"This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich." — STELLALUNA17
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2 1/2 cups
crushed chocolate macaroon cookies
3 (8 ounce) packages
cream cheese, softened
semisweet chocolate chips
this is a delicious cheesecake recipe. I substituted the macaroons for ground walnuts...mmmm....
I used a different recipe for the filling. The macaroon crust is pretty good but a little oily....not great.
This recipe is great, especially if you use the ingredients that you are being told to use!!
This is a very good cheesecake, however it was not done after 40 min. at a 375 degree oven. I cooked it for another 15 min. (55 min in total) and the cheesecake was done but the crust was a little dark. The next time (and there will be a next time) I will either lower the temp to 350 and cook for 55 min or cook it in a water bath at 375 and check at 40 min, and see if it needs more cooking. Another option might be to cook for 40 minutes and then turn the oven off and leave it in there for an hour. It really is too good to not try again.
My daughter and I made this and it came out great! It was so good that the neighbors made the same cake 2 days later! It also works in a 10 1/4" springform pan but only cook it for about an hour.
This is awesome better try it.
Very good recipe. I did leave it in five minutes longer than the recipe called for. Better alternative to Passover boxed dessert mixes, and easy enough for anyone to make. I would definitely make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Passover Chocolate Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 226
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