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Chocolate Chip Cheesecake

 Chocolate Chip Cheesecake
No one will guess they're eating "light" when they take a bite of this creamy dessert from Connie Staal of Greenbrier, Arkansas. The cookie crumb crust holds a rich cream cheese filling dotted with mini chocolate chips.
12 ServingsPrep: 20 min. Bake: 30 min. + chilling


  • 1 cup crushed reduced-fat Oreo cookies (about 11 cookies)
  • 2 tablespoons butter
  • 2 packages (8 ounces each) fat-free cream cheese
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 can (14 ounces) sweetened condensed milk
  • 3 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 cup miniature semisweet chocolate chips, divided
  • 1 teaspoon all-purpose flour


  • In a small bowl, combine cookie crumbs and butter; press onto the
  • bottom of a 9-in. springform pan coated with cooking spray. Bake at
  • 325° for 6-8 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese until smooth; beat in sweetened
  • condensed milk. Add eggs; beat on low speed just until combined.
  • Beat in vanilla just until blended. In a small bowl, toss 1/3 cup
  • chocolate chips and flour; stir into batter.
  • Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake
  • at 325° for 30-35 minutes or until almost set. Carefully run a
  • knife around edge of pan to loosen; cool on a wire rack for 1 hour.
  • Cover and refrigerate overnight. Remove sides of pan. Refrigerate
  • leftovers. Yield: 12 servings.

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Chocolate Chip Cheesecake (continued)

Nutritional Facts: One piece equals 303 calories, 14 g fat (8 g saturated fat), 87 mg cholesterol, 417 mg sodium, 33 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.