Chocolate Cheesecake II Recipe -
Chocolate Cheesecake II Recipe

Chocolate Cheesecake II

Recipe by  

"Chocolate-y goodness in a cheesecake is what you get from this recipe using cocoa and chcoolate chips with the cream cheese standard."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings


  1. Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
  2. In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  3. To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
  4. In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
  5. To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

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.

Most Helpful Critical Review
Jun 06, 2005

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.

Dec 18, 2002

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!

Aug 15, 2003

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.

Feb 09, 2003

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!!!

Oct 16, 2005

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!

Jan 12, 2011

excellent recipe !!!! TIP FOR TOPPING =make a ganache=100gms chocolate with 100ml cream...this creates a great cream topping. Chill cake completely BEFORE spreading on top. TIP FOR NO CRACKS=use parchment paper for lining of pan (bottom and sides) to prevent cracks AND leave in oven for 1 hour prior to removing from oven once baked. TIP TO ENHANCE CHOCOLATE FLAVOR= a pinch of cayenne pepper. TIP FOR CRUST= if you have no chocolate cookies then use vanilla wafers, sugar, butter and cocoa powder. and lastly, I used 4 eggs....ENJOY'll be a hit at any party !!!!

Jan 14, 2003

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!


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  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 37.9 g
  • 58%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 299 mg
  • 12%

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

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