Frosted Chocolate Chip Cheesecake

Name: Frosted Chocolate Chip Cheesecake
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 12 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

“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

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.

Nutrition Facts

1 slice: 442 calories, 26g fat (15g saturated fat), 92mg cholesterol, 247mg sodium, 48g carbohydrate (31g sugars, 2g fiber), 6g protein.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Originally published as Heavenly Cheesecake in Taste of Home April/May 2006

Reviews

Click stars to rate

Average Rating:

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!"...my 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.