Shapiro'S Chocolate Cheesecake
A rich, creamy chocolate cheesecake with a chocolate graham cracker crust, perfect for chocolate lovers and special occasions requiring indulgent desserts.
Ingredients
- 2 cups finely crushed graham crackers ⓘ
- 1/4 cup sugar ⓘ
- 1/4 cup butter or margarine, melted ⓘ
- 4 (8 oz.) packages cream cheese, softened
- 1 1/2 cups sugar ⓘ
- 6 eggs ⓘ
- 1/2 cup unsweetened cocoa powder ⓘ
- 1/2 cup hot water ⓘ
- 4 oz. unsweetened chocolate, melted and cooled ⓘ
- 1/4 cup butter or margarine, melted ⓘ
- 1 tablespoon vanilla ⓘ
Instructions
- In a medium mixing bowl, stir together the crushed graham crackers and 1/4 cup sugar.
- Stir in 1/4 cup melted butter.
- Press the mixture into the bottom and 2 inches up the sides of a 10-inch spring-form pan.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add 1 1/2 cups sugar, mixing well.
- Add eggs one at a time, beating after each addition.
- Stir in cocoa powder, hot water, melted unsweetened chocolate, melted butter, and vanilla until smooth.
- Pour the filling into the prepared crust.
- Bake at 350°F (175°C) for approximately 60 minutes or until set.
- Allow to cool, then chill in the refrigerator before serving.
Tips & Substitutions
For a richer flavor, consider using a mix of milk and dark chocolate in place of the unsweetened chocolate. If you're short on time, pre-made graham cracker crusts can be used instead of making your own. Be sure to let the cheesecake cool completely before chilling to prevent cracks. Additionally, if you prefer a gluten-free option, use gluten-free graham crackers.
Serving Suggestions
This decadent chocolate cheesecake pairs beautifully with a dollop of whipped cream or a drizzle of chocolate sauce on top. For an added touch, serve with fresh berries or a scoop of vanilla ice cream for a delightful contrast. It also makes a stunning centerpiece for special occasions, complemented by a slice of Gordon'S Mother'S Cheese Cake for variety.
Storage & Reheating
Store any leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and place them in an airtight container, then freeze for up to 3 months. To reheat, let thaw in the refrigerator overnight and serve chilled for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Shapiro'S Chocolate Cheesecake contains roughly 358 calories, with 7g protein, 49g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and vitamin C. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this cheesecake?
Absolutely! You can substitute the graham cracker crust with an Oreo crust for a chocolatey twist or even a nut-based crust for a gluten-free option. Just make sure to adjust the amount of sugar accordingly based on the crust you choose.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. If you overbake, the cheesecake may crack, so keep a close eye on it in the last few minutes of baking.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. Just be sure to let it cool completely before refrigerating. It actually tastes even better after a day in the fridge as the flavors meld together beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).