Recipe By Kristie
Published Feb 2nd
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 1 - 9inch cheesecake Calories 468.7

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

Recipe Ingredients

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

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 468.7
  • Carbohydrate 48 g
  • Cholesterol 83.2 mg
  • Fat 29.4 g
  • Fiber 1.9 g
  • Protein 8.4 g
  • Saturated Fat 16.1 g
  • Sodium 266.7 mg
  • Sugar 39.9 g

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  1. 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 - Read more ...
  2. Very very good. Made this over the holidays and everyone loved it. So rich!
  3. 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 - Read more ...
  4. My kids loved this and it was sooo 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!
  5. 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 - Read more ...
  6. 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!
  7. 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!
  8. 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.
  9. 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.