Search thousands of recipes reviewed by home cooks like you.

Chocolate Cheesecake V

Chocolate Cheesecake V

  • Prep

  • Cook

  • Ready In

TAN_Z 00

Chocolate cheesecake with rich chocolate frosting.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (140 degrees C). Using a fork, combine the melted butter and cookie crumbs. Press mixture into the bottom of a 9 inch springform pan to form the crust.
  2. In a large bowl, beat together the cream cheese, sugar and eggs until blended. Pour half of the cream cheese mixture into the crust. Stir 2 ounces melted chocolate into remaining cream cheese mixture, then pour over the first layer.
  3. Bake cheesecake on the center rack of preheated oven for 50 minutes. Let cool completely in the pan, then cut around edges with a knife to loosen cheesecake before removing pan sides.
  4. In a medium bowl, combine 6 ounces melted chocolate and sour cream, stirring until blended. Spoon mixture on top of cooled cheesecake. Keep refrigerated until ready to serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DUQ54
19
3/30/2003

Fantastic Dessert Tansy!! It was a great ending to a big meal. I topped it off with some chocolate sauce drizzled over top. Thanks for sharing!

AMADAJO
15
11/7/2003

Taste was good, but it was difficult to keep the layers separate. Don't mix the frosting too much ahead of time because it hardens quickly.

Jules
10
2/20/2009

This was my first ever Chocolate Cheesecake, so I was convinced that nothing could top it. Since then I have eaten quite a few difference chocolate cheesecakes and been able to see a few problems with this first one. All in all, it is a great basic recipe for someone who is trying out a chocolate cheesecake for the first time because there is still some plain cheesecake left over of one doesn't like the chocolate. I probably could have gone without the chocolate coating, but I used it and had to use milk to make it easier to spread.