Crust - 1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix and 1/2 cup Crisco oil
Filling - 3 packages of cream cheese softened
1 ½ c. sugar
1 c. sour cream
1 ½ tsp. vanilla
4 eggs lightly beaten
¾ c. mini chocolate chips, divided
1 tsp. flour
1. Preheat oven 350. Grease 10 inch springform pan
2. For crust, combine cake mix and oil in large bowl. Mix well. Press into bottom of pan. Bake at 350 for 22 to 25 minutes. Remove from over and increase oven temperature to 450.
3. For filling, place cream cheese in large bowl. Beat at low speed with electric mixer adding sugar gradually. Add sour cream and vanilla, mixing until blended. Add eggs, mixing only until incorporated. Toss ½ cup chocolate chips with flour. Fold into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining ¼ cup chocolate chips. Bake at 450 for 5 to 7 minutes. Reduce oven to 350. Bake for 60 to 65 minutes longer or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on cooling rack. Refrigerate until ready to serve. Remove side of pan.
Place a pan of water on bottom shelf of oven during baking to help prevent cheesecake from cracking.
No comments:
Post a Comment