Passover Chocolate Cheesecake

Passover Chocolate Cheesecake

7 Reviews 1 Pic
  • Prep

    1 h 15 m
  • Cook

    45 m
  • Ready In

    2 h
STELLALUNA17
Recipe by  STELLALUNA17

“This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.

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Reviews (7)

Rate This Recipe
TZVEETHEART
13

TZVEETHEART

I used a different recipe for the filling. The macaroon crust is pretty good but a little oily....not great.

Lehe
9

Lehe

this is a delicious cheesecake recipe. I substituted the macaroons for ground walnuts...mmmm....

Marianne
9

Marianne

This recipe is great, especially if you use the ingredients that you are being told to use!!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 370 cal
  • 19%
  • Fat
  • 25.1 g
  • 39%
  • Carbs
  • 33.7 g
  • 11%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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