Chocolate Chip Cheesecake

Prep Time: 7 minutes
Cook Time: 40 to 50 minutes
Chill Time: 4 hours
Yield: 6 to 8 servings

• 1½ (8-ounce) packages cream cheese, softened
• ¼ cup sugar
• ¼ cup light brown sugar, packed
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips
• 1 (9-inch) prepared chocolate or plain graham cracker crust
• ½ cup pie filling or ½ cup sour cream (optional)

1. Preheat oven to 350° F.
2. Using an electric mixer at medium speed, mix cream cheese and sugars together until smooth. Add eggs, one at a time, mixing into batter. When fully blended, mix in vanilla.
3. Using a silicone spatula, fold in chocolate chips.
4. Pour into graham cracker crust.
5. Bake at 350° for 40 to 50 minutes or until just slightly jiggly in the center. The cake will finish cooking from the retained heat after you take it out of the oven.
6. Chill in refrigerator at least 4 hours before serving.
7. Before serving top with either a layer of sour cream or your favorite flavor pie filling, if desired.

Suggested Wine:

Hagafen 2005 Napa Valley Late Harvest Zinfandel

Chocolate demands late-harvest Zinfandel. The oak and fruit, plus the residual sugar, will make the chocolate more intense.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing