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A cheesecake that is deep, dark and decadent earns the right to be called "3D." This version always looks its chocolate best, because the ganache coating blankets any cracks you may experience, as cheesecakes sometimes like to show. —Vanassa Hicks, Flint, Michigan
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Nutritional Facts 1 slice equals 480 calories, 35 g fat (21 g saturated fat), 133 mg cholesterol, 241 mg sodium, 40 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as 3D Chocolate Cheesecake in Taste of Home April/May 2012, p67
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Reviewed on Feb. 01, 2013 by justmbeth
Very rich but scrumptous!
Reviewed on Dec. 11, 2012 by JBoomsma
AMAZING!!! This is my husband's favorite.
Reviewed on Oct. 01, 2012 by Brittfawn88
I made this for my sister's birthday. She is a HUGE chocolate lover and said this was the best thing she ever put in her mouth! I even forgot to add the extra coco and it was still super chocolate goodness. In fact, I think adding the extra coco might have made it too chocolaty and less cheesecake like. I also used oreo's for the crust and it was an amazing crust!
Reviewed on Apr. 17, 2012 by kristinscotth
This cheesecake is delicious. I usually prefer a "white" cheesecakes, as opposed to chocolate-based ones, but this one was really good. I love bittersweet chocolate, and I thought it was the perfect balance of chocolate and cream cheese. I almost always follow recipes exactly, especially the first time around; however, I didn't this time, but I didn't because I've made so many different cheesecakes that I know what I like. The only changes I made were not adding the sugar in the crust (and I used Oreos--instead of chocolate graham crackers--sans the white cream), and not adding the sugar in the ganache. I really love bittersweet chocolate, so I didn't want to sweeten them. I didn't have any problems or any special tips to give for this recipe. I baked my cheesecake for 60 minutes. I DO prefer other kinds of cheesecakes, but as far as a plain chocolate cheeseake, this one is very good and worth adding to my cheesecake repertoire.
Reviewed on Mar. 24, 2012 by Chumley5
While I haven't made this particular recipe it is almost identical to the "Deep Dark Chocolate Cheesecake" which appeared in the October 2006 issue of Bon Appetit magazine. It is well worth the effort. This is extremely rich and chocolate lovers will adore it. It freezes well, too.
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