Heavenly Chocolate Cheesecake Recipe

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Recipes.net Team Published: March 20, 2020 Modified: August 17, 2021
Heavenly Chocolate Cheesecake Recipe

Nothing beats a good old chocolate cheesecake recipe! A homemade vanilla wafer crust makes this crust especially delicious.

How To Make Heavenly Chocolate Cheesecake

For Crust:

  • 2 cups vanilla wafers (crushed, about 50 wafers)
  • 1 cup almonds (ground, toasted)
  • 1/2 cup granulated sugar
  • 1/2 cup butter (melted)

For Filling:

  • 2 cups Nestle Toll House Milk Chocolate Morsels
  • 1 ¼ oz unflavored gelatin
  • 1/2 cup milk
  • 16 oz cream cheese (softened)
  • 1/2 cup sour cream
  • 1/2 tsp almond extract
  • 1/2 cup whipping cream (whipped beforehand)

Making the crust

  1. Combine crushed cookies, almonds, sugar and butter in a medium-sized bowl. Mix well.

  2. Press firmly onto the bottom and 2 inches up the sides of an ungreased 9-inch springform pan.

Making the filling

  1. Microwave morsels in a medium-sized, microwave-safe bowl on medium-high or 70% power for 1 minute.

  2. Microwave at additional 10- to 20-second intervals, stirring until smooth. Set aside.

  3. Sprinkle gelatin over milk in a small saucepan. Let stand for 1 minute.

  4. Warm over low heat until gelatin is dissolved, stirring constantly. Remove from heat and set aside.

  5. Beat cream cheese, sour cream and melted chocolate in a large mixer bowl until fluffy.

  6. Beat in gelatin mixture and almond extract. Fold in whipped cream.

  7. Pour filling into the crust. Chill for about 3 hours or until firm.

  8. Run a knife around the edge of the cheesecake and remove the side of the springform pan. Garnish as desired and serve.

How To Make Heavenly Chocolate Cheesecake

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Prep: 3 hrs 25 mins
Cook: 2 mins
Total: 3 hrs 27 mins
Serves:
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Ingredients

For Crust:

  • 2 cups vanilla wafers, crushed, about 50 wafers
  • 1 cup almonds, ground, toasted
  • 1/2 cup granulated sugar
  • 1/2 cup butter , melted

For Filling:

  • 2 cups Nestle Toll House Milk Chocolate Morsels
  • 1 ¼ oz unflavored gelatin
  • 1/2 cup milk
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 tsp almond extract
  • 1/2 cup whipping cream, whipped beforehand

Instructions

Making the crust

  1. Combine crushed cookies, almonds, sugar and butter in a medium-sized bowl. Mix well.

  2. Press firmly onto the bottom and 2 inches up the sides of an ungreased 9-inch springform pan.

Making the filling

  1. Microwave morsels in a medium-sized, microwave-safe bowl on medium-high or 70% power for 1 minute.

  2. Microwave at additional 10- to 20-second intervals, stirring until smooth. Set aside.

  3. Sprinkle gelatin over milk in a small saucepan. Let stand for 1 minute.

  4. Warm over low heat until gelatin is dissolved, stirring constantly. Remove from heat and set aside.

  5. Beat cream cheese, sour cream and melted chocolate in a large mixer bowl until fluffy.

  6. Beat in gelatin mixture and almond extract. Fold in whipped cream.

  7. Pour filling into the crust. Chill for about 3 hours or until firm.

  8. Run a knife around the edge of the cheesecake and remove the side of the springform pan. Garnish as desired and serve.

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