Grandma Fina'S Chocolate Chip Cheesecake With A Cho

Name: Grandma Fina'S Chocolate Chip Cheesecake With A Chocolate Chip Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 30 Chocolate Wafer Cookies, homemade or store bought; 1/2 Cup Melted Butter, 1 stick, cooled; 1/4 Cup Light Brown Sugar; 1 Teaspoon Vanilla Extract; 1/2 Teaspoon Almond Extract; Batter:; 1 Pound Cream Cheese, TWO 8 oz bricks; 1 Pint Sour Cream, 16 oz, 2 cups; 1 Pound Whole Milk Ricotta Cheese, 16 oz, 2 cups; 3 Large Eggs; 1/2 Cup Melted Butter, cooled; 1 Tablespoon Vanilla Extract; 1 1/2 Cups Sugar; 3 Tablespoons Cornstarch; 3 Tablespoons All-purpose Flour; 1 Cup Mini Chocolate Chips

Servings: persons

Crust:
30 Chocolate Wafer Cookies, homemade or store bought
1/2 Cup Melted Butter, 1 stick, cooled
1/4 Cup Light Brown Sugar
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
Batter:
1 Pound Cream Cheese, TWO 8 oz bricks
1 Pint Sour Cream, 16 oz, 2 cups
1 Pound Whole Milk Ricotta Cheese, 16 oz, 2 cups
3 Large Eggs
1/2 Cup Melted Butter, cooled
1 Tablespoon Vanilla Extract
1 1/2 Cups Sugar
3 Tablespoons Cornstarch
3 Tablespoons All-purpose Flour
1 Cup Mini Chocolate Chips

1
["COOKS NOTES: All dairy ingredients should be room temperature so they blend easily without lumps.", "", "MAKE THE CRUST:", "1. Preheat the oven to 325 degrees. Spray a 10"" springform cheesecake pan with cooking spray. Line with a parchment round; spray again lightly. Double wrap with foil to the top of the pan; press against the pan.", "2. To the bowl of a large food processor, process all the crust ingredients; about 1 minute. The mixture should hold together when pinched. Press into the lined springform pan; go 1"" up the sides. Use the flat end of a measuring cup. Bake 8-10 minutes on the middle rack of the oven. Remove and cool before adding the batter.", "", "PREPARE A WATER BATH: Fill a large roasting pan with 1"" of water. Place the foil wrapped pan in the middle of the water bath.", "", "1. MAKE THE BATTER: FOOD PROCESSOR METHOD: Add the cream cheese to the bowl of a 14-cup food processor. Pulse a few times just until smooth.", "2. Add the sour cream and ricotta cheese and pulse a few more times until smooth. Scrape the sides of the bowl.", "3. Add the eggs, melted (cooled) butter and vanilla extract. Process 30 seconds.", "4. Add the sugar, cornstarch and flour. Process 1 minute until smooth. Scrape the sides of the bowl and process 30 seconds more.", "5. Pour the batter directly into the pan in the water bath. Swirl 1/2 cup mini chocolate chips into the batter. Sprinkle the top with the remaining 1/2 cup. Bake at 325 degrees on the middle oven rack for about 1 hour; the center should still jiggle and the top should be lightly browned. Rotate the pan after each 30 minutes baked. Watch carefully after 45 minutes baking time. Remove the pan from the water bath. Remove the foil. Cool completely before storage. Refrigerate when cooled. This cheesecake is best made 1-2 days before serving."]

5791

kcal

Calories

346

Fat

596

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust:, 30 Chocolate Wafer Cookies, homemade or store bought, 1/2 Cup Melted Butter, 1 stick, cooled, 1/4 Cup Light Brown Sugar, and more.

Yes, Grandma Fina'S Chocolate Chip Cheesecake With A Chocolate Chip Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grandma Fina'S Chocolate Chip Cheesecake With A Chocolate Chip Cookie Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions