Chocolate Chip Cheesecake II

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


12 servings


1 cup crushed reduced-fat cream-filled chocolate sandwich cookies (about
11 cookies)
2 tablespoons butter
2 (8 ounce) packages fat-free cream cheese
1 (8 ounce) package reduced-fat cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1/2 cup mini chips semi-sweet chocolate chips, divided
1 teaspoon all-purpose flour


Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with Pan Release or baking spray with flour.

In a small bowl, combine cookie crumbs and butter; press onto the bottom of prepared springform pan. Bake for 6 to 8 minutes. Cool on a wire cooling rack.

In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter.

Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake for 30 to 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.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 30 minutes
Cooling Time: 1 hour 10 minutes
Refrigeration Time: Overnight


Refrigerate leftovers.

Nutritional Information

One piece equals 303 calories, 14 g fat (8 g saturated fat), 87 mg cholesterol, 417 mg sodium, 33 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

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