Recipe by Diane Young
"Chocolaty goodness in a cheesecake!"
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1 1/2 cups
chocolate cookie crumbs
semisweet chocolate chips
heavy whipping cream
3 (8 ounce) packages
cream cheese, softened
unsweetened cocoa powder
1 1/2 cups
semisweet chocolate chips
I was desperately wanting to make a "homemade" cheesecake...chocolate nonetheless and was suprised when I saw this one. It's exactly like the one in an old Taste of Home issue. It actually ranked as a runner-up in their cheesecake contest so I decided to give it a try. The only alteration I made was to use crushed oreo cookies in place of the wafer crumbs because I didn't have any. Needless to say, this turned out beautifully...and it being my first real cheesecake, I was very proud of myself. Thanks for posting this Diane.
This was alright, everyone took off the top chocolate layer as it was too rich & hard, but in my opinion, the chocolate cheesecake layer was too bitter. I won't be making this again, I'm still searching for a great chocolate cheesecake recipe.
Great cheesecake! I would cut the topping in half though - it was too thick and weighed down the cheesecake - made it sink. I'd definitely make it again though. Thanks for the recipe!
pretty good, rich cheesecake, although the chocolate topping was not necessary. it was really heavy and my boyfriend and i ended up picking it off. if i make this again i would not put the topping on it.
I have never made a cheesecake before in my life and decided to give this one a try for my husband's birthday. It was easy enough to make (for a first-timer) and the end result was fabulous! I received rave reviews from friends and family (all chocolate lovers)! My only suggestion would be to maybe try another type of chocolate icing on top...I was very, very hard after refrigerating it and it made it difficult to eat. (It did taste great though.) You should also note that the recipe doesn't mention that to make the crust you also have to add the 1/4 cup of melted butter to the chocolate crubs and sugar...(I think that part waas overlooked in the recipe.) Otherwise, it was amazing!!!
I took other people's advice here and doubled the cream when making the topping and then used only a thin layer. (Most of it ended up unused. Next time I'll just halve the chocolate chips.) Drizzled caramel on top of that was a yummy addition. This cheesecake was a big hit!
Excellent cheesecake but the topping was too heavy. The next time, I made small cakes using foil cupcake cups and made a chocolate ganache using one ounce semi-sweet choc. to each oz. of heavy cream. Heat cream to just boiling, pour over chocolate til melted, let cool somewhat then pour over individual cheesecakes. Ganache will firm in fridge. Topped each one with strawberry half=dipped in chocolate. Big hit!
Excellent! I made this for a San Fran themed dinner party and used Ghirardhelli chocolate, reduced fat cream cheese and added an extra 1/4 c. cream to the ganache - it was fabulous!! I also made a Raspberry Sauce with a package of frozen raspberries and 1/2 c. sugar reduced over high heat and strained...it was an exellent addition and contrasted with the sweet cake! I will definitely make this again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cheesecake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 341
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