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Frosted Chocolate Chip Cheesecake Recipe

Frosted Chocolate Chip Cheesecake Recipe photo by Taste of Home

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“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

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Frosted Chocolate Chip Cheesecake Recipe

Prep: 40 min. Bake: 55 min. + chilling

Yield: 12 Servings

40 55 95

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 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.

Nutritional 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.

Originally published as Frosted Chocolate Chip Cheesecake in Taste of Home April/May 2006, p33

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Frosted Chocolate Chip Cheesecake

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Reviewed on Apr. 01, 2013 by KY_Cook

I tried this several years ago and have made it COUNTLESS times since. It is ALWAYS a hit and is appropriate for any dinner, either fancy or plain. I LOVE this recipe and have gotten so many recipe requests. I also serve it when I have company :)

Reviewed on Nov. 01, 2011 by Hanna10

My aunt made this last year at Thanksgiving and shared the recipe with me. I make it every time we have a celebration. It's a little tedious, but it's well worth it.

Reviewed on Oct. 12, 2011 by soldierwife075

This was my very first Cheesecake that I made ever! Well it was a huge hit! It didn't last long and it was so pretty! I used a store bought Oreo crust instead of what the recipe called for which made it extra yummy! Loved it!!!! :) Will be making this again at Thanksgiving!

Reviewed on Jul. 05, 2011 by cookinNC

I have made this recipe several times, including for our church's Valentine Banquet one year. Great flavor and looks nice, too!

Reviewed on Sep. 30, 2010 by carsyn

I've been making this cheesecake for years, with & without the frosting. It is amazing every time! Love it, Love it!

Reviewed on Jun. 09, 2010 by liliant

Everybody loved this cheesecake. However, the crust it too hard/crispy. Not sure what I'm doing wrong. I followed the exact recipe.

Reviewed on Apr. 18, 2010 by kristinscotth

I've made several different cheesecakes, and this is one of my very favorites. I love the creaminess of it, and I love the lighter, mousse-like frosting in contrast with the denser cheesecake. This is a cheesecake recipe I've made several times, and people always love it. I highly recommend this recipe.

Reviewed on Mar. 01, 2008 by debniese

I made this last night. My family loved it!! My sister and sister in law want me to forward the receipe. They want to re-title it. "Better than sex cheese cake".