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chocolate cheesecake

(1 rating)
icook65 avatar
Recipe by
Robin Lieneke
@icook65
Chamois, MO

I love cheesecake! I love chocolate! Lately I've been experimenting with different cheesecake recipes, much to my husband's delight. I wanted to merge one with my adoration of anything chocolate. I think this creamy chocolatey result is a bit of nirvana.

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For chocolate cheesecake

  • FOR THE CRUST
  • 3 c
    chocolate sandwich cookies
  • 1 1/2 tsp
    instant coffee granules or espresso powder
  • 1/2 c
    butter (1 stick), melted
  • FOR THE FILLING
  • 4 pkg
    cream cheese, room temperature
  • 1 c
    semi sweet chocolate chips, melted
  • 1 c
    sugar
  • 3 Tbsp
    cocoa powder
  • 4
    eggs
  • 1 tsp
    vanilla extract
  • 1 c
    sour cream

How To Make chocolate cheesecake

  • 1
    Prepare a 10 inch springform pan by spraying lightly with no stick spray. Wrap the bottom of the pan and up the sides with aluminum foil . This prevents water from penetrating the pan while cooking. Preheat oven to 300°
  • 2
    In the food processor, crush the cookies unto fine crumbs. Add coffee granules and pulse to combine. Slowly pour in butter while processing until combined.
  • 3
    Place crust into springform pan and press into the bottom and about 1 inch up the sides with your fingers. Put pan in the fridge while you make the filling.
  • 4
    Mix cream cheese and melted chocolate until smooth and free of lumps (about 1-2 mins). It is very important that cream cheese is room temperature, otherwise you will never get rid of all the lumps.
  • 5
    And sugar and cocoa powder while continuing to mix on medium speed until smooth and fully incorporated. Be careful not to overmix as it adds air and will cause cracks in your cheesecake.
  • 6
    Add eggs, one at a time, mixing after each addition. Add in vanilla and sour cream and blend until smooth. Pour into pan on top of crust and use an offset spatula to smooth the top.
  • Ready for the oven in water bath
    7
    Place the pan into a deep dish rectangular pan. Fill the large pan with water until it comes about 1 inch up the side of the springform pan. Bake for 1 hour and 20 minutes.
  • 8
    Remove from oven and remove the springform pan from the water bath. Remove the aluminum foil from the pan and place on a towel . Let cool at room temperature for approximately 30 minutes. Cover pan with plastic and place in refrigerator to cool several hours or overnight.
  • 9
    Loosen the cheesecake by running a butter knife around the edge of the springform pan. Carefully open and remove the sides of the springform pan. Cut and serve with whipped cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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