Chocolate Chip Cheesecake

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READY IN: 50mins
Recipe by Jennifer Lockhart


Ingredients Nutrition


  1. Filling: Preheat oven to 350 degrees. With mixer, beat cream cheese until fluffy; gradually beat in Eagle Brand Milk until smooth. Add egg and vanila; mix well.
  2. Toss chocolate chips with flour; stir into cream cheese mixture. Pour into crust.
  3. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Store leftovers covered in refrigerator.
  4. Chocolate Glaze: In a small saucepan, over low heat, melt chocolate chips and whipping cream; cook and stir until thickened and smooth. Immediately spread over cheesecake.

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