Wednesday, February 3, 2010

A Month of Chocolate: Chip, Chip, Hooray!

This one is simple and straightforward. It assumes you don’t want to get into scientific discussions about water baths, optimal cooking/cooling and no-crack temp. Just buy the Oreos and Eagle brand and get started already!
Chocolate Chip Cheesecake
18 Oreos, finely crushed
¼ c. butter, melted
3 8-oz. packages cream cheese, softened
1 can Eagle Brand milk
3 eggs
2 t. vanilla
1 c. miniature chocolate chips
1 t. flour
Preheat oven to 300 degrees. Combine cookie crumbs and butter. Press into bottom of 9” springform pan. Beat cheese until fluffy and add milk, eggs, and vanilla. Mix well. In a small bowl, toss ½ c. chocolate chips and flour to coat. Stir into cheese mixture and pour into pan. Sprinkle remaining chips on top. Bake 1 hour. Cool to room temp. Remove sides of pan.

1 comment:

Teacherperson said...

I love chocolate chip cheesecake. NOM!!!!