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Chocolate Cheesecake Recipe

American · Dessert · 75 min total

A rich and creamy chocolate cheesecake with a buttery graham cracker crust, perfect for chocolate lovers.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 8 oz (225g) semisweet chocolate, melted and cooled

Instructions

1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil.
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan.
3. Bake crust for 10 minutes, then set aside to cool. Reduce oven temperature to 300°F (150°C).
4. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add sour cream and vanilla; mix well.
5. Add eggs one at a time, beating on low speed after each just until blended. Stir in melted chocolate until combined.
6. Pour filling over crust. Place springform pan in a larger roasting pan; add hot water to reach halfway up the sides of the springform pan.
7. Bake for 45-55 minutes or until center is almost set (jiggly). Turn off oven, leave door ajar, and let cheesecake cool in oven for 1 hour.
8. Remove from water bath; cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.

Tips

• For a cleaner cut, use a knife dipped in hot water and wiped dry between slices.
• Store leftovers in the refrigerator for up to 5 days.

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