Chocolate Cheesecake

Chocolate Cheesecake

94
EAGLE BRAND(R) 0

"Creamy chocolate cheesecake is baked in a graham cracker crust. Perfect for special occasions."

Ingredients 1 h 20 m {{adjustedServings}} servings 605 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F. Combine butter, graham cracker crumbs and sugar; press on bottom of 9-inch springform pan.
  2. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND(R) until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 65 minutes or until cake center is set. Cool to room temperature. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.
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Reviews 94

  1. 111 Ratings

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SCHILL2002
11/27/2005

I was able to "slim down" this recipe, and it still tasted great. I used light cream cheese, egg substitute, skim sweetened condensed milk, and smart balance spread instead of butter. I also used 60% cocoa bittersweet chips to take advantage of the dark chocolate hype. It did not crack, travelled well for the holidays and baked at exactly the time specifications.

SUEDAWSON
9/28/2006

This recipe was good, but even better the second day. I am only giving it 4 stars because it is incredibly rich. Too much dessert after a meal, would be perfect if you were having company over for "just dessert". Very easy to make, I also divided it into 2 ready made graham cracker crust pies.

rupi12
11/26/2007

I made this cheesecake as a dessert for thanksgiving for those who dont like pumpkin pie, and trust me it was gone within minutes. Everyone loved it! Instead of using milk chocolate, i used white chocolate and followed the recipe completely and it was delicious. A piece of advice would be to bake the cheesecake in a water bath and do not open the oven door for at least two hours: this prevents it from cracking and ensures a smooth texture on top.