Wednesday, February 29, 2012

Baking: Chocolate Chip Cheesecake

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We Loved This!!

11/2 Cups graham cracker crumbs
1/3 Cup sugar
1/3 Cup butter, melted
3 8-oz. pkgs. cream cheese, softened (lower fat Neufchatel cheese can be used)
1 14-oz. can sweetened condensed milk
3 eggs
1 Cup mini chocolate chips, divided
1 tsp. flour

Preheat oven to 300°. Combine the graham cracker crumbs, COCOA, sugar and melted butter and press evenly in the bottom of a 9-inch spring form pan. In a large bowl, beat the cream cheese until fluffy. Gradually add the sweetened condensed milk, beating until smooth. Add the eggs and VANILLA; mix well. In a small bowl, combine 1/2 cup of the chocolate chips with the flour to coat. Stir into the cream cheese mixture. Pour into the pan and top with the remaining chocolate chips. Bake at 300° for 60-80 minutes, until the cheesecake is set and not jiggly in the middle. Turn the oven off, crack the door, and cool in the oven for 1 hour. Remove from the oven and let stand until the pan is cool to the touch. Refrigerate for at least 4 hours. Once chilled, remove from pan by running a thin knife around the pan edge, and then carefully remove the spring form.

Prep. time: 30 minutes
Baking time: 60-80 minutes
Serves: 16

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