Chocolate Chip Shortbread Cheesecake
This post is sponsored by Walkers Shortbread, but all opinions are my own.
This Chocolate Chip Shortbread Cheesecake has a chocolate chip shortbread crust, is filled with mini chocolate chips and chocolate chip shortbread and is topped off with whipped cream, mini chocolate chips and more chocolate chip shortbread. It’s a chocolate chip and shortbread lover’s dream!
So one of the great things about working with Walkers Shortbread is that we have lots of shortbread around. 🙂 The tough thing is not eating it all right away.
I had the chocolate chip shortbread sitting out on the counter the other day when I was getting ready to make this cheesecake and when I went into the kitchen to get started, the hubs was standing there just eating away at them.
Now in any other house, that might be ok. But in this house, if there’s sweets somewhere – especially on the counter – you have to check with me before eating it. And of course the hubs knows that. So he got one of those looks – the look that says, “You’ve been naughty.”
He was apologetic, but not really sorry. 🙂 They’re just too tasty of a snack. Fortunately I still had plenty – both for the cheesecake and for more snacking.
So let’s talk about putting this beauty together. To make sure there was plenty of chocolate chip shortbread cookie flavor, I used the shortbread in the crust, the filling and on top.
You’ll want to toss the shortbread for the crust into a food processor to make the crumbs. You should have about 3 cups of crumbs, which makes a generous crust. I don’t know about you, but I think the crust is one of the best parts of the cheesecake. Especially when it’s chocolate chip shortbread.
For the filling, the brown sugar and mini chocolate chips give it some chocolate chip cookie flavor. To make it even better, a full layer of chocolate chip shortbread is dipped in milk and laid in an even layer in the bottom of the crust. The milk and moisture from the cheesecake soften the shortbread, making them nice and chewy. There’s seriously so much awesome in every bite!
The hardest part about making a cheesecake is waiting for it to bake and cool. It takes some time, but it’s SO worth it!
When it’s ready, I topped mine with some whipped cream, mini chocolate chips and a few mini chocolate chip shortbread. I used regular sized shortbread for everything else, but thought the minis were just the right size for the top. Of course, if you have left over regular shortbread, you could use those too.
This is definitely a delicious and beautiful cheesecake! I have no doubt you’ll love it!
Chocolate Chip Shortbread Cheesecake
Yield: 9 inch cheesecake, 12-16 slices
About 27 Walkers Chocolate Chip Shortbread*
4 tbsp (56g) butter, melted
24 ounces (678g) cream cheese, softened
1/2 cup (104g) sugar
1/2 cup (90g) brown sugar
3 tbsp (25g) all purpose flour
1 cup (240ml) sour cream
1 tbsp vanilla extract
3/4 cup mini chocolate chips
1/2 cup (120ml) milk
8-9 Walkers Chocolate Chip Shortbread
3/4 cup (180ml) heavy whipping cream
6 tbsp (44g) powdered sugar
1 tsp vanilla extract
Walkers Mini Chocolate Chip Shortbread
Mini Chocolate Chips
1. Preheat oven to 325°F (162°C) . Grease a 9 inch springform pan and line the bottom with a parchment circle.
2. Place shortbread for the crust into a food processor and pulse until you have about 3 cups of crumbs. In a small bowl, combine the crumbs and melted butter.
3. Press mixture into the bottom and up the sides of the springform pan.
4. Bake crust for 10 minutes then remove from oven. Allow to cool for a few minutes.
5. Cover the outsides of the pan with aluminum foil and set aside.
Cheesecake Filling and Topping
1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugars and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract. Beat on low speed until well combined.
4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. Stir in the mini chocolate chips.
6. Place the milk into a small bowl. Dip the shortbread rounds into the milk and line the bottom of crust with them.
7. Pour the cheesecake filling into crust, covering the shortbread.
8. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
9. Bake for 1 hour and 10 minutes.
10. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
11. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
12. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
13. To finish off the cheesecake, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and vanilla extract and continue to whip on high until stiff peaks form.
14. Pipe the whipped cream around the top edge of the cheesecake, then top with mini chocolate chip shortbread rounds and mini chocolate chips for decoration.
15. Refrigerate until ready to serve. Serve with chocolate sauce, if desired.
Note: I used four 4.9 oz packages of Walkers Chocolate Chip Shortbread for this cheesecake. Three for the crust and one for inside the cheesecake. I used 8 additional Mini Chocolate Chip Shortbread for the topping.