Frosted Chocolate Chip Cheesecake
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|2 c||chocolate wafer crumbs|
|6 Tbsp||butter, melted|
|3 (8) oz||cream cheese, softened|
|1 tsp||vanilla extract|
|3 large||eggs, lightly beaten|
|1 c||miniature semisweet chocolate chips|
|1 (4) oz||milk chocolate candy bar, chopped|
|2 c||whipped topping|
|1/4 c||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.