Easy Chocolate Chip Cheesecake

Simple Cheese Cake from 101 Cooking for TwoAbsolutely awesome “REAL” cheesecake. Not one of those “no cook” pie pan things. And it is easy… so easy with only six ingredients. Just in time for the holiday gathering. It’s impress the family  time.

This recipe has been floating in our pantry for many years and used when we remember it. We always say we will do it again but it goes back in the pantry. It also was on my original recipe site but again buried in the list. It just got no love. But now you can help give it some love.

No water bath, no aluminum foil and no handling like it is going to break. This recipe was originally was passed around the grade school where my wife was the librarian about 20 years ago. The batter is cream cheese, eggs and sweated condensed milk. The crust is mushed up Oreo cookies with butter. Add in some mini chocolate chips in the batter and on top and you will be the talk of the party.

Rating

RS-5Any thought of less then a five would be risking death from my wife who is in love with this. But I must agree.

Notes: The crust will seem like it is not enough but it is. If you want it to go up the side more, increase the amount but only about 25%. A graham cracker crust could also be used and you could take out the chocolate chips and substitute  other things if you want.

The springform pan is a MUST. Sorry about that but you can not be digging a slice out of a pan and expect it to be anything other than a mess.

SCC ingredientsOnly six common ingredients. Allow the cream cheese and eggs to rest for about 30 minutes at room temperature if you have time. For food safety reasons, do not let the eggs go for more than 30 minutes.

IMG_4951bPreheat oven to 300°.  Crushing 18 standard Oreo cookies (about 1 1/2 cups).

IMG_4955bMelt 1/2 stick of butter (4 tbs) in a microwave for about 20 seconds until liquified.

IMG_4965bMix the melted butter into to crushed cookies and mix will.

IMG_4954bGrease a 9 inch spring form pan. I like to use a small zip lock bag and about 1 tbs of butter.

IMG_4971b

Crush the cookie/butter combo into the bottom of the pan using a fork. Break up any remaining larger pieces and be sure to get complete coverage. It will not look like enough but it is.  Now set this aside.

IMG_4959b

Start with three 8 oz packages of cream cheese. Beat at moderate speed (4 on a stand mixer) for 2-3 minutes to make a little fluffy.

IMG_4960bAdd one 14 oz can sweetened condensed milk. Mix on slower speed until combined.  And now beat in the eggs one at a time until smooth but do not over beat. Now fold in 1/2 of the 12oz pack of mini chocolate chips.

IMG_4980b

Pour batter into prepared pan.

IMG_4981bTop with remaining chocolate chips.

Simple "Real" Chocolate Chip Cheese Cake from 101 Cooking For Two

Bake for 1 hour until edges are browning some but center may not look set. Do not go poking it with tooth picks or anything else to check for done.  Cool in pan for 1 hour before refrigerate for 2-3 hours. About 15 minutes into cooling, run a knife around edge to help release the pan later.

 

Easy Chocolate Chip Cheesecake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 12 servings

Easy Chocolate Chip Cheesecake

Absolutely awesome “REAL” cheesecake. Not one of those “no cook” pie pan things. And it is easy… so easy with only six ingredients. It’s impress the family time.

Ingredients

  • 1 1/2c. finely chopped Oreo cookies (about 18)
  • 1/2 stuck (4 tbs) butter, melted
  • 3-8 oz. Pkg. Cream cheese
  • 1-14 oz. Can sweetened condensed milk
  • 3 eggs
  • 1-12 oz. bag mini- chocolate chips

Instructions

  1. Only six common ingredients. Allow 3 - 8oz packages of cream cheese and 3 eggs to rest for about 30 minutes at room temperature if you have time. For food safety reasons, do not let the eggs go for more than 30 minutes.
  2. Preheat oven to 300°. Crushing 18 standard Oreo cookies (about 1 1/2 cups).
  3. Melt 1/2 stick of butter (4 tbs) in a microwave for about 20 seconds until liquified and mix into to crushed cookies.
  4. Grease a 9 inch springform pan with butter.
  5. Crush the cookie/butter combo into the bottom of the pan using a fork. Break up any remaining larger pieces and be sure to get complete coverage. It will not look like enough but it is. Now set this aside.
  6. Add three 8 oz packages of cream cheese to a large mixing bowl. Beat at moderate speed (4 on a stand mixer) for 2-3 minutes to make a little fluffy.
  7. Add one 14 oz can sweetened condensed milk. Mix on slower speed until combined. And now beat in the eggs one at a time until smooth but do not over beat. Now fold in 1/2 of the 12oz pack of mini chocolate chips.
  8. Pour batter into prepared pan.Top with remaining chocolate chips.
  9. Bake for 1 hour until edges are browning some but center may not look set. Do not go poking it with tooth picks or anything else to check for done. Cool in pan for 1 hour before refrigerate for 2-3 hours. About 15 minutes into cooling, run a knife around edge to help release the pan later.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.101cookingfortwo.com/easy-chocolate-chip-cheesecake/

Updated
December 20 2013

You May Also Like:

Paid advertisement:

Comments

    • says

      Lots and Lots… I ran it through a calorie analyzer and it is about 7000 for the whole cake. That is a rough estimate and no guarantees, I usually like to do a hand calculation but seems about right.

      Eat small slices.

      DrDan

  1. Linsey says

    This is my first time ever making a cheesecake so I looked up online some tips and it said you were too leave it in the oven and just crack the door and let it cool I. There? I hope that’s not true because I didn’t do this and it’s already out of the oven and it’s look kinda weird

    • says

      Just let it cool at room temperature for an hour then refrigerate. Initially the center looks not done but it looks much better after cooled. We have never done the “crack the door” thing. It is a way to slow the cooling and decrease cracking. We have never had much of any cracking with this recipe.
      DrDan

I love to hear your comments or modifications. If you have a food blog in a similar manor as mine, please leave a link to your blog. If your name or address is full of key words or if your comment does not seem related to the post, it will be deleted. Rude and obnoxious comments are also deleted at my discretion. Keep it polite please. See Comment Guidelines for more information.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>