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Directions for: Chocolate Chip Black Bottom Cheesecake


Cheesecake Filling

2 pkg (250 g each) cream cheese, softened

1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

½ cup (125 mL) unflavoured yogurt or sour cream

2 eggs

2 tsp (10 mL) pure vanilla extract

1 ½ cup (375 mL) Chipits® Semi-Sweet Chocolate Chips, divided

Chocolate Cake Batter

1 egg

½ cup (125 mL) sugar

1 tsp (5 mL) pure vanilla extract

½ cup (125 mL) Crisco® Vegetable or Canola Oil

¼ cup (50 mL) unflavoured yogurt

1 cup (250 mL) + 2 tbsp (30 mL) Robin Hood® All Purpose Flour

¼ cup (50 mL) unsweetened cocoa powder

¾ tsp (4 mL) baking powder, baking soda; each

½ cup (125 mL) boiling water

½ cup (125 mL) Chipits® Semi-Sweet Chocolate Chips


Cheesecake Filling

1. Preheat oven to 350F (180C). Grease a 10" (4 L) tube pan.

2. In a large bowl, beat cream cheese until fluffy, 1 minute. Gradually beat in sweetened condensed milk until smooth. Add yogurt, eggs and vanilla. Beat well. Stir in 3/4 cup (175 mL) chocolate chips. Reserve.

Chocolate Cake Batter

1. In a large bowl, beat eggs, sugar and vanilla until combined. Add oil and yogurt. Add next 4 ingredients. Mix until well combined. Carefully stir in boiling water. Add chocolate chips and mix.

2. Pour chocolate cake batter into prepared pan. Spoon cheesecake batter on top. Sprinkle with remaining 3/4 cup (175 mL) chocolate chips.

3. Bake in preheated oven 60 minutes, or until a toothpick inserted into cake comes out clean. Cool on wire rack. Wrap well with plastic wrap and chill 4 hours or overnight in refrigerator.

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