Very Chocolate Cheesecake

"Don't look at this recipe unless you REALLY love chocolate!!"
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Winnipeg Mel photo by Winnipeg Mel
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by BethyBaby photo by BethyBaby
Ready In:


  • 1 cup crushed chocolate wafer crumbs
  • 4 tablespoons sugar
  • 3 tablespoons butter, melted
  • Filling

  • 12 ounces semi-sweet chocolate chips
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons flour
  • 2 eggs
  • 2 teaspoons vanilla


  • Mix crumbs, sugar, and butter; press into bottom of 9 inch springform pan.
  • Melt the chocolate chips, stirring until smooth.
  • Beat cream cheese and sugar until smooth.
  • Add flour; beat well.
  • Add eggs; beat until just mixed.
  • Stir in vanilla and melted chocolate.
  • Pour over crust.
  • Bake at 350* for 45 minutes or until center is set.
  • Chill before serving.

Questions & Replies

  1. Bake in a water bath?
  2. What did you put on the top of the cheese cake. It looks like a chocolate topping. Can you include that in the recipe.
  3. I want to make chocolate mousse Anne
  4. can I sub egg(s) for flour to make it gluten free?


  1. 10 inch pan: I trippled the base. Used the same amounts for the filling. I used a steambath and kept my heat at 325 F for 45min and turned heat off leaving cake in oven for a few hours to cool completely. No cracks.. perfect. I Iced it with with ganache; equal part heavy/whipping cream & semisweet choc chips. Boil cream, remove from heat quickly pour over choc chips and whisk till smooth. Cool 10-20min before icing the cold cake. Don't fridge until it has cooled for at least 25min on the cake. Dress with rasberries.
  2. I have been looking for a chocolate cheesecake recipe and this one is a winner! It's very rich, so cut the slices small. I added a little coffee to the filling and used a store bought oreo cookie base that came in it's own pie pan. The pie pan was filled to the top but it didn't overflow. Thanks for the great recipe.
  3. Fantastic! My youngest daughter has been begging me to make a chocolate cheesecake for a while now. I made it today and she and my husband LOVED it! Thanks for sharing!!!. I think next time I will try to put a layer of chocolate mousse on top like they do at the "Cheesecake Factory" endless possibilities!!
  4. My lovely DIL is extremely sensitive to gluten but loves chocolate,so I took a chance and made the crust with crushed cornflakes mixed with butter.It was surprisingly good.A nice neutral tasting crust made the filling really shine. Great recipe.
  5. This was very very rich.Too tasty and I had to stop myself sneaking to the fridge to take another small slice....I made it for my daughter's party-doubled it up too! I also did a whipping cream and semi-sweet chocolate ganache on top-yummo. Best served with plain whipped cream as it is too sweet to serve with icecream, I will make again a definite keeper.Thankyou!!


  1. This cheesecake is to die for! I made it today with my 10 yr old daughter. We made a crust using some leftover peanut butter cookies instead of the wafer crumbs. The chocolate and peanut butter blended nicely. Very simple, very rich and delicious. We will make this again and again.


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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