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Creamy Chocolate Cheesecake recipe

Creamy chocolate cheesecake with a twist– a pretzel crust!

Recipe: Creamy ChocolateCheesecake

1 cup finely crushed pretzels
1 tablespoon granulated sugar
1/3 cup butter
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract

  • Preheat oven to 350°F (175°C).
  • For the crust, in a medium bowl, combinecrushed pretzels and 1 tablespoon sugar; stir in butter. Pressthe mixture on the bottom of a 9-inch springform pan. Bake for8 minutes; cool slightly.
  • In a large mixing bowl, beat softenedcream cheese until smooth and fluffy. Gradually beat in 1 cupsugar and unsweetened baking cocoa. Add eggs, one at a time,beating well after each addition. Stir in sour cream and vanilla;blend well. Pour into pan. Bake for 35 minutes.
  • Turn off the oven; but leave the cheesecakein the oven for 20 minutes without opening the door. Remove fromthe oven. Cool, cover, and refrigerate.

    Makes 8 servings.

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  • Comments

    1 Comment


    I was surprised to find that the cheesecake s outside appearance is virtually indistinguishable from a baked cheesecake! The lighter, smoother, creamy texture is great. I baked the crust because it felt wrong not to, and I whipped the mixture for at least 5 minutes. It turned out very good. Cheesecake is a very emotional issue. Did you know that? Apparently, if you put the word no-bake next to cheesecake, you better watch your back if you find yourself in a dark alley somewhere. Even in a well-lit kitchen, you may not be safe.

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