Chocolate Cheesecake

Makes 8” cheesecake serves 8-10

TIME: 30 minutes prep plus 1 hour baking and 6 hours cooling


Pecan Graham Crust:
6 whole graham cracker rectangles (93g)
¾ cups (100g) pecans
¼ cup (50g) packed brown sugar
5 tablespoons (71g) butter, melted
Cheesecake filling:
6 tablespoons (89ml) whipping cream
8oz (227g) couverture, finely chopped
16 oz (454g) cream cheese, room temp
⅔ cup (158ml) sour cream, room temp
1 1/3 cup (266g) granulated sugar
¼ teaspoon salt
4 eggs, room temp
1 teaspoon vanilla extract




Preheat oven to 350F.

Double wrap an 8” springform pan with aluminum foil, making sure the foil completely covers the sides of pan to make it waterproof.

Process first 3 ingredients in food processor until no large bits remain (Or finely chop pecans, and crush graham crackers into fine bits before adding to bowl). Add butter and process until crumbs stick together, adding an additional ½ tablespoon butter if needed. Press evenly into bottom of prepared springform pan. Bake for 10 minutes. Set aside to cool.


On low heat, melt together chocolate and heavy cream in microwave or on stovetop, stirring until smooth. Set aside.

In a large bowl, whisk together cream cheese, sour cream, sugar and salt until smooth. Whisk in eggs, one at a time until incorporated. Add vanilla and the chocolate mixture and whisk until fully combined.

Place springform pan with crust into a roasting pan (or any deep baking dish large enough for springform pan to sit flat). Pour cheesecake filling on to crust and spread evenly.

Bring a kettle or saucepan of water to a boil.

Transfer the roasting pan into the oven. Pour boiling water into the roasting pan until it reaches about halfway up the sides. Bake for 60-70 minutes or until the cheesecake looks nearly set and only a small circle in the center jiggles slightly.

Remove from oven and let cheesecake cool in the roasting pan for 45 minutes. Transfer to a wire rack and cool for three hours. Run a knife around the inside edge of the springform pan to loosen the cake and place in refrigerator until fully chilled. Remove the sides of the pan and carefully slide the cake onto a cake platter. Decorate as desired, slice and serve

Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




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