Desserts, Food

Chocolate Chip Cheesecake

Celebrating people is one of my most favorite things to do! I love a reason to throw a party and make a cake. In the wise words of the fabulous Julia Child, “a party without cake is just a meeting”. So, we had a little party and we had a little cake, well actually lots of little mini cheesecakes.

Each creamy individual cheesecake has a crunchy graham cracker crust, a center of chocolate chip cookie dough and rich chocolate ganache is drizzled on top. I am slightly obsessed with chocolate chip cookie dough anything, so this recipe is right up my alley. I would recommend making these chocolate chip cheesecakes at least a day before you serve them to allow the flavors to mellow and blend. Somehow cheesecake only gets better that way. Happy eating!

Chocolate Chip Cheesecake


For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 4 Tablespoons unsalted butter, melted
  • 2 Tablespoons granulated sugar

For the Filling:

  • 3 (8 ounce) blocks of cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1/4 cup heavy cream
  • 8 ounces of prepared chocolate chip cookie dough

For the Ganache:

  • 4 ounces of bittersweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 2 Tablespoons honey
  • 2 Tablespoons light corn syrup
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350. Line 2 muffin pans with 24 cupcake liners.
  2. In a small bowl, combine the graham crackers, melted butter and sugar.
  3. Press 1-2 tablespoons of graham cracker mixture into the bottom of each cupcake liner.
  4. Bake for 5 minutes.
  5. Once baked, transfer to a cooling rack and reduce the oven temperature to 325.
  6. In a medium size bowl, beat the cream cheese on medium-high speed until smooth.
  7. Mix in the sugar and continue to beat until well blended.
  8. Add the salt and vanilla.
  9. Beat in the eggs one at a time, mixing well after each addition.
  10. Add the heavy cream in and mix until just combined.
  11. Pour the batter into each of the individual prepared crusts.
  12. Nestle about 1 1/2 teaspoons of cookie dough into the center of each cheesecake.
  13. Bake at 325 for about 20-25 minutes, or until the filling is set.
  14. Transfer to a cooling rack and let cool to room temperature. Refrigerate the cheesecakes for at least 4 hours, or overnight, before adding the ganache and serving.
  15. For the ganache, in a small saucepan over medium to low heat warm your heavy cream. Do not let it boil but get very hot.
  16. Place the chocolate chips in a heat safe bowl, and pour the hot heavy cream over. Let sit for about 5 minutes.
  17. Whisk the heavy cream and chocolate until smooth.
  18. Whisk in the honey, corn syrup and vanilla.
  19. Allow to cool for 15 minutes.
  20. Spoon the ganache on top of each cheesecake.
  21. Store the cheesecakes in the refrigerator.

Note: -I used Nestle chocolate chip cookie bar dough for my chocolate chip centers. I just took one of the squares of dough from the package and broke it in half.

Enjoy! XO, Carrie


Recipe adapted from My Baking Addiction






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