French Chocolate Cheesecake

French Chocolate Cheesecake

In this recipe:

based on 27 reviews
This Looks YUMMY!
45 min.
145 min.
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!


  • 2 cups walnut halves
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup (1/2 stick) butter, melted
  • 2 cups heavy whipping cream
  • 3 cups (18 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs, lightly beaten
  • 1/4 cup (1/2 stick) butter
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1 cup heavy whipping cream, whipped
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oven to 350° F.

PLACE nuts, brown sugar, flour and butter in food processor container; cover. Process until mixture resembles coarse meal. Press onto bottom of ungreased 10-inch springform pan.

BAKE for 5 minutes. Cool completely in pan on wire rack.

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.

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.

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.

butter in small saucepan. Stir in brown sugar and cream. Bring mixture to a boil. Reduce heat to low; boil, uncovered, for 5 minutes. Cool slightly.

SERVE cheesecake with warm Caramel Sauce and whipped cream.

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Great cheesecake!!!!

Wonderful! What a nice chocolate cheesecake. I used pecans in the crust instead of waluts. Exceptional recipe...and the caramel sauce-amazing! I would definely recommend this one!!

- Kelly Chapman from Amherst, NS


This cheesecake was wonderful! I used pecans instead of walnuts, and added a bit more butter to the crust and it turned out great. Not sure why the rating is marked as "difficult" because it truly isn't. Maybe just because it's a little time consuming. I plan on making it again for Mother's Day. Great recipe!

- Debie Clark

Needs Nothing, It's Got It All!

This cheesecake is the top of the heap for me, a really smooth, creamy, chocolatey cake. To knock it completely over the top, try a few grated curls of dark chocolate as a garnish...Delicious, and easy to make.

- Susan Campbell from GRASS LAKE, MI


This recipe was great. I used almonds instead of walnuts . I also used light cream cheese. It was is such a rich and decadent cheese cake. I added toasted pecans to cheesecake with the carmel sauce. My family loved it and so did my inlaws. It will be a Father's Day dessert form now on.

- Cynthia Absolon from CRYSTAL FALLS, MI

great recipe

this is a great recipe and the kids really went hog wild over this one. full of nuts and chocolate that most everyone loves.

- wanda hall from MC DERMOTT, OH

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 760
  • Calories from Fat: 520
  • Total Fat: 57g (88% of DV)
  • Saturated Fat: 30g (149% of DV)
  • Cholesterol: 175mg (59% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 54g (18% of DV)
  • Dietary Fiber: 3g (13% of DV)
  • Sugars: 46g
  • Protein: 10g
  • Vitamin A: 30% of DV
  • Vitamin C: 0% of DV
  • Calcium: 8% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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