Chocolate Cheesecake IV35 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“Creamy and chocolaty. You don't need the big spring-form pan, just a ready-made crumb crust.” - by Kristie
Original recipe yields 1 - 9inch cheesecake
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 469 cal
- 29.4 g
- 48 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"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 ou..." See moreght 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)."
"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 wh..." See moreen 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."
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