Chocolate Cheesecake Pie
Indulge in the rich and velvety decadence of this Chocolate Cheesecake Pie, a dessert destined to steal the show at any gathering. Featuring a buttery graham cracker crust as the perfect foundation, this pie combines creamy cheesecake filling with melted semi-sweet chocolate for a luxurious flavor that’s impossible to resist. With a hint of vanilla and a touch of heavy cream, the silky texture is perfectly balanced, while optional whipped cream and chocolate shavings add a final flourish of elegance. Simple to prepare yet utterly irresistible, this chocolate lovers' dream is baked to perfection with just the right amount of jiggle before being chilled for that classic cheesecake finish. Perfect for holidays, parties, or a luxurious weeknight treat, this dessert is a must-try for anyone with a sweet tooth.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 16 ounces cream cheese
- 0.75 cup granulated sugar
- 1.25 cups semi-sweet chocolate chips
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup heavy cream
- 1 cup whipped cream (optional, for topping)
- 2 tablespoons chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a measuring cup to pack the crumbs tightly. Bake for 8-10 minutes, then let it cool completely.
In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until smooth. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and 3/4 cup granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the melted chocolate to the cream cheese mixture and mix until fully combined.
Add the eggs one at a time, beating on low speed until just incorporated. Do not overmix.
Stir in the vanilla extract and heavy cream until the mixture is smooth and evenly combined.
Pour the cheesecake batter into the cooled graham cracker crust and smooth the top with a spatula.
Bake the cheesecake pie in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the pie inside with the door slightly ajar for 15 minutes. Then remove it from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or preferably overnight.
Before serving, optionally top the pie with whipped cream and garnish with chocolate shavings. Slice and enjoy!
Nutrition Facts
Calories |
6062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.1 g | 562% | |
| Saturated Fat | 256.1 g | 1281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 490.3 g | 178% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 377.8 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 804 mg | 62% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
