Ingredients for Frosted Chocolate Chip Cheesecake
- Chocolate Wafers
- ¼ cup (½ stick) melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- Miniature Chocolate Chip
- Milk Chocolate
- 1 (8 ounce) container Cool Whip
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How to Make Frosted Chocolate Chip Cheesecake
- Preheat oven to 325°F (160°C).
- Combine 1 ½ cups graham cracker crumbs and ¼ cup melted butter. Mix until evenly moistened.
- Press mixture into the bottom and 1 ½ inches up the sides of a greased 9-inch springform pan.
- Chill for 15 minutes, or until set.
- In a large mixing bowl, beat 3 (8 ounce) packages of cream cheese, 1 ½ cups granulated sugar, and 2 teaspoons vanilla extract until smooth and creamy.
- Add 4 large eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
- Stir in 1 cup semi-sweet chocolate chips.
- Pour batter into the prepared crust.
- Bake for 55-60 minutes, or until the center is almost set. The edges will be set, but the center may still jiggle slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This prevents cracking.
- Remove from oven and let cool completely on a wire rack.
- Once cooled, gently run a knife around the edge of the pan to loosen.
- Remove the sides of the springform pan.
- Tightly cover the cake and refrigerate overnight to allow flavors to meld and the cheesecake to set completely.
- About 2 hours before serving, prepare the frosting: Melt 6 ounces of semi-sweet chocolate in a double boiler or microwave. Let cool to room temperature.
- Gradually stir in 1 (8 ounce) container of Cool Whip into the melted chocolate until smooth and creamy.
- Frost the chilled cheesecake evenly with the chocolate Cool Whip mixture.
- Return the frosted cake to the refrigerator for at least 30 minutes to allow the frosting to set before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
158g
Fat
126g
Carbs
16g
