This chocolate chip cheesecake is one of the more scrumptious ways we know of to use cream cheese and sour cream.
What You Need
Original recipe yields 12 servings
1 cup finely crushed chocolate wafer cookies
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/4 cup flour
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
3 egg s
1 cup miniature semi-sweet chocolate chips
Add To Shopping List
Let's Make It
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.
Save 60 calories per serving by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Reduce oven to 300°F if baking this cheesecake in a dark nonstick 9-inch springform pan.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.