Makeunder My Life

Good morning! I’m feeling quite relaxed after a “long” weekend starting semi-formally on Wednesday. Though I did a trunk show on Friday, the break from regular studio hours was nice.

I attempted to keep my exercise output as high as my food intake over the past week. I was reasonably successful, however this recipe is one of the major causes of my workouts. It. Is. Amazing. And now, it’s also gone. I gobbled the majority of this wonderful treat myself with some help from Erwin and my cousin, Danny.

I hope you had a great Thanksgiving as well! And if you have any holiday parties coming up where you need to bring a treat- this cheesecake is an excellent choice.

Chocolate Chip Cheesecake

You know those memories you have from when you are a small child that stick with you decades later? Well, I remember my mom making a chocolate chip cheesecake for my dad’s birthday when I was less than six-years-old. Though my culinary tastes at the time were (somewhat) less refined back then, I was right on the money about this dessert. It was then, and is now, simply incredible.

So good in fact, I believe it to be tastier than even my favorite flavors of The Cheesecake Factory or Eli’s Cheesecake. Below is the easy recipe in photos followed by the directions. I even made it slightly less fattening by using 1/3 Less Fat Philly Cream Cheese and Non-Fat Condensed Milk. You can’t tell the difference.

Chocolate Chip Cheesecake

18 crushed Oreos                           14 oz. Eagle Brand Condensed Milk

¼ c. melted margarine                     3 eggs

3- 8 oz. cream cheese                       2 t. vanilla

1 c. mini chocolate chips                 1 t. flour
Combine crumbs and margarine.  Pat in bottom of 9” spring form pan.  Beat cream cheese until fluffy.  Add eagle brand.  Beat until smooth.  Adds eggs and vanilla.  Mix.  Toss ½ c. chocolate chips with flour.  Stir into cheese mixture.  Pour into prepared pan.  Sprinkle remaining chocolate chips over top.  Bake 1 hour at 350 degrees.  Cool.  Chill.