Recipe by EAGLEBRAND®
"This dense chocolaty cheesecake will have all of your friends asking for the recipe. Chocolate cheesecake is nestled in a chocolate crumb crust. Top with a drizzle of additional melted chocolate if desired."
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Chocolate Crumb Crust
1 1/2 cups
vanilla wafer crumbs
unsweetened cocoa powder
3 (8 ounce) packages
cream cheese, softened
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
1 (12 ounce) package
semisweet chocolate chips, melted
Melted semi-sweet chocolate
YUM YUM! This is THE BEST cheesecake ever! Everyone that tasted it fell to the floor. I served it with a dollop of whipped cream and a raspberry for decoration. It is so rich and easy to make. This is a keeper!
After reading all of the great reviews, this was a total disappointment. Just chocolate cheesecake, nothing to write home about. The texture was lacking, a bit dry, not creamy. Maybe I'm too picky. Will not make again.
The end result was a VERY rich, smooth cheesecake. One has to be a big chocolate lover to fully appreciate this cheesecake. I did bake this in a water-bath, wrapping the spring form pan in foil to avoid water or filling leaks, then let the cake cool for 1hr. in the oven when turned off without opening the door. and....Viola! Abosolutely no cracks and a beautiful presentation for dessert after chilling for 4hours! Easy recipe to impress guests with!
Oh man! Oh man! Oh man! I made this for a friend for her birthday without ever making it before hoping from the reviews that it would be wonderful. There was no reason to be nervous! What an amazing cheesecake!!! I wrapped it the sides and underneath the pan with foil and baked it in a waterbath then let it cool in the oven for an hour followed by an hour on the counter. Then I let it chill in the fridge overnight. I have all kinds of requests for individual size cheesecakes now. Thanks for a wonderful recipe that could be served in a restaurant!
This cheesecake is AMAZING!!! I served it at my Christmas party and it VANISHED. Everyone was raving about it. First, I used all Neufchatel cheese (1/3 less fat). I baked it for 58 minutes on a cookie sheet in a springform pan. Instead of the crust suggested in the recipe, I baked a box of brownies for 30 minutes, then while hot I scooped the brownie out and pressed it into the bottom of the springform pan. Then I poured the cheesecake in and baked it as usual. After the cheesecake cooled, I mixed up a ganache (boil 1 cup half and half, remove from heat, add 8 ounces semi-sweet chocolate and 1 ounce bittersweet chocolate, wisk until smooth). I poured the ganache on top of the cheesecake and immediatly placed it back into the fridge for 30 minutes to cool. This was AMAZING. Thanks so much for the great recipe!
Amazing. Simple, for a cheesecake. Fabulous flavor ~ and I'm a bit of a cheesecake snob!
This was my first time making cheesecake and it turned out GREAT! This recipe is restaurant quality! I used chocolate graham crackers and butter for my crust instead of the one here and that worked great.
This is so delicious and so easy to make! It is very chocolatey, rich and creamy! I did place a pan of water underneath cheesecake while baking in the oven and I let it sit in the oven after cooking for one hour. I served it with a dollop of whipped cream and raspberries. So decadent and absolutely sinful and so delicious!! Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Fudge Truffle Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 393
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