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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Chocolate Cheesecake

Serves 10 Time 40 minutes Ingredients 8 Steps 16

This chocolate cheesecake is rich in both chocolate and cheese. It is noticeably less sweet than many other American desserts, and somewhat more complicated.

Ingredients

Crust

  • 5 Tbsp butter, melted
  • 2 cups chocolate wafer/cookie/graham cracker crumbs

Filling

  • 3 packages (24 ounces / 705 g) cream cheese, at room temperature
  • 1 cup packed brown sugar
  • 5 ea. (250 g) eggs
  • 4 ounces (215 g / 4 squares) semisweet chocolate, melted

Topping

  • 6 ounces (150 g / 6 squares) semisweet chocolate, melted
  • ½ cup sour cream

Steps

  1. Place rack in center of oven. Preheat oven to 150 °C (300 °F).
  2. If using whole cookies, crackers or wafers, crush a few at a time in sturdy plastic bag with rolling pin, or grind in food processor.
  3. Mix chocolate crumbs and melted butter.
  4. Press crumb mixture into bottom and sides of 9-inch springform pan.
  5. Beat sugar and eggs in large bowl at medium speed, slowly adding cream cheese, until smooth and fluffy.
  6. Spoon half of cream cheese mixture into crust.
  7. Melt 4 ounces chocolate in double boiler or microwave. Stir into remaining cream cheese mixture until well blended.
  8. Drizzle chocolate cream cheese mixture over batter in crust. Draw spoon through batter a few times to swirl. Spread evenly.
  9. Bake 50 min. After first 30 min, place aluminum foil on top to prevent cracking and scorching.
  10. Cool completely.
  11. Cover with plastic wrap. Chill about 2 hours or up to several days.
  12. Transfer cheesecake to serving plate.
  13. Uncover. Remove side of pan.

Topping

  1. Melt remaining chocolate.
  2. Mix with sour cream.
  3. Spread over cake. Chill to set.

Notes from the original

  • Brown sugar is not absolutely necessary (you can substitute granulated), but it provides better flavor.
  • If no electric mixer is available, the cream cheese can be mixed with egg yolks one-at-a-time before the whites are added. Unless you find separating eggs extremely difficult, this will be worthwhile for the effort saved in mixing.
  • Without a springform pan, a cake this stiff will require that at least the first piece be broken up in the process of serving. Fortunately, it's often easy to find someone who doesn't care.
  • Without aluminum foil, the top of the cake will crack and brown somewhat, but the topping covers it effectively, making it practically unnoticeable.

Source. Adapted from “Cookbook:Chocolate Cheesecake” by Wikibooks contributors, revision of 2025-06-20, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.