cheesecake
Ingredients
Scale
Cheesecake
- 1 pre-made chocolate pie crust
- 2 (8-oz) packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/2 cup semi-sweet chocolate chips, melted
Toppings
- Chocolate syrup, for drizzling
- Chocolate candies for garnish, Dove-style pieces work beautifully
Instructions
- Preheat the oven to 325°F and place the pie crust on a baking sheet.
- Beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in the sour cream and vanilla just until combined.
- Divide the batter evenly between two bowls. In one bowl, fold in the mini chocolate chips. In the other, stir in the melted chocolate until smooth.
- Pour half of the plain batter into the crust. Spoon dollops of the chocolate batter over the top, then add the remaining plain batter. Use a knife or skewer to gently swirl the layers together for a marbled look.
- Bake for 40–45 minutes, until the center is set with a slight jiggle. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with chocolate syrup and finish with chocolate candies around the edge.