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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Judy T.

Cooking Level: Expert

Living In: Havertown, Pennsylvania, USA

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Reviewed: Dec. 31, 2007

Wonderful, Fabulous recipe. This one is definitely a keeper. I used milk chocolate chips instead. After the cook time I turned the oven off and without opening the oven left it in for 1 hour. I also used a waterbath which prevented cracking. I cut the topping in half for fear it would be too heavy and sink the cake. It was perfect!! Thank you, I will make this one often!

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Brianne

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Dec. 22, 2007

I omitted the topping, but this cheesecake didn't need it. VERY RICH! But VERY good. I actually used an 8" round pan, and there was way too much batter. When I went to take it out, it had formed a very large sort of mushroom top. So I went crazy and cut the top off, to find that the middle was still liquid. Put it back in for a while, took it out and it was dry on top but moist in the middle. Turned out great that way. I sort of made a crumbly topping accidentally just by overcooking it ;). Haha. I'll definitely make this again.

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Cyle

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Northridge, California, USA

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Reviewed: May 14, 2007

I looked for a long time for a chocolate cheesecake recipe that looked right to me...and this was it. I changed a few things based on the reviews I read. I used oreo cookies for the crust. I also doubled the cream for the topping, and I split the chips. I used half semi-sweet chocolate and half white chocolate. I drizzled the white chocolate over the regular and it looked outstanding! I also did the strawberries which was just the icing on the cake. My brother and sister-in-law stayed the night for Mother's Day and I woke up the next morning and they were eating the rest for breakfast! It was a huge hit!

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Rachael

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Reviewed: Mar. 28, 2007

My husband requests this cheesecake each year now for his birthday. It is much better than what you pay $8/slice for at Cheesecake Factory, etc. I use the crushed oreos for crust as well. It's one of the best cheesecakes I've ever had and I will continue to make.

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LUANNE43

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Reviewed: Mar. 2, 2007

I'm giving this 5 stars because everyone absolutely loved it. I thought it was too sweet and rich, though. I didn't care too much for the topping and I thought the crust maybe had too much butter in it. I guess it's just not my sort of thing, but at least everyone else loved it. I even made the chocolate covered strawberries to go with it. It's a great recipe for people who love extremely rich and chocolaty desserts. By the way, I like Kim w's idea about pouring raspberry sauce on top!

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Feb. 21, 2007

i didn't care for the flavor much. the texture was fine but the taste was very "blah". next time i'm just going to add chocolate to my favorite classic recipe.

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oceadic

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2007

I made this recipe for my Dad for his birthday. It was delicious. I wondered if the topping would be too much, but everyone loved it. Thanks for sharing!

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ERINCLARK

Cooking Level: Intermediate

Home Town: Nashport, Ohio, USA

Living In: Lewis Center, Ohio, USA

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Reviewed: Jan. 6, 2007

Very good cheesecake! I skipped the topping and poured raspberry sauce over the top instead. Excellent!!!

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KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Sep. 9, 2006

This recipe is good, but not perfect. I've been looking for that fluffy, restaurant quality cheesecake for a while now, and this is not quite it. Despite that, there is a reason why I'm giving this recipe 4 stars! The richness and the topping are excellent. Also, if you like a dense cheesecake, this could be the one for you.

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Kerri

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 9, 2006

Loved it!!! My husband isnt even a real fan of cheesecake- but loves chocolate--it was so---yummy-- not low calorie at all-- but nice to plurge once in a while!-- I reccomend you take out the cake from the fridge at least 10 minutes before cutting- otherwise the topping is real hard to cut into.

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Sandra

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Reviewed: May 9, 2006

I just made this for a coworker's birthday and it got rave reviews from everyone (even our manager who claims to not like dessert went back for more!). I followed the recipe exactly and it turned out perfectly. It didn't stick to the pan. It didn't crack. The ganache was delicious and not hard as other people have stated. I highly recommend this to anyone who needs to bake something easy and impressive.

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Sharlene

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Reviewed: Apr. 27, 2006

My boyfriend and his roommates LOVED this recipe. It was a bit too dense for me, but they finished the whole cake in 3 days!

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milehighchef

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

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Reviewed: Apr. 16, 2006

I thought it was wonderful. It was very rich-- just like it should be. I set it out for about 20 minutes before serving and it helped "soften" the chocolate topping - it was a great hit at my house. Thanks!

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NURSUZI

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Reviewed: Apr. 16, 2006

I made this on my boyfriend's birthday and it was such a hit. The cake was very rich with both cheese and chocolate! But I did have a problem taking out the crust from the pan though. Otherwise, it was perfect!

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HSULYNN

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Reviewed: Mar. 5, 2006

My goodness - fantastic recipe! I followed it to the T and it came out wonderfully. A friend even said it was the best dessert she had ever tasted! Note - I used a large pie dish, as I didn't have a springform pan. I just used a little less filling than called for and it was fine. I actually disagree with those who disliked the hard chocolate top. I found it was a nice change, as long as you're expecting it. Beware, however, that this is extremely filling, so if you're cooking for a smaller number, make sure to cut the recipe!

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FOLIETA

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Reviewed: Mar. 4, 2006

This cake is INCREDIBLE! I made it for all my girlfriends at school for Valentine's Day - we're all single, so I thought I'd let us all indulge in some well deserved chocolate, and I gotta say, I was so worth it! The only thing that I would have to say is maybe a little less sugar, but otherwise, it was absolute perfection! =D

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Samantha

Cooking Level: Intermediate

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