Chocolate Chip Cheesecake Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Beverly Farr, Goleta, California
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 butter or 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
Instructions
- Combine crumbs and melted butter. 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).
- 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.
- Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
- Bake in a 350 ° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
- 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 wedges.
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