Chocolate Cheesecake

Relish this delicious cheesecake made with chocolate wafer cookies and cream cheese – perfect dessert to treat a crowd.

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  • prep time 15 min
  • total time 7 hr 20 min
  • ingredients 9
  • servings 16
 

Ingredients

Crust

1
package (9 oz) thin chocolate wafer cookies, crushed (1 3/4 cups)
6
tablespoons butter or margarine, melted

Filling

2
packages (8 oz each) cream cheese, softened
2/3
cup sugar
3
eggs
1
bag (12 oz) semisweet chocolate chips (2 cups), melted
1
cup whipping cream
2
tablespoons butter or margarine, melted
1
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. In medium bowl, mix crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up side of ungreased 10-inch springform pan. Refrigerate.
  • 2 In large bowl, beat cream cheese and sugar until smooth. Beat in 1 egg at a time until well blended. Add melted chocolate; beat well. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
  • 3 Bake 55 to 65 minutes or until edges are set; center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan 5 minutes.
  • 4 Carefully remove side of pan. Cool completely, about 2 hours. Garnish with reserved crumbs. Refrigerate at least 4 hours or overnight. Store in refrigerator.
  • 1 Heat oven to 325°F. In medium bowl, mix crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up side of ungreased 10-inch springform pan. Refrigerate.
  • 2 In large bowl, beat cream cheese and sugar until smooth. Beat in 1 egg at a time until well blended. Add melted chocolate; beat well. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
  • 3 Bake 55 to 65 minutes or until edges are set; center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan 5 minutes.
  • 4 Carefully remove side of pan. Cool completely, about 2 hours. Garnish with reserved crumbs. Refrigerate at least 4 hours or overnight. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Chocolate and cheesecake--can't go wrong with that! Don't worry about the center of the cheesecake being soft when you take it out of the oven; it becomes firm as it cools. To cut cheesecake easily, dip the knife into water and clean it off after every cut.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
17g,
17%
Trans Fat
1g
1%
),
Cholesterol
105mg
105%;
Sodium
210mg
210%;
Total Carbohydrate
32g
32%
(Dietary Fiber
2g
2%
  Sugars
24g
24%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.