Toll House® Easy Chocolate Cheesecake
This easy-to-make chocolate cheesecake recipe uses refrigerated cookie dough as a tasty alternative to the typical graham cracker crust used for cheesecake.
1 (16.5-ounce) package NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
4 (1-ounce) packets NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
2 (8-ounce) containers frozen whipped topping, thawed
1/2 cup (3 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted
- Preheat oven to 350°F (175°C). Grease 9-inch springform pan.
- Place whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.
- Bake for 18 to 19 minutes or until light golden brown. Cool completely in pan on wire rack.
- Combine cream cheese, sugar and CHOCO BAKE in large mixer bowl until well blended. Add whipped topping; stir until just blended. Spoon over cookie crust; smooth top. Drizzle with melted chocolate. Refrigerate for 3 to 4 hours or overnight. Remove side of pan.
Makes 16 servings.
Nutritional Information Per Serving (1/16 of recipe): Calories: 430 Calories from Fat: 260 Total Fat: 28 g Saturated Fat: 18 g Cholesterol: 40 mg Sodium: 170 mg Carbohydrates: 43 g Dietary Fiber: 2 g Sugars: 31 g Protein: 4 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.