A summertime staple for backyard BBQs, rhubarb is cooked till tender, cooled, and piled with sweetened whipped cream!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 9-inch springform pan |
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup white sugar
- ⅓ cup unsweetened cocoa powder
- ⅓ cup butter, melted
- 3 (8 ounce) packages cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup mini semisweet chocolate chips, divided
- 1 teaspoon all-purpose flour
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Make the crust: Mix graham cracker crumbs, sugar, cocoa, and melted butter. Press onto the bottom and up the sides of a 9-inch springform pan. Set aside.
- Prepare the cheesecake: Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add eggs and vanilla and beat on medium speed until smooth.
- Toss 1/3 of the chocolate chips with flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheesecake batter. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
- Bake in the preheated oven for 1 hour. Turn off the oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely.
- Refrigerate before removing the sides of the pan. Keep cake refrigerated until time to serve.
Nutrition Facts
| Calories | 507 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 21 g |
| Sodium | 327 mg |
| Sugars | 35 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic recipe and really not that hard or time consuming.
excellent, and pretty simple and easy to make
Let me just say I’ve been making cheesecakes long enough to wear out a pan. This recipe is my new absolute go to. I made this one yesterday and it received the the most oohs and ahh’s that I have ever gotten. I did use Toll House milk chocolate morsels and added a few pecans to the top as well and drizzled caramel topping at the time I served it to make it more of a turtle style cheese cake. FAB!!
I’ve made it twice now exactly as the recipe says. The first time turned out so well that I had to save this recipe to use again! The second cheesecake is cooling on the counter right now. I’m happy with the recipe. The cheesecake is very creamy, chocolatey, rich, and tasty. Not too difficult to make as directed, and it comes out looking fancy. The only suggestions I might make would be to butter the pan a bit (doesn’t hurt, might help), and to consider baking it in a water bath, as so many people recommend for the most evenly baked cheesecakes.
Making it was easy enough and the recipe read very clearly. The part that I disliked and that I feel ruined it was leaving it in the oven for the additional hour after turning the oven off. It’s says not to open the oven door and to leave it in for an additional hour and then to take it out so it can cool. Leaving it on that long, it burned. It’s very dark brown and tastes burnt. I don’t recommend this recipe, wouldn’t use again. I feel if I had taken it out after it baked, it may have been good. That extra hour with the oven off was not needed and too much heat.
Added some Nutella on top for my chocolate-loving husband as a birthday cheesecake.
Simple and easy to follow! Tastes amazing wouldn’t change anything.
Delicious!!!!
This was an excellent cheesecake. This was my first cheesecake and it turned out very well. I did bake it in a water bath which I will do again with future cheesecakes.
Love this recipe. I used the authors example in the comments; I omitted the chocolate infusion and went for the lemon zest in the batter and a raspberry swirl on top. It was a hit! I made one for our dear friends and one for my family. I used a water bath too. I will glntoto use this cheesecake recipe!!
This is so easy! I made my crust out of Gluten Free Graham Crackers, substituted Splenda for the sugar and only used 2/3 cup of chocolate chips (1/3 in batter & 1/3 on top) It came out great and is so tasty! Will make this again and again! My next attempt will be to replace the sweetened condensed milk with condensed milk/Splenda blend.
This is awesome. I used cookie dough for the crust. turned out great.
I add about an extra 1/2 of a can of condensed sweetened milk and it’s much creamier! I have also substituted the chocolate chips for blue berries and took the cocoa powder out of the crust. I also found that the crust stays together better if you bake it while you are mixing the filling. About 20-40 minutes
Absolutely loved it! Thanks for the amazing recipe.
Excellent recipe! I used a water-bath and no cracks. Delicious flavor and wonderful texture. I used chocolate Graham crackers and it was perfect. We love our chocolate.
It wasn’t until I started that I realized I didn’t have a springform pan, so I made mini cheesecakes in muffin papers. Turned out so tasty!
Great cheesecake for any occasion!
Tastes great. Will make again. Add 1/2 tsp of salt to the crust for that sweet/ salty taste
Might have been better with a shorter cooking time. Made exactly as written and top was burned.
Stunning presentation tricks people into thinking you bought from a boutique bakery but this cheesecake left a bitter taste afterwards. Not my favorite.
This cheesecake recipe is seriously AMAZING. I SINCERELY recommend it to anyone. This wasn’t my first attempt at making a cheesecake but it was BY FAR thee very best. I’m looking forward to trying this with a variation of chips, as well as plain (I didn’t have mini chips this time so I used regular sized). The recipe, bake time and temp are perfect. NO CRACKS or complaints, not one. And I am a picky baker