Since this dessert recipe freezes well, it’s ideal to serve for visitors that will be coming the next day. When I had friends over, I made this for them. I warned them that they will get addicted to what I will serve them. They didn’t believe me. They all served themselves a slice each. It didn’t take long for the entire cheesecake platter to be empty. I didn’t even have to say, I told you so. They knew that without me speaking any word.
See what our friends over at Recipe Girl have to say about this recipe:
“This recipe couldn’t be easier to make. It has a cookie crust, a simple chocolate chip- dotted cheesecake filling, and it bakes up perfectly.”
This is the best thing about this wonderful chocolate chip cheesecake recipe: it is easy to make and so heavenly too. I didn’t have to stay in the kitchen all day just to make a dessert. This recipe is perfectly convenient to all moms out there, I’m tellin’ ya.
Ingredients
CRUST:
- 1 1/2 cups finely crushed Oreo’s (about 20)
- 1/4 cup (1/2 stick) Land O Lakes butter, melted
FILLING:
- 24 ounces (3 boxes) Philadelphia cream cheese, at room temperature
- 14 ounces Eagle Brand sweetened condensed milk
- 3 large Eggland’s Best eggs
- 2 teaspoons McCormick vanilla extract
- 1 cup Toll House mini chocolate chips, divided
- 1 teaspoon Gold Medal all-purpose flour
Instructions
- Preheat the oven to 300 degrees F. In a medium bowl, combine the cookie crumbs and the butter. Pat evenly over the bottom of a 9-inch springform pan.
- In a large bowl, use an electric mixer to beat the cream cheese until fluffy- about 2 minutes. Add the sweetened condensed milk and beat until smooth. Mix in the eggs and vanilla.
- In a small bowl, toss 1/2 cup of the chocolate chips with the flour. Stir into the cheese mixture and scrape evenly into the prepared pan- on top of the cookie crust. Sprinkle the remaining 1/2 cup chocolate chips on top.
- Bake for 1 hour or until the cheesecake has very little jiggle left in the middle. Cool to room temperature and refrigerate overnight.
- To serve, remove the sides of the pan and cut into wedges. Keep refrigerated.
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Quick Tip: Served best with coffee or tea.
Thanks again to Recipe Girl for this amazing recipe.
