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Chocolate Cheese Pie

Total Time

Prep: 35 min. + chilling Bake: 40 min. + chilling


2 pies (8 servings each)

Mark and I were married in a casual outdoor ceremony. Our "wedding cake" consisted of 30 delicious cheesecakes, including this easy but special one.


  • 3 cups graham cracker crumbs (about 48 squares)
  • 1/2 cup sugar
  • 2/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 5 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 4 ounces German sweet chocolate, melted and cooled


  1. In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling.
  2. In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts.
  3. To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops.
  4. Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers.
Tip: You can skip the chocolate step and top the plain cheesecake with cherry or blueberry pie filling instead.

Nutrition Facts

1 piece: 313 calories, 18g fat (10g saturated fat), 102mg cholesterol, 234mg sodium, 36g carbohydrate (26g sugars, 0 fiber), 5g protein.

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