A quick and easy chocolate chip cheesecake that does not require a springform pan.
Author: Lucy Brewer
1 9-inchcracker or cookie crust, (if store bought, the package will say 6 oz.)
2 8-ouncebars of cream cheese
2cupsminiature chocolate chips, divided (I just use one whole bag and divide it. Close enough).
Preheat oven to 350.
In large bowl, use electric mixer to blend cream cheese until smooth. Add sugar and beat until smooth and creamy with no lumps remaining.
Add vanilla and eggs and mix until blended.
Stir in 1 cup of mini chocolate chips.
Pour batter into crust.
Sprinkle 1 cup of mini chips over batter.
Place pie on large cookie sheet and bake for about 40 minutes, until center is almost set.
Cool on rack for at least thirty minutes and then refrigerate for 3 hours.
This is a great make ahead dish. You can bake the cheesecake as directed and freeze it until ready to use. Thaw before serving.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.