Chocolate Lovers Cheesecake

Chocolate Lovers Cheesecake

BRENDAPAYTON

"A very simple but delicious chocolate cheesecake in a chocolate cookie crust. You can make this into a Mocha cheesecake by blending 3 Tablespoons coffee-flavored liqueur or black coffee into the batter."
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Ingredients

1 h 10 m servings 474 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

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 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  2. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
  3. Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.

Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

Being american and living in the UK, I wanted to celebrate thanksgiving and because there are several chocoholics in my husbands family i wanted to try a chocolate cheesecake. This recipe was gr...

Most helpful critical review

Not my favorite cheesecake. It was really heavy if that makes sense.

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Being american and living in the UK, I wanted to celebrate thanksgiving and because there are several chocoholics in my husbands family i wanted to try a chocolate cheesecake. This recipe was gr...

This is undoubtly the BEST chocolate cheesecake i've ever made!!!!....OH SO CHOCOLATY!!!...Thanks for the great recipie, will DEFFINATLY make it again, my chocolate lovers really appreciated it ...

Great recipe that is very easy to make. I like to make it for my neighbors at Christmas time.

I also used a 7oz bar of chocolate and a dollop of sour cream. Turned out great!

I liked this recipe because it could be made with ingredients I usually have on hand anyways. Simple. Quick. And very yummy! Instead of coffee-flavored liqueur, I used 3 tsp. of espresso pow...

This was simple and tasted great! I melted 4 more ounces of chocolate after the cheesecake cooled completely and poured it on top and let it set in the fridge. It was hevenly! Thanks Brenda.

This was good. It is not my favorite recipe but I might be prejudice against chocolate cheesecake. I added 6 oz. of chocolate instead of 4. It was not very cheesy.

Not my favorite cheesecake. It was really heavy if that makes sense.

I made a peanut butter topping using honey roasted Peter Pan and whip topping mixed well together. Was amazing.

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