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Bittersweet Chocolate Cheesecake Recipe

Bittersweet Chocolate Cheesecake Recipe

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 YIELD: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


  • 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.

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.