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Double Chocolate Chip Cheesecake

  • Makes: 16 servings  
  • Freezes: Freezing: excellent 
  • Preparation Time: 15 minutes 
  • Baking Time: 55 minutes 

Ingredients

Crust

1 1/4 cups175 ml chocolate wafer crumbs

¼ cup50 ml sugar

¼ cup50 ml butter, melted

Batter

3 packages250 g each cream cheese, softened

1 can300ml Eagle Brand® Regular or Low-Fat Sweetened Condensed Milk

3 eggs

½ cup125 ml sour cream

2 tsp10 ml vanilla extract

8 oz250 g semi-sweet chocolate, melted and slightly cooled

1 ½ cups375 ml milk, white or semi-sweet chocolate chips

Directions

  1 Preheat oven to 300F (149C). Grease a 9” (23cm) springform pan.

  2 Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan.

  3 Beat cream cheese and sweetened condensed milk until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted chocolate. Stir in chocolate chips. Pour into prepared pan.

  4 Bake in preheated oven 50-55 minutes, or until cake is crusty on top but still slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.

Tip(s)

Cake can be made 3 days ahead and refrigerated or can be frozen for up to 3 weeks.


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