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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

469 calories; 29.4 g total fat; 83 mg cholesterol; 267 mg sodium. 48 g carbohydrates; 8.4 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/16/2003
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. Read More
(15)

Most helpful critical review

Rating: 1 stars
09/10/2011
I followed the recipe exactly but I did not like the outcome. I agree with SWEETWHEAT except I rate this recipe lower because the texture and consistency are absolutely nothing like a cheesecake ought to be. What you end up with is essentially a fudge pie which although rich and chocolaty will disappoint anyone expecting a dish with the texture of actual cheesecake. Even though this is an incredibly simple recipe I won't make it again because the final product did not live up to my expectations. It's not creamy or light at all. It's dense too thick and very heavy. UPDATE: Well "zestytomato " I am one of the persons who knows that a cheesecake is NOT supposed to have the consistency of fudge which is exactly how this recipe turns out like a block of fudge in a crust. Cheesecake is if made properly light. There is a big difference between dense and heavy (as this fake "cheesecake" is) and rich and light (which conventional cheesecake most definitely is). Read More
(15)
41 Ratings
  • 5 star values: 25
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/16/2003
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. Read More
(15)
Rating: 1 stars
09/10/2011
I followed the recipe exactly but I did not like the outcome. I agree with SWEETWHEAT except I rate this recipe lower because the texture and consistency are absolutely nothing like a cheesecake ought to be. What you end up with is essentially a fudge pie which although rich and chocolaty will disappoint anyone expecting a dish with the texture of actual cheesecake. Even though this is an incredibly simple recipe I won't make it again because the final product did not live up to my expectations. It's not creamy or light at all. It's dense too thick and very heavy. UPDATE: Well "zestytomato " I am one of the persons who knows that a cheesecake is NOT supposed to have the consistency of fudge which is exactly how this recipe turns out like a block of fudge in a crust. Cheesecake is if made properly light. There is a big difference between dense and heavy (as this fake "cheesecake" is) and rich and light (which conventional cheesecake most definitely is). Read More
(15)
Rating: 5 stars
05/16/2003
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. Read More
(15)
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Rating: 3 stars
05/16/2003
I baked this for a church bake sale and it sold quick! I melted some of the chocolate chips and glazed it over the top for finishing touches. As many of the others say you will need a bigger crust! Other than that great! Read More
(7)
Rating: 5 stars
12/15/2002
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. Read More
(6)
Rating: 4 stars
05/16/2003
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! Read More
(5)
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Rating: 5 stars
05/01/2003
I made this recipe on Valentine's Day for my chocaholic sweetie. He loved it. I did use the two crusts as others had recommended. Thanks! Here's another idea. After it's been in the refrigerator it's kind of hard. Try throwing it in the microwave. It tastes like a wonderful moist brownie. Great recipe. Read More
(5)
Rating: 5 stars
08/02/2006
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! Read More
(4)
Rating: 5 stars
06/30/2007
Very very good. Made this over the holidays and everyone loved it. So rich! Read More
(3)
Rating: 5 stars
04/20/2007
Good gracious this was a fabulous yet easy recipe! I get scared of things that might me too chocolately and I am not usually a big fan of cheesecake but I couldn't resist trying this since I had the ingredients on hand. I added a tablespoon of instant coffee powder and then I topped it with chocolate mousse....now it's a Mocha Mousse Madness Cheesecake!! Awesome! Read More
(3)