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Frosted Chocolate Chip Cheesecake

Total Time

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

Makes

12 servings

“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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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 miniature semisweet chocolate chips
  • 1 milk chocolate candy bar (4 ounces), chopped
  • 2 cups whipped topping
  • 1/4 cup sliced almonds, toasted

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.

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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