Chocolate Cheesecake Recipe with Graham Cracker Crust
This recipe uses chocolate chips and coco for the filling, making it a double-chocolate chocolate cheesecake.
Ingredients:
For the Crust:
- 1 1/2 cup graham cracker crumbs
- 1/3 cup sugar
- 1/3 cup butter, melted
For the Filling:
- 2 8-oz. pkg cream cheese, softened
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chocolate chips
For the Topping:
- 1 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For the Garnish:
- Sweetened whipped cream
- Chopped chocolate
Procedure:
For the crust:
In a mixing bowl, combine the graham cracker crumbs, sugar and butter together. Press onto the bottom and about halfway up the sides of a 9 inch springform pan. Set aside.
For the cheesecake:
Cream the cheese in a stand up mixer using slow speed. Add in the sugar, cocoa and vanilla together. Scrape the bottom of the bowl to avoid any lumps in the mixture. Add in the eggs one at a time and mix well, scraping the bottom again. Stir in the chocolate chips. Pour this over the prepared crust. Bake in a preheated 375 degree oven for about 35 to 40 minutes, or until set. Remove from oven and prepare topping. Increase oven temperature to 425 degrees.
For the topping:
Mix the sour cream, sugar and vanilla together. Spread over the top of the cheesecake and return to oven. Bake for about 10 minutes, until the topping is set. Remove from oven and cool. Serve with whipped cream and garnish with chopped chocolate.