Chocolate Chip Cheese Cake

Last weekend was the last weekend of the Winter Olympics 2014. We’ve got to be saddened by Team USA’s defeat in hockey on Saturday and then we’ve got treated to an excellent win by Team Canada on Sunday. All in all, we were very happy with our country’s performance and we celebrated by eating some sugar busting chocolate chip cheese cake.

This chocolate chip cheesecake marks the start of something we were looking forward to doing here at Smell My Kitchen: featuring guests recipes for all the world to enjoy.

Véronique made us the honor with this dessert recipe.

We’ve had this chocolate chip cheesecake a few time over the past few weeks with her and it has always been delicious. Prepared to perfection, it could be featured in any high-class restaurant.

Even Nate the difficult loved it! He actually asked for a second piece.

Ready to enjoy this devilish chocolate chip cheese cake?

Author: Smell My Kitchen’s friend: Veronique
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16w
A rich and delicious chocolate chip cheesecake recipe that the whole family will adore.
Chocolate Chip Cheese Cake


  • Crust
  • 1 cup Oreo baker crumbs
  • 2 Tablespoons of butter
  • 9″ pan
  • Cake
  • 3 bricks of Philadelphia cream cheese – they are 8 ounces (250g) bricks
  • 1 cup of sugar
  • 3 eggs
  • ½ cup sour cream
  • 1 teaspoon of vanilla extract
  • 1 cup of semi-sweet mini chocolate chips
  • Icing
  • ½ cup 35% cream
  • 4 squares of semi-sweet bakers chocolate
  • 1 square of white bakers chocolate


  1. Crust
  2. Mix together your Oreo baker crumbs and butter. Press mixture into the bottom of your cake pan.
  3. Cake
  4. Preheat oven at 350F
  5. With an electric mixer mix together your cream cheese and sugar until it is creamy.
  6. Add your eggs one at a time beating after each just to blend in, without stopping your mixer add your sour cream and vanilla extract.
  7. Add your mini chocolate chips and blend, pour into your mold on top of your crust.
  8. Cook for 50 minutes. with a knife, cut around your cake to make sure it doesn’t stick and will later come out of the mold easily. Let cool completely, once cooled refrigerate overnight.
  9. Remove cake from the mold.
  10. Icing
  11. Bring cream to a simmer on low heat, add chocolate and stir until melted and mixture is smooth.
  12. Pour onto the cake.
  13. Garnish as you please, Veronique used grated white bakers chocolate on hers.

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