Chocolate Chip Cheesecake Pie
Indulge in the best of two classic desserts with this irresistible Chocolate Chip Cheesecake Pie, a creamy cheesecake filling studded with mini chocolate chips nestled in a buttery graham cracker crust. This easy-to-make recipe features a rich and velvety cream cheese base, enhanced with a hint of vanilla and topped with extra chocolatey goodness for the ultimate decadent treat. With just 20 minutes of prep time and minimal effort, this crowd-pleasing dessert is perfect for any occasion, from casual gatherings to elegant celebrations. Serve each slice cold, optionally topped with a dollop of whipped cream and a sprinkle of chocolate shavings for an extra touch of indulgence. Whether you're a cheesecake lover or a chocolate chip fanatic, this pie will satisfy every sweet tooth!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 1 cups Mini chocolate chips
- 1 cups Whipped cream (optional, for serving)
- 0.25 cups Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the bottom of a glass or measuring cup to pack it down tightly.
Bake the crust in the preheated oven for 8 minutes. Remove and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Gently fold in 3/4 cup of the mini chocolate chips, reserving the remaining 1/4 cup for topping.
Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly with a spatula.
Sprinkle the reserved 1/4 cup of mini chocolate chips over the top of the filling.
Bake the pie in the oven for 35-40 minutes, or until the center is set and no longer jiggles when gently shaken.
Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to fully set.
Before serving, top with whipped cream and chocolate shavings, if desired.
Slice and enjoy your Chocolate Chip Cheesecake Pie!
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 45.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
