Sunday, September 20, 2009

Chocolate Chip Cheesecake

Thanks to my inability to read, I picked up a recent cookbook thinking that it was the "Cake Bible," and instead I got the "Cake Mix Bible." Instead of returning it (it was only $7), I decided to keep it and see what recipes I could use. Although there aren't many recipes that look impressive, this cheesecake looked beautiful in the picture. It is a standard cheesecake recipe, but I do think that a chocolate crust using a cake mix is a pretty good invention.

1 package DUNCAN HINES Moist Deluxe Devil's Food Cake Mix
1/2 cup vegetable oil
3 packages (8 ounces) cream cheese, softened
1 1/2 cups sugar
1 cup sour cream
1 1/2 tsp. vanilla extract
4 eggs, slightly beaten
3/4 mini semisweet chocolate chips, divided
1 tsp. all-purpose flour

1. Preheat oven to 350 degrees F. Grease 10-inch springform pan.
2. Combine cake mix and oil in large bowl. Mix well. Press onto bottom of prepared pan and bake at 350 degrees for 22-25 min. or until set. Remove from oven. Increase oven temperature to 450 degrees F.
3. Place cream cheese in large mixing bowl. Beat at low speed w/ electric mixer, adding sugar gradually. Add sour cream and vanilla extract, mixing until blended. Add eggs, mixing only until incorporated. Toss 1/2 cup chocolate chips with flour. Fold into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining 1/4 cup chocolate chips. Bake at 450 degrees F. for 5-7 min. Reduce oven temperature to 250 degrees F. Bake at 250 degrees for 60-70 min. or until set. Loosen cake from side of pan with knife. Cool completely in pan on cooling rack. Refrigerate until ready to serve.

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