3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup POLLY-O Natural Part Skim Ricotta Cheese
1 tsp. vanilla
3 egg s
3/4 cup miniature semi-sweet chocolate chips
1 tsp. orange zest
1/2 cup pistachios, chopped
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Let's Make It
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese and sugar in large bowl with mixer until blended. Add ricotta cheese and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate chips and orange zest; 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; sprinkle with nuts.
Enjoy a serving of this rich-and-indulgent treat on special occasions.
Reduce oven to 300°F if baking this cheesecake in a dark nonstick 9-inch springform pan.
Calories From Fat
% Daily Value*
Total Fat 37g
Saturated Fat 19g
Trans Fat 0g
Total Carbohydrates 41g
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.