Recipe
Author
Hy-Vee Seasons Magazine
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Description
Use dark or milk chocolate chips in this creamy cheesecake, or better yet, a combination of both.
Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. crushed Oreos | ||
| 4 tbsp. Hy-Vee butter, melted | ||
| 5 (8 oz each) pkg Hy-Vee cream cheese, softened | ||
| 1 c. Hy-Vee sugar | ||
| 3 tbsp. Hy-Vee flour | ||
| 1 tbsp. Hy-Vee vanilla | ||
| 1 c. Hy-Vee sour cream, at room temperature | ||
| 4 Hy-Vee large eggs, at room temperature | ||
| 1 c. Hy-Vee miniature chocolate chips |
Directions
- Preheat oven to 325 degrees.
- Mix crushed Oreos and butter in a small bowl; press firmly onto bottom of 9-inch spring-form pan. Bake for 10 minutes.
- Meanwhile, beat cream cheese, sugar, flour and vanilla until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in chocolate chips. Pour over crust.
- Bake for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan with a sharp knife; cool completely before removing rim of pan. Refrigerate 4 hours or overnight before serving.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 130mg
- Sodium: 310mg
- Total Carbohydrates: 33g
- Protein: 7g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Comfort Foods Cookbook.