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Chocolate-Topped Chocolate Cheesecake

 Chocolate-Topped Chocolate Cheesecake
Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling.
12 ServingsPrep: 20 min. + chilling Bake: 45 min. + cooling

Ingredients

  • 1-1/4 cups graham cracker crumbs (about 20 squares)
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 6 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs, lightly beaten
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • TOPPING:
  • 1/4 cup semisweet chocolate chips
  • 1/3 cup heavy whipping cream
  • 1 tablespoon honey

Directions

  • In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in
  • butter until crumbly. Press onto the bottom and 1-in. up the side of
  • a greased 9-in. springform pan; set aside.
  • In a small bowl, beat cream cheese and sugar until smooth. Add eggs;
  • beat on low speed just until combined. Stir in melted chocolate and
  • extracts just until blended. Pour into crust.

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Chocolate-Topped Chocolate Cheesecake (continued)

Directions (continued)

  • Bake at 350° for 45-50 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run knife around the
  • edge of pan to loosen; cool 1 hour longer. Refrigerate until
  • completely cooled.
  • In a small saucepan over low heat, melt the chocolate chips, cream
  • and honey; stir until smooth. Remove from the heat; cool for 5
  • minutes. Pour topping over the cheesecake. Chill for at least 4
  • hours or until topping is set. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 372 calories, 22 g fat (13 g saturated fat), 98 mg cholesterol, 187 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.