Help Us! Chocolate Chip CheeseCake: We're Not Going to Get Through the Holidays
Thursday, October 30, 2008
Nod your head vigorously if you're dreading the weight you're sure to gain this holiday season?Oh... just us?
In all honesty, who can wholeheartedly resist all of the delectable holiday desserts
dripping in chocolate and made with bars and bars of butter? There's no need to fight it, right? You'll never win. So, here's the plan: Let's just accept defeat, eat, and worry about the collateral damage on January 1!Here's a recipe from Eagle Brand you'll surely want to devour!
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 (R) 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 degrees F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch spring form pan or 13x9-inch baking pan.
2. In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND (R) 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.
On the Net: www.eaglebrand.com
posted by The Mom Salon Editors @ 7:58 AM,
