Comida Kraft
Recipe Box

Chocolate Chunk Cheesecake

Prep Time
10
min.
Total Time
4
hr.
45
min.
Servings

16 servings

Reviewers say friends and family thought this chocolatey cheesecake was better than a restaurant's version. You'll have to remind everyone it's homemade!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 oz. chocolate; stir into batter. Pour over crust.
  • Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.
  • Meanwhile, bring cream just to simmer in small saucepan on low heat. Chop remaining chocolate. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly.
  • Pour chocolate over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.

Size-Wise

Enjoy a serving of this decadent dessert on special occasions.

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or until slightly softened.

Note

Reduce oven temperature to 325°F if using a dark nonstick springform pan.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 420
Total fat 31g
Saturated fat 18g
Cholesterol 115mg
Sodium 260mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 25g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this recipe twice, just prior to Thanksgiving. I made this recipe twice, just prior to Thanksgiving. The first time I made it as directed, and the second time I tweaked it, as one of the other visitors to this board said she did. In my new version, I used a milk chocolate and I used only 1 egg amd two packages of cream cheese, with fewer cookies as well [ 10 ]. The original recipe calls for 3 eggs, which gave the cheesecake too spongey a texture. We liked it much better made the revised way. This dessert idea is a keeper!
Date published: 2005-11-28
Rated 5 out of 5 by from I've made this quite a few times and always received rave reviews. I've made this quite a few times and always received rave reviews. A few tips to make it easier than it already is: 1) you can definitely use semi-sweet baking chips or chunks...chocolate can be a pain to chop. 2) You can make more than one cake by using the Oreo premade crusts, the recipe divides perfectly between two crusts. If you do this, you can use mini-semi-sweet chips so the proportions are more in-line with a smaller cake.
Date published: 2007-07-19
Rated 5 out of 5 by from This was fabulous! This was fabulous! For New Years Eve, we have a tradition of having cheesecake & champagne. This was the first year we didn't get the cheesecake from a bakery, my first attempt at a cheesecake, and the year we liked it the best! I think the bakery just lost some business. I love that you top it with the chocolate ganache - that way, it covers any cracks. ;-)
Date published: 2006-01-29
Rated 5 out of 5 by from AMAZING! AMAZING! This is by far the best cheesecake I have ever eaten. It beats the Cheesecake Factory's overpriced desserts. Make this, you won't regret it!! Note - I used a little over 3/4 cup mini chocolate chips so that the chocolate wouldn't overpower the cream cheese taste. Also, I used light sour cream and light cream cheese, but the cheesecake was still HEAVENLY!
Date published: 2007-03-10
Rated 5 out of 5 by from I've made the recipe for coworkers and family. I've made the recipe for coworkers and family. Everyone loved it! I added a thin layer of raspberry preserves between the cheesecake and chocolate topping and whipped cream around the edges and topped off with chocolate shavings. I also added 50% more cookies and butter to the crust so that it would cover the sides of the cheesecake.
Date published: 2005-12-09
Rated 5 out of 5 by from I substituted the chocolate chunks in the cheesecake with Oreo pieces, and it was so delicious! I substituted the chocolate chunks in the cheesecake with Oreo pieces, and it was so delicious! The first homemade cheesecake I ever made, and seriously, we were eating it for days. The only suggestion I have is to really make sure the cream cheese is soft before you begin. It was hard for me to beat it since mine wasn't soft enough.
Date published: 2009-12-03
Rated 5 out of 5 by from I LOVE cheesecake and have been making the same wonderful recipe for years, but for Easter this... I LOVE cheesecake and have been making the same wonderful recipe for years, but for Easter this year, I wanted to try something new and different. This recipe was just the ticket - absolutely "DECADENT", just as it's name says! My family LOVED it, and it is DEFINITELY A KEEPER! It will be added to my "favorite recipes" for sure!
Date published: 2007-04-10
Rated 5 out of 5 by from I've made this recipe a few times each with very satisfied tasters. I've made this recipe a few times each with very satisfied tasters. I would recommend changing the 8 squares of 'crushed' chocolate for mini semi-sweet chocolate chips to simplify things a bit. Overall, this is recipe is excellent and works wonders as the holiday dessert bring-along. Cheers!
Date published: 2005-12-22
  • 2016-08-29T10:26CST
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