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Chocolate Cheesecake Recipe

Chocolate Cheesecake Recipe photo by Taste of Home

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Everyone's a chocolate lover when it comes to this special dessert. "It melts in your mouth!" and "Very smooth and fudgy!" are typical comments I've heard after guests take a bite. For a fun taste twist, spoon cherry or strawberry topping over each slice.

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Chocolate Cheesecake Recipe

Prep: 20 min. + chilling Bake: 40 min. + cooling

Yield: 12 Servings

20 40 60

Ingredients

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 cups (12 ounces) semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 teaspoon vanilla extract
Strawberries and white chocolate shavings, optional

Directions

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside.
In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers. Yield: 12 servings.

Originally published as Chocolate Cheesecake in Taste of Home August/September 2001, p31

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Reviews for Chocolate Cheesecake

Chocolate Cheesecake

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Reviewed on Feb. 22, 2013 by cheffranz09

I absolutely love this cheesecake, so rich and delicious. When I make it, instead of the chocolate wafer bottom, I make a combination of regular Graham cracker and homemade chocolate shortbread cookie. It comes out perfect and delicious. Also sometimes cheesecakes crack. If you put the cheesecake in a hot water bath or put a oven proof glass dish filled with water the steam should help issues with cracking.

Reviewed on Feb. 14, 2013 by Citrouille

Very nice recipe, great taste and easy to do. I put a piece of parchment paper at the bottom of the mould, also instead of a graham cracker crust I used chocolate cookies. Also I put rapsberry jam in the middle of the cake. I served the chocolate cheese cake with a rapsberry coulis which help to cut the sweetnest of the cake. It was great.

Reviewed on May. 13, 2012 by manpabrown

Also substitute white chocolate for my daughter that doesn't like other choloclate

Reviewed on Nov. 05, 2011 by 1275

I love eating cheesecake and this one is great! The chocolate was SO good. I will definitely make this again! I didn't use the chocolate wafer crumbs, I used regular graham cracker crumbs- I didn't have the chocolate ones on hand. It was just as good, and so smooth!

Reviewed on Jun. 01, 2011 by K. J.

This is one of my favorites. If you have never made a cheesecake before this is very easy to make.Give it a try and you will make it over and over.It always impresses everyone.

Reviewed on Apr. 27, 2011 by lmalaine

The crust for the bottom was to sweet and the chocolate part of the cake was awful. Hard, not smooth and creamy like cheesecakes should be. Would no make again unless recipe was redone.

Reviewed on Sep. 13, 2010 by gonellya2

Good but way too rich!!!

Reviewed on Feb. 18, 2010 by littlebitsolove

Holy Moly! I used 6oz of milk chocolate and 6oz of dark chocolate Dove bars instead of semisweet chips and dropped the sugar to 1/2 cup. This was SO AMAZING! Valentines day was a hit and so were the couple days of decadent leftovers! I will SO be making this again! Pure Heaven!

Reviewed on Jan. 05, 2010 by Karihardy

I am a lunch cook at a private school and I have made cheesecakes before but never a chocolate cheesecake. I was under the impression it was going to be difficult... I couldn't have been more wrong! This recipe was so easy and turned out BEAUTIFULLY! the kids and teachers are going to love this