You know how much I love cheesecake, and you know how much I love chocolate..... so when I came upon this recipe from my archives, I knew it was a must make! With an Oreo crust, baked cheesecake filled with chocolate chips, and a light chocolate cream frosting, this dessert will win your heart so fast!
Frosted Chocolate Chip Cheesecake
1 package gluten free Oreos
6 tablespoons butter, melted
3 packages (8 oz.) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup miniature chocolate chips
4 oz. dark chocolate
2 cups whipped topping
Mini chocolate chips for topping
In a food processor, crush the Oreos to crumbs. Add the melted butter and combine. Press into the bottom and 1 1/2 inches up the sides of a greased 9-inch springform pan. Chill for 15 minutes to set.
In a large mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs; beat until smooth and combined. Stir in the chocolate chips. Pour into the chilled crust and smooth to edges. Place pan on a baking sheet and bake at 325°F for 55-60 minutes or until center is set. Cool on a wire rack for 10 minutes. Carefully run a knife or metal spatula around the edges of the pan to loosen. Cool completely. Refrigerate overnight.
Just before serving, prepare frosting by melting the dark chocolate in the microwave. Cool to room temperature. Add the whipped topping and stir until smooth. Remove sides of springform pan. Frost top of cheesecake then garnish with additional mini chocolate chips. Refrigerate leftovers.
Gather your ingredients. You will need gluten free Oreos, butter, cream cheese, sugar, eggs, vanilla, mini chocolate chips, and whipped topping.
In a food processor, crush the entire package of Oreos. Add 6 tablespoons melted butter and pulse until combined. Press the crust mixture into a greased 9-inch springform pan, covering the bottom and up the sides a little more than an inch. Refrigerate while making the filling. In a mixing bowl, beat together 3 softened blocks of cream cheese, 1 cup sugar, and 1 teaspoon vanilla.
Add 3 eggs and beat until smooth. Stir in 1 cup miniature chocolate chips.
Pour the filling into the chilled crust. I know it seems silly to chill the crust when you are going to put it in the oven, but it allows the butter so harden so when you pour in the filling and spread it, it doesn't pull up the crumbs of the cookies into the filling.
Bake the cheesecake at 325°F for 55-60 minutes or until the center is set. Let it cool on a wire rack for about 10 minutes, then run a metal spatula or knife around the edge to loosen (don't unhook the outside ring yet). If it cracks a little, don't worry.... we are going to cover it with frosting! Cool completely, then cover and refrigerate overnight.
Before serving, melt 4 oz. dark chocolate (I had some dark chocolate chips) and stir until smooth. Let cool to room temperature, then stir in and entire 8 oz. container of whipped topping. Remove sides of springform pan. Spread the topping on the cheesecake with a spatula, pushing to the edges.
The frosting is really light, so it's okay to have a thick layer of it!
Sprinkle with more mini chocolate chips if desired.
This is one chocolaty cheesecake, but not too much since the actual cheesecake is still vanilla flavored.
It slices really nicely!
Anyone who tried this will be completely wowed. Guaranteed. Enjoy!
Recipe Source: Recipe adapted to be gluten free from a Taste of Home recipe