This decadent chocolate cheesecake recipe has a chocolate crumb crust and a creamy chocolate filling, and is topped with melted chocolate and almonds.

Recipe by Oxmoor House July 2004


Recipe Summary

1 hr 25 mins
9 hrs
10 hrs 54 mins
29 mins
Makes 12 servings


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a medium bowl; firmly press crumb mixture evenly into bottom and up sides of a lightly greased 9-inch springform pan. Bake at 350° for 10 minutes. Remove from oven; set aside.

  • Beat cream cheese at high speed with an electric mixer until creamy; gradually add 3/4 cup sugar and flour, mixing well. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate and almond extract; beat until well blended. Stir in sour cream, blending well. Pour into prepared crust.

  • Bake at 350° for 15 minutes. Reduce temperature to 225°; bake 1 hour or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; cool to room temperature on a wire rack. Cover and chill at least 8 hours. Run a knife around edge of pan, and release sides.

  • Place chocolate morsels and shortening in top of a double boiler; place over simmering water, and cook until chocolate melts, stirring often. Spoon glaze over cheesecake. Garnish, if desired. Store in refrigerator.

  • Tip: Dip knife into hot water for easier cutting.


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