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Bittersweet Chocolate Cheesecake Recipe

Bittersweet Chocolate Cheesecake Recipe

I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty.
TOTAL TIME: Prep: 20 min. Bake: 1 hour + chilling YIELD:16 servings


  • 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 (8 ounces) sour cream
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • Dash salt
  • 3 large eggs, lightly beaten
  • GLAZE:
  • 4 ounces bittersweet chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Whipped cream and additional toasted hazelnuts, optional


  • 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, served with whipped cream and additional hazelnuts. Yield: 16 servings.

Recipe Note

Editor's Note: Semisweet baking chocolate may be substituted for the bittersweet chocolate.

Nutritional Facts

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

Reviews for Bittersweet Chocolate Cheesecake

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fxglove User ID: 1184082 21327
Reviewed Nov. 23, 2011

"It turned out beautifully and I love the taste. However, it was a little too bitter for the average chocolate-lover. I might reduce the bittersweet chocolate next time to cater to general tastebuds."

Donna I.M.J. User ID: 5934807 21220
Reviewed Apr. 15, 2011

"I made 25 diffrent cakes for my daughters wedding reception. Three of this one and many more times since. Comes out beautiful every time."

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