Quick Chocolate-Chip Cheesecake

Source: Gail Dubovsky

Yield: 9-inch cheesecake (12 servings)

Rating: Untested

Ingredients

Crust:

• 1 c. graham cracker crumbs
• 3 T. sugar
• 3 T. margarine, melted

Cheesecake:

• 3 8-oz. packages cream cheese, softened
• ¾ c. sugar
• 3 eggs
• 1 t. vanilla
• 1 c. miniature semi-sweet chocolate pieces

Directions

• Combine the crust ingredients and press into the bottom of a 9-inch springform pan. Set aside.
• Combine the cream cheese and sugar, mixing until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in vanilla.
• Blend in chocolate pieces.
• Pour over crust. Bake at 450 degrees for 10 minutes. Reduce temperature to 250 degrees and continue baking for 35 minutes.
• Allow to cool. Loosen rim of pan from cake and remove. Chill.

Notes

• This can be prepared in 15 minutes if using pre-crushed graham crackers.
• To soften cold cream cheese, unwrap and microwave on medium (50%) for 30 seconds per package.
• This is also good without the chocolate pieces.