Choc-o-holic Chocolate Cheesecake

Like the Choc-o-holic Chocolate Brownies, but cheesecake form!

This is only the second full out cheesecake I’ve ever made, not to mention my first ever chocolate cheesecake! It turned out pretty well I think, but I needed some guidance. The recipe I used and accidentally adapted (I’ll explain later) is found here:ย

I apologize for some of my photos. There’s only so much you can do with an iPod! But I do think you get the idea. This cheesecake is nuttin’ but chocolate. Oreo chocolate crust, a chocolate cheesecake middle, and a chocolate ganache to top it off. Get your sweet tooth prepared for this masterpiece!


A little friendly advice when cutting a cheesecake, too. Use a long, sharp knife and after every cut, run it under hot water and wipe with a towel. It at least helps a little!

Now when I said I accidentally adapted the recipe, I got chocolate-happy and put all 16 ounces of the chocolate in the cake instead of 10, saving the other 6 for the topping. I then just used semi-sweet chocolate chips for the topping refraining from adding the extra sugar. Lo and behold, it turned out great anyway! Phew!

One last thing. Most of this chocolate cheesecake is made in a food processor! It couldn’t be easier! Just make sure your cream cheese is room temperature! And feel free to use the original recipe instead of mine. I’m just sharing ๐Ÿ™‚

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Choc-o-holic Chocolate Cheesecake


For Crust:

24 chocolate cookies (Oreos)
1 T. sugar
1/4 c. butter, melted

For Filling:

32 oz. cream cheese, room temperature
1 1/4 c. + 2 T. sugar
1/4 c. unsweetened cocoa powder
4 eggs, room temperature
16 oz. bittersweet chocolate, melted and cooled

For Topping:

3/4 c. heavy whipping cream
6 oz. semisweet chocolate chips


– Preheat oven to 350 degrees. Grease a 9-inch springform cake pan and wrap bottom edges with foil.
For Crust: In a food processor, blend cookies, sugar, and melted butter until mixed well.
– Press onto bottom of pan and bake for 8 minutes.
– Remove and let cool.
For Filling: Also in food processor, blend cream cheese, sugar, and cocoa powder, scraping sides as needed.
– Add eggs, mixing one at a time.
– Add melted chocolate, scraping as needed, and until completely blended.
– Pour over crust and smooth evenly.
– Bake for 1 to 1 hour and 10 minutes or until center is just set and top looks dry.
– Cool 5 minutes and run a thin knife around the sides.
– Place in fridge, uncovered at least 8 hours or overnight.
For Topping: Stir heavy whipping cream and chocolate chips in small saucepan over low heat until completely melted.
– Let cool until slightly warm and spread over top of cheesecake.
– Chill for at least 1 hour or overnight.
– Run knife around sides again and remove pan sides and bottom.
– Transfer to serving platter and let stand 2 hours at room temperature before serving.
– Cut, serve, and enjoy!

– For storing, cover and place in fridge.


Chocolate Eclair Cake

This chocolate eclair cake is quick, easy, and of course delicious. If it wasn’t delicious I wouldn’t be doing this right now. It starts with layers of graham crackers and a light and fluffy pudding mix, covered with a to-die-for chocolate topping. I’m not kidding. If my mom wasn’t here, I would probably double the chocolate ๐Ÿ˜‰
DSCF3870 Edited DSCF3872 Edited DSCF3878 Edited DSCF3874 Edited DSCF3873 Edited DSCF3875 Edited DSCF3877 Edited DSCF3879 Edited My family loves, I mean loves, this cake. Whenever we’re in charge of dessert, it is almost always this one that is requested. Perfect for Spring and Easter or Summer, especially!

Now in order to have the optimal chocolate eclair cake experience, allow for it to sit a night or two. This way, for lack of better words, the flavors will develop and the graham crackers will not be all crunchy, but instead delightfully soft!
DSCF3871 Edited DSCF3876 Edited My mom’s beautiful recipe card made from an index card and a typewriter…can you tell it gets a lot of use?
DSCF3889 Edited DSCF3888 Edited DSCF3880 Edited DSCF3881 Edited Does anyone else think about Shrek when you see layers?
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Chocolate Eclair Cake


For Cake:
1 box of graham crackers
2 small pkgs. instant vanilla pudding
3 1/2 c. milk
10-12 oz. cool whip

For Chocolate Topping:
4 oz. German Sweet Chocolate
3 T. butter
1 1/2 c. powdered sugar
3 T. milk
2 t. light corn syrup
1 t. vanilla


For Cake:ย Line bottom of 9X13-inch pan with unbroken graham crackers.
– In a large bowl, combine the pudding mix with 3 1/2 cups of milk; add cool whip and mix well!
– Pour half of pudding mixture over graham crackers.
– Add another layer of graham crackers.
– Pour rest of pudding mixture over graham crackers.
– Add final layer of graham crackers.
For Chocolate Topping: Melt German sweet chocolate with butter in large pan.
– Add the powdered sugar, milk, corn syrup, and vanilla; mix well.
– Pour over cake while it is still warm.
– Cover and refrigerate.

Classic Cheesecake

For all the cheesecake lovers like myself I present a classic cheesecake recipe. From the graham cracker crust to the rich and creamy cake, it doesn’t get much classier than that, unless of course we add a spot of tea and wear big hats! Enjoy!
DSCF3662 Edited DSCF3651 Edited DSCF3656 Edited DSCF3686 Edited This is actually the first cheesecake I’ve ever made. I received the springform cake pan as a Christmas gift and couldn’t hardly wait to make a cheesecake. So after eating through most of our leftover holiday goodies, I finally was able to make one, and might I add, I think it turned out pretty darn good.
DSCF3673 Edited DSCF3669 EditedThis is actually the same as Philadelphia Classic Cheesecake…minus the Philadelphia cream cheese. Although I’m sure using it would make it even better if that’s possible! Hard to imagine. My family plowed through this baby!
DSCF3665 Edited I’ll just let the photos do all the talking. I quite enjoyed photographing it ๐Ÿ™‚
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Classic Cheesecake


1-1/2 c. graham cracker crumbs
3 T. sugar
1/3 c. butter, melted
4 pkg. (8-oz.) cream cheese, softened
1 c. sugar
1 t. vanilla
4 eggs


-Preheat oven to 325.*
-Mix your graham cracker crumbs, 3 T. sugar and melted butter; press onto bottom of 9-inch. springform cake pan.
-Beat cream cheese, cup of sugar and vanilla with a mixer until blended. Add eggs in one at a time, mixing on low after each just until incorporated. Pour over crust.
-Bake 55 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim.
-Refrigerate 4 hours.
-Top with whatever pleases you! (pie topping, fresh fruit, or sauces)

*Reduce oven temperature to 300 if using a dark nonstick springform pan.*