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EAGLE BRAND(R) Chocolate Chip Cheesecake
March 17, 2010

I have been using this cheesecake recipe for over 10 years. Friends and family love it and it has one a few competitions as well! A couple tips to make for a prettier cheesecake. For the first half of the baking time, cover your springform with foil. This will help to keep the cheesecake from getting too brown. The second half will be just enough time for your cheesecake to bake to a picture perfect color. Second, one of the reasons cheesecake, pumpkin pie etc. cracks is because of the cold air. I cool the cheesecake completely in the oven, allowing it to come to room temperature at a very slow pace. This minimizes/eliminates cracking. You do have to adjust your baking times a bit, but it is well worth it. Chill and enjoy!

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