Chocolate Chip Cheesecake
¾ c all-purpose flour
¾ c graham cracker crumbs
6 tbsp sugar
3 tbsp baking cocoa
½ c butter, melted
1 pkg. (8oz) cream cheese, softened
2 tbsp sugar
2 tbsp 2% milk
1 egg beaten
½ c plus 2 tbsp miniature semisweet chocolate chips, divided
- In a large bowl, combine flour, cracker crumbs, sugar, and cocoa; stir in butter. Set aside ¾ c 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.
- In a small bowl, beat the cream cheese, sugar and milk until smooth. Add egg; beat on low speed just until combined. Stir in ½ c chocolate chips. Spread over crust. Sprinkle with reserved crumb mixture and remaining chocolate chips.
- Microwave, uncovered, on high for 3-4 minutes or until a thermometer inserted near the center reads 160 degrees. Cool on a wire rack for 1 hour. Refrigerate until chilled. Let stand at room temp for 10 minutes before cutting.
This cake turned out great and it was super simple. We love cheesecake so I’m always looking for new, simple cheesecake recipes. Try this one tonight!