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!

How to Make It

Step 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).

Step 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.

Step 3

Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.

Step 4

Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

Step 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.

Ratings & Reviews

20meads's Review

20meads
August 10, 2014
I like the cheesecake recipes, they are very good.

Annav1's Review

flambe99
February 24, 2014
N/A

Zozosmamma's Review

debking
August 17, 2013
N/A

vall289's Review

Annav1
May 08, 2011
YUMMY!

MarianneMc's Review

vall289
April 22, 2011
I increased the cream cheese and condensed milk to fit into 9 inch pan. Also added 2 tablespoons sugar. Very good.

flambe99's Review

Squirrely
November 17, 2010
Yum, yum, yummy. I don't like making crusts from scratch, so I bought the pre-made ones. Be warned that if you use the store-bought crusts, you should buy two. This makes a lot of cheesecake!

Squirrely's Review

Zozosmamma
February 14, 2009
Hmmm. It just wasn't sweet enough. Had a strange flavor too. Oh well, there are a million recipes for this on cook.com.

debking's Review

MarianneMc
January 10, 2009
This was wonderful!! I will definitely be making this again. I did substitute light cream cheese for the nonfat. No one believed it was a light recipe!