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Rich Chocolate Cheesecake

 Rich Chocolate Cheesecake
With seven children and 15 grandchildren, Mary Walker of Berlin, Maryland favors desserts that serve a bunch. "Here's a special treat that will easily satisfy the chocolate cravings of up to 16 hungry people," she confirms.
16 ServingsPrep: 20 min. + chilling Bake: 40 min. + chilling

Ingredients

  • 1-1/2 cups chocolate wafer crumbs (about 24 wafers)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 1/4 cup finely chopped almonds
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/3 cup strong brewed coffee
  • 1 teaspoon vanilla extract
  • 3/4 cup baking cocoa
  • 1 cup (6 ounces) semisweet chocolate chips
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sliced almonds

Directions

  • In a bowl, combine the first four ingredients. Press onto the bottom
  • and 1 in. up the sides of a 9-in. springform pan; set aside. In a
  • large bowl, beat cream cheese and sugar until smooth. Add eggs; beat
  • on low speed just until combined. Stir in coffee and vanilla. Beat
  • in cocoa just until blended. Stir in chocolate chips.
  • Pour into prepared crust. Place pan on a baking sheet. Bake at

2 of 2

Rich Chocolate Cheesecake (continued)

Directions (continued)

  • 375° for 30-35 minutes or until center is almost set.
  • Remove from the oven; increase temperature to 425°. Combine the
  • sour cream, brown sugar and vanilla until smooth. Spread over warm
  • cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly
  • browned.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around the
  • edge of pan to loosen; cool for 1 hour longer. Chill overnight.
  • Remove sides of pan. Refrigerate leftovers. Yield: 16 servings.
Nutritional Facts: 1 serving (1 piece) equals 304 calories, 19 g fat (9 g saturated fat), 73 mg cholesterol, 153 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g protein.