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Chocolate Chip Black Bottom Cheesecake

  • Makes: 16 servings  
  • Freezes: excellent 
  • Preparation Time: 15 minutes plus 4 hours refrigeration 
  • Baking Time: 60 minutes 

Ingredients

Cheesecake Filling

2 pkgs250 g each cream cheese, softened

1 can300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

½ cup125 ml plain yogurt or sour cream

2 eggs

2 tsp10 ml vanilla extract

1 ½ cup375ml semi-sweet chocolate chips, divided

Chocolate Cake Batter

1 egg

½ cup125 ml sugar

1 tsp5 ml vanilla extract

½ cup125 ml Crisco® Vegetable or Canola Oil

¼ cup50 ml plain yogurt

1 cup + 2 tbsp280 ml Robin Hood® Original All Purpose Flour

¼ cup50 ml cocoa powder

¾ tsp7 ml each baking powder, baking soda

½ cup125 ml boiling water

½ cup125 ml semi-sweet chocolate chips

Nutritional Information

Directions

  1 Preheat oven to 350° F (180° C). Grease a 10” (4 L) tube pan.

  2 Filling: Beat cream cheese with an electric mixer at medium speed until fluffy, about 1 minute. Gradually beat in sweetened condensed milk until smooth. Add yogurt, eggs and vanilla extract. Beat well. Stir in ¾ cup (175 mL) chocolate chips. Reserve.

  3 Batter: Beat, eggs, sugar and vanilla in separate large mixing bowl at medium speed using an electric mixer. Add oil and yogurt. Add next 4 ingredients. Mix until well combined. Carefully stir in boiling water. Add chocolate chips and mix.

  4 Pour into prepared pan. Spoon cheesecake batter on top. Sprinkle with remaining ¾ cup (175 mL) chocolate chips.

  5 Bake in preheated oven for 60 minutes, or until a toothpick inserted into cake comes out clean. Cool on wire rack. Wrap well with plastic wrap and chill 4 hours or overnight in refrigerator.

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