Reviewed: Jan. 13, 2012

AMAZING! I LOVED this cheesecake as did my entire family! I can't say anything bad about it...except I wish I had more. ;) I did drizzle it with chocolate syrup and I think that took away from the chocolate flavor...it's not overly sweet and the syrup is. ;)

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Reviewer:

Lara

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Appomattox, Virginia, USA

Reviewed: Nov. 23, 2011

I didn't use the chocolate chips or vanilla (was out if both) and the cheesecake was just as divine. Between a brilliant holiday sale at my local grocery store on cream cheese and a beautiful old springform pan I found at a yard sale for $1.50, im ADDICTED to making cheesecake. Never knew it could be this easy!!!

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Reviewer:

Mandizzle

Reviewed: Dec. 13, 2010

Excellent and easy (for cheesecake) recipe. I do a couple of things different from the recipe: -I use 1/2 cut butter in the crust for a more solid crust -I also cook it an extra five minutes during the first time it cooks. -I really like the topping, so I add about 2-3 more ounces of sour cream than the recipe calls for and put put in a little more sugar and vanilla (I don't measure this, I just ad a bit more and it comes out fine each time).

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Reviewer:

Reviewed: Dec. 11, 2010

This went over well at my house. The only thing I added was a tablespoon of brewed coffee just because of how the coffee and chocolate work together. Great recipe!!

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Reviewer:

inkspots

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Los Lunas, New Mexico, USA

Reviewed: Nov. 27, 2010

This recipe was perfect for adapting for our family’s dietary needs. I subbed used 1/3 cup + 1 tbl of Stevia and ½ cup + ½ tbl of organic sugar. I replaced one of the packages of cream cheese with Neufchâtel cheese. Instead of butter, I used Smart Balance Blend. I also used low fat graham crackers. To ensure consistency, I used an extra egg yolk. The sour cream was reduced fat. Like many others in the reviews, I melted the chocolate chips. This was by far the tastiest cheesecake I’ve made in awhile. It was also the simplest. I was a little worried that it wouldn’t be set in the allotted time, but I was worried for nothing. The second really made helped bring together the flavors in the topping. I’m not big on toping cheesecakes with sour cream, but this worked. I will say that I’d be fine with no topping at all because the cheesecake doesn’t really need it. The crust was just right, the consistency of the cheesecake was perfect and the taste was spot on. There are no leftovers. If you are hesitating about which recipe to try- go for this one. Its easy and its delicious. What more can you ask for?

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Reviewer:

keldakitty

Cooking Level: Expert

Home Town: Fort Washington, Maryland, USA

Living In: Milton, Delaware, USA

Reviewed: Oct. 4, 2010

I made this recipe tonight for the first time and found it very easy to do. I melted four bakers chocolate squares with a double boiler instead of mixing in chocolate chips as per some previous suggestions and added 10 min to the first cooking time. All who had it enjoyed it very much. The most notable comment was how smooth the cake is. I have tried many cheesecakes in the past and this is by FAR the easiest one I've ever done. I also used a store bought graham cracker pie crust to make it easier yet... and it all fit in perfectly. This is now my "go to" recipe for something sweet and a little fancy.

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Reviewer:

Lisa

Reviewed: Aug. 21, 2010

A true chocolate lover's dessert! I get tired of seeing 'chocolate' recipes that call for almost no cocoa. Took a star off because the sour cream topping didn't work, it was too much vanilla. Next time I'll either leave out the vanilla or not do the topping.

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Reviewer:

digitaldoodlebug

Cooking Level: Intermediate

Reviewed: Aug. 19, 2010

I'm thrilled to have found this recipe! It was the easiest cheesecake I've ever made, and quite tasty. I skipped the crust, as I always do these days since I'm trying to minimize carbs/sugar (and the cheesecake part is of course the most important part!), and I also used Splenda rather than sugar. The first time I made this, I used the sour cream topping but didn't care for it so much; it tasted fine, but didn't add much for me so I skipped it the second time (so I basically just made the filling) and it was delicious! Word of warning though - I had the brilliant idea of partially melting the chocolate chips and swirling them into the filling the second time (because the first time, I complete melted them and mixed them in very thoroughly), but I didn't stir in the partially melted chocolate very thoroughly because I was trying to swirl it, and I ended up with solidified swirls going through my cake that are super difficult to cut through. A wiser cook than I would have predicted this, I'm sure, but I didn't really think about it. So...next time I'll just throw the chips in unmelted, like you're supposed to anyway! Thanks, JJohn32! Great recipe.

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Reviewer:

TribePride

Cooking Level: Intermediate

Reviewed: Apr. 26, 2010

I absolutely loved it. I am only a beginner cook and this recipe was incredibly easy and delicious! It was a big hit in my college dorm. The sour cream topping may seem bizarre, but it tasted great. Thank you for the wonderful recipe!

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