Chocolate Crumb Crust

  • 1½ cups vanilla wafer crumbs (such as Nilla Wafers)
  • ½ cup powdered sugar
  • ⅓ cup Hershey’s cocoa
  • ⅓ cup melted butter or margarine


  • 2 cups semi-sweet chocolate chips
  • 3 packages cream cheese, softened
  • 14 ounces sweetened condensed milk
  • 4 eggs
  • 2 teaspoons vanilla extract


  1. Heat oven to 300 degrees F. Prepare crumb crust first, then set aside.
  2. Chocolate Crumb Crust: In bowl combine vanilla wafer crumbs, powdered sugar, cocoa, and butter. Press firmly on bottom of 9-inch spring form pan or two pie pans.
  3. Filling: In heavy saucepan, over very low heat, melt chips, stirring constantly. In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs, and vanilla, and mix well.
  4. Pour filling into prepared pan. Bake for 1 hour and 5 minutes, or until center is set.
  5. Cool, then chill. Decorate with powdered sugar or chocolate leaves or flowers – the sky is the limit!

Makes: 20 servings • TOTAL TIME: 1 ½ hours

About the Chef

recipe_heuscheleName of Chef: Carol Lord Heuschele
Family: Husband – Dan Heuschele,
Son – Kyle Heuschele
Community: Poway
Hobbies & Interests: Cooking club, volunteering, adventuring with family and friends
Favorite Local Activity: Going to Torrey Pines State Beach with my son
About the Recipe: I first made this in 1990 for an office potluck party and people went so crazy for it, I decided to make it my “signature” dessert. Friends always ask for the chocolate cheesecake to be brought to their potluck parties.
About the Chef: Born and lived in California all my life, a diehard San Diegan who went to San Pasqual High School, UCSD, and SDSU. Met my future husband Dan on first day of work at SAIC. Currently I volunteer at Poway High Foundation and work as a marketing consultant and a property manager. I enjoy adventuresome vacations with family and friends; the latest was a river raft trip down Cataract Canyon in Utah with the Boy Scouts!