Chocolate Chip Cheesecake Supreme
Time6h 15min
Makes16 servings
Ingredients
- 18 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 3 pkg. (8 oz. each) brick cream cheese, softened
- ¾ cup sugar
- ¼ cup flour
- ½ cup sour cream
- 1 tsp. vanilla
- 3 eggs
- 1 cup miniature semi-sweet chocolate chips
Putting it together
- 1.Heat oven to 325°F.
- 2.Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- 3.Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate chips; pour over crust.
- 4.Bake 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
- 5.Refrigerate cheesecake 4 hours before serving.
Tips and Tricks
Size-Wise:Enjoy a serving of this rich and indulgent cheesecake on occasion.
Important Note:If using a dark nonstick 9-inch springform pan, reduce the oven temperature to 300°F.
Note:This delicious cheesecake can be refrigerated up to 24 hours before serving.
Nutrition Information
| Calories: | 350 |
| Total fat: | 25g |
| Saturated fat: | 14g |
| Trans fat: | 0.5g |
| Cholesterol: | 90mg |
| Sodium: | 220mg |
| Total Carbohydrate: | 29g |
| Dietary fiber: | 1g |
| Total sugars: | 22g |
| Added sugars: | 20g |
| Protein: | 5g |
| Vitamin D: | 0% DV |
| Calcium: | 4% DV |
| Iron: | 6% DV |
| Potassium: | 2% DV |