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French Chocolate Cheesecake

French Chocolate Cheesecake
Level
Intermediate
Prep
45 minutes
Cook
55 minutes
Servings
16 servings
  • 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!
Key Ingredients
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
12 oz.
Ingredients
  • 2 cups walnut halves
  • 1 1/4 cups packed brown sugar, divided
  • 2 tablespoons all-purpose flour
  • 1/4 cup (1/2 stick) butter, melted
  • 2 1/2 cups heavy whipping cream, divided
  • 3 cups (18 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 4 large eggs, lightly beaten
  • 1/4 cup (1/2 stick) butter
  • Whipped cream
Make It
Step 1
Preheat oven to 350° F.
Step 2
Place nuts, 1/4 cup brown sugar, flour and melted butter in food processor container; cover. Process until mixture resembles coarse meal. Press onto bottom of ungreased 10-inch springform pan.
Step 3
Bake for 5 minutes. Cool completely in pan on wire rack.
Step 4
Heat 2 cups 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.
Step 5
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.
Step 6
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.
Step 7
Melt 1/4 cup butter in small saucepan. Stir in remaining 1 cup brown sugar and remaining 1/2 cup cream. Bring mixture to a boil. Reduce heat to low; boil, uncovered, for 5 minutes. Cool slightly.
Step 8
Serve cheesecake with warm caramel sauce and whipped cream.
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