Not only is it National Cheesecake Day…but we’re also going to be celebrating my birthday (it was last week but I was away and my kids always love an excuse for cake! wait…who am I kidding…so do I).
One of my favorite cheesecakes of all time is a chocolate chip recipe that I made by mistake years ago. Fun fact – as a child, I swore upside and down that I hated cheesecake and would never eat it – despite my mother always making it. It wasn’t until my first year or two of marriage when my husband and I had been invited to dinner and they offered me a slice. I was about to refuse when my husband kicked my ankle – turns out our hostess had won awards for her cheesecake. I took a bite, very hesitant and found out I loved it. We even took some home 🙂
Since then, I have made an assortment of cheesecakes, always willing to try a new variation. I hope you’ll enjoy this one if you try it!
- [b]FOR THE CRUST:[/b]
- 1 – 1/2 c. graham cracker crumbs
- 3 tbsp sugar
- 1/2 c. butter (melted)[br]
- [b]FOR THE CAKE PORTION:[/b]
- 3 pkg (8 oz each) cream cheese (softened)
- 1 c. sugar
- 1 tsp. vanilla (feel free to be liberal with the vanilla)
- 3 eggs
- 2 tbsp of cocoa or godiva liquer
- heat oven to 325°F.
- mix crust ingredients together, press onto the bottom of a spring form pan (9″)
- bake for 10 min
- beat cream cheese, sugar and vanilla with blender. add eggs, one at a time, on a slow speed
- take 1 c. of blended mixture out and place in a small separate bowl
- pour remaining blended mixture onto baked crust
- with the remaining 1 c of mixture – mix either cocoa powder, godiva liquor or anything else chocolate. mix until well blended
- drop by spoonfuls onto top of cheesecake mixture
- bake for 1 hr (or until set)
- loosen rim of pan from the cake and cook before removing completely
- place in fridge overnight or for a minimum of 3-4 hrs