Chocolate Chip Black Bottom Cheesecake | Recipes

Chocolate Chip Black Bottom Cheesecake

(194) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent

Can’t decide between chocolate cake and cheesecake? Get the best of both with this yummy cheesecake recipe that’s bursting with chocolate chips.

Ingredients

Cheesecake Filling

2 pkgs 250 g each cream cheese, softened
1 can 300 mL Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
½ cup 125 mL plain yogurt or sour cream
2 eggs
2 tsp 10 mL vanilla extract
1 ½ cup 375mL semi-sweet chocolate chips, divided

Chocolate Cake Batter

1 egg
½ cup 125 mL sugar
1 tsp 5 mL vanilla extract
½ cup 125 mL Crisco® Vegetable or Canola Oil
¼ cup 50 mL plain yogurt
1 cup plus 2 tbsp 280 mL Robin Hood® Original All Purpose Flour
¼ cup 50 mL cocoa powder
¾ tsp 7 mL each baking powder, baking soda
½ cup 125 mL boiling water
½ cup 125 mL semi-sweet chocolate chips

Directions

  1. Preheat oven to 350° F (180° C). Grease a 10” (4 L) tube pan.
  2. Filling: Beat cream cheese with an electric mixer at medium speed until fluffy, about 1 minute. Gradually beat in sweetened condensed milk until smooth. Add yogurt, eggs and vanilla extract. Beat well. Stir in ¾ cup (175 mL) chocolate chips. Reserve.
  3. Batter: Beat, eggs, sugar and vanilla in separate large mixing bowl at medium speed using an electric mixer. Add oil and yogurt. Add next 4 ingredients. Mix until well combined. Carefully stir in boiling water. Add chocolate chips and mix.
  4. Pour into prepared pan. Spoon cheesecake batter on top. Sprinkle with remaining ¾ cup (175 mL) chocolate chips.
  5. Bake in preheated oven for 60 minutes, or until a toothpick inserted into cake comes out clean. Cool on wire rack. Wrap well with plastic wrap and chill 4 hours or overnight in refrigerator.

Nutritional Information

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