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Saturday, November 27

Chocolate chip cheese cake

Crackers, graham or saltine, crushed
2 cups
¼ cup
Chocolate, mini chips, divided
2 cups
Cream cheese, softened
16 ounces
Sugar, granulated
½ cup
Vanilla extract
1 tablespoon
Flour, all-purpose
2 tablespoons
Evaporated milk
¾ cup
Sour cream
½ cup
  1. Preheat oven to 300°F.
  2. Combine cracker crumbs with butter until moistened; press onto bottom of an ungreased 9-inch springform pan.
  3. Sprinkle with ½ of chocolate chips.
  4. Beat cream cheese, sugar, and vanilla in a large bowl until smooth; beat in eggs and flour.
  5. Gradually beat in milk and cream.
  6. Pour over crust.
  7. Sprinkle with remaining chocolate.
  8. Cover loosely with foil, and bake for 25 minutes.
  9. Remove foil, and bake for another 30 to 40 minutes, or until edge is set but center still moves slightly.
  10. Turn off the oven, open the door, and let the cheese cake rest in the oven for 30 minutes.
  11. Refrigerate for 2 hours, or until firm; remove side of springform pan.
Time: 3 hours 30 minutes total (20 minutes active; 55 minutes baking; 2 hours refrigerating) • 16 servings

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