Eagle Brand® Chocolate Chip Cheesecake

  • Servings: servings
  • Serving Size: 12
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes

Ingredients

  • 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
  • 1 teaspoon Pillsbury BEST® All Purpose Flour

Instructions

  • 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.
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