Chocolate Chip Cheesecake Pie

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chocolate-chip-pie

Here is a yummy cheesecake pie recipe that you need to hurry and sneak in before you make your New Year’s resolutions in a few days. Or if you are like me, you can wait till February when you have given up on the whole darn diet thing and need some chocolate to cheer you up.
I made two different cheesecakes for dessert Christmas Day. This one was everyone’s favorite–by far. Even some of my brothers who were “just to full” for dessert managed to finish their pieces. And a few snuck back for more.
This is an old standby recipe that has never failed me. (And don’t tell anyone, but it is a snap to make.) I have also made it with a regular graham cracker crust and that is yummy too.
Chocolate Chip Cheesecake Pie

Filling:
6oz cream cheese, softened
1 14oz can sweetened condensed milk
1 egg
1 tsp vanilla
1/2 cup mini chocolate chips
1 tsp flour
*1 chocolate pie crust- purchased, or you can use the recipe below
Glaze:
1/4-1/3 cup semi sweet chocolate chips
1-2 tsp oil

Beat cream cheese till fluffy; gradually beat in milk. Add egg and vanilla and mix well. Toss chips with flour and stir in. Pour into crust. Bake at 350 for about 35 minutes or until center springs back when touched. Cool. Chill in refrigerator till cold. For glaze, melt chips and oil in a small glass bowl in the microwave. Add enough oil till chocolate is thin enough to drizzle easily. Drizzle over entire pie, or over individual servings.

Notes:
-I used light cream cheese for this recipe. It tastes just as good, but because the cream cheese is softer, the filling is more runny, and the chips send to sink to the bottom.
-Once I accidentally purchased fat free cream cheese and tried it in this pie. It was still delicious!!
-Tossing the mini chips with flour helps prevent them from sinking to the bottom.
-I tried using regular size chocolate chips once, and they all sunk, even though I used flour.
-*If you are making your own crust, you do not need to pre-bake it because this pie is baked.

Chocolate Crumb Crust
1 1/2 cups finely crushed oreos (about 15 cookies)
3 Tbsp melted butter
Combine and press into a pie plate. Bake at 350 for about 8 minutes. Cool completely before filling.

More cheesecake recipes you’ll love:

Cheesecake Brownies
Almond Coconut Cheesecake


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