Best 10 Chocolate Chip Cream Cheese Pie Recipes

CHOCOLATE CREAM CHEESE PIE

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

CHOCOLATE CHIP CREAM CHEESE PIE

Steps:

• Beat cream cheese and sugar in large bowl.
• Add eggs and vanilla and then stir in 1 2/3 cps chocolate chips.
• Pour into crust.
• Bake for 10 minutes in oven at 450°F.
• Reduce temperature to 250°F; (without opening door) continue to bake another 30 minutes.
• Cover, refrigerate when cooled off until thoroughly chilled.
• Place remaining 1/2 chips and whipping cream in a microwave bowl and microwave at (high 100%) 20 to 30 seconds or until chips are melted.
• When slightly cool; spread over top of the cheese pie.
• Put in refrigerator for 15 minutes or until topping is set.
• Cover if there is any left over cheese pie.
• Note: always stir chocolate halfway through heating it in a microwave to prevent it for scorching.

EASY AND DELICIOUS CHOCOLATE CHIP CREAM CHEESE PIE

Steps:

• In a bowl, beat the cream cheese until smooth.
• Gradually beat in sugar.
• Blend in the sour cream and vanilla.
• FOLD in the whipped topping.
• Stir in the chocolate chips.
• Spoon the mixture into the pie crust.
• Chill until set (at least 4 hours).
• Garnish with more whipped topping, chocolate shavings or fruit if desired.

PHILADELPHIA 3-STEP CHOCOLATE CHIP CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup chocolate chips.
• Pour into crust. Sprinkle with remaining chocolate chips.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

CHOCOLATE CHEESE PIE

Steps:

• In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling. , In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts. , To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers.

CHOCOLATE CHIP PIE II

Steps:

• Roll graham crackers to fine crumbs; there should be about 1 cup. Melt the butter or margarine, and combine with the crumbs. Pat into 9 inch pie plate. Chill.
• Heat 24 to 30 large marshmallows slowly in the milk. Cool. Fold in whipped topping, vanilla and grated bitter chocolate. Pour filling into crust, and refrigerate l hour.

CINNAMON CREAM CHEESE PIE

Steps:

• In a small saucepan, melt 1 cup HERSHEY'S Cinnamon Chips and milk over low heat. Stir constantly until chips are thoroughly melted, and then set aside to cool.
• In a small saucepan, combine water and gelatin. Stir over low heat, until gelatin is completely dissolved; set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water.
• In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled chocolate and gelatin, and beat thoroughly. Fold in 1 cup of cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping on top. Sprinkle with chopped pecans and chopped HERSHEY'S Cinnamon Chips. Refrigerate for 2 hours before serving. Keep refrigerated.

EASY, CREAMY, CHOCOLATEY CREAM CHEESE PIE

Steps:

• Crush 24 cookies to form fine crumbs; mix with butter until blended. Press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Chop 8 of the remaining cookies. Beat Neufchatel and sugar in medium bowl with mixer until light and fluffy. Add chopped cookies and COOL WHIP; stir gently until blended. Spoon into crust.
• Refrigerate 2 hours or until firm. Halve remaining 4 cookies; insert, cut-edges down, into top of pie.

CHOCOLATE CHIP CARAMEL PIE

Steps:

• Heat oven to 375°F.
• Place softened pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, beat eggs, 3/4 cup brown sugar, the corn syrup, melted butter and 1 teaspoon vanilla with whisk until well blended. Sprinkle 3/4 cup of the chips in bottom of crust-lined pie plate. Pour egg mixture over chips in pie plate.
• Bake 40 to 45 minutes or until set; cover edges with foil if crust is getting too dark. Immediately sprinkle remaining 1/4 cup chips over top of pie. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled.
• When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons brown sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks from. Cut pie into slices, and serve topped with whipped cream. Store covered in refrigerator.

NO-BAKE CHOCOLATE AND CREAM CHEESE PIE

Steps:

• Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
• Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.