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Chocolate Cheesecake


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Rate this recipe 2.7/5 (92 Votes)


  • Graham cracker crust:
  • 2 1/4 cups digestive crumbs
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • Cheesecake:
  • 1 cup sugar
  • 2 1/2 (8-ounce) packages cream cheese
  • at room temperature (560g)
  • 1 1/2 teaspoons vanilla extract
  • 1 vanilla bean
  • seeds scraped from inside of pod and reserved
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1 cup sour cream
  • 8 ounces melted semisweet chocolate
  • cooled slightly (225g)


Level of difficulty Average
Cooking time 60mins
Cost Average budget


Step 1

Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan) with hot water bath.

Step 2

Make up Graham cracker crust in pan.

Step 3

In a large mixing bowl, combine cream cheese, cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth.

Step 4

Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended.

Step 5

Pour the batter into prepared pan, put in water bath bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Turn off oven but leave inside to cool slowly. Open oven door to cool more before removing.

Step 6

Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.

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