Bittersweet Chocolate Cheesecake

Total Time

Prep: 20 min. Bake: 1 hour + chilling


16 servings

Updated: Jun. 02, 2022
I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. —Amelia Gregory, Omemee, Ontario
Bittersweet Chocolate Cheesecake Recipe photo by Taste of Home
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  • 1 cup chocolate wafer crumbs
  • 1/2 cup finely chopped hazelnuts, toasted
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 12 ounces bittersweet chocolate, melted and cooled
  • 1 cup sour cream
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • Dash salt
  • 3 large eggs, room temperature, lightly beaten
  • GLAZE:
  • 4 ounces bittersweet chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Optional: Whipped cream and additional toasted hazelnuts


  1. Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan.
  2. Beat cream cheese and sugar until smooth. Beat in cooled chocolate, then sour cream, extracts and salt. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
  3. Bake until center is almost set, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate 3 hours.
  4. For glaze, in a microwave, melt chocolate with cream; stir until smooth. Stir in vanilla. Spread over chilled cheesecake. Refrigerate, covered, overnight. Remove rim from pan. If desired, serve with whipped cream and additional hazelnuts.
Editor's Note: Semisweet baking chocolate may be substituted for the bittersweet chocolate.

Nutrition Facts

1 piece: 484 calories, 39g fat (21g saturated fat), 112mg cholesterol, 235mg sodium, 34g carbohydrate (24g sugars, 3g fiber), 8g protein.

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