This Chocolate Cheese Cake recipe (Star 07/14/93) combines cream cheese, sour cream, chocolate chips, and a chocolate wafer crust to create a rich, velvety dessert. The steps are divided into clear, easy-to-follow stages so you can prepare it for special occasions, family gatherings, or whenever you want an indulgent homemade treat.
Prepare the crust, make the chocolate cream cheese filling, chill overnight, then finish with a sour cream layer and a glossy chocolate drizzle. The result is a classic, creamy cheesecake with deep chocolate flavor and a crisp chocolate wafer base.
Ingredients for Chocolate Cheese Cake (Star 07/14/93)
- 8 1/2 ounces crushed chocolate wafers
- 6 tablespoons butter, softened (for crust)
- 16 ounces cream cheese, softened
- 1 cup whipping cream
- 2/3 cup granulated sugar
- 2 tablespoons butter, melted (for filling)
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 12 ounces chocolate chips, melted
- 1 cup sour cream (for topping)
- 1/2 ounce baking chocolate, melted (for drizzle)
- 1 teaspoon granulated sugar (for sour cream topping)
- 1/2 teaspoon shortening (to loosen the chocolate drizzle)
- 1/2 teaspoon vanilla extract (for sour cream topping)
How to Make Chocolate Cheese Cake (Star 07/14/93)
- Prepare the crust: In a medium bowl, combine the crushed chocolate wafers and 6 tablespoons softened butter. Mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom and about 2 inches up the sides of a 9-inch springform pan to form an even crust. Refrigerate while you prepare the filling, so the crust sets.
- Make the filling: In a large mixing bowl, beat the 16 ounces of softened cream cheese with 2/3 cup sugar until smooth and free of lumps. Scrape the bowl as needed.
- Add the eggs one at a time, beating well after each addition until the mixture is homogeneous and slightly thickened.
- Stir or beat in the melted chocolate until fully incorporated and the filling is uniform in color and texture.
- Add 1 cup whipping cream, 2 tablespoons melted butter, and 1 teaspoon vanilla extract. Beat or fold gently until the mixture is smooth and creamy. Avoid overbeating, which can introduce too much air into the cheesecake.
- Pour the chocolate cream cheese filling into the prepared crust, smoothing the top with a spatula.
- Bake at 325°F (160°C) for 55–60 minutes. The edges should be set while the center remains slightly soft; it will firm as it cools. If desired, place the springform pan on a baking sheet to catch any potential drips.
- Remove the cake from the oven and let it cool in the pan for about 5 minutes. Then remove the sides of the springform pan and transfer the cake to the refrigerator.
- Chill overnight in the refrigerator. Extended chilling helps the cheesecake fully set and makes slicing easier.
- Prepare the sour cream topping: In a small bowl, blend together 1 cup sour cream, 1 teaspoon sugar, and 1/2 teaspoon vanilla extract until smooth. Spread this mixture evenly over the chilled cheesecake.
- Make the chocolate drizzle: Gently melt 1/2 ounce baking chocolate with 1/2 teaspoon shortening (shortening helps keep the drizzle glossy and pourable). Stir until smooth, then drizzle the chocolate over the sour cream layer in a decorative pattern.
- Return the cake to the refrigerator for at least 30 minutes to set the topping. Serve chilled. Slice with a warm, clean knife to create neat slices.
Yield
About 16 servings.
Notes and Tips
- Bring eggs and cream cheese to room temperature before mixing; this helps create a smooth filling without lumps.
- If you prefer a firmer center, bake a few minutes longer and test by gently shaking the pan—the center should have a slight wobble but not be liquid.
- To prevent cracks, avoid rapid temperature changes: cool the cake gradually and chill overnight before adding the final topping.
- For a glossy finish on the chocolate drizzle, temper the chocolate gently or use a small amount of shortening as indicated.
- Store leftover cheesecake covered in the refrigerator for up to 4–5 days. For longer storage, freeze slices wrapped tightly for up to one month; thaw in the refrigerator.
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