“A very simple but delicious chocolate cheesecake in a chocolate cookie crust. You can make this into a Mocha cheesecake by blending 3 Tablespoons coffee-flavored liqueur or black coffee into the batter.” - by BRENDAPAYTON
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
- Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 474 cal
- 24%
- Fat
- 33.9 g
- 52%
- Carbs
- 37.3 g
- 12%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"Being american and living in the UK, I wanted to celebrate thanksgiving and because there are several chocoholics in my husbands family i wanted to try a chocolate cheesecake. This recipe was great bu..." See moret i did a few minor changes. Instead of semisweet chocolate I replaced it with Cadburys Dairy Milk bar instead and used more than 4 squares. I used the really giant sized bars over here and used most of it. I also used double fudge chocolate chip cookies for the crust since you cant find regular choc. cookies over here. For a good texture I did give it a water bath in the oven and I kept it a little longer than 40 minutes to get the smooth texture I was wanting. It turned out amazing and those who were lucky enough to take some home acted like they were taking home something really special. I'd definately fix this recipe again. It was easy and very irresistible!! A definate keeper!"
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