Chocolate chip cheesecake
1 cheesecake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Finely crushed cream-filled chocolate sandwich cookies about 18 cookies |
| 2 | tablespoons | Margarine; or butter, melted to 3 T |
| 24 | ounces | Cream cheese; softened |
| 14 | ounces | Sweetened condensed milk |
| 3 | Eggs | |
| 2 | teaspoons | Vanilla extract |
| 1 | cup | Mini chocolate chips |
| 1 | teaspoon | Flour |
Directions
Preheat oven to 350. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. In small bowl, toss ½ cup chips with flour to coat; stir in cheese mixture.
Pour into prepared pan. Sprinkle remaining ½ cup chips evenly over top.
Bake 1 hour or until center springs back when lightly touched. Turn oven off and allow cheesecake to cool in oven. Chill. Garnish as desired. Refrigerate leftovers. Mint Chocolate Chip cheesecake: Omit vanilla. Add ½ to 1 teaspoon peppermint extract and ⅛ to ¼ teaspoon green food coloring if desired.
Proceed as above.
Tip: For best distribution of chips throughout cheesecake, do not oversoften or overbeat cream cheese.
Submitted By LAWRENCE KELLIE On 10-08-94