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Deep Chocolate Cheesecake

Deep Chocolate Cheesecake

The Deep Chocolate Cheesecake is an award-winning Ohio State Fair Recipe.

grocery Prep: 20min
timer Cook: 60min
restaurant 10-12 Servings

Ingredients

15 pecan shortbread cookies, finely crushed
3 tablespoons butter, melted

Filling

1½ cups whipping cream
1 tablespoon instant coffee crystals
3 (4-ounce) packages 60% cacao bittersweet chocolate baking bars
3 (8-ounce) packages cream cheese, softened
1½ cups sugar
1½ tablespoons cornstarch
1 cup DAIRY sour cream
2 teaspoons vanilla extract
4 eggs
Chocolate glaze*

Directions

  • Preheat oven to 350°. Spray a 9-inch springform pan with vegetable cooking spray.
  • In bowl, combine cookie crumbs and melted butter. Press firmly on bottom of springform pan.

Filling

  • In medium saucepan, combine whipping cream and coffee over low heat.
  • Cook and stir until coffee crystals dissolve.
  • Stir in chocolate bars; cook and stir until chocolate melts and mixture is smooth.
  • Cool 10 minutes.
  • In large bowl, beat cream cheese and sugar until smooth.
  • Add cornstarch, sour cream and vanilla; mix well. Add eggs (one at a time); mix well.
  • Mix 1 cup cheese mixture with chocolate mixture. Add chocolate mixture to cheese batter; mix until smooth.
  • Spoon batter over crust.
  • Place foil around bottom of springform pan; place in a shallow baking pan with 1-inch water.
  • Bake 60 minutes or until center is almost set. Turn off oven; allow cheesecake to stay in oven with oven door closed 20 minutes.
  • Remove cheesecake from oven; run a knife tip around edge of cheesecake. Cool.
  • Cover; chill 8 hours.
  • Garnish with Chocolate Glaze. Chill 2 hours.

*Chocolate Glaze

  • In small saucepan, bring ½ cup whipping cream to a boil over medium heat.
  • Remove from heat; stir in ½ cup 60% cacao bittersweet chocolate baking chips.
  • Let stand until chips melt; stir until smooth. Spread over cheesecake.