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Chocolate Chip Cheesecake

chocolate-chip-cheesecake

Cook Time: 55 Min

Yield: 10 to 12 Servings

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chocolate-chip-cheesecake

Ingredients

CRUST

  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1/3 C. finely chopped almonds
  • 1/3 C. firmly packed brown sugar
  • 1/3 C. Crisco® Butter Flavor All-Vegetable Shortening

FILLING

  • 3 (8 oz.) pkgs. cream cheese
  • 1 C. granulated sugar
  • 1 1/2 tsps. Spice Islands® Pure Vanilla Extract
  • 3 large eggs
  • 1/3 C. milk
  • 1 C. (6 oz. pkg.) miniature semi-sweet chocolate chips
  • 2 tsps. all-purpose flour

Directions

  1. HEAT oven to 350°F.
  2. COMBINE all crust ingredients in medium bowl; mix well. Press onto bottom and 1 inch up sides of 9-inch springform pan.
  3. BAKE 10 to 15 minutes or until golden brown. Cool completely.
  4. COMBINE cream cheese, sugar and vanilla in bowl of electric mixer; beat at medium speed until fluffy. Add eggs, one at a time, beating well after each. Gradually mix in milk.
  5. RESERVE 1 Tbsp. chocolate pieces; combine remainder with flour. Stir floured chocolate pieces into cream cheese mixture; pour onto crust. Sprinkle with reserved chocolate pieces.
  6. BAKE 50 to 60 minutes or until almost set. Cool completely; loosen side with knife and remove rim. Chill. Store covered in refrigerator.
  7. Can also be made in a 13 x 9-inch pan. Bake 45 minutes.

Chocolate Chip Cheesecake

chocolate-chip-cheesecake

Cook Time: 55 Min

Yield: 10 to 12 Servings

Ingredients

CRUST

  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1/3 C. finely chopped almonds
  • 1/3 C. firmly packed brown sugar
  • 1/3 C. Crisco® Butter Flavor All-Vegetable Shortening

FILLING

  • 3 (8 oz.) pkgs. cream cheese
  • 1 C. granulated sugar
  • 1 1/2 tsps. Spice Islands® Pure Vanilla Extract
  • 3 large eggs
  • 1/3 C. milk
  • 1 C. (6 oz. pkg.) miniature semi-sweet chocolate chips
  • 2 tsps. all-purpose flour

Directions

  1. HEAT oven to 350°F.
  2. COMBINE all crust ingredients in medium bowl; mix well. Press onto bottom and 1 inch up sides of 9-inch springform pan.
  3. BAKE 10 to 15 minutes or until golden brown. Cool completely.
  4. COMBINE cream cheese, sugar and vanilla in bowl of electric mixer; beat at medium speed until fluffy. Add eggs, one at a time, beating well after each. Gradually mix in milk.
  5. RESERVE 1 Tbsp. chocolate pieces; combine remainder with flour. Stir floured chocolate pieces into cream cheese mixture; pour onto crust. Sprinkle with reserved chocolate pieces.
  6. BAKE 50 to 60 minutes or until almost set. Cool completely; loosen side with knife and remove rim. Chill. Store covered in refrigerator.
  7. Can also be made in a 13 x 9-inch pan. Bake 45 minutes.

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