Chocolate Chip Cheesecake

The Chocolate Chip Cheesecake Recipe was an excellent cheesecake, and a huge hit at my family reunion yesterday. It was gone before I knew it! I did make a few modifications: used chocolate graham crackers(crushed) mixed with some oreo crumbs for the crust(no need for cocoa). I also added about 1/2 cup of mini chocolate chips into the batter-1/3 didn't seem like enough. Using fat free condensed milk & 1/3 reduced fat cheese worked amazingly to save on fat & calories. This will be made again for the holidays! Thank you for a good recipe.

Serve: 12

1 teaspoon all-purpose flour
1 cup mini semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup butter, melted
1/3 cup unsweetened cocoa powder
2 teaspoons vanilla extract
3 eggs
3 (8 ounce) packages cream cheese

Preheat oven to 300 degrees F (150 degrees C).

Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
Beat cream cheese until smooth.

Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake).

Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.

Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour.

Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

Chocolate Chip Cheesecake
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