Chocolate Cheesecake Squares
These Chocolate Cheesecake Squares are perfect for dessert.
- CRUST AND TOPPING
- 1 1/2 cups all-purpose flour
- 3/4 cup finely chopped nuts
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine, (1 stick) melted
- 2 pkgs. (8 oz. each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Directions, Reviews, Nutrition
PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking pan.
COMBINE flour, nuts, brown sugar and butter in medium bowl; reserve 1 cup mixture for topping. Press remaining mixture onto bottom of prepared baking pan. Bake for 10 to 12 minutes or just until light golden brown.
BEAT cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Beat in eggs. Gradually beat in evaporated milk.
MICROWAVE morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Beat into cream cheese mixture. Pour over hot crust. Sprinkle with reserved topping mixture.
BAKE for 25 to 35 minutes or until center is set. Cool in pan to room temperature. Refrigerate for about 1 hour.
NOTE: Store in refrigerator after serving.
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OMG! Sooo decadent!
Just made these. I was a little worried I'd mess them up but they are pretty much fool-proof. Bringing them to a dinner party tonight so I already tested them to be sure they were good! Soooo delicious!
no hard crust to fight with
i love this recipe the only thing i change was sprinkling the crumb crust in the bottom of the pan than pouring the cream cheese filling over the crumbs then sprinkling the 1 cup crumb over the top and baking it as directed no hard crust on the bottom to fight with
Sinful Chocolatey Goodness
These are absolutely delicious. I brought these to a dinner party and they were a big hit. They are very rich and were hard to cut out of the pan, so they were in odd shapes, but the taste outweighed the lopsided squares by far. Try using a sharp knife dipped in warm water, that helped after I got the first few out of the pan. It also helped to keep the pieces small because they are very rich. I even used 1/3 less fat cream cheese. Next time I might try skim evaporated milk and Splenda Baking Blend too. For the nuts, I used a mix (cashews, peanuts, pecans, almonds). I will definitely make this recipe again!!!
What a great recipe! It's easy and has a wonderful chocolate flavor. I also prefer this crust to the traditional graham cracker crust. I use pecans in my crust. One of my favorite cheesecake recipes!
This is a good recipe, i tried it it was very good. i just tried it again changing the ingredients on the filling part, i omitted the sugar, and i used the sweetened condensed milk instead of evaperated milk,and i used cocoa powder i used about 9 tablespoons. let me tell you if you are a chocaholic these are for real. they are really rich. a little bit goes a long way, try these with the change like i did let me know what you think.
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 550
- Calories from Fat: 320
- Total Fat: 35g (55% of DV)
- Saturated Fat: 19g (96% of DV)
- Cholesterol: 100mg (34% of DV)
- Sodium: 190mg (8% of DV)
- Carbohydrates: 51g (17% of DV)
- Dietary Fiber: 2g (10% of DV)
- Sugars: 32g
- Protein: 9g
- Vitamin A: 15% of DV
- Vitamin C: 0% of DV
- Calcium: 8% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.