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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
  • Total Time
    Prep: 40 min. Bake: 55 min. + chilling
  • Makes
    12 servings


  • 2 cups chocolate wafer crumbs
  • 6 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup 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 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.
Nutrition Facts
1 slice: 442 calories, 26g fat (15g saturated fat), 92mg cholesterol, 247mg sodium, 48g carbohydrate (31g sugars, 2g fiber), 6g protein.
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  • Aislinn
    Nov 12, 2014

    Several years ago I decided cheesecake was going to be my holiday dish. It was pretty disastrous for a while, and after quite a few bad recipes I was about to give up and try a new signature food. Then I found this recipe! Now, not only am I always asked to bring a cheesecake, my husband always requests this one.

  • s_pants
    Sep 18, 2014

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

  • spongebubbles86
    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?

  • KY_Cook
    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 :)

  • Hanna10
    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.

  • soldierwife075
    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!

  • cookinNC
    Jul 5, 2011

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

  • carsyn
    Sep 30, 2010

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

  • liliant
    Jun 9, 2010

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

  • kristinscotth
    Apr 18, 2010

    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.