Chocolate Chip Cheesecake
I discovered this chocolate chip cheesecake at an office party almost 30 years ago. It's always a huge hit.
Servings: 12 people
- 2 1/4 cups chocolate graham cracker crumbs
- 12 oz miniature chocolate chips
- 2/3 cup butter melted and cooled to room temp (10.5 tbsp)
- 1/2 cup milk
- 1/4 ounce unflavored gelatin one packet
- 6 oz cream cheese
- 14 oz sweetened condensed milk
- 8 oz Cool Whip
In a bowl, combine graham cracker crumbs, 1 cup of the mini chips and the cooled, melted butter; mix well. Pat mixture into a 9-inch springform pan, covering bottom and 2.5-inches up the sides, set aside.
In small saucepan, combine milk and gelatin. Set aside for one minute, then cook over low heat, stirring constantly until gelatin is dissolved. Set aside.
In a bowl, use a mixer to beat the cream cheese until creamy. Beat in the sweetened condensed milk and gelatin mixture. Fold in remaining mini chips and Cool Whip. Pour on top of crust in springform pan. Chill in the refrigerator for several hours.
To remove pan, loosen the sides of the cheesecake and crust with a butter knife or decorating spatula. Be sure it is loosened before opening the spring or it will separate your cake! Hold the bottom of the pan in one hand, undo the spring with the other and slide the spring portion down rather than up, it’s easier to remove. Use a spatula to loosen the bottom of the pan from the crust and carefully slide onto a serving plate.
Serving: 1slice | Calories: 497cal | Carbohydrates: 54g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 62mg | Sodium: 272mg | Potassium: 179mg | Fiber: 1g | Sugar: 44g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 0.5mg