Name: Chocolate Crust Baked Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/4 cup melted butter; 16 oz (450g) cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 2 tablespoons cocoa powder; 2 tablespoons flour; Pinch of salt

Jump to Recipe·Print Recipe

Chocolate Crust Baked Cheesecake features a luscious, creamy cheesecake filling set atop a rich chocolate cookie crust, with elegant marbled chocolate swirls. Baked to golden perfection, this indulgent dessert is perfect for special occasions or whenever a sweet craving strikes.

Why You’ll Love This Recipe

This Chocolate Crust Baked Cheesecake combines the velvety texture of a classic cheesecake with the irresistible richness of chocolate. The crisp chocolate crust provides the perfect contrast to the creamy filling, while the marbled chocolate swirls add an elegant touch. Easy to prepare and stunning to serve, it is an ideal dessert for celebrations or a luxurious weekend treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
16 oz (450g) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons cocoa powder
2 tablespoons flour
Pinch of salt

Directions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
In a bowl, mix the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form the crust.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, sour cream, flour, and a pinch of salt.
Remove a small portion of the batter and mix it with the cocoa powder to create the chocolate swirl.
Pour the plain batter over the prepared crust.
Dollop spoonfuls of the chocolate batter on top and gently swirl with a knife to create a marbled effect.
Bake for 45–50 minutes, until the center is just set.
Cool completely at room temperature, then refrigerate for at least 4 hours before slicing and serving.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: 320 kcal per slice

Variations

Double Chocolate Version: Add chocolate chips into the cheesecake batter for extra chocolate richness.
Fruit Topping: Serve with fresh berries or a berry coulis for a refreshing contrast.
Nutty Twist: Add chopped pecans or hazelnuts to the crust for added texture.
Coffee Flavor: Add a teaspoon of instant coffee to the chocolate swirl for a mocha cheesecake variation.
White Chocolate Swirl: Substitute cocoa powder with melted white chocolate for a different marbled look.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, wrap the cheesecake tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Serve the cheesecake cold for the best texture and flavor; reheating is not necessary or recommended.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can use any chocolate cookies or even chocolate graham crackers for the crust.

How do I prevent cracks on my cheesecake?

Ensure that ingredients are at room temperature and avoid overmixing the batter.

Can I skip the chocolate swirl?

Yes, you can skip the swirl for a classic chocolate-crust cheesecake without affecting the texture.

How do I know when the cheesecake is done baking?

The center should be slightly jiggly but set around the edges.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a suitable substitute for sour cream.

What is the best way to swirl the chocolate?

Use a butter knife and gently move it through the batter in a figure-eight motion.

How long should I chill the cheesecake before serving?

Chill for at least 4 hours, but overnight is best for optimal firmness.

Can I bake this cheesecake in a regular cake pan?

A springform pan is highly recommended for easy removal, but you can use a lined cake pan if necessary.

Can I add a ganache topping?

Yes, a simple chocolate ganache poured over the chilled cheesecake would make it even more decadent.

Should the cheesecake be served cold or at room temperature?

It is best served cold straight from the refrigerator for a firm, creamy texture.

Conclusion

Chocolate Crust Baked Cheesecake is an elegant and indulgent dessert that balances the rich, deep flavor of chocolate with the creamy smoothness of traditional cheesecake. With its stunning marbled appearance and easy preparation, it is the perfect centerpiece for any celebration or a luxurious treat for yourself.

Chocolate Crust Baked Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in this heavenly Chocolate Crust Baked Cheesecake, featuring a rich chocolate cookie base, creamy vanilla-sour cream filling, and stunning marbled chocolate swirls — a luscious dessert perfect for any special occasion.

Author: Asma
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 10 slices
Category: Dessert, Cake
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan or line with parchment paper.
In a bowl, combine chocolate cookie crumbs and melted butter. Press firmly into the bottom of the prepared pan to create the crust.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, flour, and pinch of salt.
Remove a small portion of the batter and stir in the cocoa powder to create the chocolate swirl batter.
Pour the plain batter over the crust. Dollop spoonfuls of chocolate batter on top and gently swirl with a knife to create a marbled effect.
Bake for 45–50 minutes, until the center is just set.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours before slicing and serving.

Notes

Use full-fat cream cheese and sour cream for the creamiest texture.
Avoid overbaking; the cheesecake should have a slight wobble in the center.
Chill thoroughly for clean slices.
Decorate with whipped cream or extra chocolate shavings for an elegant finish.