Frosted Chocolate Chip Cheesecake Recipe
Frosted Chocolate Chip Cheesecake Recipe photo by Taste of Home

Frosted Chocolate Chip Cheesecake Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 40 min. Bake: 55 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 55 min. + chilling
MAKES: 12 servings

Ingredients

  • 2 cups chocolate wafer crumbs
  • 6 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Frosted Chocolate Chip Cheesecake in Taste of Home April/May 2006, p33

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.

Reviews for Frosted Chocolate Chip Cheesecake

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 18, 2014

"I made this back in 2007 and rated it "excellent!"...my highest rating. I like cheesecakes that have a topping since it covers any cracks that might happen!"

MY REVIEW
Reviewed Feb. 11, 2014

"It was delicious, and easy too!! I used a store-bought Oreo crust (which tasted great, but was too small to hold the filling), as I could not find plain chocolate wafer crumbs. Does it work just as well to grind up whole Oreo cookies?"

MY REVIEW
Reviewed Apr. 1, 2013

"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 :)"

MY REVIEW
Reviewed Nov. 1, 2011

"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."

MY REVIEW
Reviewed Oct. 12, 2011

"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!"

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