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Chocolate Cheese Pie

 Chocolate Cheese Pie
Mark and I were married in a casual outdoor ceremony. Our "wedding cake" consisted of 30 delicious cheesecakes, including this easy but special one.
16 ServingsPrep: 35 min. + chilling Bake: 40 min. + chilling


  • 3 cups graham cracker crumbs (about 48 squares)
  • 1/2 cup sugar
  • 2/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 5 eggs, lightly beaten
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 4 ounces German sweet chocolate, melted and cooled


  • In a bowl, combine cracker crumbs and sugar; stir in butter. Divide
  • in half and press onto the bottom and up the sides of two ungreased
  • 9-in. pie plates. Refrigerate while preparing filling.
  • In a large bowl, beat cream cheese until fluffy. Gradually add sugar,
  • beating until smooth. Add eggs, beat on low speed just until
  • combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a
  • small bowl; fold in melted chocolate. Divide remaining cream cheese
  • mixture between pie crusts.
  • To make the chain of hearts on each pie, drop teaspoonfuls of
  • chocolate filling, forming 8 drops equally spaced around outside
  • edges and 4 drops in center. Starting in the center of one outer
  • drop, run a knife through the center of each to connect the drops

2 of 2

Chocolate Cheese Pie (continued)

Directions (continued)

  • and form a circle of hearts. Repeat with center drops.
  • Bake at 350° for 40-45 minutes or until center is almost set.
  • Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or
  • overnight. Refrigerate leftovers. Yield: 2 pies (8 servings each).
Tip: You can skip the chocolate step and top the plain cheesecake with cherry or blueberry pie filling instead.
Nutritional Facts: 1 serving (1 piece) equals 313 calories, 18 g fat (10 g saturated fat), 102 mg cholesterol, 234 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.