Chocolate Cheesecake Zoom

Chocolate Cheesecake Recipe

Makes: Cheesecake serves 12.
Skill Level: None
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Step 1

Use this recipe for one 9 in. heart cake.

Step 2

Prepare pans: Fit a cake board into the bottom of the 9 in. springform pan. (Wrap outside of pan with aluminum foil.)

Step 3

Preheat oven to 350°F. Place cream cheese and sugar in mixing bowl. Using electric mixer, cream mixture until smooth. Add eggs, one at a time, while mixing. Melt Candy Melts following package directions. Cool 7-10 minutes. It is important that candy be cooled, but still liquid. If too hot, candy will get lumpy when added to batter. Add cooled candy, vanilla and whipping cream to cream cheese mixture. Blend well. Pour batter into prepared pan.

Step 4

Place pan into large ovenproof pan or dish. Pour hot water into large pan until it reaches 1/2 in. up sides of pan. Bake in center of oven 1 3/4 to 2 hours. To test for doneness, gently shake pan. The top of cake should move as one solid piece. There should be no soupy movement in center. Cake will set completely when refrigerated. Remove from oven to cool. Refrigerate overnight or for 12 hours.

Step 5

To Unmold: Run a straight-edge spatula around edge of pan. Release spring and remove ring. Refrigerate until ready to serve. Cake keeps well in refrigerator, well covered, up to one week.

Step 6

*Brand confectionery coating.

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ground pecans

1 cup ground pecans

Crushed chocolate cookie crumbs

2 cups Crushed chocolate cookie crumbs


9 tablespoons butter, (melted)



cream cheese

1 3/4 lb. cream cheese (at room temperature)

granulated sugar

2/3 cup granulated sugar


4 eggs

Light Cocoa Candy Melts&reg; Candy

14 oz. Light Cocoa Candy Melts® Candy (coarsely chopped)

clear vanilla extract

1 tsp. clear vanilla extract

heavy whipping cream

1 1/3 cups heavy whipping cream

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Chocolate Cheesecake is rated 4.0 out of 5 by 4.
Rated 3 out of 5 by from Lady Friends , I have been making Cheesecakes for years now... And I find that by buttering the sides of your springform pan , and Letting the cheesecake cool to a barely warm stage , I then use 2 plates One I cover with seran wrap , and the other is the plate I will be using as the serving plate for the cheesecake ... I then carefully place the seran wrapped plate on top of the cake and flip it over , remove the bottom of the springform pan and then place the serving plate on the bottom and turn the cake over again ... I have never had to run a knife around the cake to remove the pan , nor have to refrigerate overnite to remove the bottom . ( Make sure that the cheesecake has set up to a firm stage ) before removing the sides .
Date published: 2011-05-12
Rated 5 out of 5 by from Absolutely loved this recipe! It was my first time making a Chocolate Cheesecake from scratch, and it came out so delicious! Might be a little overwhelming for first-time bakers. But totally worth all of the work!
Date published: 2011-02-10
Rated 5 out of 5 by from This is the best cheesecake ever. Sometimes I leave out the chocolate and use vanilla wafers for the crust I do not know how long it will keep because it is eaten within 1 day. I can get the floors scrubbed for this cheescake. Hope you rnjoy as much as we do. Magoofunny
Date published: 2010-12-04
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