Tuesday, June 7, 2016

Chocolate Cheesecake

A lot can happen in 3 years. Like your cousin deciding he does like chocolate but he doesn't like cake. So when I was assigned to make Matteo and Declan's birthday "cake" for our party for them and Kevin this year, I looked for a chocolate cheesecake (it was at their request anyway). Since I'm not entirely sure who likes what flavors that aren't chocolate, I decided to keep it simple. And super chocolatey. I mean, chocolate crust, chocolate filling, chocolate topping - that's not too much chocolate, right?

But before I get to the recipe, I give you: the birthday boys!

Matteo and Declan with their cheesecake

Kevin joins the fun

Chocolate Cheesecake (Taste of Home Cheesecakes & More, on shelves until 1/2011, pg. 12)



  • 1 1/4 cups graham cracker crumbs (about 20 squares, though I just used store-bought crumbs)
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 6 tablespoons butter, melted


  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 1 teaspoon almond extract (I ended up leaving this out)
  • 1/2 teaspoon vanilla extract


  • 1/4 cup semisweet chocolate chips
  • 1/3 cup heavy whipping cream
  • 1 tablespoon honey


  1. In a large bowl, combine the cracker crumbs, sugar, and cocoa; stir in butter until crumbly. Press onto the bottom and 1 inch up the side of a greased 9-inch springform pan; set aside. (I'm not sure I went up 1 inch; I couldn't tell but I didn't think it would matter)
  2. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.
  3. Bake at 350F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
  4. In a small saucepan over low heat, melt the chocolate chips, cream, and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate the leftovers.
As a perfectionist I wasn't too happy that the topping didn't cover the entirety of the cheesecake surface but at the same time, it left a nice border of cheesecake around the filling. So everything worked out.

Everyone loved it. Someone ever said that I could probably sell it (not sure where I'd do this but OK). There was about a quarter of it left (after all, Auntie Vicki made Kevin a chocolate cake with chocolate frosting) but I'm sure my parents finished it pretty quickly. Because, you know, chocolate (plus, it was their pan so it kinda had to stay there).

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