Toll House Chocolate Cheesecake

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Total Time
30mins
Prep
15 mins
Cook
15 mins

This cheesecake is my son's favorite and I make it every holiday mostly for him. I pulled this recipe off of the chocolate package five or so years ago, and the cardboard is getting pretty worn. I'm posting it here so that I won't lose it. Cook time does not include chill time in the fridge

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Ingredients

Nutrition
  • 1 (16 1/2 ounce) packagenestle toll house refrigerated chocolate chip cookie dough
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 (1 ounce) packetsnestle toll house choco bake pre-melted unsweetened chocolate flavor baking chocolate
  • 2 (8 ounce) containers frozen whipped topping, thawed
  • 12 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted

Directions

  1. PREHEAT oven to 375º F. Grease a 9-inch springform pan.
  2. Slice dough into 16 pieces. Cover bottom of prepared pan with pieces. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.
  3. Bake for 15 to 17 minutes or until light golden brown. Cool completely in pan on wire rack.
  4. Combine cream cheese, sugar and choco bake in a large mixing bowl until well blended. Add whipped topping; stir until just blended. Spoon over cookie crust; smooth top. Drizzle with melted chocolate. Cover; refrigerate for 3 to 4 hours or overnight. Remove sides of pan.