Chocolate Lover's Cheesecake Recipe -
Chocolate Lover's Cheesecake Recipe

Chocolate Lover's Cheesecake

Recipe by  

"If you love chocolate and cheesecake -- this is for you."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings


  1. To make cracker crust, stir together cracker crumbs and 1/3 c sugar. Blend in 1/3 cup melted butter or margarine. Press mixture onto bottom and halfway up side of 9 inch springform pan. Preheat oven to 375 degrees F (190 degrees C).
  2. In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa, and 1 teaspoon vanilla until light and fluffy. Add eggs; blend well. Stir in chocolate chips. Pour into the prepared crust.
  3. Bake for 20 minutes. Remove from oven and let cool for 15 minutes. Increase oven temperature to 425 degrees F (220 degrees C).
  4. In a small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 2 teaspoons vanilla. Stir until smooth. Spread evenly over baked filling. Bake 10 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Cover; refrigerate leftovers -- If any.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2007

I made this for my husband's Easter potluck. When he called me in the afternoon he said, and I quote " I went in the lunchroom to get the pan and caught a guy licking it" Gross, but you get the point! Apparently, it was a huge hit and not a morsel was left. The only reason I give it 4 instead of 5 stars is because I had to make alterations suggested by a few other members in order to get the recipe to work. 1. I melted the chocolate chips 2. I added approximately 7 minutes to the cooking time as it was undercooked after the suggested time. Thank you for the great recipe!!

Most Helpful Critical Review
Feb 26, 2007

I made this cake for a family gathering we were having. Everybody seemed to like it. I thought that it was just too rich. When you say chocolate lover's, you really mean it! I wanted a chocolate cheesecake. This was more like a chocolate pie. There was cream cheese, of course, but it was overpowered by the chocolate. I don't think that I will make this one again. But, if you're truly a chocolate lover, this is your cake.


71 Ratings

Jul 03, 2006

Absolutly wonderful cheesecake. I made mine in a pie dish and it still comes out fine. I also use an oreo crust (about half a bag of oreos and 3/4 stick of melted butter)- hey.. if your gonna go chocolate... go all the way! I omit the chocolate chips (to keep the smooth velvety texture) and add 1/4 C expresso to make a "chocolate cappachino" cheesecake. Personally, I think it tastes better than that choc capp. cheesecake recipe on here and WAY easier!! I dont use the sour cream topping because the cheesecake has such a beautiful chocolatly color by itself... Thank you for the recipe!

Feb 09, 2006

I misread the recipe and melted the chocolate chips before mixing them into the cheesecake mixture. It was a good mistake to make. The cake is rich and creamy and so chocolatey. I also added a tiny bit of cinnamon and topped it with sliced fresh strawberries. I used a ready-made chocolate crumb crust. Yum!

Dec 01, 2010

This recipe was perfect for adapting for our family’s dietary needs. I subbed used 1/3 cup + 1 tbl of Stevia and ½ cup + ½ tbl of organic sugar. I replaced one of the packages of cream cheese with Neufchâtel cheese. Instead of butter, I used Smart Balance Blend. I also used low fat graham crackers. To ensure consistency, I used an extra egg yolk. The sour cream was reduced fat. Like many others in the reviews, I melted the chocolate chips. This was by far the tastiest cheesecake I’ve made in awhile. It was also the simplest. I was a little worried that it wouldn’t be set in the allotted time, but I was worried for nothing. The second really made helped bring together the flavors in the topping. I’m not big on toping cheesecakes with sour cream, but this worked. I will say that I’d be fine with no topping at all because the cheesecake doesn’t really need it. The crust was just right, the consistency of the cheesecake was perfect and the taste was spot on. There are no leftovers. If you are hesitating about which recipe to try- go for this one. Its easy and its delicious. What more can you ask for?

Nov 20, 2005

I made this cheesecake for a friend's birthday. It was devoured quickly and the recipe requested by almost everyone. I would, however, bake the cheesecake a little longer because the center didn't appear to have set all the way.

Sep 15, 2005

Ecellent & EASY recipe. I love this cheeesecake recipe. It was simple & I used the chunck chips and added a few on top prior to the sour cream topping. I was worried it would not set up it seemed not done but to my surprise it was PERFECT. I added cherries on top and it was exquisite and delicious! I give HIGH marks. Thanks for sharing!!

Feb 04, 2007

ok, this is my all time favorite 'bring over to someones house' dessert. its super easy and consistently good each time! last time I used swirled with white choc. chips, and it was delicious! and i also experimented and put a touch of almond extract in instead of vanilla... delicious!


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  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 28.7 g
  • 44%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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