Easy Chocolate Chip Cheesecake Pie

Easy Chocolate Chip Cheesecake Pie

In this recipe:

based on 38 reviews
This Looks YUMMY!
15 min.
170 min.
8 servings

One taste and you will agree this chocolate chip pie is not only delicious, but very easy to make.


  • 1 (6 oz.) KEEBLER® READY CRUST® Graham Cracker Pie Crust
  • 2 pkgs. (3 oz. each) cream cheese, softened
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 1 teaspoon all-purpose flour
  • Chocolate Glaze (recipe follows)
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PREHEAT oven to 350° F.

BEAT cream cheese in large mixer bowl until fluffy. Slowly beat in sweetened condensed milk until smooth. Add egg and vanilla extract: mix well. Toss morsels with flour in small bowl; stir into cheese mixture. Place crust on baking sheet. Pour cheese mixture into crust.

BAKE for 35 minutes or until center springs back when touched lightly. Cool on wire rack. Top with Chocolate Glaze. Refrigerate until ready to use.

1/2 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels and 1/4 cup heavy whipping cream in small, uncovered microwave-safe bowl. Heat on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring until smooth.

HINT: To prevent morsels from floating to the bottom of the pie, sprinkle morsels on pie after baking cheesecake 5 to 10 minutes.

Recipe and photo courtesy of the KELLOGG® Company.

®, ™, © 2004 Kellogg NA Co.

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This is my holiday treat!!!

I've made this for several years, after my neice turned me on to it! Love it!!!

- MJ Callahan from Texas


My 8 year old son absolutely loves this cheesecake. It is rich, but is so easy to make. I also use a full 8oz pkg of cream cheese instead of the 6oz.

- Amanda Bonnell from indiana

first attempt

This was my first attempt at making a "real" cheesecake. First of all, I made a mistake, using 2 8 oz blocks of cream cheese instead of 2, 3 oz blocks! Of course it made too much, and overflowed the pie pan. I think it turned out fine, though, even though there was an abundance hanging over the side. Second, if you wait to put the chips in after 5 minutes of baking, they DO NOT sink at all, and just rest on top. I made these for a work function, and am nervous about how they turned out.

- Kelly Burcher from GNADENHUTTEN, OH

Easy Chocolate Chip Cheesecake Pie

Great taste but I did make some substitutions. I found that 2-3oz pkgs. of cream cheese was not enough for the can of condensed milk so I used 1-8oz pkg and another 1/2 so 12oz all together. Otherwise it was much too runny and overly sweet. I don't know if this was a problem because I was using Canadian ingredients that used metric measurements or not. All in all it was a hit a my house this Thanksgiving and I will definitely add it to my recipe collection. Very quick and easy as well. Thanks

- Sandy Tamburini from Port Alice, BC

Easy Chocolate Chip Cheesecake Pie

I made this dessert for my family everyone enjoyed it. It's soooo rich tasting. The only problem I had was putting the mini-chips in 5-10 mins. after baking. The chips melted so that when I ended up cutting the pie it looked like a marble chocolate cheesecake. I think less chocolate could be spread on top as well. My chocolate took over my cheesecake taste. But I certainly had no complaints at all from the tasters.

- Nancy Alfes from DARIEN CENTER, NY

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 560
  • Calories from Fat: 270
  • Total Fat: 30g (46% of DV)
  • Saturated Fat: 17g (83% of DV)
  • Cholesterol: 75mg (24% of DV)
  • Sodium: 250mg (11% of DV)
  • Carbohydrates: 66g (22% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 55g
  • Protein: 9g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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