| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Fillings &, Pies & past | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chocolate cookie crumbs |
| 1/3 | c | Sugar |
| 1/3 | c | Butter or margarine; melted |
| 3 | pk | (8oz) cream cheese; softened |
| 1 | cn | (14oz) Eagle sweetened condensed milk |
| 3 | Eggs | |
| 2 | ts | Vanilla extract |
| 1 | c | Miniature chocolate chips |
| 1 | ts | Flour |
INSTRUCTIONS
Preheat oven to 300°F. Combine crumbs, sugar and butter; press firmly on botton of 9-inch spring pan. In large bowl, beat cheese until fluffy. Gradually beat in Eagle sweetened condensed milk until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkly remaining 1/2 cup chips evenly over top. Bake 55 minutes or until center springs back when lightly touched. Turn oven off; allow cheesecake to cool in oven with door slightly open. Chill. Refrigerate leftovers. Recipe by: Eagle Brand Posted to EAT-L Digest by "Dr. Ron Goldstein" <Doc1946@AOL.COM> on Nov 27, 1997
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”