"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocolate Chip Cheesecake Recipe

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This recipe for Chocolate Chip Cheesecake, by , is from The Allen Epicurean Enchiridion, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet McKelvey
Added: Wednesday, July 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (3-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 egg
1 teaspoon vanilla
1 cup mini milk chocolate or semi-sweet chips
1 teaspoon flour
1 (6-ounce) chocolate crumb pie crust
Chocolate Glaze
Chocolate Shavings

Directions:
Directions:
1. Preheat oven to 350. In medium bowl, with mixer, beat
cream cheese until fluffy; gradually beat in Eagle Brand milk
until smooth. Add egg and vanilla; mix well.

2. Toss chocolate chips with flour; stir into cheese mixture.
Pour into crust.

3. Bake 35 minutes or until center springs back when lightly
touched. Cool and top with glaze and chocolate shavings.
Serve chilled. Refrigerate leftovers.

Chocolate Glaze: In small saucepan, over low heat, melt 1/2
cup mini chocolate chips with 1/4 cup whipping cream; cook
and stir until thickened and smooth. Immediately spread over
cheesecake.

To make chocolate shavings, you need a good quality block
of chocolate. Using a vegetable peeler, hold the chocolate
with a paper towel and pass the vegetable peeler over the
narrowest side of the chocolate block. The chocolate will curl
up like wood shavings. Keep the shavings in a covered
container in the refrigerator until needed.

Preparation Time:
Preparation Time:
15 minutes

 

 

 

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