RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6038
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| Recipe Name: |
Chocolate Chip Cheesecake - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
5.00
Hours |
Original Num Servings: |
10 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$1.37
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9-inch Springform pa |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Heat oven to 300 degrees. In a bowl, combine graham cracker crumbs, cocoa, sugar, and butter; press evenly on bottom of 9-inch springform pan.
In a large mixing bowl. beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well. In a small bowl, toss 1/2 cup mini chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly on top.
Bake 1 hour. Turn oven off; allow to cool in oven 1 hour. Remove from oven; cool to room temperature. Refrigerate. |
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| Nutrition per Serving: |
| Calories: |
710 |
Total Carbs: |
65.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
163.9 |
Fat: |
44.8 |
Protein: |
13.75 |
| Fiber: |
1.59 |
Sodium: |
462.87 |
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