Sunday, February 8, 2009

Chocolate Chip Cheesecake

I really love cheesecake. Well, honestly- I really love cream cheese. I mean, really. Cream cheese fillings are the best things ever. I am a sucker for anything cream cheese. Ok, I think you get it. I got this great little cookbook, Nestle Toll House Best-Loved Recipes. It's actually a board book, like a kid's book. Anyway, I have really enjoyed trying some yummies from it. This cheesecake is great, and easy. Oh, and if you happen to forget about it and not hear the oven go off and let it cook for who-knows-how-many extra minutes, it will still taste great. Yeah, it happened.

Chocolate Chip Cheesecake
Crust
1 1/2 cups (about 15) crushed Oreos
2 Tbsp. butter, melted
2 cups NESTLE' TOLL HOUSE Semi-Sweet Chocolate Mini Morsels, divided

Filling
2 packages (8 ounce) cream cheese, softened

1/2 cup sugar
1 Tbsp. vanilla
2 large eggs
2 Tbsp. flour
3/4 c evaporated milk
1/2 c sour cream

Preheat oven to 300 degrees.
Combine cookie crumbs and butter in bowl.

Press into a 9-inch springform pan. Sprinkle with 1 cup morsels.
Beat cream cheese, sugar and vanilla until smooth.
Beat in eggs and flour. Gradually beat in evaporated milk and sour cream.
Pour over crust.
Sprinkle with remaining morsels.
Bake for 25 minutes. Cover loosely with aluminum foil and bake for an
additional 30-40 minutes. DON'T FORGET ABOUT THE CHEESECAKE.
Edges should be set, but center still will move slightly.
Place in refrigerator immediately; refrigerate 2 hours.Remove sides of springform pan, slice.
Even though I cooked it who-knows-how-long, it was still creamy, and delicious. Not too chocolate-y. It was gone after 2 days. I will definitely be making this again.

3 comments:

Taryn said...

Okay- I know what I am making for our guests on Wednesday night! This looks so good! My husband and I love cream cheese anything- especially cream cheese icing. mhmm

jennifer said...

Yummy! I need to invest in a springform pan!

Kristen's Dad said...

Kristen,
I picked up this tip from your boy Tyler Florence on Food Network. If you cook cheescake in a water bath, it will make for more even consistency, and prevent (or lessen) the cracking on top of the cheescake. Wrap the springform pan in foil, place in a larger baking dish with water 1/2 up the side of the springform. I tried it on my Carnegie Deli cheescake recipe and it worked well.
This recipe looks great!