Philly 15 Minute Cheesecake
Classic rich cheesecake studded with mini chocolate chips.
Yield
12 servingsPrep
10 minCook
45 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
sugar
|
|
| 3 | tablespoons |
margarine
melted |
|
| 24 | ounces |
cream cheese
softened |
|
| ¾ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
chocolate chips
mini |
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
graham cracker crumbs
|
*
|
| 45 | ml |
sugar
|
|
| 45 | ml |
margarine
melted |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
chocolate chips
mini |
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat the oven to 450℉ (230℃).
Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan.
Combine cream cheese and sugar mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate pieces and vanilla; pour over crust.
Bake at 450℉ (230℃) for 10 minutes.
Reduce oven temperature to 250 degrees F; continue baking 35 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
NOTES : To soften cream cheese, unwrap and microwave on medium (50%) for 30 seconds per package.
