Recipe by Kristie
"Creamy and chocolaty. You don't need the big spring-form pan, just a ready-made crumb crust."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
graham cracker crust
2 (8 ounce) packages
semisweet chocolate chips
1 (14 ounce) can
sweetened condensed milk
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.
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).
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!
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.
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!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cheesecake IV
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 265
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Show-stopping cheesecake stars cream-filled chocolate sandwich cookies.
Chocolate cheesecake gets a delicious Irish makeover.
See how to make sinfully rich and chocolaty cheesecake.