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Frosted Chocolate Chip Cheesecake

“Heavenly” is a good description for this luscious dessert, conveniently made a day ahead. When I don’t have a candy bar on hand, I melt ¾ cup of chocolate chips to use in the frosting. Whipped cream can be used in place of the whipped topping.—Arlene Butler, Ogden, Utah

12 ServingsPrep: 40 min. Bake: 55 min. + chilling

Ingredients

2 cups chocolate wafer crumbs
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup (6 ounces) miniature semisweet chocolate chips
1 milk chocolate candy bar (4 ounces), chopped
2 cups whipped topping
1/4 cup sliced almonds, toasted

Directions

In a small bowl, combine wafer crumbs and butter. Press onto the
bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan.
Chill for 15 minutes or until set.
In a large bowl, beat the cream cheese, sugar and vanilla until
smooth. Add eggs; beat on low speed just until combined. Stir in
chocolate chips. Pour into crust.
Place pan on a baking sheet. Bake at 325° for 55-60 minutes or
until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour

2 of 2

Frosted Chocolate Chip Cheesecake (continued)

Directions (continued)

longer. Cover and refrigerate overnight.
For frosting, in a microwave-safe bowl, melt candy bar; stir until
smooth. Cool to room temperature. Gradually stir in whipped topping.
Frost top of cheesecake; garnish with almonds. Refrigerate
leftovers. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 442 calories, 26 g fat (15 g saturated fat), 92 mg cholesterol, 247 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.