How do you feel about cheesecake? What a crazy question, right? I love cheesecake, but don't make it too often because, beside the fact that it's not very good for you, it also can be kind of time consuming to make.
I have a recipe today that I got from my sister Terri. It's really quick and easy and is yummy too!
For more recipes, stop over at Sandra's place.
Chocolate Chip Cheesecake
1 graham cracker pie shell
3 - 8 ounce packages cream cheese
1 can sweetened condensed milk
1 cup mini chocolate chips, divided
1 egg
1 teaspoon vanilla
1 teaspoon flour
Preheat oven to 350 degrees. Beat cream cheese until smooth, then add condensed milk. Add egg and stir in vanilla.
Stir together 1/2 cup of chocolate chips with the 1 teaspoon flour.
Stir into cream cheese mix and pour into pie shell.
Sprinkle remaining chocolate chips on top.
Bake for 45 minutes or until filling is set.
Refrigerate and enjoy!
mmm...send one my way please!
ReplyDeleteI must be very alone in the world - I'm not partial to cheesecake anymore - don't know why! I used to make an Almond Amaretto one and enjoy a piece with a cup of coffee. It's been over 10 years since I've made one! This one looks super easy and sounds yummy rich! Enjoy!
ReplyDeleteI haven't had cheese cake in a long time. Because of the facts that you stated --not healthy and takes a long time to prepare. But Jason's deli has one of the most divine cheesecakes....chocolate, caramel and pecan with graham cracker crust. Ohhhhhhh, mouth watering.
ReplyDeleteI'm gonna try this recipe you shared 'cause Bud will be very very pleased.
PS...thanks so much for the birthday wishes and your visiting with me yesterday!!!
I feel hungry ;) and gourmand!
ReplyDeleteThis looks soooo good! I can't wait to make it!
ReplyDeleteThanks for stopping by. In answer to your questions about the chicken stock - I do cut the celery and carrots (washed well but with skin on) into big chunks - usually about 1/2 or into 1/3's. I take off the first outer layer of skin on the onions and wash them good, cut them in half and leave the rest of the skin on - they really add flavor to the stock.
For the chicken I use whatever is on sale for the best price. Usually it's chicken drumsticks or wings and usually it's all cooked down and very little left by the time the stock is done. It's pretty bland as all the flavor has been cooked out of it after 24 hours in the crock pot.
Yum!
ReplyDeleteI love cheese cake and that looks so yummy, I have not had one for a long time. My dil make the best cherry cheese cake. I am going to give her this recipe for her to try.
ReplyDeleteHave a nice day
Oh wow....that looks fantastic! I'm so hungry right now :)
ReplyDeleteI'll pass since I'm counting calories, but gosh that REALLY sounds good.
ReplyDeleteHugs,
Kat
Oh yeah! Going to have to make this a.s.a.p. :) Will make a cookie crust with crushed up chocolinas (wafer like cookies) since don't have graham crackers or crusts here. Otherwise I can get all the ingredients. WOOT!
ReplyDeleteThat sounds divine! Cream cheese and sweetened condensed milk.....how could you go wrong?!?!
ReplyDeleteNow that sounds like something I could do! Thanks!!
ReplyDeleteAnything that you sisters make, is really good. You know what, you three should get together and publish a cookbook called The Sisters. This looks delish!
ReplyDeletei think that i might be able to make this without messing up. thanks rose
ReplyDelete