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”
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