French Chocolate Cheesecake
Cake

French Chocolate Cheesecake

NESTLÉ® TOLL HOUSE®
French Chocolate Cheesecake
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
45 min
Recipe Info - Cook Time
Cook 
55 min
Recipe Info - Serving Size
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!

French Chocolate Cheesecake is a delightful dessert that promises to impress. Imagine smooth and velvety cream cheese mixed with rich, semi-sweet chocolate morsels from NESTLÉ® TOLL HOUSE®. The combination creates a delectable filling that's perfectly paired with a crunchy walnut crust. Drizzled with a luscious caramel sauce, each bite is a harmony of flavors and textures.

Not only does this cake taste amazing, but it's also what you need for your next gathering. Baked with love and the quality of NESTLÉ® TOLL HOUSE®, it is certain to be the centerpiece of your dessert table. This french silk cheesecake will not only satisfy your sweet tooth, but it also is a testament to indulgence and elegance. Serve it with a generous dollop of whipped cream for an extra touch of decadence.

Whether you are an experienced baker looking for a new challenge or simply a fan of lavish desserts, this intermediate-level recipe will meet your needs. Your family and friends will surely savor every bite of this elegant and rich French Chocolate Cheesecake.

Ingredients

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Key Ingredients

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

(12 oz.)

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.

Ingredients

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