Chocolate Cheesecake

Photo Credit
Dima Chechin
The Editors
Makes 12 to 16 servings.
Preparation Method
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Chocolate lovers will call this Chocolate Cheesecake “intense”—and it may be rated as your number one favorite! Make in advance and refrigerate until ready to eat!


24 chocolate icebox cookies or graham crackers, crushed
1/4 cup melted butter
1/4 teaspoon ground cinnamon

In a bowl, combine cookie crumbs, butter, and cinnamon and press into an 8-inch springform pan. Refrigerate until ready to use.


12 ounces semi-sweet chocolate
4 packages (8 ounces each) cream cheese, softened
2 eggs
1 cup sugar
2 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1-1/2 cups sour cream

Preheat oven to 350°F.

In a double boiler over not quite simmering water, melt chocolate and then set aside to cool.

Using an electric mixer, beat cream cheese until smooth. Then beat in eggs (one at a time), sugar, melted chocolate, cocoa powder, and vanilla. With a rubber spatula fold in sour cream until thoroughly mixed. Pour into pan and bake for 50 to 60 minutes, or until cheesecake rises slightly on the sides. Cool at room temperature for 1 hour and then refrigerate for 3 to 4 hours.

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The Almanac Chefs

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