Frosted Chocolate Chip Cheesecake

Indulge in the decadent delight of Frosted Chocolate Chip Cheesecake, a show-stopping dessert that’s equal parts creamy, chocolatey, and irresistible. Featuring a buttery graham cracker crust as its base, this cheesecake is layered with a velvety cream cheese filling studded with mini chocolate chips for bursts of sweet flavor in every bite. A rich chocolate ganache, made with smooth melted chocolate and heavy cream, serves as the luxurious frosting, elevating this dessert to pure indulgence. Baked in a water bath for the perfect creamy texture and chilled to perfection, this cheesecake is as visually stunning as it is delicious. Perfect for special occasions or chocoholic cravings, this dessert promises to be a crowd-pleaser with its combination of classic cheesecake flavors and chocolatey allure.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 0.25 cups Granulated sugar
• 0.5 cups Unsalted butter, melted
• 24 oz Cream cheese, softened
• 1 cup Granulated sugar
• 1 cup Sour cream
• 2 tsp Vanilla extract
• 3 Large eggs
• 1 cup Mini chocolate chips
• 1 cup Chocolate chips
• 0.5 cups Heavy cream

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil to prevent leaks.

Step 2

In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let cool.

Step 3

In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined.

Step 4

Add the eggs one at a time, beating on low speed until just incorporated. Do not overmix to avoid adding too much air.

Step 5

Fold in the mini chocolate chips gently with a spatula, then pour the batter over the cooled crust in the springform pan.

Step 6

Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan, ensuring it reaches halfway up the sides of the springform pan.

Step 7

Bake the cheesecake for 65-75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.

Step 8

Remove the cheesecake from the water bath and foil, then refrigerate for at least 6 hours or overnight.

Step 9

To make the chocolate frosting, heat the heavy cream in a small saucepan until it starts to simmer. Remove from the heat and pour over 1 cup of chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.

Step 10

Spread the chocolate frosting evenly over the chilled cheesecake. Return to the refrigerator to set the frosting for about 1 hour.

Step 11

Carefully release the cheesecake from the springform pan, slice, and serve. Enjoy!

Nutrition Facts

Serving size	(1846.5g)

Amount per serving	% Daily Value*
Calories	6787.7

Total Fat 543.1g	0%
Saturated Fat 321.8g	0%
Polyunsaturated Fat 2.2g
Cholesterol 1804.6mg	0%
Sodium 3728.8mg	0%
Total Carbohydrate 447.9g	0%
Dietary Fiber 23.4g	0%
Total Sugars 302.5g
Protein 97.2g	0%

Vitamin D 120IU	0%
Calcium 1314.7mg	0%
Iron 22.1mg	0%
Potassium 2021.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 5.5%

Carbs: 25.3%