New York-Style Chocolate Cheesecake

New York-Style Chocolate Cheesecake

Prep:
30 mins
Cooking:
90 mins
Level:
Intermediate
Cooling:
480 mins
Yields:
16

Velvety New York-Style Chocolate Cheesecake is always a treat. Melted chocolate chips and fluffy whipped cream combine for a luscious dessert!

Ingredients

  • CRUST
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup (1/2 stick) butter (we recommend LAND O LAKES® Butter), melted
  • 2 tablespoons granulated sugar
  • FILLING
  • 1 3/4 cups (11.5 oz.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream (we recommend LAND O LAKES®)
  • 2 teaspoons vanilla extract
  • TOPPING
  • 1 1/2 cups sour cream (we recommend LAND O LAKES®)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Directions

PREHEAT oven to 350° F.

FOR CRUST:
COMBINE
crumbs, butter and sugar in medium bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan.

BAKE for 8 to 12 minutes or until golden brown. Cool completely in pan on wire rack.

FOR FILLING:
MELT
morsels in 2-quart saucepan over low heat for 5 to 6 minutes, stirring occasionally, until melted. Cool for 15 minutes.

COMBINE cream cheese and 3/4 cup sugar in large mixer bowl. Beat at medium speed for 2 to 3 minutes, scraping bowl often. Gradually add eggs, one at a time, beating well after each addition. Reduce speed to low; add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla extract. Beat until well mixed for 1 to 2 minutes. Pour cheesecake mixture into baked crust.

BAKE for 1 hour 20 to 1 hour 35 minutes or until just set 2 inches from edge of pan.

FOR TOPPING:
COMBINE
1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl. Spread evenly over top of hot, partially baked cheesecake. Continue baking for 5 minutes. Let stand uncovered until cooled (1 to 2 hours). Loosen sides of cheesecake by running knife around inside of pan. Loosely cover; refrigerate 8 hours or overnight. Store refrigerated.



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