Chocolate Cheesecake


Earlier this week when I was looking for something to make, I remembered this really easy recipe from an old Arch UMC cookbook, but I couldn’t find it. After a frantic search of my recipe box, I finally located it and promptly made it! So, just in case I ever lose the recipe again, I’m putting it here for your enjoyment and posterity’s sake.

1 box chocolate cake mix
4 eggs
1 tablespoon vegetable oil
1/2 cup sugar
16 ounces cream cheese
1 1/2 cups milk
1 teaspoon vanilla

Separate 1 cup of the cake mix and set aside. To the remaining mix, add 1 egg and oil. Mix well and press into the bottom of a greased 9×13 pan. In a mixing bowl (an electric mixer really does best for this one), cream sugar and cream cheese. Mix in 3 eggs, then add milk and the 1 cup of cake mix. Pour over mixture in pan and bake in a 300 degree oven for 55 to 60 minutes. Let cool at room temperature, then refrigerate to serve cold with Cool Whip (real whipped cream would be a waste for this one).

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