Nestle Toll House Recipe: French Chocolate Cheesecake - Very Best Baking

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This cheesecake was wonderful! I used pecans instead of walnuts, and ...

Debie C., , on 5/09

French Chocolate Cheesecake

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Level: Challenging

If you like cheesecake and chocolate, you’ll want to try this 1st Prize winning recipe from Marcia Gerdes of Klamath Falls, OR. NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels combine with cream cheese for a chocolaty, rich filling atop a nutty walnut crust. Served with caramel sauce this delicious French Chocolate Cheesecake is sure to please all the chocolate lovers in your family!

Prep: 45 min

Cooking: 55 min

Cooling time: 45 min cooling

Yields: 16 servings

Ingredients

CRUST
2 cups walnut halves
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 cup (1/2 stick) butter, melted
FILLING
2 cups heavy whipping cream
3 cups (18 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
4 large eggs, lightly beaten
CARAMEL SAUCE
1/4 cup (1/2 stick) butter
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup heavy whipping cream, whipped

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Directions

FOR CRUST:
PREHEAT oven to 350° F.

PLACE nuts, brown sugar, flour and butter in food processor container; cover. Process until mixture resembles coarse meal. Press onto bottom of ungreased 10-inch springform pan.

BAKE for 5 minutes. Cool completely in pan on wire rack.

FOR FILLING:
HEAT cream in medium saucepan over medium heat just to boiling. Remove from heat; stir in morsels. Let stand for 5 minutes. Stir until chocolate is melted. Cool for 15 minutes.

BEAT cream cheese and granulated sugar in large mixer bowl on medium speed until smooth. Add chocolate mixture; beat on low speed until just combined. Add eggs; stir until just combined. Pour into prepared crust. Place pan on baking sheet.

BAKE for 55 to 60 minutes minutes or until edge is set but center still moves slightly. Cool in pan on wire rack for 15 minutes; run knife around edge of cheesecake. Cool for 30 minutes. Remove side of springform pan. Cool completely on wire rack. Cover; refrigerate for at least 4 hours or overnight.

FOR CARAMEL SAUCE:
MELT butter in small saucepan. Stir in brown sugar and cream. Bring mixture to a boil. Reduce heat to low; boil, uncovered, for 5 minutes. Cool slightly.

SERVE cheesecake with warm Caramel Sauce and whipped cream.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Debie C. , ,
May 2009

Fantastic

This cheesecake was wonderful! I used pecans instead of walnuts, and added a bit more butter to the crust and it turned out great. Not sure why the rating is marked as "difficult" because it truly isn't. Maybe just because it's a little time consuming. I plan on making it again for Mother's Day. Great recipe!.

Susan C. , GRASS LAKE, MI
June 2008

Needs Nothing, It's Got It All!

This cheesecake is the top of the heap for me, a really smooth, creamy, chocolatey cake. To knock it completely over the top, try a few grated curls of dark chocolate as a garnish...Delicious, and easy to make..

Cynthia A. , CRYSTAL FALLS, MI
June 2008

WOW! GREAT!

This recipe was great. I used almonds instead of walnuts . I also used light cream cheese. It was is such a rich and decadent cheese cake. I added toasted pecans to cheesecake with the carmel sauce. My family loved it and so did my inlaws. It will be a Father's Day dessert form now on..

Read all reviews

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NUTRITION FACTS
Amount Per Serving 16 servings
Serving Size 1/16 of recipe
Calories 760
Calories from Fat. 520
% Daily Value
Total Fat 57g	88%
Saturated Fat 30g	149%
Cholesterol 175mg	59%
Sodium 210mg	9%
Carbohydrates 54g	18%
Dietary Fiber 3g	13%
Sugars 46g
Protein 10g
Vitamin A	30%
Vitamin C	0%
Calcium	8%
Iron	6%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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