Chocolate Cheesecake IV

Chocolate Cheesecake IV

35 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Kristie
Recipe by  Kristie

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9inch cheesecake

ADVERTISEMENT

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.

Share It

Reviews (35)

Rate This Recipe
Jeff
15

Jeff

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).

JEOSBORNEPT
14

JEOSBORNEPT

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.

BUBBLEBABIE017
7

BUBBLEBABIE017

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!

More Reviews

Similar Recipes

Chocolate Chip Cheesecake I
(355)

Chocolate Chip Cheesecake I

Chocolate Cheesecake II
(146)

Chocolate Cheesecake II

Chocolate Chip Cookie Dough Cheesecake
(126)

Chocolate Chip Cookie Dough Cheesecake

Chocolate Caramel Cheesecake
(105)

Chocolate Caramel Cheesecake

Chocolate Cheesecake I
(83)

Chocolate Cheesecake I

Chocolate Caramel Nut Cheesecake
(79)

Chocolate Caramel Nut Cheesecake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 469 cal
  • 23%
  • Fat
  • 29.4 g
  • 45%
  • Carbs
  • 48 g
  • 15%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Chip Cheesecake I

>

next recipe:

Chocolate Cheesecake V