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Chocolate Cheesecake II

SUBMITTED BY: Diane Young  PHOTO BY: melonie 

"Chocolaty goodness in a cheesecake!"
Chocolate Cheesecake II Recipe
RECIPE RATING:
This recipe has been rated 103 times with an average star rating of 4.7
Read Reviews (92)
Original recipe yield 1 - 9 inch springform pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 cups chocolate cookie crumbs
  • 2 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract

What to Drink?
Wine Port
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
  2. In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  3. To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
  4. In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
  5. To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Dec. 18, 2002 by KRANEY 
Great cheesecake! I would cut the topping in half though - it was too thick and weighed down... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed on Jul. 23, 2003 by JOSIE 
I was desperately wanting to make a "homemade" cheesecake...chocolate nonetheless and was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed on Aug. 15, 2003 by Rach 
pretty good, rich cheesecake, although the chocolate topping was not necessary. it was really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Oct. 16, 2005 by Nancy 
I took other people's advice here and doubled the cream when making the topping and then used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Feb. 9, 2003 by JESSICAJNAUMOFF 
I have never made a cheesecake before in my life and decided to give this one a try for my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Jun. 22, 2007 by KimW 
Very good cheesecake! I skipped the topping and poured raspberry sauce over the top instead.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Oct. 27, 2004 by ERINMARIE 
Excellent! I made this for a San Fran themed dinner party and used Ghirardhelli chocolate,... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed on Jun. 6, 2005 by Tito Sheindlin 
This was alright, everyone took off the top chocolate layer as it was too rich & hard, but in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Oct. 9, 2003 by TMoore 
Holy Chocolate Heaven, Batman! This recipe was amazing. A co-worker brought it to the office... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed on Jan. 14, 2003 by BUFFSTER 
Excellent cheesecake but the topping was too heavy. The next time, I made small cakes using... MORE

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Nutritional Information
Chocolate Cheesecake II

Servings Per Recipe: 12

Amount Per Serving

Calories: 540

  • Total Fat: 38g
  • Cholesterol: 139mg
  • Sodium: 309mg
  • Total Carbs: 47.6g
  •     Dietary Fiber: 2.7g
  • Protein: 8.5g

VIEW DETAILED NUTRITION

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