By Kittencalskitchen on June 06, 2007
Photo by tbendel
Photo by tbendel
"No need to bake it in a water bath, it bakes out beautifully! This can also be baked in a 13 x 9-inch baking pan, but baking times vary slightly, just prepare as stated only bake for 20 minutes in a 300°F oven, remove and cover loosely with foil and return to oven to bake for another 20-30 minutes, if you don't have any mini chocolate chips just use the regular-size, for a less sweeter filling use only 8 tablespoons (1/2 cup sugar) prep time includes chilling time."
Serving Size: 1 (116 g)
Servings Per Recipe: 14
"I love cheesecake and this was the best! My whole family couldn't believe it was homemade! Make sure to use the mini chocolate chips, so they "float" on top of the cheesecake batter. It was amazing!!"
"This is seriously the BEST cheesecake I have ever made! I'm not even a cheesecake fan but this one is amazing! I brought it to a work function and it was all gone so my poor husband never got to try it! =) So I'm making one today for Easter. YUM. Thanks for the great recipe..I will be making it for years to come!"
"The only change I made to this recipe was adding green food coloring for St. Patty's day. For the first time, I made sure all my ingredients were room temp and cooked until the center was, literally, just set. My husband took it to work and had to fight to bring me home a single piece! Four women ate almost the whole thing and hubs claims he didn't eat any! It is luscious, creamy, and delicious. This will replace my regular cheesecake recipe."
"yummy! relatively easy but takes a bit long to make. thanks 4 giving the cooking time 4 the 13x9 pan. :) if u do put into a 13x9 pan i would double the recipe b/c it turns out rather shallow. Thanks 4 the recipe, giovani_chef"
"Veryeasy to make! Everyone loved it. Will make again :)"