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Home Dishes & Beverages Cheesecakes Chocolate Cheesecakes

Bittersweet Chocolate Cheesecake

Name: Bittersweet Chocolate Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 1 hour + chilling

Makes

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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Ingredients

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

Directions

Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan.
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.
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.
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.

Bittersweet Chocolate Cheesecake

Ingredients

Directions

Nutrition Facts

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