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Frosted Chocolate Chip Cheesecake

 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


  • 2 cups chocolate wafer crumbs
  • 6 tablespoons butter, melted
  • 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


  • 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.
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.