Chocolate Chip Cheesecake with Chocolate Glaze Topping
- Level: Easy
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 449
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 54
- Dietary Fiber
- 1
- Sugar
- 43
- Protein
- 7
- Cholesterol
- 63
- Sodium
- 227
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
Ingredients
2 (3 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1 cup (6 oz. pkg.) mini chocolate chips
1 teaspoon Pillsbury BEST® All Purpose Flour
1 (8- or 9-inch) prepared chocolate graham cracker crust
Chocolate curls*
CHOCOLATE GLAZE:
1/2 cup mini-chocolate chips
1/4 cup heavy cream
Directions
- HEAT oven to 350 degrees F.
- BEAT cream cheese in medium bowl with electric mixer until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well.
- TOSS chocolate chips with flour; stir into cream cheese mixture. Pour into crust.
- Bake 35 minutes or until center springs back when lightly touched. Cool and top with Chocolate Glaze and chocolate curls (optional). Serve chilled.
- CHOCOLATE GLAZE:
- MELT chocolate chips with cream in small heavy saucepan; cook and stir until thickened and smooth. Immediately spread over cheesecake.
- To prevent chocolate chips from floating down to bottom of pie, remove cheesecake from oven after 5 to 10 minutes, sprinkle chocolate chips over pie; continue to bake for remaining baking time. (Be careful when handling cheesecake, pie pan will be very hot.)
- *To make chocolate shavings, start with a good quality chocolate in block form. Using vegetable or potato peeler, hold chocolate with paper towel; pass vegetable peeler over narrowest side of chocolate block. The chocolate will curl up like wood shavings. Store in covered container in refrigerator until needed.