Chocolate Chip Cheesecake II Recipe

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Most Helpful Positive Review

Apr 24, 2006

I baked this for a pre-prom dinner for my son, his date, and another couple. I wanted it to be perfect - and it was awesome! I bought two pre-made chocolate crumb pie shells to use as the crust. I buttered the sides and the bottom of the springform pan before pressing the crumbs/butter mixture in the pan. I used two premade crusts in order to have my crust go up the sides of the cheesecake. All my cheesecake ingredients were at room temp. I researched (on this site) how to bake it in a water bath...check the article by Jennifer Anderson. I so hoped it would not have a crack when it was baked, but there was one (just one) and so I used a hot,wet knife to rub on top until the crack was gone. I kept the cake wrapped in the fridge for two days. On the day of the prom, I took it out of the springform pan, and prior to serving it, I sprinkled oreo crumbs on top and placed oreos (cut in half) around the edges. I cannot tell you how wonderful this looked and tasted. It's not easy to totally wow teenagers, but this did the trick. Thank you, Kristy!

—kado

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Most Helpful Critical Review

Sep 23, 2002

This was my 3rd cheesecake recipe. Although the first one I tried (from Allrecipes) I have made 3 times - White Chocolate Blueberry Cheesecake. Compared to that this was bland. But, still good. I doubled the crust recipe because I like mine halfway up the side of the cake. I also clarified the butter. I did the pan of water in the oven as suggested but still developed a massive canyon of a crack in the cake - I am sure my fault and not that of the recipe. So I took one user's advice and made a chocolate sauce to pour into the crack. I used mini chocolate chips, sugar, milk and corn syrup. Also, 55 minutes baking time was too long for my oven, the cake turned an unattractive brown color around the edges and top. And, if you forget to put the mini chips in and accidently pour the batter into the crust never fear. You can still gently mix them in, just be careful not to disturb the crust. On the flavor issue, it was a very good tasting cake. If you want flavor, you have to make a flavored cake ie)peanut butter or chocolate. This is a very good basic cheesecake.

—BUTTERFLYGARDENER

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59 Ratings

Dec 28, 2006

The only reason this doesn't get 5 stars is the base ingredients as written are not enough to cover the pan. I had to double the amount to get a decent base. That aside this is an excellent cheesecake that went down very well on Christmas Day. Thanks.

—KEZ

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Sep 10, 2007

This was fabulous! I did add more cookie crumbs for the base, as well as butter to accommodate. I also melted some semi-sweet chocolate and marbled the top. My guests LOVED it! I will definitely be making this again.

—CookFromAlberta

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Feb 28, 2003

This was a very easy cake to make and a very classic cheesecake. It's dense and flavorful. The first time I made it, the top stuck to the sides of the pan so I recommend buttering the sides of the pan. Also, a pan of water in the bottom of the oven helps. For the bottom, I used used crushed oreo cookies with the filling removed.

—DSIEBOLD

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Sep 26, 2008

I made this for my brother-in-law's bday yesterday and it was a hit! I used a satiny chocolate glaze recipe that I found here to top it with(3/4 cup chocolate chips, 3 tablespoons of butter and 1 tablespoon of dark corn syrup and vanilla extract...heat all the above up and mix well until chocolate is liquified). I also topped that off with crused oreos and chopped chocolate pieces. This is a keeper!

—tonton

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Dec 08, 2006

An excellent recipe...tastes decadent when topped with whipped cream and the mentioned toppings. I found this has a tendency to cook quicker than the alloted time so keep your eye on it after 40 mins.

—CHARLEENC

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Aug 14, 2007

I couldn't find any chocolate cookie crumbs so I made the crust with 1 1/2 cups graham cracker, 1/3 cup sugar, 1/3 cup cocoa powder, 1/3 cup butter (from the chocolate chip cheesecake I recipe). This was my first time making a cheesecake and it was very good. Rich & filling. The only thing I'll do different next time is add some chocolate chips to the top prior to baking for a more chocolate taste.

—LOLA

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Nutrition

Calories
428 kcal
21%

Carbohydrates
32.4 g
10%

Cholesterol
127 mg
42%

Fat
31.3 g
48%

Fiber
1.2 g
5%

Protein
7.6 g
15%

Sodium
265 mg
11%

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

Nutritional Information

Chocolate Chip Cheesecake II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 428
Calories from Fat: 282

% Daily Value *
Total Fat 31.3g 48 %
Saturated Fat 18.7g 94 %
Cholesterol 127mg 42 %
Sodium 265mg 11 %
Potassium 174mg 5 %
Total Carbohydrates 32.4g 10 %
Dietary Fiber 1.2g 5 %
Protein 7.6g 15 %
** Sugars 23.4g
Vitamin A 19 %
Vitamin C < 1 %
Calcium 9 %
Iron 19 %
** Thiamin 6 %
Niacin 14 %
Vitamin B6 4 %
Magnesium 10 %
Folate 14 %

* 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.