Chocolate Chip Cheesecake Recipe

4.5 4 5
Chocolate Chip Cheesecake Recipe
Chocolate Chip Cheesecake Recipe photo by Taste of Home
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Chocolate Chip Cheesecake Recipe

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4.5 4 5
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling

Ingredients

  • 1 cup crushed reduced-fat cream-filled chocolate sandwich cookies (about 11 cookies)
  • 2 tablespoons butter or stick margarine
  • 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 vanilla extract
  • 1/2 cup miniature semisweet chocolate chips, divided
  • 1 teaspoon all-purpose flour

Directions

In a 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 mixing bowl, beat cream cheeses until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a 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. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
Originally published as Chocolate Chip Cheesecake in Light & Tasty December/January 2004, p13

Nutritional Facts

1 piece: 303 calories, 14g fat (8g saturated fat), 87mg cholesterol, 417mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 12g protein.

  • 1 cup crushed reduced-fat cream-filled chocolate sandwich cookies (about 11 cookies)
  • 2 tablespoons butter or stick margarine
  • 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 vanilla extract
  • 1/2 cup miniature semisweet chocolate chips, divided
  • 1 teaspoon all-purpose flour
  1. In a 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.
  2. In a mixing bowl, beat cream cheeses until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a bowl, toss 1/3 cup chocolate chips and flour; stir into batter.
  3. Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325° for 30-35 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
Originally published as Chocolate Chip Cheesecake in Light & Tasty December/January 2004, p13

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Reviews forChocolate Chip Cheesecake

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MY REVIEW
alfoa User ID: 2078080 214211
Reviewed Dec. 7, 2014 Edited Dec. 8, 2014

"Its good, and pretty easy for cheesecake. The instructions are not great, however. Just "combining" the oreo crumbs and butter doesn't do anything. You need to use an electric mixer on medium speed. Then, when baking the crust, it should mention that it will harden as it cools. Most importantly, it needs to bake until COMPLETELY set, not "almost". I followed the instructions, cut a sliver the next morning, and found it to be runny in the middle! I am now trying to salvage it by bringing it to room temp and putting it back in the oven. I plan on baking it until the edges are brown, and use a toothpick to check for doneness. WAY more than 30-35 minutes. I'm wondering if Taste of Home doesn't do a trial run of dessert recipes, as I found another dessert recipe that was just plain wrong.

EDIT: I was able to successfully salvage it by re-baking it the next day. Can't give a higher rating as it was almost a failure due to the instructions."

MY REVIEW
mffenton User ID: 6037944 53224
Reviewed Jun. 24, 2014

"People know me for my cheesecake and this is my go-to recipe. Sometimes I make it "healthy" and sometimes I use regular ingredients. It's great either way, depending on how many calories you want to expend at a time. :)"

MY REVIEW
wiscook User ID: 1143528 60556
Reviewed Mar. 30, 2013

"i know it's a light receipt, but I doubled the chocolate chips to 1 C - 3/4 in the batter and 1/4 on the top."

MY REVIEW
Rosan User ID: 992316 57088
Reviewed Mar. 13, 2012

"I do not use the lighter cream cheese, but use all the real stuff and it comes out great. My daughters favorite dessert."

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