Chocolate Cheesecake Recipe - Allrecipes.com
Chocolate Cheesecake Recipe
  • READY IN ABOUT hrs

Chocolate Cheesecake

Recipe by  

"Creamy chocolate cheesecake is baked in a graham cracker crust. Perfect for special occasions."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 (9-inch) cheesecake Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 300 degrees F. Combine butter, graham cracker crumbs and sugar; press on bottom of 9-inch springform pan.
  2. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 65 minutes or until cake center is set. Cool to room temperature. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2005

I was able to "slim down" this recipe, and it still tasted great. I used light cream cheese, egg substitute, skim sweetened condensed milk, and smart balance spread instead of butter. I also used 60% cocoa bittersweet chips to take advantage of the dark chocolate hype. It did not crack, travelled well for the holidays and baked at exactly the time specifications.

 
Most Helpful Critical Review
Nov 04, 2006

I followed the recipe, but it didn't look anything like the picture. I'm not sure if maybe i messed up with the morsels, but all of them were on the bottom of the cheesecake, i may have done something wrong.

 

110 Ratings

Sep 28, 2006

This recipe was good, but even better the second day. I am only giving it 4 stars because it is incredibly rich. Too much dessert after a meal, would be perfect if you were having company over for "just dessert". Very easy to make, I also divided it into 2 ready made graham cracker crust pies.

 
Nov 26, 2007

I made this cheesecake as a dessert for thanksgiving for those who dont like pumpkin pie, and trust me it was gone within minutes. Everyone loved it! Instead of using milk chocolate, i used white chocolate and followed the recipe completely and it was delicious. A piece of advice would be to bake the cheesecake in a water bath and do not open the oven door for at least two hours: this prevents it from cracking and ensures a smooth texture on top.

 
Dec 26, 2005

I took a shortcut and used two 9 inch ready made crusts and the filling was enough to fill both crusts to the very top. I added 1/4 cup coffee liquor and topped with a chocolate cream sauce. This is really good, but I won't serve this after a large meal like Thanksgiving dinner again, people just aren't in the mood for a rich heavy dessert like this after eating themselves sick. Even though it was delicious, I ended up throwing half of it out.

 
Apr 04, 2012

This is an amazing cheesecake. Thick and rich. However, the first time I made it, it billowed up, then sank in. It also had many cracks in it. There was also enough batter for about two cheesecakes that size. It still tasted amazing, though. But I thought to myself, "this recipe definitely needs a water bath, but it doesn't call for one." So the next time I made it, I used a 10 inch spring-form pan (recipe calls for 9 inch), then I greased the sides and the bottom of it (recipe says not to grease), I used a water bath (recipe doesn't mention anything about a water bath), I let it sit in the oven for an hour after the cooking time was up (recipe didn't call for that), and last but not least, I put a round pizza pan over it after I took it out, and let it sit for about 4 hours. The cheesecake ended up turning out perfect--taste wise and look wise. The reason why I only gave it 4 stars, is because the directions for this recipe are not good. Use a 10 inch spring form pan, grease the bottom and sides of it, use a water bath, let sit in the oven (door closed and heat off) for an hour after baking time is up, and put a round pizza pan (or cookie sheet) over it after taking it out; if you follow those directions, your cheesecake will turn out perfectly!

 
Dec 24, 2006

To Soloman...I think you were supposed to melt the chips before you put it in the mix. And cracks are normally caused by not mixing the cream cheese very well, or the temperature and timing not being exact. It's tough to make a perfect cheesecake. Delicious recipe! Thank you.

 
Dec 11, 2007

Can anyone say "Heaven in a springform?!?!?" Oh, I can, my mom can, and my dear husband can. Oh, Lord...it was to die for!!!!!!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 605 kcal
  • 30%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 39.1 g
  • 60%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 328 mg
  • 13%

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

See More
 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Eagle Brand® Chocolate Truffles

See how to make these delicious, decadent sweet treats.

Easy Homemade Ice Cream

Cool off with quick-and-easy homemade ice cream—no ice cream maker required!

Chocolate Cappuccino Cheesecake

See how to make sinfully rich and chocolaty cheesecake.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States