Frosted Chocolate Chip Cheesecake |
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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 12 |
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âHeavenlyâ is a good description for this luscious dessert, conveniently made a day ahead. When I donât have a candy bar on hand, I melt Â3/4 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:
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.
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