Chocolate Cheesecake IV Recipe - Allrecipes.com
Chocolate Cheesecake IV Recipe
  • READY IN hrs

Chocolate Cheesecake IV

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9inch cheesecake Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
May 16, 2003

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 batter when filling the pie crust, I think the problem was that too small of a crust was used. The majority of the graham cracker crusts in the grocery stores are 8-in. If you look a little further, there are some 9-in ones to be found. The batter fit just perfectly in the 9-in crust. Thanks Kristie for a recipe I will use again and again.

 
Most Helpful Critical Review
Sep 10, 2011

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 cheesecake ought to be. What you end up with is essentially a fudge pie, which, although rich and chocolaty, will disappoint anyone expecting a dish with the texture of actual cheesecake. Even though this is an incredibly simple recipe, I won't make it again because the final product did not live up to my expectations. It's not creamy or light at all. It's dense, too thick, and very heavy. UPDATE: Well, "zestytomato," I am one of the persons who knows that a cheesecake is NOT supposed to have the consistency of fudge, which is exactly how this recipe turns out, like a block of fudge in a crust. Cheesecake is, if made properly, light. There is a big difference between dense and heavy (as this fake "cheesecake" is) and rich and light (which conventional cheesecake most definitely is).

 

40 Ratings

May 16, 2003

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 crust! Other than that great!

 
Dec 15, 2002

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 filling and it was terrible having to throw it away.

 
May 16, 2003

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. melted semi-sweet chocolate and pressed it into another 9" pan - this cheesecake was even richer and chocolatier!

 
May 01, 2003

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 refrigerator, it's kind of hard. Try throwing it in the microwave. It tastes like a wonderful, moist brownie. Great recipe.

 
Aug 02, 2006

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 great basic and likely easy to adapt. I am thinking of swirling in peanut butter or event raspberries!

 
Mar 24, 2009

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!

 

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Nutrition

  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 267 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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