| Total: | 1 hr 55 min |
| Prep: | 40 min |
| Cook: | 1 hr 15 min |
| Yield: | Yield: 12 servings |
| Total: | 1 hr 55 min |
| Prep: | 40 min |
| Cook: | 1 hr 15 min |
| Yield: | Yield: 12 servings |
Ingredients
- 1 cup chocolate graham cracker crumbs
- 3 tablespoons butter or margarine, melted
- 2 tablespoons granulated sugar
- Non-stick cooking spray
- 1 (6-ounce) package semisweet chocolate morsels
- 2 (8-ounce) packages cream cheese (regular or nonfat) softened
- 1 1/4 cups sour cream (regular or nonfat)
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 6 tablespoons all-purpose flour
Instructions
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don’t over-swirl, or you’ll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 385 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 5 g |
| Cholesterol | 75 mg |
| Sodium | 188 mg |
| Serving Size | 1 of 12 servings |
| Calories | 385 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 5 g |
| Cholesterol | 75 mg |
| Sodium | 188 mg |
Reviews
I made this for my mom’s work party. Everyone loved it. I used a little less than 6oz of chocolate chips and I mixed 1/2 cup of the filling with the melted chocolate. This eliminated the hard chocolate crust another reviewer had mentioned. I will make this cheesecake again.
So easy and such a creamy texture! We all loved it, I made it for a Thanksgiving pie. I would say much less than 6oz of chocolate to swirl though, maybe more like 2oz. Mine had more of a solid chocolate topping, didn’t look as pretty, but it was fantastic!
This was such an easy and fantastic recipe! My family ate the whole thing in a matter of minutes. Try it see for yourself. You’ll never go back to any other cheesecake.
I loved this recipe. This was my first time making a cheesecake. Very easy to make and very delicious.
This a simple recipe to make. It was so yummy but messy to cut and eat. The only problem was the thick coating of chocolate on the top. So thick we just broke it apart like a candy bar. Next time, less chocolate or just a little thinner mix with milk.
This is a simple and very tasty dessert.My 10 y/o loves it and he is a finicky eater. He won’t eat cream cheese on a bagel but love’s this cake. My dissapointment comes from the “low rise” after baking. About “1 1/2”. I still make it and eat it.
This is a great recipe for a quick cheesecake. The only issue I had was with texture. I made two as I thought the first one might have been from old ingredients. If you need a cheesecake without all the fuss and extended prep times, this one is a good staple…
Very good and easy to make. My family really likes and I do too because it is easy.
This is a dense sweet creamy cheesecake. It isn’t a tall cheesecake, but it doesn’t need to be as it is very rich and smooth. I used oreos as a sub for the crust…even sweeter!
Super easy to make, hard to mess up! The only problems I had was that the chocolate kind of coated the entire top of the cake, making it harder to swirl. Also, the center took longer to set, I ended up baking it for 1 hr 20 min. but I think that was due to my older oven. Overall, this is easy and fun to make and tastes SO decadent. One of the best desserts I’ve made so far!