Sunday, January 17, 2010

Chocolate Chip Cheesecake

This recipe is one of the most requested around the Bennett household. It is a modified version of the recipe by the same name in the Nestle Tollhouse Best Loved Recipes book.

2 cups (12 ounces) mini chocolate chips
Premade Oreo crust. To me this is easier than making a cheesecake crust (and I don't own a spring form pan so it gets me around that issue as well).

2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon vanilla
2 large eggs
2 tablespoons all purpose flour
3/4 cup evaporated milk
1/2 cup sour cream

Preheat oven to 300 F.

Sprinkle chocolate chips in the bottom of the crust, enough to cover with an even layer.

Beat cream cheese, sugar, and vanilla in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust ( fill to close to the top, there will be left over filling). Sprinkle with more chocolate chips, enough to cover all the filling.

Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30 minutes or until edge is set by center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm.

Makes 8-10 servings.

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