Rich Chocolate Cheesecake Recipe

5 1 1
Rich Chocolate Cheesecake Recipe
Rich Chocolate Cheesecake Recipe photo by Taste of Home
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Rich Chocolate Cheesecake Recipe

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5 1 1
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + chilling

Ingredients

  • 1-1/2 cups chocolate wafer crumbs (about 24 wafers)
  • 1/4 cup butter or margarine, 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 mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 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.
Originally published as Rich Chocolate Cheesecake in Taste of Home April/May 2002, p64

Nutritional Facts

1 piece: 304 calories, 19g fat (9g saturated fat), 73mg cholesterol, 153mg sodium, 31g carbohydrate (19g sugars, 2g fiber), 6g protein.

  • 1-1/2 cups chocolate wafer crumbs (about 24 wafers)
  • 1/4 cup butter or margarine, 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
  1. 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 mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set.
  2. 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.
  3. 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.
Originally published as Rich Chocolate Cheesecake in Taste of Home April/May 2002, p64

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lvarner User ID: 35803 225754
Reviewed May. 2, 2015

"Yummy recipe! The coffee is not something that you can really taste....it serves more to enhance the chocolate flavor in this cheesecake. So good!"

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