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Chocolate Cheesecake

Chocolate Cheesecake

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
EAGLE BRAND(R)

EAGLE BRAND®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SCHILL2002
179

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
109

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
95

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.

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