Email to Filus1217      

Chocolate Chip Cheesecake

Source of Recipe

.
Chocolate Chip Cheesecake

Sunset - April 1997 - Beverly Farr, Goleta, California,
Reviews rate this recipe 4.4 of 5 stars.
Makes 10 servings

Dress up plain cheesecake with a handful of chocolate chips. Plus, this delicious chocolate chip cheesecake is actually lightened up - but it tastes so good, no one will ever know!

Ingredients:
2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1-1/2 tablespoons melted margarine
3 packages (8 oz. each) nonfat cream cheese
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites
2 teaspoons vanilla
1/2 cup miniature chocolate chips

Preparation:
1. Combine crumbs and melted margarine. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1-3/4 in. deep).

2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.

4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into 10 wedges.

One serving equals: Calories 283 (Calories from fat 17 %); Protein 14 g; Fat 5.3 g (Satfat 2.6 g); Carbohydrate 44 g; Fiber 0.0 g; Sodium 461 mg; Cholesterol 15 mg