Chocolate Cheesecake Recipe

Ingredients

1/3 cup butter or margarine, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semi-sweet chocolate chips, melted
4 large eggs
2 teaspoons vanilla extract

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Directions

Preheat oven to 300 degrees F. Combine butter, graham cracker crumbs and sugar; press on bottom of 9-inch springform pan.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® 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.

Nutrition

Amount Per Serving (12 total)

Calories
605 cal
30%

Fat
39.1 g
60%

Carbs
40.7 g
13%

Based on a 2,000 calorie diet

Reviews (92)

Rate This Recipe

179

SCHILL2002

Nov. 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% ..." See morecocoa 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."

109

SUEDAWSON

Sep. 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 "..." See morejust dessert". Very easy to make, I also divided it into 2 ready made graham cracker crust pies."

rupi12

Nov. 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 choc..." See moreolate 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."

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