Quantcast
Recipe for Chocolate Cheesecake | Almanac.com

Order Your Almanac Today!

Chocolate Cheesecake

Photo Credit
Dima Chechin
Yield
Makes 12 to 16 servings.
Category
Cakes and Frostings
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Cook
Sources
Best Recipes from New England Inns

Chocolate Cheesecake
Print Friendly and PDF

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!

Crust:

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

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

Filling:

Ingredients
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
Instructions

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.

More Like This

Comments

Denise Tornick (not verified)

4 years 4 months ago

Shouldn't you butter the springform pan before adding the crust or filling?

Hello, Denise. It is not necessary to butter the springform pan. The cheesecake will pull away from the sides as it cooks.