Eagle Brand® Chocolate Chip Cheesecake
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1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about half of 14 oz. pkg.)
2 to 3 tablespoons butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1 cup (6 oz. pkg.) mini semi-sweet chocolate chips, divided
Pillsbury BEST® All Purpose Flour
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.
BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well.
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.
BAKE 55 to 60 minutes or until set. Cool. Chill. Garnish as desired.
For best distribution of chocolate chips throughout cheesecake, do not over soften or over beat cream cheese.