Chocolate Cheesecake with Condensed Milk

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This no fail creamy chocolate cheesecake is rich and delicious. It has the goodness of sweetened condensed milk baked inside and is a perfect make ahead dessert for any occasion.

This creamy chocolate cheesecake is really easy to make. The hardest part is waiting for it to chill before you enjoy it.

The recipe is simple and I’ve never had it crack. I’ll share my tips and tricks so you can keep the no crack streak alive!

For those of you who didn’t read the original cheesecake post, my aunt Donna is famous for her cheesecakes.  They are sooo good!

As much as I love the original, this chocolate version might be my favorite.  I originally shared it around Mother’s Day of 2015.

It would have been beautiful plain, but I saw an idea on Hungry Happenings where she decorated her cheesecake with colored cheesecake.  I wanted to give it a try, so this design was born.

I piped stripes of red over the chocolate cheesecake. Then drug a knife through one way and then the other.

That made a fun little pattern on top with almost no effort.  It bakes in a nice level layer with a little design.

This cheesecake is really chocolaty and has just the right amount of sweet.  The chocolate batter has a whole bag of melted chocolate chips.

It may not be the Mona Lisa, but it was certainly a tasty little addition to our celebration.

Tips and tricks for a creamy crack free cheesecake 

Beat all of the lumps out cream cheese before you add anything else. Be sure to scrape the sides of the bowl and beater to make sure it’s all creamy and smooth.

Slowly add the sweetened condensed milk so that is incorporates fully. Scrape the sides of the bowl again half way through.

Add the eggs one at a time. Once you start adding the eggs, only beat them on low. You don’t want to incorporate too much air at that point.

Check the cheesecake around 55 minutes. Once it is mostly set, there should be just a tiny wobble in the middle, turn off the oven and leave the door shut.

It will help finish cooking the cheesecake and slow down the cooling process. Too fast of a temperature swing can cause a crack in the top of the cheesecake.

After about 15 minutes, remove the cheesecake from the oven and let it come to room temperature. Then move it to the refrigerator to chill completely.

We normally enjoy our cheesecake plain. However it would be delightful with whipped cream and berries or a cherry sauce.

More great cheesecake recipes

For more great cheesecake ideas, try my chocolate chip cookie dough cheesecake or buckeye cheesecake with a brownie crust. Both are super decadent and crazy delicious!

Or for peanut butter lovers, check out the peanut butter toffee cheesecake. It is a show stopper!

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Thanks for sharing!