Chocolate Chip Cheesecake
Courtesy of Sunny B.
Cream cheese filling:
1 cup sugar
16 oz. cream cheese, room temperature*
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, room temperature
¾ cup granulated white sugar
¾ cup brown sugar
1 teaspoon vanilla
12 oz. semi-sweet chocolate chips
Preheat oven to 375 degrees Fahrenheit.
For cookie batter: Cream butter, sugars, eggs and vanilla until light and fluffy. Add remaining dry ingredients and mix, adding chocolate chips last.
Mix all ingredients for cream cheese mixture.
Spread half of cookie batter into a greased 9x13 pan. Spread cream cheese mix evenly on top and cover with remaining cookie batter.
Bake at 375 degrees for 35-40 minutes. Refrigerate.
*To implement the “greek yogurt” approach for this recipe, simply use 2 single serve greek yogurts- one vanilla, one plain- for every 8 oz. of cream cheese, if desired. If using this method, cut the sugar down to ½-3/4 cup. Otherwise, it will probably be too rich.