Chocolate Cheesecake Recipe | Yummly
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Chocolate Cheesecake

KITCHENAID
15Ingredients
2Hours
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Ingredients

US|METRIC
18 SERVINGS
  • 9 ounces chocolate wafer cookies
  • 1/4 teaspoon sea salt
  • 6 tablespoons butter (melted)
  • 1 cup heavy cream
  • 1 teaspoon espresso powder
  • 12 ounces bittersweet chocolate (chopped)
  • 16 ounces cream cheese (room temp)
  • 3/4 cup sugar
  • 1 tablespoon corn starch
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 eggs (room temperature)
  • 1/2 cup heavy cream
  • 4 ounces bittersweet chocolate
  • 1 teaspoon sugar
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    Directions

    1. Wrap outside of 9-inch springform pan with double thickness of foil. Place chocolate wafer cookies and salt in work bowl of food processor and process until finely ground. Add melted butter and process until blended. Spray bottom of pan with cooking spray, then press cookie mixture into bottom of prepared pan. Chill in refrigerator while preparing the filling.
    2. Combine heavy cream and espresso powder in medium saucepan. Heat just until espresso dissolves. Reduce heat to low and add chocolates. Heat until chocolate is melted and smooth. Cool 10 minutes.
    3. Combine cream cheese and sugar in bowl of stand mixer and beat until well blended. Mix in cornstarch. Add sour cream and vanilla; beat well. Add eggs, one at a time until well combined. Stir 1 cup cream cheese mixture into chocolate until smooth. Add this chocolate mixture to remaining cream cheese mixture and mix until smooth, scraping down bowl as needed.
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