Chocolate Cheesecake

Chocolate Cheesecake

Made with chocolate chips and a chocolate wafer crust, this cheesecake is a double shot of sweet cocoa indulgence.


8 servings



  • 2 cups chocolate wafer crumbs
  • 6 tablespoons butter or margarine, melted
  • 3 tablespoons Domino® Granulated Sugar


  • 3 packages (8 oz.) cream cheese, softened
  • 1 cup plus 2 tablespoons firmly packed Domino® Light Brown Sugar
  • 1 1/2 tablespoons vanilla extract
  • 1 1/2 cups semisweet chocolate chips, melted and cooled
  • 3 eggs



Preheat oven to 325°F. Prepare 8- or 9-inch springform pan.

Combine crumbs, butter and sugar in a small bowl; mix well. Press firmly into prepared pan.

Bake for 8 to 10 minutes; cool.


Beat cream cheese, sugar and vanilla in large bowl; add chocolate. Add eggs, one at a time, mixing on low speed. Pour into partially baked crust.

Bake for 35 to 40 minutes, or until center is almost set; cool 1 hour.

Refrigerate overnight before serving.


You may substitute 9 squares or 9 ounces of semisweet chocolate for chips.

A straight-edged, thin-bladed knife works best to cut cheesecake. Dip the knife in hot water and wipe it dry after each cut.