Fabulous Freelancer Foodie Recipe: Chocolate Cheesecake

This chocolate cheesecake recipe will surely become a decadent dessert favorite!

Note: this recipe is adapted from one found in Meredith Corporation’s 1985 cookbook, Good Home Cooking.


  • 1 cup of graham cracker crumbs
  • 5 tablespoons plus ¾ cup of melted, lightly salted butter
  • 1 cup plus 2 tablespoons of sugar
  • 3 large eggs
  • 3 packages (that are 8 ounces each) of softened cream cheese
  • 1 package (12 ounces) of chocolate pieces
  • 1 cup of sour cream
  • 1 teaspoon of vanilla extract
  • Blueberries (optional)


  1. An oven should be preheated to 325 degrees Fahrenheit.
  2. To make the crust, thoroughly mix together the graham cracker crumbs, 5 tablespoons of the butter, and 2 tablespoons of the sugar.
  3. Press the mixture to the bottom of an 8-inch springform pan, then chill it in the refrigerator.
  4. Beat the eggs with the remaining 1 cup of sugar, then add in the cream cheese and combine well.
  5. Microwave the chocolate pieces for several seconds on high until they become melted, then blend in the sour cream, the remaining ¾ cup of butter, and the vanilla extract.
  6. Beat the cream cheese mixture and the chocolate mixture together.
  7. Pour this overall mixture into the prepared crust, bake for 2 hours, then allow to cool on a wire rack for 3 hours before inverting, removing the pan sides, then serving with blueberries as a garnish.

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