quick chocolate chip cheesecake

Name: Quick Chocolate Chip Cheesecake
Prep time: 20 min
Yield: 8
Cuisine: American
Ingredients: 3/4 cup(s) all-purpose flour; 3/4 cup(s) graham cracker crumbs; 6 tablespoon(s) sugar; 3 tablespoon(s) baking cocoa; 1/2 cup(s) butter, melted; FOR THE FILLING; 1 package(s) (8 ounces) cream cheese, softened; 2 tablespoon(s) sugar; 2 tablespoon(s) 2% milk; 1 - egg, beaten; 1/2 cup(s) plus 2 tablespoons miniature semisweet chocolate chips, divided

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 20 Min

method Refrigerate/Freeze

Ingredients For quick chocolate chip cheesecake

3/4 c

all-purpose flour
3/4 c

graham cracker crumbs
6 Tbsp

sugar
3 Tbsp

baking cocoa
1/2 c

butter, melted
FOR THE FILLING
1 pkg

(8 ounces) cream cheese, softened
2 Tbsp

sugar
2 Tbsp

2% milk
1

egg, beaten
1/2 c

plus 2 tablespoons miniature semisweet chocolate chips, divided

How To Make quick chocolate chip cheesecake

1
In a large bowl, combine the flour, cracker crumbs, sugar and cocoa; stir in butter. Set aside 3/4 cup for topping. Press remaining mixture into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 1-2 minutes or until set.

2
In a small bowl, beat the cream cheese, sugar and milk until smooth. Add egg; beat on low speed just until combined. Stir in 1/2 cup chocolate chips. Spread over crust. Sprinkle with reserved crumb mixture and remaining chocolate chips.
3
Microwave, uncovered, on high for 3-4 minutes or until a thermometer inserted near the center reads 160°. Cool on a wire rack for 1 hour. Refrigerate until chilled. Let stand at room temperature for 10 minutes before cutting.
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