Prep Time
30 Mins
Bake Time
1 Hour 15 Mins
Chill Time
8 Hours
Makes 2 (9-inch) cheesecakes

Chocoholics are sure to love this ultra-rich cheesecake, which features traditional cheesecake filling sandwiched between a chocolate-pecan brownie base and a thick, homemade chocolate glaze.

How to Make It

Step 1

Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

Step 2

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Step 3

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Step 4

Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Step 5

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Step 6

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Step 7

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Step 8


Chef's Notes

We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

Ratings & Reviews

threegirls's Review

December 07, 2008
This was a very good cheesecake and got good reviews from all who ate it, however there is so much chocolate that the cheesecake taste kind of gets lost. I did cut the recipe in half to make one cake, which worked just fine, however next time I would decrease the chocolate layers and increase the cheesecake layer.

best cheesecake!

July 15, 2015
My family and I are not HUGE fans of cheesecake, but after making this, they absolutely love this one!!! Always requested for parties and occasions! One thing to note is that the cheesecake layer is not as "cheesy" as other cheesecake, (which we dont mind at all!)THIS IS A MUST TRY RECIPE!!! TRUST ME ON THIS ONE :) 

ammycek's Review

December 06, 2012

CindyW's Review

October 09, 2012
Each layer was tasty, but there was too much brownie and the cheesecake needed more cream cheesy flavor.

engle7's Review

September 03, 2012

dangki1's Review

December 11, 2010
This is good, but not really that "wow". But the recipe is solid and it allows some variations. However, this is a very rich cheesecake with very dense chocolate taste. If you are not a chocoholic, then you may want to dial down the amount of chocolate. Good for special occasions :). For Debbie in SC, a trick I learn in a baking book to cut cheesecake without breaking it is to run the knife under hot water (don't wipe off the water) and then cut the cheesecake. Hope that helps :).

Holly88's Review

July 08, 2010
I have now made this recipe numerous times and it is definitely my go to recipe! Works perfectly every single time and is always requested for parties.

ZairaR's Review

April 12, 2009
I made this cake for my dad's birthday and I must say it was perfect for the occasion. Everyone absolutely enjoyed it.

Debra55's Review

December 18, 2008
Loved the taste but couldn't get it to cut cleanly. The chocolate topping broke when I tried to cut through it making the slices very messy looking. Any suggestions? Taste was delicious, though.

mousesmom's Review

December 10, 2008
This was a big hit and has become my new favorite cheesecake recipe. I will definitely make it again.