No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Seriously Chocolaty Cheesecake

  • Yield: 1 cheesecake, serving about 12


  • CRUST:
  • 1/2 cup graham cracker crumbs
  • 3/4 cup finely ground Oreo cookies (chocolate cookie part only, no white filling)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 tablespoons sugar
  • 6 ounces semisweet chocolate
  • 2 1/2 pounds cream cheese, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 (1 1/2-ounce) milk chocolate bar


  • CRUST: Make sure the oven rack is in the center position and preheat the oven to 375?F.
  • In a large mixing bowl, combine all the crust ingredients with a fork and mix until well combined.
  • Press the cookie mixture into the bottom of a 9-inch springform pan.
  • Bake the crust until fragrant and just set, about 8 to 10 minutes.
  • Using oven mitts or pot holders, remove from the oven and cool for at least 15 minutes before adding the filling.
  • Lower the oven temperature to 350?F.
  • FILLING: Place semisweet chocolate in a microwave-proof glass bowl or measuring cup and cover it with plastic wrap. Microwave the chocolate on high power for 30 seconds; then stir it with a spoon or rubber spatula. Continue to microwave the chocolate on high, stopping to stir every 30 seconds, until it is completely melted and smooth. (If you donít have a microwave, you can use the double-boiler method for melting chocolate.) Set aside.
  • Place the cream cheese, sugar, and vanilla extract in a large metal bowl and, using an electric mixer, beat until creamy and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula.
  • Sift the cocoa powder into the cream cheese mixture and beat to incorporate. Turn the mixer off.
  • Crack and add the eggs one at a time, beating well after each addition. Be sure to turn the mixer off before you add each egg. Add the sour cream and melted chocolate and beat until smooth.
  • Using a rubber spatula, transfer the batter to the prepared pan with the baked crust.
  • Bake at 350?F until the cake rises and puffs and the center is just set and still slightly wiggly, about 1 hour and 10 minutes.
  • Using oven mitts or pot holders, remove from the oven and place on a wire rack to cool.
  • Grate the chocolate bar and sprinkle the shavings over the top of the cheesecake while itís still hot.
  • Let the cheesecake cool for 1 hour.
  • Cover the cheesecake with plastic wrap and refrigerate at least 4 hours or overnight before serving.
  • When youíre ready to serve the cheesecake, gently run a thin sharp knife around the inside edge of the springform pan to loosen the cakeís sides, then unhook and carefully remove the outer ring of the pan. Slice and serve.
  • Be careful not to touch the hot pan when you add the grated chocolate to the hot cake!
  • Itís important not to add hot melted chocolate to the raw eggs, or youíll cook them!
  • Kick up your cheesecake by topping it with some fresh Whipped Cream.

Recipe Details