The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 23, 2009
This was a huge hit at our family's Sunday dinner....I served it topped with homemade caramel sauce, and everyone raved about it. This will be a dessert that I serve company for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 7, 2009
Excellent recipe. I tried it using 1 cup chocolate chips and 1 cup reeses peanut butter chips, instead of 2 cups chocolate chips, and it was delicious! It's also delicious the other way too. My husband says the regular way (with 2 cups chocolate chips) is too chocolatey for him, but I loved it. He says he prefers the peanut butter one.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 4, 2008
This is a really great alternative if you don't have time to make a regular cheesecake, or the space. I like to substitute butterscotch chips for the chocolate chips to shake things up when I make this recipe. It is good both ways! I don't know where people get the idea that cheesecake is light, I mean it's CHEESEcake, but anyhow, this is sweet, rich, and pretty dense. I also recommend a 10-inch crust, or 2 regular sized prepared crust, because this makes a good bit of batter.
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Cooking Level: Expert

Home Town: Gordo, Alabama, USA
Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 21, 2008
I followed the recipe exactly, but I did not like the outcome. I agree with SWEETWHEAT, except I rate this recipe lower because the texture and consistency are absolutely nothing like a cheesecake ought to be. What you end up with is essentially a fudge pie, which, although rich and chocolaty, will disappoint anyone expecting a dish with the texture of actual cheesecake. Even though this is an incredibly simple recipe, I won't make it again because the final product did not live up to my expectations. It's not creamy or light at all. It's dense, too thick, and very heavy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 12, 2007
Very easy to make and tastes great. Since I had read that there would be extra filling if using the 8" crust, I also bought a package of the Keebler 6 mini Graham Cracker Pie Crusts - and the extra perfectly filled the 6 minis!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Photo by Alicia Saunders
Reviewed: Nov. 14, 2007
I made this exactly as the recipe stated, except for the base - I used Oreo crumbs. And I made it in a big tart plate instead of a pie plate. The top did crack, but the black-forest cake style decorating on top hid that. It tasted very very good! :-)
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Cooking Level: Intermediate

Home Town: Truro, Nova Scotia, Canada
Living In: Tillsonburg, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 30, 2007
Very, very good. Made this over the holidays and everyone loved it. So rich!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 20, 2007
Good gracious this was a fabulous, yet easy, recipe! I get scared of things that might me too chocolately, and I am not usually a big fan of cheesecake, but I couldn't resist trying this since I had the ingredients on hand. I added a tablespoon of instant coffee powder, and then I topped it with chocolate mousse....now it's a Mocha Mousse Madness Cheesecake!! Awesome!
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Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 15, 2007
first of all, let me say that the yield was FAR more than what would fit in a 9" crust...not that i'm complaining. :) anyway, if you use this, plan on making two cheesecakes or halving the ingredients. NOW: this recipe was PHENOMENAL. i just used regular semi-sweet chocolate chips and added some raspberries, used fat-free cream cheese and condensed milk, and it turned out fantastically. i used this at the beginning of the weekend to make a plain raspberry cheesecake sans the chocolate, which also turned out beautifully. thanks for the recipe!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 6, 2007
This was very good and easy to make but, in my opinion, extremely rich and sweet. Both my husband and daughter, who love sweets, found it hard to finish even a small piece.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 2, 2007
Very good but very rich!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 8, 2007
Very delicious!! Made it last night with the kids. So simple to make. I used 2-8 oz packages of cream cheese (total 16 oz) and got nervous when 1-9 inch pan was obviously too small. So it ended up being 2-9 inch pans. I thought I had ruined it and used too much cream cheese...but... I'm sitting here eating a small piece and it is CHOCOLATE HEAVEN!! Not fudgy at all...I plan on adding some comstock strawberry filling to the top and that's desert tonight! Thanks for a YUMMY and EASY recipe! Will definately be making it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 25, 2007
What a delicious recipe! This was my first time making cheesecake it it was very easy AND delicious. I am not a cheesecake lover normally so this was such a pleasant surprise.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 16, 2006
This is the first time that I have made cheesecake. It is easy to make and quite rich. I followed only the directions on this recipe, however next time I'll use the cheesecake articles on this site to avoid the crackling on top and overcooking it. Great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 2, 2006
My kids loved this and it was sooo simple....so few ingredients makes it easy to remember what to have on hand! I used a chocolate crumb crust instead of regular graham....this recipe is a great basic and likely easy to adapt. I am thinking of swirling in peanut butter or event raspberries!
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 15, 2006
Very very good, but you may find it a bit firm.
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Cooking Level: Beginning

Home Town: Ringgold, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 28, 2005
This is exactly the recipe I was looking for! I halved the chocolate and drizzled the top with raspberry sauce. It was perfect! I didn't have the overflow problem, since I found the larger sized crust. Next time, I might try putting some raspberries inside too. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 4, 2004
My first attempt at a "baked cheesecake" of any kind. You absolutely must be a "choco-holic" to like this cake. A little too chocolately for most, I think. I wonder if, you cut back on the chocolate chips, would it still have the same consistency? The taste is more like fudge and overwhelms the cheesecake itself. 1 or 1 1/2" slices will be plenty for most; very rich, like the "fancy smancy" restaurants would serve at $7.50 a slice. I personally liked it very much. Very easy to make, but it will require more than just a pre-made crust; best if you make your own crust in a 10" round X 2" high baking dish, then you won't have to waste any.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 4, 2003
Tasted like pure fudge. Great if your a fudge lover.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 23, 2003
This was really good! To reduce the amount of fat, I used 1 package no fat cream chese and 1 package low fat (1/3 reduced fat) cream cheese and used reduced fat sweetened condensed milk - and it still turned out well. Will definitely make again.
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