I adapted the recipe from the cream cheese package to produce this festive family favorite. Super easy and delicious!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 individual package chocolate graham crackers, crushed
- ½ cup melted butter
- 2 tablespoons white sugar
- 2 (8 ounce) packages cream cheese, softened
- ½ cup brown sugar
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
- In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
- Bake in the preheated oven for 50 minutes, or until filling is set.
Nutrition Facts
| Calories | 567 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 24 g |
| Sodium | 417 mg |
| Sugars | 34 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
So easy, so good!
For such a simple recipe, I am very pleased with the ease, speed, and primarily the taste of this recipe for chocolate cheesecake. I initially chose this recipe to pass time for the morning. I recommend this recipe to both beginners and those who cook/bake regularly.
I used a chocolate graham cracker crust I had picked up on sale at the store. If you have not made a cheesecake before, cool it 1-3 hours before refrigerating and then chill in fridge 24 hours before serving. It was excellent!
This is great! Very quick and easy, especially if you use a prepared graham cracker crust. Thanks the only thing that I changed and rave reviews from all! I’m sure the reviews would’ve been tremendous had I made the crust as well. But store bought and the same cook time worked out perfectly! Thanks for sharing this recipe.
Was not not very good. I put in 9 inch pie pan
Great recipe.
Rock Solid recipe. For each slice of the cheesecake I would smother it in that Hershey’s Shell topping (it’s the one that solidifies when the temperature is low enough) and so it has a hard chocolate coating on the exterior. It was so extravagant and looked darn good!
The best cheesecake ever everyone is giving me rave reviews on it making this more now that I have a fantastic recipe
I’m not a cheesecake fan but the family liked it! Cut back on the chocolate chips (2/3 c.) and used a pre-made chocolate graham pie crust per other reviews. Some say the chocolate made the cheesecake better, others that they prefer a more traditional cheesecake, but all around they still felt it tasted very good. Baking time for me was more like 45 minutes, was a little overdone by 48 minutes.
Well as a cheesecake novice i must say it turned out just fine. Everyone loved it. Thanks. The best thing is that it needs so few ingredients and is so easy to make.
just made this cheesecake and I had to put a rating in, this recipe was great. Super simple to make and comes out wonderfully, but leaves room to personalize the cake as you would like.
I would definitely make this again, however use less chocolate chips! Also the tip to coat the chips lightly with flour worked! My chocolate chips did not sink to the bottom…thanks to whomever posted that tip. So as I was saying, use 1/4 to 1/2 less chips than listed in the ingredients, unless you LOVE chocolate. This was a super rich recipe…and will probably need milk or water to wash it down. Other than that, you cannot go wrong with this recipe!
I’ve been using this site regularly for years now. This is my first review! This recipe is incredible. Once chilled, It’s like eating chocolate chip cookie dough right from the tube! Didn’t change a thing on the cheesecake, but used graham crackers, sugar, butter and a little cocoa for crust because that’s all I had on hand. Didn’t matter, it was still amazing! This is a keeper!!
So simple! 2/3 cup of DARK chocolate chips made this recipe even more amazing! A full cup of chips would have been too much. Dusting them with flour prevented them from sinking as others have suggested. We made them in cupcake cups by distributing the amount of crumbs and batter, making 18 normal size mini cheesecakes. Baked them for 12-15 minutes. Easy to freeze and grab when wanted! Will make again definitely!
Awesome. Co workers nd husband loved it. Put too many chocolate chips in and had one person comment on that but tasted great.
Easy and very good. I accidentaly bought low fat cream cheese, but it turned out fine. The hint about dusting the chocolate chips with flour works well too.
Made this as directed and it was just okay. 50 minutes was a bit too long for the bake time and the brown sugar was overpowering. I’ll probably look for a different recipe next time.
yum!
Simple and delicious. I used a prepared graham cracker crust and mini chips.
Delicious recipe. It was a huge hit on christmas.
A very simple, creamy cheeseake. We liked that it wasn’t overly sweet.