Chocolate Cheesecake II

Chocolate Cheesecake II

153

"Chocolate-y goodness in a cheesecake is what you get from this recipe using cocoa and chcoolate chips with the cream cheese standard."

Ingredients

servings 540 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
  2. In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  3. To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
  4. In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
  5. To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.
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Reviews

153
  1. 183 Ratings

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I was desperately wanting to make a "homemade" cheesecake...chocolate nonetheless and was suprised when I saw this one. It's exactly like the one in an old Taste of Home issue. It actually ran...

Great cheesecake! I would cut the topping in half though - it was too thick and weighed down the cheesecake - made it sink. I'd definitely make it again though. Thanks for the recipe!

pretty good, rich cheesecake, although the chocolate topping was not necessary. it was really heavy and my boyfriend and i ended up picking it off. if i make this again i would not put the top...

I have never made a cheesecake before in my life and decided to give this one a try for my husband's birthday. It was easy enough to make (for a first-timer) and the end result was fabulous! I...

I took other people's advice here and doubled the cream when making the topping and then used only a thin layer. (Most of it ended up unused. Next time I'll just halve the chocolate chips.) Dr...

excellent recipe !!!! TIP FOR TOPPING =make a ganache=100gms chocolate with 100ml cream...this creates a great cream topping. Chill cake completely BEFORE spreading on top. TIP FOR NO CRACKS=us...

Excellent cheesecake but the topping was too heavy. The next time, I made small cakes using foil cupcake cups and made a chocolate ganache using one ounce semi-sweet choc. to each oz. of heavy c...

Excellent! I made this for a San Fran themed dinner party and used Ghirardhelli chocolate, reduced fat cream cheese and added an extra 1/4 c. cream to the ganache - it was fabulous!! I also made...

Very good cheesecake! I skipped the topping and poured raspberry sauce over the top instead. Excellent!!!