Chocolate Chip Cheesecake

Total Time
Prep 20 mins
Cook 40 mins

I made this cheesecake using reduced fat cream cheese and sour cream and it turned out just fine. It was better after it sat in the refrigerator overnight.

Ingredients Nutrition


  1. preheat oven to 350.
  2. place cookie crumbs and butter in a blender or food processor.
  3. Blend until smooth.
  4. Press into bottom of a 9 inch springform pan.
  5. Refrigerate until ready to fill.
  6. In a large bowl beat cream chees with an electric mixer until smooth.
  7. Add sugar and sour cream.
  8. Blend.
  9. Add eggs and vanilla.
  10. Blend until smooth.
  11. Stir in all of the chocolate chips except for 1/2 cup.
  12. Pour into the pan with crust and smooth top.
  13. Sprinkle on the rest of the chocolate chips.
  14. Bake for 30 to 40 minutes and then turn the oven off.
  15. Leave cake in oven for one hour.
  16. Refrigerate for one hour.


Most Helpful

I had this for Christmas Dinner and loved it. It tastes great using the reduced fat cream cheese and sour cream- hubby never knew the difference, and he is picky about that kind of thing. If you are looking for a good dessert, try this. Oh, and the chef is right, it tastes a lot better after it has set overnight. Take the time to make it ahead of time to allow for this.

SlipC December 27, 2002

I made this as the alternate option to the pumpkin pie on Thanksgiving, following the suggestions for low-fat ingredients & setting overnight. It turned out fantastic and I was asked not to take the leftovers at the end of the night. Delicious.

FreeMuffin November 25, 2005

I made this recipe using RF cream cheese, sour cream, butter, oreos, and even substituted eggs for eggbeaters. I also used the spenda baking mix in lieu of the sugar. It turned out great! And I'm also in agreement with the chef. Let it refridgerate overnight before serving.

RestonChef March 04, 2005

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