Description
A decadent cheesecake featuring a rich chocolate crust and a creamy filling, garnished with chocolate eggs for a festive touch.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 1/4 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- 1 cup mini chocolate eggs for decoration
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Melt the chocolate chips in the microwave or on a stovetop until smooth. Fold the melted chocolate into the cream cheese mixture until well combined.
- Pour the cheesecake mixture over the cookie crust in the springform pan. Bake for 55-60 minutes or until the center is set, but still slightly jiggly.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Before serving, decorate the cheesecake with mini chocolate eggs on top, adding a festive flair.
Notes
Make sure your cream cheese is at room temperature to avoid lumps. Cheesecake can be stored in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg