The Pioneer Woman Tasty Kitchen
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Chocolate Chip Mint Cheesecake In A 9×13

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Level: Easy

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12
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Description

For those of us who don’t have a springform pan but still love cheesecake.

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

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).

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