Chocolate Chip Cheesecake
Use dark or milk chocolate chips in this creamy cheesecake, or better yet, a combination of both.
Servings and Ingredients
|2 c.||crushed Oreos|
|4 tbsp.||Hy-Vee butter, melted|
|5||(8 oz each) pkg Hy-Vee cream cheese, softened|
|1 c.||Hy-Vee sugar|
|3 tbsp.||Hy-Vee flour|
|1 tbsp.||Hy-Vee vanilla|
|1 c.||Hy-Vee sour cream, at room temperature|
|4||Hy-Vee large eggs, at room temperature|
|1 c.||Hy-Vee miniature chocolate chips|
- Preheat oven to 325 degrees.
- Mix crushed Oreos and butter in a small bowl; press firmly onto bottom of 9-inch spring-form pan. Bake for 10 minutes.
- Meanwhile, beat cream cheese, sugar, flour and vanilla until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in chocolate chips. Pour over crust.
- Bake for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan with a sharp knife; cool completely before removing rim of pan. Refrigerate 4 hours or overnight before serving.
450 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 130mg
- Sodium: 310mg
- Total Carbohydrates: 33g
- Protein: 7g
Vitamin A 20%
Vitamin C 0%
Hy-Vee Seasons Comfort Foods Cookbook.