So many of you requested my mom’s cheesecake recipe from last week, so today we are going to share! My mom has been making this recipe FOREVER and everyone always loves it- especially the crust, it’s heavenly. I would even say plan on doubling the crust because I truly feel like that’s the best part!
Chocolate Chip Cheesecake
Ingredients:
Crust:
- 1 1/2 cups finely crushed Oreos (about 20); if you want a more thick crust double this!
- 1/4 cup (1/2 stick) butter, melted
Filling:
- Three 8oz boxes cream cheese, at room temp
- 14oz sweetened condensed milk
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup miniature chocolate chips, divided
- 1 tsp all purpose flour
Instructions
- Preheat oven to 300 degrees F. Spray a 9-inch springform pan with nonstick spray.
- In a medium bowl, combine the cookie crumbs and the butter. Pat evenly over the bottom of the prepared pan . You will not be baking the crust.
- In a large bowl, use an electric mixer to beat the cream cheese until fluffy – about 2 minutes. Add the sweetened condensed milk and beat until smooth. Mix in the eggs and vanilla.
- In a small bowl, toss 1/2 cup of the chocolate chips with the flour. Stir into the filling mixture and scrape evenly into the prepared pan – on top of the cookie crust. Sprinkle the remaining 1/2 cup chocolate chips on top.
- Bake for 1 hour or until the cheesecake has very little jiggle left in the middle. Cool to room temp and refrigerate overnight.
- To serve, remove the sides of the pan and cut into wedges. Keep refrigerated.
I hope you all enjoy this recipe- it has always been one of our favorites! I also feel like this is definitely a crowd pleaser too! As always, we love seeing what recipes you guys are making, so continue to tag us on Instagram 🙂 Have a great day!
