Chocolate Chip Cheesecake |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
No one will guess they're eating light when they take a bite of this creamy dessert from Connie Staal of Greenbrier, Arkansas. The cookie crumb crust holds a rich cream cheese filling dotted with mini chocolate chips. Ingredients:
1 cup crushed reduced-fat oreo cookies (about 11 cookies) |
2 tablespoons butter |
2 packages (8 ounces each) fat-free cream cheese |
1 package (8 ounces) reduced-fat cream cheese |
1 can (14 ounces) sweetened condensed milk |
3 eggs |
2 teaspoons vanilla extract |
1/2 cup miniature semisweet chocolate chips, divided |
1 teaspoon king arthur unbleached all-purpose flour |
Directions:
1. In a small bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake at 325° for 6-8 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter.
3. Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325° for 30-35 minutes or until almost set. Carefully run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Cover and refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
|
|