Easy Cheesecake Recipe | Chocolate Chip with Rumball Crust

Easy Cheesecake Recipe – Chocolate Chip with Rumball Crust

This super easy cheesecake recipe is a favourite of my sister’s – and most requested of all the cheesecakes she made!

I’ve tweaked it to add a rumball flair to the crust. You’ll need a spring-form pan, otherwise it will be too difficult to serve. For squares option see notes at bottom.

Easy Cheesecake Recipe – Chocolate Chip with Rumball Crust:Easy Cheesecake Recipe | Chocolate Chip with Rumball Crust

Crust:

1 cup (heaping) crushed oreo crumbs (chocolate wafer crumbs)

2 tablespoons melted butter (or oil)

1 tablespoon corn syrup

1 tablespoon clubhouse rum (grocery store)

In small mixing bowl, combine above ingredients – stir well (we use a fork), and press onto 9″ sprinform pan. Bake at 350°F 10 min (check earlier if using convection oven)

Filling:

3  8 oz pkgs cream cheese (softened at room temp)- we were pleasantly surprised with Lactantia and PC’s cream cheese

3/4 cup cane sugar (or white)

1/4 cup flour (we use light spelt)

3 eggs

1/2 cup sour cream

1 tablespoon vanilla

1/2 tablespoon clubhouse rum

1 cup semi sweet chocolate chips (can use mini if you can find them)

Combine cream cheese until well blended,  sugar, then add flour… mixing at medium speed on electric mixer until well blended. Add eggs one at a time, ensuring each is well mixed before adding the next. Blend in sour cream, vanilla, and rum. Stir in chocolate pieces; grease the sides of the spring-form pan (i use cooking spray) and pour filling over crust.

Bake at 325°F for 55 min (if using convection, check earlier). Loosen cake from rim of pan – by scraping with a knife around the inside of the pan to loosen the cheesecake; cool before removing rim of pan. Chill.

Yield: easily 10 to 12 servings

 

Variations:

Chocolate Orange Version – substitute Cointreau or orange liqueur (or Grand Marnier)  in place of vanilla, add 1/2 tablespoon very fine orange zest

Turtle Version – Drizzle regular version (once cooled) with caramel sauce and chopped pecans

Squares – pat crust on bottom of 9×13-inch baking pan, bake at 325°F for 10 min, grease sides (we use cooking spray) pour filling over crust, bake in 325°F oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill.

Cheesecake Cupcakes – Combine rounded tablespoon of crumb mixture into the bottom of each muffin cup – bake at 325°F for 5 min. Pour filling over crust and bake an additional 25 min at 325°F. Let cool. Chill. Top with garnish of your choice just before serving.

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