Creamy Chocolately Goodness

When I was in 10th and 11th grade, I had a long time girlfriend. I had known her for a few years before then and all during that time had grown very close to her family. I even had a deal worked out with her mother that when she was grocery shopping, if I went along and had coupons ready for the purchases she was making, I could keep the money saved by the coupon. As those were the days of double and triple coupons, I really could make a decent amount for very little work.

On one of the shopping trips she purchased an 8 oz brick of Philadelphia Cream Cheese. On the box was an offer to send away for the Philly Cream Cheese cookbook. I collected the UPC code, sent it in and several weeks later received a small, wire bound book of recipes involving Philadelphia Cream Cheese. After skimming the book, I settled on a recipe for Cheesecake. I knew I had to make it.

I made the recipe but added chocolate chips into it before baking. It was fantastic. Weeks later I made it again. And soon it became my go to desert to make for somewhat special occasions. I’ve coated the cheesecake with a layer of chocolate and another time mixed in crushed fresh raspberries and placed more on top. Everything works with this recipe. I’ve even softened the chocolate chips so when I mixed them in, I obtained many smears of chocolate throughout the cheesecake instead of the chips.

Creamy chocolately goodness!

Standard cheesecake ingredients.

Butter and graham cracker crumbs.

Spread them in the bottom. Add more if you have holes.

The cream cheese and other ingredients.

Mixing it up.

It cracked, but that’s ok, because I have a topping!

Just looking at it, I want to make it again.

Chocolate chip cheesecake



  • 3 tbsp butter
  • 1 cup Graham cracker crumbs


  • 4×8 ounce packages of cream cheese
  • 1 cup sugar
  • 4 eggs
  • 1 tbsp vanilla
  • 3 tbsp flour
  • 1 cup sour cream
  • 1 package of mini-chocolate chips
  • Topping
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1 1/2 tsp lemon juice
  • 1 1/2 tsp vanilla


Preheat oven to 350°.


Melt butter in microwave and mix with sugar and Graham cracker crumbs. Spread on the bottom of a springform pan. Bake for 10 minutes.

Preheat oven to 450°.


Mix all ingredients in mixer until smooth. Pour over baked crust in springform pan. Bake for 10 minutes. Turn the oven down to 250° and bake for 1 hour more. Cool on counter for 30 minutes and then refrigerate.


Mix all ingredients until smooth and once cheesecake is cool, top.

Tags: , , , , , , , , , , , , , , , ,

Categories: Baking, Cheese, Chocolate, Dessert, kosher, Recipes, Vegetarian

Author:The Ranting Chef

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26 Comments on “Creamy Chocolately Goodness”

  1. kcsaling
    July 24, 2012 at 11:03 am #

    I love cheesecake – definitely going to make this! 🙂


  2. July 24, 2012 at 11:11 am #

    Whoa! That’s alotta good!


  3. July 24, 2012 at 11:28 am #

    Yum! My husband will definitely love this one!


  4. July 24, 2012 at 11:49 am #

    looks like something I also used to make years ago. My kids were crazy about it. I found it on the inside of a Philadelphia cream cheese cardboard cover if I remember correctly. Would do it NOW, but I am off dairy products and sugar for the time being. But will keep this in mind when the time comes for “real cheating”!!!!! 😀


  5. July 24, 2012 at 12:25 pm #



  6. Dan Liggett
    July 24, 2012 at 12:36 pm #

    This goes to show you, girlfriends may come and go…but cheesecake is forever!


    • Naomi
      July 24, 2012 at 6:08 pm #

      Ain’t that the truth!


  7. July 24, 2012 at 12:39 pm #

    Chocolate chips + cheesecake = dangerous. 😉


  8. July 24, 2012 at 1:28 pm #

    OMG…that looks good.


  9. July 24, 2012 at 2:23 pm #

    Wow… I’m in love with a cheesecake.


  10. July 24, 2012 at 2:48 pm #

    Yummmmm!! Looks delish!


  11. July 24, 2012 at 3:15 pm #

    This looks DIVINE!!!!!!!!!


  12. July 24, 2012 at 3:22 pm #

    Mom won’t let us have chocolate but we know she really likes it. (So why can she have it but we can’t???) Maybe we can get another human to make this for her as a surprise.


  13. July 24, 2012 at 3:24 pm #

    Looks wonderful!


  14. July 24, 2012 at 3:45 pm #

    This sounds wonderful!


  15. July 24, 2012 at 4:24 pm #

    And there goes my diet….again….


  16. July 24, 2012 at 9:31 pm #

    Wow! Now, that’s a dessert. I think I know what I’ll be making for my husband’s 38th birthday. Thanks for sharing!!!


  17. July 24, 2012 at 9:31 pm #

    This looks so good! but what size pan, 9″ or 10″? I have both 🙂


  18. July 24, 2012 at 10:39 pm #

    Holy cow I gained 5 pounds just reading the blog post, but this is definitely getting made soon!


  19. July 25, 2012 at 1:43 am #

    Looks yummy! I want to try this recipe! :]
    Maybe you can try putting it in a water bath, or cooling it slower so it doesn’t crack? (sometimes, I cool cheesecakes in the oven, with it off and a spatula keeping it open)


  20. July 25, 2012 at 6:04 pm #

    This looks like a great recipe for my dad and I to try together. We share an unsatisfiable sweet tooth, but this looks like it may be the cure!


  21. July 26, 2012 at 8:58 pm #

    Deliciously addicting! I don’t think I could get away from that. My sweet tooth is horrible, but I know someone who is much worse. haha Hmm, I cannot wait to try this one out.


  22. Karla
    August 2, 2012 at 1:37 am #

    omg. im salivating.


  23. March 7, 2013 at 8:28 am #

    As part of an attempt to learn to cook I’m taking on recipes that find me (ie ones on tins of soup or mentioned in films). You liked my site, therefore this recipe found me, guess I found my Friday challenge – M


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