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| CHOCOLATE CHIP CHEESECAKE |
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1-1/2 cups graham cracker crumbs
1/3 cups Hershey's Cocoa
1/3 cup sugar
1/3 butter or margarine, melted
3 pkg. (8 oz. each) cream cheese, softened
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
2 tsp. vanilla extract
1 cup Hershey's Mini Chips Semi-Sweet Chocolate, divided
1 tsp. all-purpose flour |
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Heat oven to 300. In bowl, combine graham cracker crumbs, cocoa, sugar and butter; press evenly onto bottom of 9-in. springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 cup Mini Chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake 1 hour. Turn oven off; allow to cool in oven 1 hour. Remove from oven; cool to room temperature. Refrigerate before serving. Cover; refrigerate leftover cheesecake. |
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Tips for the Perfect Cheesecake:
1. All ingredients should be room temperature before you begin your cheesecake recipe.
2. To prevent cracking, cool cheesecake completely in pan on a wire rack before placing
in the refrigerator.
3. To cut cheesecake more easily, dip a sharp knife in very hot water and shake off the
excess before slicing. |
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