cheesecake, chocolate, coffee, dessert, Southern, Thanksgiving
Need a stunning dessert to wow everyone at your Thanksgiving dinner, even your mother-in-law? This is the recipe for you. Everyone loves this cheesecake, even people who swear they hate cheesecake. It ‘s tastiness has an amazing effect on people. I once worked with a lady who didn’t really like me much, no matter how hard I tried to be nice to her. I made one of these cheesecakes and she began being nicer to me. Every time we hit a bump in our work relationship, I would make a cheesecake and we would be back to happy tolerance of each other. Is this manipulation? Yes it is. It is proof just how influential food is on people and how tasty this cheesecake is.
The Best Chocolate Cheesecake EVER!
- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup butter or margarine, melted
- 2 tbsp sugar
- 1/4 cup finely chopped almonds
- 3 (8 ounce) packages cream cheese, at room temperature
- 3/4 cup sugar
- 3 eggs, at room temperature (No, the won’t spoil)
- 1/3 cup strong brewed coffee
- 1 tsp vanilla extract
- 3/4 cup baking cocoa
- 1 cup semisweet chocolate chips
- 1 cup sour cream
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- Pecans to decorate
In a bowl, combine the crust ingredients, mixing well. Press into 9 inch springform pan. Set aside.
A couple of tips for a good cheesecake: 1) Don’t overwork it. Only mix as much as necessary, no more. 2) Use a water bath (a good video can be found here). 3) When you remove the cheesecake from the oven to cool, let it sit for 10 minutes. Then run a butter knife around the edge to break it free before the constriction for cooling creates a crack. Do you have any good tips to keep the top from cracking?
In a stand mixer, cream together cream cheese and sugar. Add in eggs, one at a time, continuing to mix after each until just incorporated. Add in coffee and vanilla; mix well. Beat in cocoa powder until combined. With a spatula, fold in the chocolate chips gently. Pour filling into crust. Bake at 375 degrees for 30 to 35 minutes until center is almost set. Remove from the oven; increase oven temperature to 425 degrees degrees. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake. Bake for 10 minutes or until lightly browned. Remove from the oven and cool for 10 minutes. Run butter knife around the edges to break it loose. Cool for at least an hour before refrigerating. Decorate with pecan halves as desired. I usually ring the edge with pecans and create a star 5 point star in the middle. Slice in thin slices as this is a very rich cheesecake. Serves 16 to 20.
Sounds like this cheesecake is the key to her heart.
This cheesecake would be the key to anyone’s heart! Happy Thanksgiving!
wow this cheesecake looks so luscious and amazing. I’ll take a bite!
If you were her, I’d give you a slice!
I’ve never had chocolate cheesecake and the combination of chocolate and cheese seems weird to me. I’ll have to try this…
It is a fantastic combo, at least this way. I cannot imagine chocolate and cheddar would be good. Maybe I am wrong. You really should try this, though be warned it is very rich and the recipe makes enough for 16 to 20 people, depending on how you slice. Do you have a springform pan?
I have several. I might make this for my birthday celebration at work, as I won’t have to bake as many cakes to feed everyone 😉
That sounds like a great idea. I also have another cheesecake recipe on the site that I like as well. It is plainer but just as tasty. Please be sure to let me know how you like them!
I am a cheesecake-aholic….I’ve got one in the oven right now, in fact! This one looks sooooo yummy!!! wow….
I hope your’s turned out tasty! What flavor was it?
Barbara Bamber | justasmidgen said:
Oh, my, this looks amazing.. I’m bookmarking it to try. I thought all baked cheesecakes cracked, so that we could heap something else overtop:D
🙂 what a great reason! I love cheesecake with raspberries! What is your favorite variety?
If a cheesecake can make someone treat you nicer, that is all the recommendation it needs. Sounds terrific.
Thanks Karen. I hope you had a good Thanksgiving!