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Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

    Crust
  • 1 cup graham cracker crumbs
  • 3 T. sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup margarine - melted

    Filling

  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 can sweetened condensed milk
  • 3 eggs
  • 2 tsp. vanilla
  • 1 cup mini chocolate chips
  • 1 tsp. flour


Preparation -
Combine graham cracker crumbs, sugar, cinnamon and margarine. Press the mixture into the bottom of a 9" springform pan. Bake in a preheated oven at 350º for 10 minutes. Remove from the oven and set aside.

In a large bowl, beat the cream cheese until smooth. Gradually add the sweetened condensed milk and beat again. Add the eggs and vanilla. Beat until well blended. Toss half of the mini chocolate chips with the flour to coat lightly. Stir into the cream cheese mixture. Pour into the baked graham cracker crust. Bake at 300º for 50 to 55 minutes or until the center is set. Remove from the oven and loosen the cheesecake from the sides of pan. Cool for 1 hour at room temperature. Top with the remaining mini chips. Refrigerate for several hours before removing the sides of pan.


Kaiser 9x9 Square Nonstick Noblesse Springform PanKaiser 9" x 9" Square Nonstick Noblesse Springform Pan
This versatile, unique springform pan is square! The heavy-gauge steel distributes heat evenly and gently so cheescakes, casseroles, quiche, cornbread, brownies, etc. bake all the way through without becoming too brown. The two-layer, nonstick coating provides quick and easy release of baked goods.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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