Easy Chocolate Chip Cheesecake Pie
Creamy chocolate chip cheesecake pie with a graham cracker crust, rich flavor, and smooth texture, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- With a mixer, beat the cream cheese until fluffy.
- Gradually beat in the sweetened condensed milk until smooth.
- Add the egg and vanilla extract; mix well.
- Toss the semi-sweet chocolate mini morsels with the flour.
- Stir the morsels into the cheese mixture.
- Pour the mixture into the Ready-Crust graham cracker pie crust.
- Bake for 35 minutes or until the center springs back when lightly touched.
- Cool the pie and top with chocolate glaze.
- Serve chilled.
Tips & Substitutions
For a creamier texture, allow the cream cheese to sit at room temperature before mixing. If you’re out of graham cracker crust, a shortbread or Oreo crust works well. To enhance the chocolate flavor, consider adding a tablespoon of cocoa powder to the cream cheese mixture. Make sure to use mini chocolate morsels to avoid overwhelming the cheesecake base, ensuring a balanced flavor.
Serving Suggestions
This Easy Chocolate Chip Cheesecake Pie pairs beautifully with a dollop of whipped cream or a drizzle of chocolate sauce on top. Serve alongside fresh berries for a refreshing contrast. It also makes a delightful dessert after a hearty meal, such as the Foolproof Slow Roast Turkey. Consider serving it with coffee or dessert wine for a sophisticated touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze the cheesecake pie, wrap it tightly in plastic wrap and aluminum foil, and it can last for up to 2 months. When ready to enjoy, thaw it in the fridge overnight and serve chilled for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Chocolate Chip Cheesecake Pie contains roughly 495 calories, with 10g protein, 86g carbohydrates, and 7g fat. It is a good source of protein (19% of the Daily Value), iron (15% of the Daily Value), and calcium (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese in this recipe?
Yes, low-fat cream cheese can be used as a substitute. However, it may alter the texture slightly, making it less creamy. To maintain flavor, ensure it's well-blended with the sweetened condensed milk before adding other ingredients.
How do I know when the cheesecake pie is done baking?
The cheesecake pie is done when the center springs back slightly when touched. It should still have a slight jiggle but not be liquid. If it's browning too quickly, cover it with aluminum foil towards the end of baking.
Can I add other ingredients to the cheesecake filling?
Absolutely! Feel free to mix in chopped nuts, or swirl in some caramel or peanut butter for added flavor. Just ensure these additions don’t overpower the chocolate chips, so balance is key.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).