A Double Chocolate Cheesecake Recipe
and Triple Chocolate Cheesecake

This recipe is for a double chocolate cheesecake. Yes, a cheesecake made with nothing but chocolate: chocolate crust and chocolate filling.

I think you will find this chocolate cheesecake easy to do and that you will also love the results.

If you are a chocolate LOVER, - or if you need to disguise a cracked cheesecake - you can easily bump this recipe to a 3 layer chocolate cheesecake recipe by topping the cream cheese filling with a chocolate topping. I have included the instruction for a triple chocolate cheesecake as well.

As I have said many times before, I am not a chef. I just enjoy cooking and my family likes to eat. Cheesecakes do not require enormous culinary talent...they are truly easy desserts to make. As a plus, cheesecakes will usually get you rave reviews.

However, I must admit that cheesecakes seem to "crack" easily...mine sometimes do and sometimes do not. I have tried many "tricks" with mixed results. I still think that the easiest way to deal with this is to have a topping and hide the cracks.

Unless you do not like dairy...there is a cheesecake flavor for everyone...heck, whole restaurants are made around cheesecakes! Indeed the famed "Cheesecake Factory" would certainly agree with this statement.

If you are the owner of a yummy cheesecake recipe and you feel inclined to share please do so...it would be such a treat. Your reviews, tips or comments are welcome as well.

A double chocolate cheesecake - Read others' comments and reviews.

Enjoy!

A Double Chocolate Cheesecake Recipe

First Layer: The Crust

1 1/4 cups chocolate graham crackers crumbs

1 stick - 1/2 cup - butter, melted

Mix the graham cracker crumbs with the melted butter and put at the bottom of a greased springform. Press into the bottom. Set aside.

Note: I use a potato masher for this purpose with great success.

Second Layer: The Filling

4 packages of cream cheese - 8 oz each - at room temperature

1 cup white sugar

1 teaspoon of vanilla extract

1 cup - 8 oz - of semi-sweet chocolate chips

4 large eggs

1/2 teaspoon ground cinnamon

In a large bowl - I use a stand mixer - cream the cream cheese and the sugar.

Add the eggs one at a time and blend well after each addition. Add the vanilla extract and cinnamon, again mix well. It is a good idea to scrape the sides on occasion so that the ingredients are well combined.

Place the chocolate chips in a small pan. Place the pan on the stove and gently melt the chocolate.

Add the chocolate mixture to the cream cheese mixture and combine well.

Pour over the crust.

Bake at 325 degrees, for 45 minutes to one hour.

Cool completely - or wait 30 minutes to one hour before placing a third layer - then place in the fridge for a minimum of 4 hours.

A Triple Chocolate Cheesecake Recipe

Third Layer: The Topping

2 cups semi-sweet chocolate chips

1/3 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

In a small saucepan - on low heat - melt the chocolate chips and the heavy cream. Add the nutmeg and the vanilla. Pour over your cheesecake. Place in the fridge.

Note: Cheesecakes are best made the day before you intend on serving them.