November 30, 2008 4 Comments

On  Thanksgiving, I baked my very first cheesecake!  It was a chocolate chip cheesecake with an Oreo crust, and while it didn’t come out looking like a perfect baked good out of one of the renowned New York bakeries and restaurants, it was delicious!  Don’t take my word for it, my husband actually asked for seconds, which he will never do with something I cook unless it really is good.  Trust me, he always tells me if he finds my culinary concoctions to be a little less than edible.

The recipe was really very easy to make, and the cheesecake was sweetened only with Eagle Brand condensed milk.  Now it’s probably just my oven, but my 9” cheesecake didn’t cook in 60 minutes at 300 degrees.  The middle was still runny while the outer edge was done, so I kept it in for another 15 minutes past that but lowered the heat to 275.  Next time I may try to make the cheesecake in a 10” spring form pan instead (unless of course, one of you coinnoisseurs of the kitchen out there doesn’t think that’s a good idea).  I’ll probably also trade in the semi-sweet chocolate chips for bittersweet.  Dark chocolate, baby.

For anyone looking for a dessert recipe that’s easy to make and is sweet (but not too much so) and satisfying, this chocolate chip cheesecake recipe is for you.

Chocolate Chip Cheesecake

Servings: Makes one (9-inch) cheesecake
Serving Size: 1/12 of a recipe

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 70 minutes

INGREDIENTS

1 1/2 cups finely crushed creme-filled chocolate sandwich cookies

2 to 3 tablespoons butter or margarine, melted

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

3 eggs

2 teaspoons vanilla extract

1 cup (6 ounces) mini semi-sweet chocolate chips, divided

1 teaspoon all-purpose flour

INSTRUCTIONS

1. Preheat oven to 300°F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch spring form pan or 13×9-inch baking pan.

2. In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® condensed milk until smooth. Add eggs and vanilla; mix well.

3. In small bowl, toss 1/2 cup chocolate chips with flour to coat; stir into cream cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chocolate chips evenly over top. 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.

Technorati Tags: recipe, cheesecake, holiday recipe, baked goods, dessert, Eagle Brand, condensed milk

Giveaway Alert! DIY Ice Cream Without an Ice Cream Maker

Salba Smart – Healthy and Delicious Snack Foods for the Whole Family

The Toddler Cookbook by Annabel Karmel – Cookbook Review

The BellyBar – Preggo? Curb your hunger and your sweet tooth

Toasted Almond Love & a Sweet-stakes from Good Humor

Yummy Food

Permalink Comments RSS