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Chocolate Cheesecake

Yield: 12 servings

Prep Time: 15 minutes

Tessa Arias This Chocolate Cheesecake is impressively thick, buttery, crunch, smooth, with a luscious, creamy filling.  [caption id="" align="aligncenter" width="600"] Chocolate Cheesecake[/caption] If you've only read a few posts on this blog,...
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16 Responses to “Chocolate Cheesecake”

  1. #
    Caroline — February 29, 2012 at 4:02 pm

    I'm so thankful that I'm over the 'aversion' part of my pregnancy because I love chocolate again! This cheesecake looks fantastic. The perfect treat for a chocoholic. 😀

  2. #
    KeepItSweet — February 29, 2012 at 8:55 pm

    Chocolate cheesecake is one of my favorite things, love this!

  3. #
    Katie — February 29, 2012 at 9:50 pm

    yummy!!! this looks so good… i'm addicted to chocolate, too.
    it's nice to find another college student with a food blog. i love yours 🙂 right here!

  4. #
    Bela — March 1, 2012 at 2:27 pm

    This looks so amazing! My addiction to this blog won't be going away so soon, there's not one post that I don't feel like making! Such a good job Tessa! Congrats!
    Ahh chocolate wonders.. I wonder if I can just throw some raspberries in the batter though

  5. #
    Denise — March 2, 2012 at 12:41 am

    What kind of “chocolate wafers” are you talking about? I can't think what that could be. Thanks! 🙂

    • #
      handleheat — March 2, 2012 at 4:37 am

      Hi Denise – here is a link to an image of a box of chocolate wafers –

      It might help you to find them at the store. If you can't, I've substituted chocolate graham crackers or even chocolate teddy grahams with success.

  6. #
    kane Hipolito — March 9, 2012 at 1:32 pm

    Wow this chocolate cake really yummy its really pure chocolate,, Love it..
    CZ 858

  7. #
    634GtC — October 12, 2012 at 12:55 am

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  8. #
    Martina — November 19, 2013 at 5:39 pm

    Can i use greek yogurt instead of cream cheese? i have a lot of it and i wanted to make a cheesecake with it!

    • #
      Tessa — November 19, 2013 at 5:53 pm

      I’ve never made cheesecake with only Greek yogurt but you can certainly try. I might substitute only half of the cream cheese with the yogurt to see how it turns out.

  9. #
    Martina — November 19, 2013 at 5:46 pm

    And… i did’t get the water-bath thing before baking! please explain!

    • #
      Tessa — November 19, 2013 at 5:54 pm

      It is explained in the post…

      “The water bath prevents the cheesecake from getting deep cracks.”

      “Meanwhile, prepare about 2 quarts of boiling water on the stovetop or in a kettle.

      Wrap bottom of cooled springform pan tightly with foil and place pan into a larger, deep baking pan. Carefully pour boiling water into large pan until water reaches about halfway up the sides of springform pan to create a water bath.”

  10. #
    Gigi — February 12, 2016 at 11:20 am

    I’ve messed this recipe up a couple of times, because the list of ingredients should say 2 (8oz) packages of cream cheese and it confuses me each time. So I end up using one package first and realize each time it should be two. This is my husband’s favorite recipe. Can you update it for when I use it next time? Thanks!

  11. #
    Christine — February 16, 2016 at 10:22 am

    The number of 8oz cream cheese isn’t showing up for me. Help!

  12. #
    Brit — January 26, 2017 at 9:18 am

    Thanks for the heads up, Gigi! I made this cake and it was so good and my guests loved it!

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