Cheese Cake Recipe with Chocolate Crust
Make the perfect cheesecake with this easy recipe.
Ingredients
Cheesecake Filling
- 4 packages full fat cream cheese (8oz package) at room temperature
- 5 large eggs
- ½ cup sour cream at room temperature
- 1¼ cup white granulated sugar
- 2 teaspoons vanilla extract
Cheesecake Topping Ingredients
- ½ cup sour cream
- 2 teaspoons white granulated sugar
Chocolate Cheesecake Crust Ingredients
- 1½ cup chocolate graham cracker crumbs
- 2 tablespoons white granulated sugar
- ⅓ cup butter melted
Instructions
- Prep your oven preheating the oven at 475° Fahrenheit.Prep a pan larger than your 9″ springform pan with 0.75″ of water. Place pan into the oven as oven is preheating.
- Prep your crust. Put your graham cracker into a food processor to make graham cracker crumbs. If you do not have a food processor, you can place your graham crackers into a ziplock bag and use your hands or a rolling pin to break the graham crackers into crumbs.
- Put your 1 1/2 cup of graham cracker crumbs, 2 tablespoon of sugar and 1/3 cup of melted butter into a bowl. Mix well.
- Pour your curst mixture into your springform pan. Press the crust onto the bottom and sides of your springform pan. Place your crust into the freezer.
- Cream together your cheesecake filling ingredients of 4 packages of cream cheese, 1 1/4 cups of sugar, 1/2 cup of sour cream and 2 teaspoons of vanilla using a hand mixer or stand mixer. Once everything is smooth, add in one egg at a time until all 5 eggs have been added into your cheesecake filling batter.
- Take your curst out of the freezer. Pour your cheesecake filling batter into the pan over the crust.
- Use a large aluminum foil sheet to cover the sides of the springform pan to prevent water from leaking into the pan when you place it into a water bath for baking.
- Slowly place your cheesecake into the preheated water bath for baking. Bake the cheesecake for 13 minutes at 475 degree Fahrenheit, then turn the oven temperature down to 350 degree Fahrenheit and continue to bake for 50 minutes. Avoid opening the oven door as you are baking. Once timer is done, carefully remove cake from oven. Let your cheesecake cool for about 5 minutes then take a knife and run it around the edge of the pan to unstick the cheesecake from the pan, but do not take the cheesecake out of the springform pan. Continue to allow the cake to cool down for 15 minutes.
- The final step is to make your cheesecake topping. In a bowl, add in 1/2 cup of sour cream and 2 teaspoon of sugar. Mix well. Spread this over the top of your cheesecake once the cheesecake has fully cooled down.