Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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!

Beverly Farr, Goleta, California
This Story Originally Appeared On sunset.com

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Recipe Summary test

Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

283 calories; calories from fat 17%; protein 14g; fat 5.3g; saturated fat 2.6g; carbohydrates 44g; sodium 461mg; cholesterol 15mg.
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