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Bittersweet Chocolate Cheesecake

 Bittersweet Chocolate Cheesecake
I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty.
16 ServingsPrep: 20 min. + chilling Bake: 1 hour + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • Dash salt
  • GLAZE:
  • 4 ounces bittersweet chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Whipped cream and toasted chopped hazelnuts, optional


  • In a small bowl, combine the crumbs and hazelnuts; stir in butter.
  • Press onto the bottom of an ungreased 9-in. springform pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Add
  • chocolate. Add eggs; beat on low just until combined. Add sour

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Bittersweet Chocolate Cheesecake (continued)

Directions (continued)

  • cream, extracts and salt; beat just until blended. Pour over crust.
  • Place pan on a baking sheet.
  • 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.
  • 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.
Nutritional Facts: 1 slice equals 484 calories, 39 g fat (21 g saturated fat), 112 mg cholesterol, 235 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g protein.