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Toll House® Easy Chocolate Cheesecake

Toll House® Easy Chocolate CheesecakeThis easy-to-make chocolate cheesecake recipe uses refrigerated cookie dough as a tasty alternative to the typical graham cracker crust used for cheesecake.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Grease 9-inch springform pan.
  2. Place whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.
  3. Bake for 18 to 19 minutes or until light golden brown. Cool completely in pan on wire rack.
  4. 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, used with permission.