I have a Philadelphia Cream Cheese cookbook that I’ve gotten quite a bit of use out of. Try as I might, I just don’t like cheesecake. In theory I should – I like all the components, but together, not so much. However, they’re so simple to make & everyone else likes them, so I make one every so often. This one is going to Mother’s Day dinner.
2 packages (8oz each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
3/4 cup mini semi-sweet chocolate chips, divided
1 ready-to-use graham cracker or chocolate flavor crumb crust (6oz or 9″) (I used chocolate for this one)
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Stir in 1/2 cup of the chips.
Pour into crust. Sprinkle with remaining 1/4 cup chips.
Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Makes 8 servings.