Chocolate Cheesecake IV

Chocolate Cheesecake IV

35

"Creamy and chocolaty. You don't need the big spring-form pan, just a ready-made crumb crust."
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Ingredients

1 h 15 m servings 469 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.
  2. In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
  3. Bake for 1 hour in the preheated oven, until the center is set. Allow cheesecake to cool to room temperature, then refrigerate at least 4 hours before serving.

Reviews

35
  1. 40 Ratings

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Most helpful positive review

WARNING!! Take small pieces!! It's very rich and very, very yummy. Additionally it's easy to make. My coworkers loved every bite. In response to another reviewer's problem with too much bat...

Most helpful critical review

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 cheesec...

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 cheesec...

WARNING!! Take small pieces!! It's very rich and very, very yummy. Additionally it's easy to make. My coworkers loved every bite. In response to another reviewer's problem with too much bat...

I baked this for a church bake sale,and it sold quick! I melted some of the chocolate chips and glazed it over the top for finishing touches. As many of the others say, you will need a bigger cr...

This cheesecake was FANTASTIC!! My Grandmother even said it was good (very high praise!). It was more like eating fudge than cheesecake. One word of advise, buy 2 crusts. I had lots of extra...

Although this recipe was delicious, I had to use two 9" graham cracker crusts. Since I had only purchased one, I mashed a package of graham crackers, added 6 tablespoons melted butter, and 1 oz...

I made this recipe on Valentine's Day for my chocaholic sweetie. He loved it. I did use the two crusts, as others had recommended. Thanks! Here's another idea. After it's been in the refri...

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 grea...

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!

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 m...