Chocolate Lover's Cheesecake

"What can I say? Oh! I know!! YUM!!"
 
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photo by Wildflour photo by Wildflour
photo by Wildflour
photo by Wildflour photo by Wildflour
Ready In:
50mins
Ingredients:
7
Serves:
6
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ingredients

  • 3 (8 ounce) packages cream cheese, softened
  • 34 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups mini chocolate chips, divided
  • 1 9 inch chocolate cookie pie crust
  • 2 tablespoons whipping cream
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directions

  • Heat oven to 450*.
  • Beat cream cheese and sugar in lg bowl until well blended.
  • Add eggs and vanilla; beat well.
  • Stir in 1-2/3 cups chips.
  • Pour into crust.
  • Bake for 10 minutes, do not open door while baking.
  • Reduce temperature to 250*, bake another 30 minutes, or until set.
  • Cool completely; place in refrigerator.
  • Mix remaining chocolate chips and cream in small microwave bowl.
  • Microwave on high 20-30 seconds, until melted and smooth.
  • Spread over top of cheesecake.
  • Chill until topping is set.

Questions & Replies

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Reviews

  1. It took me a little while longer to cook this before it set, I think I made too much batter for some reason? Instead of buying 3 8-oz pkgs, i got 2 12-oz containers of cream cheese, maybe that had something to do with it? Other than that, everything else was the same. I had taken it out of the oven before it had set and then stuck it back in for another 20 min, that's probably why it "cracked" but it went back down a little once it cooled, I spread that chocolate mixture on top once it cooled, but it didn't look right, tasted wonderful, and got rave reviews from my guests. I think I will skip the topping next time.
     
  2. I looked forward to making this all week and I was definitely not disappointed. A mouth-watering result.
     
  3. I love cheesecake and I love chocolate - what a great combination. Loved the result - looks great and tastes even better.
     
  4. Easy to make- waaay too easy to eat. Very rich and good
     
  5. This is my favorite cheesecake recipe, got it from Hershey's I think. I do a graham cracker crust instead of chocolate cookie. I also like to add about 1/2 cup of sour cream if I have it. A 10" springform pan makes a thinner cheesecake, maybe over an inch thick or so. An 8" springform pan makes a nice extra thick cheesecake. A baking pan of water placed on the lowest rack helps keep it from cracking.
     
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Tweaks

  1. This is my favorite cheesecake recipe, got it from Hershey's I think. I do a graham cracker crust instead of chocolate cookie. I also like to add about 1/2 cup of sour cream if I have it. A 10" springform pan makes a thinner cheesecake, maybe over an inch thick or so. An 8" springform pan makes a nice extra thick cheesecake. A baking pan of water placed on the lowest rack helps keep it from cracking.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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