Bittersweet Chocolate Cheesecake Recipe
Bittersweet Chocolate Cheesecake Recipe photo by Taste of Home
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Bittersweet Chocolate Cheesecake Recipe

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I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty.
TOTAL TIME: Prep: 20 min. + chilling Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 1 hour + cooling
MAKES: 16 servings


  • 1 cup chocolate wafer crumbs
  • 1/2 cup finely chopped toasted hazelnuts
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 12 ounces bittersweet chocolate, melted and cooled
  • 3 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • Dash salt
  • GLAZE:
  • 4 ounces bittersweet chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Whipped cream and toasted chopped hazelnuts, optional

Nutritional Facts

1 piece: 484 calories, 39g fat (21g saturated fat), 112mg cholesterol, 235mg sodium, 34g carbohydrate (24g sugars, 3g fiber), 8g protein .


  1. In a small bowl, combine the crumbs and hazelnuts; stir in butter. Press onto the bottom of an ungreased 9-in. springform pan.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add chocolate. Add eggs; beat on low just until combined. Add sour cream, extracts and salt; beat just until blended. Pour over crust. Place pan on a baking sheet.
  3. Bake at 350° for 60-65 minutes or until the center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 3 hours.
  4. For glaze, in microwave, melt chocolate with cream; stir until smooth. Remove from heat. Stir in vanilla. Spread glaze over top. Refrigerate overnight. Garnish with whipped cream and hazelnuts if desired. Yield: 16 servings.
Editor's Note: Semisweet baking chocolate may be substituted for the bittersweet chocolate.
Originally published as Bittersweet Chocolate Cheesecake in Country Extra January 1998, p51

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fxglove 21327
Reviewed Nov. 23, 2011

"It turned out beautifully and I love the taste. However, it was a little too bitter for the average chocolate-lover. I might reduce the bittersweet chocolate next time to cater to general tastebuds."

Donna I.M.J. 21220
Reviewed Apr. 15, 2011

"I made 25 diffrent cakes for my daughters wedding reception. Three of this one and many more times since. Comes out beautiful every time."

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