Reviewed: Mar. 18, 2009

AWESOME!!!!!!!!!!! Absolutely my FAVORITE dessert! ;)

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Linda Lou

Cooking Level: Expert

Home Town: Avon Lake, Ohio, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Feb. 17, 2009

I just made this and it's in the oven now. it was pretty easy to make and the uncooked filling tastes wonderful. I can't wait till it's done. I will post pics!

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BlueEyedGoodie

Cooking Level: Expert

Home Town: Bradenton, Florida, USA

Living In: Plant City, Florida, USA

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Reviewed: Jan. 22, 2009

Everyone loved this. I recommend a hot knife to easily slice through the topping.

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LovesAlaska

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Reviewed: Dec. 23, 2008

This one is a winner. I made it healthier with the following changes: chocolate graham crumbs instead of cookie crumbs, Half 'n Half instead of whipping cream, lower fat cream cheese instead of regular, and I reduced the chocolate chips in the topping to 1/2 cup instead of the 1 1/2 cups. And it was still rich, creamy and wonderful! After 10 minutes in the oven my crumb crust was starting to burn. My oven runs a bit hot, so next time I'll only bake it for 5 min.

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Ginny

Cooking Level: Expert

Home Town: Oconomowoc, Wisconsin, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Dec. 20, 2008

Turned this in to a Peppermint Chocolate Cheesecake with crushed candy cane topping, chocolate syrup drizzle and whipped cream. This was a big hit. Made the cheesecake without the topping and added 1 oz of peppermint extract to the mix. Read a tip online to only add crushed candy cane topping just before serving. You could easily substitute mint extract. Or leave out all extract and make the chocolate crust have the peppermint like the Chocolate-Peppermint Cheesecake Candy Cane Bars found at desertculinary.blogspot.com. Enjoy!

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Souper Guy

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Reviewed: Dec. 9, 2008

I had never tasted nor made a chocolate cheesecake. My quadraplegic brother said how much he loves it so, I tried this recipe with a couple of variations. I took the advice of one of the reviewers and used a can of cherry pie filling and lightened the topping by doubling the cream and just drizzling it over the top. WOW! The cheesecake was light and the topping really made it a decadent, delicious dessert. Thanks for sharing.

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rookiecook

Cooking Level: Intermediate

Home Town: Dayton, Tennessee, USA

Living In: Alta Loma, California, USA

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Reviewed: Nov. 26, 2008

My friend asked for a chocolate cherry cheesecake for her birthday so I took this recipe and in the topping I added about 1/4 cup confectioners suger and I got the cherry pie filling and mixed it in and spread that on top..it was awesome like a chocolate cheesecake with chocolate covered cherries on top! I total hit!!! Just have a glass of milk handy!

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Jenn

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Reviewed: Nov. 18, 2008

Made this for a work event. Wow, it was gone in 20 minutes. I've never receieved so many compliments. The is a delicious, rich and creamy cake. Absolutley heavenly. It needs strawberries or a citrus to complete the experience. I used strawberries and drizzled with chocolate topping. definitely a keeper!!!!

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bluevalentine

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Reviewed: Oct. 19, 2008

I love this recipe! I can't stop making it.I crave it once it is gone and have to make it again.Thanks

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MARYT59

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wild Rose, Wisconsin, USA

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Reviewed: Oct. 2, 2008

Made it - loved it. Couldn't find just chocolate wafers so I scraped the middle outta a bunch of oreo cookies. Topping looked like it would be too heavy so I put it in a pastry bag and piped a nice design on the top and threw the rest away. Yummy, chocolate heaven!

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pixiestardust102

Cooking Level: Expert

Home Town: De Soto, Kansas, USA

Living In: Clinton, North Carolina, USA

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Reviewed: Aug. 12, 2008

I have never made any other chocolate cheesecake so I can't honestly say its the best i've ever made.... but it was pretty dang good! I made it for a big BBQ at our house, and it was a hit! I had so much fun making it, and it looked great!(the picture doesn't do it justice). I skipped the topping and used fresh raspberries and a raspberry sauce. I also used Ghiradeli chocolate and Pepperidge Farm chessmen chocolate cookies, and sprinkled cookie crumbs on the top with the raspberries. I am about to make this cheesecake again, and intend to make it with the topping this time... should be great.

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melonie

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Reviewed: Aug. 8, 2008

This is the best chocolatiest cheesecake ever!! My husband loved it so much he wants me to make it for his co-workers. The only thing I did differently was I cut in half the amount of chocolate chips used for the topping.

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Christina W.

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2008

* As suggested by other reviewers, I didn't bother with the topping and opted instead for raspberry sauce. That said, I love this cheesecake recipe. It's so much lighter than most cheesecakes (almost like a mousse). I will definitely make this again.

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worldempress

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Reviewed: Jul. 23, 2008

Do not modify - loved it as is

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JAVALAS

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Reviewed: Jun. 8, 2008

I made the recipe exactly like it says except for the topping. I made the topping according to the recipe and then drizzled it over the top using about half of it and it looked and tasted fantastic!

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Jackie

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Apr. 28, 2008

Very rich and extremely dense, with a borderline overpowering chocolate taste - and I really like chocolate! I only used about 1/3 of the suggested chocolate ganache to drizzle the top and it was still very heavy. This was definitely good, but I think I might look for a recipe with a lighter texture and flavor. At the very least, I would try adding a raspberry topping to cut the sweetness if I ever made this again.

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Kristin

Cooking Level: Intermediate

Home Town: Altoona, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 28, 2008

After quite a few Thanksgivings, my mother had finally confessed to me that she hated Pumpkin Pie, and since she's not a "dessert person" she put me in charge of making something else. I made this and it was gone within the hour. Now it's a part of our holiday traditions. So, thank you for a delicious recipe. I did tweak it just slightly: I used twice the amount of cream in the ganache so it was more pliable and easier to cut into straight out of the fridge. Fantastic!

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bananatwin

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Mar. 24, 2008

I only gave this three stars because it baked up so short. Nothing at all like the picture. The flavor was good, but I hate short cheesecakes. Looked skimpy. I used a 9" springform like in the directions. Next time I'll use Chantal's recipe and just add chocolate. That one bakes up really high and fluffy.

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CAKEDESIGNER59

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Reviewed: Feb. 9, 2008

Made this cake as pictured, with the ganache and chocolate covered strawberries on top, and it tastes perfect!

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Rebecca

Cooking Level: Beginning

Home Town: Norristown, Pennsylvania, USA

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Reviewed: Jan. 11, 2008

This was a great cheesecake, but the other reviewers are right - way too much chocolate on top. Was heavy and thick (1/2-inch)and did weigh down the cake. I am going to make it again today, but without the topping. I used chocolate graham crackers for the crust and it was super. Thanks! Just what we were looking for.

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