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Chocolate Chip Cheesecake

Yield 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 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

Nutrition Information

  • calories 283
  • caloriesfromfat 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

How to Make It

  1. 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).

  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 wedges.