Passover Chocolate Cheesecake7 Reviews
- Prep: 1 hr 15 min
- Cook: 45 min
- Ready In: 2 hr
“This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich.” - by STELLALUNA17
Original recipe yields 16 servings
- Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the crushed macaroons and butter. Press into the bottom of a 9 inch springform pan. Bake for 15 minutes in the preheated oven; remove and cool.
- In a medium bowl, stir cream cheese and sugar together until well blended. Stir in matzo meal, milk and vanilla until smooth. Mix in the eggs one at a time.
- Combine the chocolate chips and butter in a small microwave-safe dish. Heat at 30 second intervals until melted, stirring at each interval. Stir into the cream cheese batter. Pour the batter over the cooled crust and smooth the top.
- Bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.
Amount Per Serving (16 total)
- 370 cal
- 25.1 g
- 33.7 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I used a different recipe for the filling. The macaroon crust is pretty good but a little oily....not great...." See more"
"this is a delicious cheesecake recipe. I substituted the macaroons for ground walnuts...mmmm......." See more"
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