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Chocolate Chip Mint Cheesecake In A 9×13
Submitted by pickle85044 on December 21, 2009 in Desserts, Special Occasion
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 14 ounces, fluid Evaporated Milk
- 1-½ cup Sugar
- 24 ounces, weight Neufchatel Cheese
- 3 whole Eggs
- 2 teaspoons Vanilla
- 1-½ cup Mini Chocolate Chips
- 2 teaspoons Flour
- 20 whole Chocolate Mint Sandwich Cookies (I Like Peppermint Joe-Joe's)
Preparation Instructions
1. Bring evaporated milk and sugar to a boil, reduce to simmer, stirring frequently for 25 minutes or until reduced to 12-14 oz. Cool.
2. Preheat oven to 300 degrees. Place pan of water on the bottom rack.
3. Crush cookies in the food processor and press into a buttered 9×13 pan to make a crust.
4. Cream milk mixture, cheese, eggs, and vanilla until smooth.
5. Toss chocolate chips in flour and fold into cheese mixture. Pour over crust.
6. Bake for 1 hour on the middle rack or until set.
7. Chill for at least an hour.
8. Garnish with whipped cream and chocolate shavings (optional).
