philadelphia chocolate cheesecake recipe

Written BySheba G Updated On
philadelphia chocolate cheesecake recipe
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The Best philadelphia chocolate cheesecake recipe

I’m so excited to share this Philadelphia chocolate cheesecake recipe with you all. I’ve been making it for years, and it’s always a crowd-pleaser. The combination of a graham cracker crust, a creamy cheesecake filling, and a rich chocolate topping is absolute perfection.

My family loves it, and it’s perfect for any occasion – whether it’s a holiday gathering or just a Tuesday night dinner. I love that it’s an easy recipe to follow, even for a beginner in the kitchen. And the best part?

It’s surprisingly healthy, considering how decadent it tastes! The cream cheese and eggs give it a nice protein boost, and the chocolate on top is made from dark chocolate chips, which are packed with antioxidants. So go ahead, indulge in this delicious cheesecake without feeling too guilty about it.

Here’s where I got the recipe from: I found it on a food blog years ago, and I’ve been tweaking it ever since to make it my own. It’s become a staple in our household, and I know your family will love it just as much as mine does. The first time I made this cheesecake was for my son’s birthday party, and everyone raved about it.

Since then, I’ve made it for countless gatherings and potlucks. And every time, people ask me for the recipe. So here it is – enjoy!

Philadelphia Chocolate Cheesecake

Philadelphia Chocolate Cheesecake

4.7 from 878 votes

A rich and creamy Philadelphia chocolate cheesecake recipe. This dessert combines a buttery graham cracker crust with a smooth chocolate cheesecake filling, topped with a chocolate ganache.

Prep Time30 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time2 hrs
Servings: 8Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

For the Filling

24 oz cream cheese, softened
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp salt
4 large eggs
1/2 cup sour cream

For the Ganache

1 cup heavy cream
8 oz semisweet chocolate, finely chopped

👨‍🍳Directions

1Preheat oven to 325°F.
2In a medium bowl, combine graham cracker crumbs and melted butter until well mixed.
3Press the mixture into the bottom of a 9-inch springform pan.
4Bake for 7 minutes, then remove from oven and set aside to cool.
5In a large mixing bowl, beat cream cheese until smooth and creamy.
6Gradually add sugar, cocoa powder, vanilla extract, and salt, mixing well until combined.
7Add eggs, one at a time, mixing well after each addition.
8Stir in sour cream until just combined.
9Pour the filling into the cooled crust.
10Place the springform pan on a baking sheet and bake for 60-70 minutes, or until the center is almost set and the edges are firm.
11The center should still jiggle slightly when done.
12Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool in the oven for 1 hour.
13This helps prevent cracking.
14Remove the cheesecake from the oven and let it cool completely on a wire rack.
15To make the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
16Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
17Stir until the chocolate is completely melted and the mixture is smooth.
18Pour the ganache over the cooled cheesecake and spread it evenly across the top.
19Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 36g💛Saturated Fat: 21g❤️Cholesterol: 195mg🧂Sodium: 550mg🌾Total Carbs: 51g🥦Dietary Fiber: 3g🍬Sugars: 40g🥩Protein: 9g

📝Notes

Tips: Ensure all ingredients are at room temperature before beginning. Avoid overmixing the filling to prevent incorporating too much air, which can cause cracking.

Watch Video Of How Philadelphia Chocolate Cheesecake Works

This Philadelphia chocolate cheesecake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a dessert to satisfy your sweet tooth. It works well for family gatherings too – my kids love helping me make the crust and topping.

And when we serve it at parties or gatherings, everyone always raves about how delicious it is! For storage ideas – simply wrap the cooled cheesecake tightly in plastic wrap or aluminum foil and store in an airtight container in your refrigerator for up to 5 days.

To reheat – simply let the cheesecake sit at room temperature for about 30 minutes before serving – or reheat individual slices in the microwave or oven until warm through.

❓ Frequently Asked Questions About Philadelphia Chocolate Cheesecake

Q1: What type of chocolate should I use for the cheesecake?

For this recipe, you can use either milk chocolate chips or dark chocolate chips. If you’re looking for a more intense chocolate flavor, use dark chocolate chips.

Q2: Can I make this cheesecake in advance?

Yes, you can make the cheesecake up to two days in advance. Simply store it in the refrigerator until you’re ready to serve.

Q3: How do I ensure that my cheesecake doesn’t crack?

To avoid cracking, make sure your oven is at the right temperature (350°F) and that your cheesecake cools slowly in the oven after baking.

Q4: Can I substitute the graham cracker crust with something else?

You can substitute the graham cracker crust with an almond crust or even an oat crust if you prefer gluten-free options.

Q5: What if I don’t have cream cheese?

No worries – you can substitute cream cheese with Neufchâtel or mascarpone cheese if you prefer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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