Chocolate Chip Cheesecake

Name: Chocolate Chip Cheesecake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 cup crushed reduced-fat Oreo cookies (about 11 cookies); 2 tablespoons butter; 2 packages (8 ounces each) fat-free cream cheese; 1 package (8 ounces) reduced-fat cream cheese; 1 can (14 ounces) sweetened condensed milk; 3 large eggs, room temperature, lightly beaten; 2 teaspoons vanilla extract; 1/2 cup miniature semisweet chocolate chips, divided; 1 teaspoon all-purpose flour

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 20 min. Bake: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Connie Staal, Greenbrier, Arkansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

No one will guess they're eating "light" when they take a bite of this creamy dessert from Connie Staal of Greenbrier, Arkansas. The cookie crumb crust holds a rich cream cheese filling dotted with mini chocolate chips.

TEST KITCHEN APPROVED

Chocolate Chip Cheesecake

4 Reviews Add your review

Yield:12 servings

Prep:20 min

Cook:30 min

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Ingredients

1 cup crushed reduced-fat Oreo cookies (about 11 cookies)
2 tablespoons butter
2 packages (8 ounces each) fat-free cream cheese
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) sweetened condensed milk
3 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
1/2 cup miniature semisweet chocolate chips, divided
1 teaspoon all-purpose flour

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Directions

1
In a small bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake at 325° for 6-8 minutes. Cool on a wire rack.

2
In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until blended. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter.
3
Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325° for 30-35 minutes or until almost set. Carefully run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Cover and refrigerate overnight. Remove sides of pan. Refrigerate leftovers.