Chocolate Cheesecake

Nancy Allen


This is a cheesecake with a chocolate frosting on it that can be made 2 or 3 days in advance and kept covered in plastic wrap in the refrigerator. Awesome!

★★★★★ 1 vote
one 9-inch cheesecake
25 Min
50 Min


2 c
chocolate wafer crumbs
5 Tbsp
melted butter
3 pkg
8oz. cream cheese, at room temperature
1 c
granulated sugar
5 large
2 oz
( 2 squares ) semisweet chocolate, melted
6 oz
( 6 squares ) semisweet chocolate, melted
1/2 c
sour cream

How to Make Chocolate Cheesecake


  • 1Crust-In a medium bowl, mix together chocolate crumbs and melted butter until blended. Press into a 9 inch springform pan. Preheat oven to 300.
  • 2Filling-In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust.
  • 3Stir the melted 2oz (2 squares) in the remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
  • 4Bake cheesecake 50 minutes or until cheesecake tests done. Transfer pan to a wire rack. Cool completely. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.
  • 5Uncover cheesecake; carefully remove the side of pan. Frosting- in a small bowl, mix together the 6oz. (6 squares) melted chocolate and sour cream. spread over cheesecake. Chill until frosting is set.

Printable Recipe Card

About Chocolate Cheesecake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American