Chocolate Cheesecake I

Chocolate Cheesecake I

JJOHN32 18

"A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries."


servings 508 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
  2. Melt chocolate chips in top of a double boiler over hot water. Set aside.
  3. Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
  4. Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.
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  1. 99 Ratings


This cheesecake is very good and very smooth. My first couple of attempts gave the usual top cracks. I've been able to make a couple now without problems here is my approach. When beating the...

Sinfully rich and delicious. Chocoholics beware of this one! Made the recipe exactly as described, no alterations. To make sure that the cheesecake doesn't crack during cooking, make sure...

I thought it was good, but not amazing. One thing to watch for- make sure you don't add the chocolate to the mixture when it is hot- it will curdle in the cream cheese mixture. Mine turned int...

The taste was pretty good but I would have prefered a slightly more chocolatey taste. Also the cheesecake cracked very badly (I cooked it for the time that it called for) so I recommend that you...

Delicious, rich cheesecake that has gotten rave reviews from some pretty tough critics. If you can stretch your budget a wee bit, I strongly recommend using imported chocolate. I've had excellen...

The PERFECT chocolate cheesecake!! Made this along with another of the recipes here, and this one was definitely the favorite. Topped with a chocolate ganache instead of sour cream. Nothing l...

I'm in cheesecake heaven! This is awesome! Not too chocolatey - just right! I replaced half of the graham cracker crumbs with ground walnuts for the crust and baked using water bath instructions...

Overall, I really liked the recipe. I only had two problems: I tried the bath method, and even with two layers of foil, the water seeped in and made my crust soggy. Also, my cake didn't have any...

This was decadent!!!...So dense and smooth it was more like a chocolate silk tort than a cheese cake. I used an extra half cup of double dark chocolate chips and two tablespoons of godiva chocol...