How to Make Chocolate Cheesecake 

Do you know how to make chocolate cheesecake? These recipes can be very simple and basic or more complicated. Ones you decide on your type of crust a plain one can be easy to put together. Some of these recipes are made a little more difficult by adding more ingredients such as candies, candy bars or various cookies.

This smooth creamy luscious dessert is one of the world’s great luxuries. Not only is chocolate the favorite flavor around the world, but the whole world also is aboard the “cheesecake wagon”. It has only been in the last few years that I realized how popular this dessert truly is.

If you are learning how to make chocolate cheesecakes, they can range from thick New York style, a thinner (pie) version to some called bars; and many in between. There are a lot of differences in these desserts; the pan used to bake it (or not baking it) and the crust used (or no crust at all) are only a couple.

One major difference in the taste of these different recipes comes from the various types of chocolate which can be used; all determined by the amounts of chocolate liqueur, cocoa butter, sugar and other flavorings which it contains. Another important ingredient which determines a lot in the texture and flavor is the type of cheese used; it could be cream cheese of many brands, ricotta cheese, cottage cheese and many others.

When you learn how to make chocolate cheesecakes, a wide range of other ingredients added to the chocolate and cheese help to produce some incredible tasting desserts! Pecans and caramel might be added to the chocolate and cheese to produce one of the favorites, turtle cheesecake; you might want to try peanut butter, various types of nuts, fruits (especially raspberries), whipped cream, cookies, candy bars, marshmallows or any other ingredients on an endless list.

This dessert is truly self indulgence at its finest no matter what your taste buds or what part of the world you are in. This dense velvet textured dessert is more sumptuous than anything imaginable. When you learn how to make chocolate cheesecakes they will fill your craving for chocolate and for a delicious dessert. 


  • 1 Cup vanilla wafer crumbs
  • ½ Cup chopped pecans
  • 3 Tablespoons sugar
  • ¼ Cup melted butter
  • 16 Ounces soft cream cheese
  • ½ Cup packed brown sugar
  • 2 Eggs
  • 6 Ounces semi sweet chocolate chips, melted
  • ¼ Teaspoon almond extract
  • 2 Tablespoons milk
  • 2 Cups sour cream
  • 2 Tablespoons sugar

Preheat oven to 325 degrees.

Combine crumbs, pecans, butter and 3 tablespoons sugar; press into bottom of 9 inch spring form pan; bake for 10 minutes.

Combine cream cheese and brown sugar; add eggs and mix until well blended.

Mix the almond with the 2 tablespoons of milk.

Add the almond mixture and the chocolate to the creamed mixture and blend well.

Pour over the crust and bake for 35 minutes; remove from oven.

Increase oven temperature to 400 degrees.

Combine sour cream and 2 tablespoons sugar.

Carefully spread over cheesecake and bake for 13 minutes.

Remove from oven and loosen cheesecake from sides of pan with a knife.

Let cool before removing sides of pan.

When cool chill cheesecake.


Although this is not a typical cheesecake, I call it one because of the delicious cream cheese in it. It truly is a “death by chocolate dessert”.

  • 1 Cup flour
  • ½ Cup softened butter
  • 1 Cup chopped nuts
  • Godiva chocolate liqueur`
  • 16 ounces softened cream cheese
  • ¾ Cup sugar
  • 1 Cup Cool Whip
  • 2 Small boxes chocolate mousse
  • 6 Heath Bars (freeze and crumble)
  • Additional Cool Whip

Preheat oven to 325F degrees.

Combine and mix in a small bowl flour, butter and nuts; press into a 9 X 13 inch baking pan.

Bake crust for 20 minutes and set until cold; Sprinkle crust with Godiva chocolate liqueur.

Spread 2 of the crumbled candy bars over crust.

Cream together cream cheese and sugar until smooth; Fold in 1 cup Cool Whip;

Spread cheese mixture over cold crust; top with 2 of the crumbled candy bars.

Mix mousse according to package; pour over cream cheese mixture.

Refrigerate until firm.

When firm top with more Cool Whip and the last two crushed candy bars; refrigerate until serving.


If you learn how to make chocolate cheesecakes, you will find like myself that this is the favorite of most people; probably to most it is one of the best chocolate desserts ever.

  • 2 Cups vanilla wafer crumbs
  • 6 Tablespoons melted butter
  • 14 Ounces caramels
  • 1 Can (5 ounces) evaporated milk
  • 1 Cup chopped toasted pecans
  • 16 Ounces softened cream cheese
  • ½ Cup sugar
  • 1 Teaspoon vanilla extract
  • 2 Eggs
  • 4 Ounces semi sweet chocolate melted

Preheat oven to 350F degrees.

Combine crumbs and butter; press into bottom of 9 inch spring form pan and bake 10 minutes.

Melt caramels with milk in heavy saucepan over low heat stirring frequently until smooth; pour over crust.

Top caramel mixture with pecans.

Combine cream cheese, sugar and vanilla mixing on medium until blended.

Add eggs one at a time beating after each; blend in the chocolate and mix well.

Pour mixture over the pecans and bake for 40 minutes.

Loosen cake from rim of pan with a knife but cool before removing rim completely.

Chill until cold before serving.


Learn how to make chocolate cheesecakes with this recipe for a fudge marble ricotta. 

  • 1 Package fudge swirl cake mix (Pillsbury)
  • 1/3 Cup oil
  • 3 Eggs
  • 2 Packages (8 ounces each) softened cream cheese
  • 1 Cup ricotta cheese
  • ½ Cup sugar
  • ½ Cup dairy sour cream
  • 1 Cup whipping cream

Preheat oven to 350F degrees.

Grease 9 X 13 inch baking pan.

Reserve 1 cup dry cake mix and marble pouch; set aside.

Combine remaining cake mix in a large bowl with oil and 1 egg on low speed until soft dough forms.

Press dough in bottom and up sides of pan 1 ½ inches; bake for 10 minutes; remove from oven.

Combine reserved 1 cup cake mix, 2 eggs, cream cheese, ricotta cheese, sugar, sour cream and whipping cream on low speed until blended.

Increase speed to medium and beat for 3 minutes until creamy.

Reserve 1 ½ cups cheese mixture; spoon remaining over baked base.

Add reserved marble pouch to reserved cheese mixture and blend well.

Drop spoonfuls of chocolate mixture over white cheese mixture; pull knife through making marble effect.

Bake for 30 to 40 minutes or until top springs back when touched lightly in center; do not over bake.

Cool completely and refrigerate.

› Cheesecakes

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