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Chocolate Cheesecake

Rebecca D Anderson

For Dessert ( Chocolate, Cheese )


Published on

20 minutes to prepare and 50 baking ,2 hours chill minutes to cook

Serves 8


Chocolate lovers and cheescake lovers delight.



2 cups chocolate wafer crumbs
5 tablespoons melted butter


3 packages(8 ounces each) cream cheese(room temperature)
1 cup granulated sugar
5 large eggs
2 ounces(2 squares) semi-sweet chocolate, melted


6 ounces(6 squares) semi-sweet chocolate, melted
1/2 cup sour cream


To prepare crust:
In a medium bowl mix together chocolate crumbs and melted butter til well blended.
Press into a 9-inch springform pan.

Preheat oven to 300° F.

To prepare filling:
In a large bowl, beat together cream cheese, sugar and eggs at medium speed til smooth and fluffy.
Spoon half cream cheese mixture into crust.
Stir chocolate into remaining mixture til well blended.
Drizzle over batter in crust to make swirls.
Bake cheesecake for 50 minutes.
Transfer pan to wire rack.
Cool completely.
Transfer cheesecake to serving plate.
Cover with plastic wrap and chill for 2 hours.
Uncover cheesecake; carefully remove the side of springform pan.

To prepare frosting:
In a small bowl mix together chocolate and sour cream.
Spread over cheesecake.
Chill briefly til frosting is set.


Cheesecake can be made 2-3 days in advance and kept covered with plastic wrap in refrigerator.
Cake can be frozen up to 3 weeks, defrost before serving.


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