Chocolate Cheesecake Recipes

Category Cheesecake
Chocolate cheesecake is a favorite for many rich dessert lovers. This page contains chocolate cheesecake recipes.


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The name is long and sounds complicated, but it's really not. This cheesecake is one of the best, most decadent I have ever tried!


  • 1 (14 oz.) pkg. caramels
  • graham cracker crust
  • 2 (8 oz.) pkgs. cream cheese, softened
  • 1 tsp. vanilla
  • 3/4 cup semi-sweet chocolate chips, melted
  • 1 (5 oz.) can evaporated milk
  • 1 cup chopped pecans
  • 1/2 cup sugar
  • 2 eggs
  • pecan halves


Unwrap caramels; combine caramels and milk in heavy saucepan: cook over low heat until melted, stirring often. Pour over graham cracker crust; sprinkle with pecans evenly over caramel layer, and set aside.

Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and chocolate; beat until blended. spoon over pecan layer.


Bake at 350 degrees F for 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature on wire rack; cover and chill at least 8 hours.

When ready to serve, remove from pan. Arrange pecan halves around top edge of cheesecake.

Servings: 8
Prep Time: 30 Minutes
Cooking Time: 30 Minutes

By Robin from Washington, IA

Comment Was this helpful? Yes

June 1, 2007


  • 1 box (18.25 oz. size) German chocolate cake mix
  • 2/3 cup shredded coconut
  • 1/3 cup soft butter or margarine (not Spread)
  • 3 eggs
  • 16 ounces cream cheese, softened
  • 2 tsp. vanilla extract
  • 3/4 cup granulated sugar


Mix cake mix, coconut, butter and 1 egg and put into bottom of a 12x9 inch ungreased pan. Beat cream cheese with remaining 2 eggs, vanilla extract and sugar until smooth. Spread over the cake mix in the pan and bake at 350 degrees F for 20 to 25 minutes.

Remove from oven and spread the Sour Cream Frosting over top. Allow to cool. Refrigerate at least 8 hours before cutting.

Sour Cream Frosting


  • 1/4 cup granulated sugar
  • 2 cups sour cream
  • 1 tsp. vanilla extract


Add sugar and vanilla extract to sour cream and stir until sugar is dissolved.

By Connie from Oden, AR

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For crust, combine all ingredients in small bowl; press onto bottom of 10 inch springform pan. Bake 10 minutes. For cheesecake, beat cream cheese in large bowl at medium speed of electric mixer until creamy.

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Recipe for Chocolate Cookie Cheesecake. Combine cookie crumbs, butter and brown sugar. After mixing, press crumbs into springform pan and bake at 350 degrees F. for 12 minutes. Set aside.

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

I am looking for a recipe that appeared in Woman's World magazine around the end of Feb. or beginning of Mar. for double or triple chocolate cheesecake that used Nutella.


By yankgirl from Cape Coral, FL


May 29, 20090 found this helpful
Best Answer

Hi, it's black and white cheesecake in the March 9 issue:

30 vanilla wafer cookies
2 tbs plus 1 2/3 cup sugar
3 tbs butter, melted
4 pkgs 8 oz cream cheese room temp
5 eggs
1 cup heavy cream
1/4 cup all purpose flour
1 jar nutella
1/3 cup unsweetened cocoa powder
1/4 cup white chocolate chips, melted, cooled

Position racks in center and lower third of oven. place large roasting pan on bottom oven rack, fill halfway with water. preheat oven to 325 coat 8 in spring form pan with cooking spray. in food processor grind cookies and 2 tbs sugar until fine crumbs form stir in butter, press to bottom of pan

On med high speed beat cream cheese and remaining sugar until fluffy 2-3 min. beat in eggs, one at a time add 1/2 cup cream, flour and vanilla beat until combined.


transfer 4 cups batter to bowl. reserve at room temp add 1/2 cup nutella and cocoa to remaining batter. beat until blended. spread nutella batter over crust.
bake until top is set, about 30 min. remove from over. spread reserved vanilla batter over nutella layer. bake until center jiggles about 55 min. run knife around edge of cake to loosen. spread remaining nutella over top of warm cheesecake. cool completely on rack, cover and refrigerate overnight

transfer melted white chocolate chips to small plastic food storage bag, snip hole in one corner and drizzle over cheesecake.

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