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"Make-Them-Swoon" Chocolate Cheesecake

Rated as 4 out of 5 Stars

"Every time I make this cheesecake people think I bought it from the Cheesecake Factory. It truly is an amazing recipe that people will just go gaga over. I like to decorate with prepared cream cheese frosting and raspberries (the raspberries add a nice complementary flavor)."
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3 h 52 m servings 702
Original recipe yields 10 servings (1 9-inch cheesecake)


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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Mix cookie crumbs and butter together in a bowl. Press crust mixture into a 9-inch springform pan.
  3. Beat cream cheese, eggs, sugar, and vanilla extract together in a large bowl with an electric mixer until smooth and fluffy. Spoon 1/2 of the cream cheese mixture into the crust.
  4. Break dark chocolate and milk chocolate into smaller pieces. Place dark chocolate and 1/4 of the milk chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  5. Stir melted chocolate into the bowl of remaining cream cheese mixture. Drizzle over the batter in the crust to make a swirl pattern.
  6. Bake in the preheated oven until center is set, about 50 minutes. Transfer cheesecake to a wire rack to cool cheesecake completely, at least 40 minutes.
  7. Place the cheesecake on a serving plate. Cover with plastic wrap and refrigerate until chilled, 2 hours to overnight.
  8. Melt the remaining milk chocolate using the double broiler, about 5 minutes. Combine with sour cream in a small bowl; spread over the cheesecake. Chill until frosting is set, about 5 minutes.


  • Cook's Notes:
  • Cheesecake can be made 2 to 3 days in advance and kept, covered with plastic wrap, in the refrigerator, or frozen for up to 3 weeks. Defrost before serving.

Nutrition Facts

Per Serving: 702 calories; 47.9 58.8 12.2 191 421 Full nutrition

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I melted peanut butter chips and chocolate to mix with the sour cream for the topping. The cake was very rich but was a hit. Nice easy recipe.