Chocolate Madness Cheesecake

Chocolate Madness Cheesecake

This recipe came to me via an old friend. I don’t know where she got it. I think it’s a fairly common recipe so I’m not taking any credit for it. However; it’s very rich, very decadent chocolate fudge cheesecake.

Use Ghirardelli Chocolate Chips and Sweet Ground Baking Cocoa? You just took it to the next level. If your friends start moaning, don’t blame me.

Chocolate Madness Cheesecake

Prep Time: 30 mins | Cook Time: 1 hr 15 mins



  • 1 1/2 Cups Graham Cracker Crumbs
  • 1/2 Cup 10X (Powdered) Sugar
  • 1/3 Cup Sweet Ground Baking Cocoa
  • 1/2 Cup Melted Butter (1 Stick)

Cheese Cake:

  • 1 Cup Semi-Sweet Chocolate Chips
  • 1 Cup Milk Chocolate Chips
  • 3 8 Ounce Packages Cream Cheese
  • 1 14 Ounce Can Sweetened Condensed Milk
  • 4 Eggs
  • 2 Teaspoons Vanilla Extract



Melt butter. Combine with other crust ingredients and press firmly into bottom of 9 inch spring-form pan. Wrap bottom of pan with tinfoil to cover bottom and about halfway up sides. Set aside and make cheesecake filling.

Cheesecake Filling:

Preheat oven to 300 degrees.

Melt chocolate chips with method of your choice. I use a double boiler on the stovetop, but a microwave will work as well.

In a large mixing bowl, beat cream cheese (I used 1/3 less fat cream cheese) until fluffy. Gradually beat in sweetened condensed milk until smooth.

Add melted chocolate chips, eggs, and vanilla. Mix until combined. Pour into prepared spring-form pan.

Place spring-form pan on a jellyroll pan (any large cookie sheet with raised sides about 1/2 inch deep). Boil water in tea kettle. Add boiling water to jellyroll pan carefully, until pan is almost full. Do NOT get any water in your cheesecake.

Carefully place jellyroll pan in oven and bake for one hour. Check center of cheesecake and remove from oven once the center is just barely set. (Mine generally takes 1 hour, 15 minutes.)

It tastes even better than it looks!

Let cake cool on stove top. Once cool, place spring-form pan in refrigerator to chill (generally several hours or overnight).

To remove cheesecake from pan, run a knife around the inside edge of spring-form pan to loosen it, then open pan and slide off cake.

Warning: This cake is extremely rich and sweet. May cause chocolate coma and extreme happiness. You want a happy ending? It doesn’t get much happier than this.

Confession: We had it for breakfast on Sunday morning. Best breakfast ever.


About Beth

Newlywed. Lover of bicycles, cupcakes, penguins, polar bears, animals, books, cooking, and video games. I'm old enough to know better, but sometimes I do it anyway.

Posted on October 29, 2012, in Recipes and tagged , , , , , . Bookmark the permalink. 1 Comment.

  1. Reblogged this on Steel Magnolias & Sweet Tea and commented:
    This sounds amazing! I’m definitely going to have to try this.

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