Chocolate Chip Cheesecake Supreme
This creamy homemade cheesecake recipe filled with mini chocolate chips in an OREO Cookie crust is the best choice when you want to celebrate a special occasion.
Prep time20 min
Total time6hr 15min
ServingsMakes 16 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
Preparation
- Heat oven to 325°F.
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- 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.
- 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.
- Refrigerate cheesecake 4 hours before serving.
Recipe Tips
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 350 |
| % Daily Value* | |
| Total fat 25g | |
| Saturated fat 14g | |
| Trans fat .5g | |
| Cholesterol 90mg | |
| Sodium 220mg | |
| Carbohydrate 29g | |
| Dietary fiber 1g | |
| Total sugars 22g | |
| Added sugars 20g | |
| Protein 5g | |
| Vitamin A | 20 %DV |
| Vitamin C | 0 %DV |
| Vitamin D | 0 %DV |
| Calcium | 4 %DV |
| Iron | 6 %DV |
| Potassium | 2 %DV |
