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Chocolate Chip Cheesecake

A neighbor gave me this microwave cheesecake recipe several years ago and jokingly said it serves one. We make it for a snack sometimes, but it’s yummy enough for potlucks.” —Susan Visser, Champaign, Illinois

8 ServingsPrep: 20 min. + chilling

Ingredients

3/4 cup all-purpose flour
3/4 cup graham cracker crumbs
6 tablespoons sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
2 tablespoons 2% milk
1 egg, beaten
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided

Directions

In a large bowl, combine the flour, cracker crumbs, sugar and cocoa;
stir in butter. Set aside 3/4 cup for topping. Press remaining
mixture into a greased 9-in. microwave-safe pie plate. Microwave,
uncovered, on high for 1-2 minutes or until set.
In a small bowl, beat the cream cheese, sugar and milk until smooth.
Add egg; beat on low speed just until combined. Stir in 1/2 cup
chocolate chips. Spread over crust. Sprinkle with reserved crumb
mixture and remaining chocolate chips.
Microwave, uncovered, on high for 3-4 minutes or until a thermometer
inserted near the center reads 160°. Cool on a wire rack for 1

2 of 2

Chocolate Chip Cheesecake (continued)

Directions (continued)

hour. Refrigerate until chilled. Let stand at room temperature for
10 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 slice equals 405 calories, 27 g fat (16 g saturated fat), 88 mg cholesterol, 225 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g protein.