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Eagle Brand® Chocolate Chip Cheesecake

Prep time: 15 min
Cook Time: 1 hrs
Yield: 12 servings

1 1/2 cups finely crushed cream-filled chocolate sandwich cookies (about half of 14 oz. pkg.)
2 to 3 tablespoons butter or margarine, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1 cup (6 oz. pkg.) mini semi-sweet chocolate chips, divided
1 teaspoon Pillsbury BEST® All Purpose Flour

Preparation Directions:

1. HEAT oven to 300°F. Combine cookie crumbs and butter; press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan.
2. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well.
3. TOSS 1/2 cup chocolate chips in small bowl with flour to coat; stir into cream cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chocolate chips evenly over top.
4. BAKE 55 to 60 minutes or until set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.
TIP For best distribution of chocolate chips throughout cheesecake, do not over soften or over beat cream cheese.


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Who am I?

My name is Anna.
I am a HUGE lover of Chocolate.
I eat it, I research it, and I live by it.

By day I am a dietician, ironically as it may seem.
By night, I am obsessed with the various aspects related to chocolate.

A Day Without Chocolate is like a day without Sunshine.


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