Comida Kraft
Recipe Box

Chocolate Chip Cheesecake Supreme

Prep Time
20
min.
Total Time
6
hr.
15
min.
Servings

12 servings

This chocolate chip cheesecake is one of the more scrumptious ways we know of to use cream cheese and sour cream.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 325°F.
  • Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate chips; pour over crust.
  • Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Healthy Living

Save 60 calories per serving by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Note

Reduce oven to 300°F if baking this cheesecake in a dark nonstick 9-inch springform pan.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 450
Total fat 31g
Saturated fat 18g
Cholesterol 135mg
Sodium 310mg
Carbohydrate 35g
Dietary fiber 3g
Sugars 26g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The taste was AWESOME. The taste was AWESOME. The only problem I had was when I made the crust it said press crumbs firmly to the bottom of pan but mine wouldn't press down. So, I increased the cookies to 1 1/2 cups and it worked great. I used lowfat sour cream and the taste was still GREAT!
Date published: 2007-04-04
Rated 2 out of 5 by from I baked it for 40 min, as opposed to the instructed 55 min, and it was ALREADY WAY overbaked! I baked it for 40 min, as opposed to the instructed 55 min, and it was ALREADY WAY overbaked!!! It was brown!!! I would advise checking the cheesecake at about 30-35 min.
Date published: 2008-10-31
Rated 5 out of 5 by from This was my first cheesecake & it turned out great! This was my first cheesecake & it turned out great! I made it for Easter dessert at my boyfriend's mom's. I got lots of compliments!
Date published: 2007-04-26
Rated 5 out of 5 by from I changed the crust when I made this: I made a chocolate chip cookie crust. I changed the crust when I made this: I made a chocolate chip cookie crust. My son says this is THE best cheesecake I have ever made.
Date published: 2008-01-30
Rated 5 out of 5 by from I used this as a base recipe for making an Oreo cheesecake. I used this as a base recipe for making an Oreo cheesecake. Just replaced the chips with crushed Oreos and used heavy cream instead of sour cream (of which the remaing heavy cream was used for whipped cream). It turned out great. Very simple and easy to do.
Date published: 2013-04-01
Rated 5 out of 5 by from I have made this cheesecake numerous times. I have made this cheesecake numerous times. All LOVE the richness and the tastes of chocolate. I have also added white chocolate chips for an added bonus chocolate flavor burst. A superb recipe.
Date published: 2005-02-13
Rated 5 out of 5 by from This recipe was so good my family loved it I added extra chocolate chips and drizzled melted... This recipe was so good my family loved it I added extra chocolate chips and drizzled melted chocolate on top. I would definately make this again - delicious.
Date published: 2009-04-13
Rated 5 out of 5 by from This was the very first cheesecake I ever made and it is my favorite. This was the very first cheesecake I ever made and it is my favorite. It came out perfect. The flavor, the consistency. A+
Date published: 2005-08-14
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