Chocolate Chip Cheesecake

Cheesecake has always been one of those desserts that I struggle with. The cheesecake can get cracks on top, or the top turns brown. (Even using a water bath) The cheesecake is still edible whenever the top turns brown and no one will know there are issues with it by placing garnishes on top. In this case, I used more mini chocolate chips and I decorated the edges with some whipped topping. 

This cheesecake has an oreo cookie crust bottom and there’s a hint of almond extract in the cheesecake with mini chocolate chips inside. Do not leave out the almond extract!

Can you make cheesecake without a springform pan?

A springform pan isn’t necessary for making cheesecake. The recipe below calls for a 9-inch springform pan. I’m just letting you know what other types of pans work well with this if you do not have one of those pans. Cake pans or pie dishes work extremely well for cheesecakes and  I personally don’t like springform pans. 

You can take the cheesecake out of the cake pan very easily by placing some parchment paper or tinfoil inside the pan to help lift the cheesecake up. 

How to make Chocolate Chip Cheesecake 

1. Preheat oven to 325ºF.
   
   Using an electric mixer or food processor, beat together cream cheeses on lowest speed until well blended. Add the flour and sugar to the cream cheese mixture and continue blending until everything is well combined.
   
   Take out the cream cheese and add it to a bowl. Then purée the cottage cheese and almond extract together until smooth using the same food processor. (everything is going into the same bowl, so the food processor does not need to be cleaned out.)
   
    Combine the cottage cheese and cream cheese together in the bowl, then add eggs and beat until well blended. Stir in ½ cup of chocolate chips.
    Lightly coat a 9-inch springform pan or cake pan with cooking spray. Crush cookies in a ziplock bag with a rolling pin and sprinkle cookie crumbs evenly over bottom of the pan.
   Pour the cheesecake batter into the springform pan; and bake until cheesecake puffs and center is almost set, about 60 minutes. Transfer to a wire rack and cool completely.
   Run a knife around sides to loosen and release pan sides. Cover and chill overnight.
   
   Slice into 12 equal servings, serving size 1 slice. 
   Garnish the top with some more chocolate chips or light whipped topping. (optional)

Tips for Chocolate Chip Cheese

Let the eggs, cream cheese, and cottage cheese come to room temperature before mixing. This will help the cheesecake batter be smooth and no lumps. 

Sugar substitutes can be used to help lower the points for the cheesecake. Just make sure to look up the conversions for whatever brand you are using. I do not like working with sugar substitutes because it causes inflammation in my stomach. 

Other Cheesecake Recipes 

Cheesecake Smoothie 

Apple Cheesecake Parfaits 

Berry Cheesecake Salad 

Lemon Cheesecake Bars 

Skinny Cheesecake Stuffed Apples 

*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it. 

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