Chocolate Chip Cheesecake with Chocolate Glaze Topping

  • Servings: servings
  • Serving Size: 8 to 10
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes


  • 2 (3 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (6 oz. pkg.) mini chocolate chips
  • 1 teaspoon Pillsbury BEST™ All Purpose Flour
  • 1 (8- or 9-inch) prepared chocolate graham cracker crust
  • Chocolate curls*
  • 1/2 cup mini-chocolate chips
  • 1/4 cup heavy cream


  • HEAT oven to 350°F.
  • BEAT cream cheese in medium bowl with electric mixer until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well.
  • TOSS chocolate chips with flour; stir into cream cheese mixture. Pour into crust.
  • Bake 35 minutes or until center springs back when lightly touched. Cool and top with Chocolate Glaze and chocolate curls (optional). Serve chilled.
  • MELT chocolate chips with cream in small heavy saucepan; cook and stir until thickened and smooth. Immediately spread over cheesecake.
  • To prevent chocolate chips from floating down to bottom of pie, remove cheesecake from oven after 5 to 10 minutes, sprinkle chocolate chips over pie; continue to bake for remaining baking time. (Be careful when handling cheesecake, pie pan will be very hot.)
  • *To make chocolate shavings, start with a good quality chocolate in block form. Using vegetable or potato peeler, hold chocolate with paper towel; pass vegetable peeler over narrowest side of chocolate block. The chocolate will curl up like wood shavings. Store in covered container in refrigerator until needed.
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