Chocolate Cheesecake

  • Active Time 20m
  • Total Time 1h 5m

Makes 10 servings


  • For the Crumb Crust:
  • 1 3/4 cups chocolate cookies or graham cracker crumbs
  • 2 tablespoons sugar
  • 1/3 cup butter, melted
  • For Cheesecake:
  • 8 ounces Baker's® German's® sweet chocolate, divided
  • 2 eggs
  • 2/3 cup light or dark corn syrup
  • 1/3 cup heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 16 ounces cream cheese, cut into cubes


Preheat the oven to 325 degrees F.


In a bowl, mix together the ingredients until well combined. Press into a 9-inch springform pan or a 9-inch pie plate.


In the top of a double boiler, melt 6 ounces of the chocolate over boiling water. In the container of a blender or food processor, blend together the eggs, corn syrup, cream and vanilla until smooth.

With the blender or food processor running, add the cream cheese, a few cubes at a time. Blend until smooth. Blend in the melted chocolate. Pour the mixture into the crust.

Bake the cake in the middle rack of the oven for 45 minutes, or until set. Cool on a rack.

In the top of a double boiler, melt the remaining chocolate over boiling water. Drizzle the melted chocolate over the cake.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5497

nutrition information per serving

531 calories; 36g total fat; 120mg cholesterol; 308mg sodium; 51g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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