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Chocolate Cheesecake April 21, 2019

Chocolate Cheesecake IV

Creamy and chocolaty. You don't need the big spring-form pan, just a ready-made crumb crust.

WARNING!! Take small pieces!! It's very rich and very, very yummy. Additionally it's easy to make. My coworkers loved every bite. In response to another reviewer's problem with too much batter when filling the pie crust, I think the problem was that too small of a crust was used. The majority of the graham cracker crusts in the grocery stores are 8-in. If you look a little further, there are some 9-in ones to be found. The batter fit just perfectly in the 9-in crust. Thanks Kristie for a recipe I will use again and again.

Chocolate Cheesecake IV

  • PREP TIME 15 min
  • COOK TIME 1 hour
  • TOTAL TIME 1 hour15 min

This cheesecake was FANTASTIC!! My Grandmother even said it was good (very high praise!). It was more like eating fudge than cheesecake. One word of advise, buy 2 crusts. I had lots of extra filling and it was terrible having to throw it away.

Author: Kristie Serves: 12 servings

INGREDIENTS

  • 2 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) packages cream cheese
  • 1 (9 inch) graham cracker crust

INSTRUCTIONS

  • 1. Preheat oven to 325 degrees F (165 degrees C). Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.
  • 2. In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
  • 3. Bake for 1 hour in the preheated oven, until the center is set. Allow cheesecake to cool to room temperature, then refrigerate at least 4 hours before serving.

COMMENTS

WARNING!! Take small pieces!! It's very rich and very, very yummy. Additionally it's easy to make. My coworkers loved every bite. In response to another reviewer's problem with too much batter when filling the pie crust, I think the problem was that too small of a crust was used. The majority of the graham cracker crusts in the grocery stores are 8-in. If you look a little further, there are some 9-in ones to be found. The batter fit just perfectly in the 9-in crust. Thanks Kristie for a recipe I will use again and again.

This is a really great alternative if you don't have time to make a regular cheesecake, or the space. I like to substitute butterscotch chips for the chocolate chips to shake things up when I make this recipe. It is good both ways! I don't know where people get the idea that cheesecake is light, I mean it's CHEESEcake, but anyhow, this is sweet, rich, and pretty dense. I also recommend a 10-inch crust, or 2 regular sized prepared crust, because this makes a good bit of batter.

This cheesecake was FANTASTIC!! My Grandmother even said it was good (very high praise!). It was more like eating fudge than cheesecake. One word of advise, buy 2 crusts. I had lots of extra filling and it was terrible having to throw it away.

Although this recipe was delicious, I had to use two 9 graham cracker crusts. Since I had only purchased one, I mashed a package of graham crackers, added 6 tablespoons melted butter, and 1 oz. melted semi-sweet chocolate and pressed it into another 9 pan - this cheesecake was even richer and chocolatier!

This was a huge hit at our family's Sunday dinner....I served it topped with homemade caramel sauce, and everyone raved about it. This will be a dessert that I serve company for sure!

My kids loved this and it was sooo simple....so few ingredients makes it easy to remember what to have on hand! I used a chocolate crumb crust instead of regular graham....this recipe is a great basic and likely easy to adapt. I am thinking of swirling in peanut butter or event raspberries!