philadelphia chocolate cheesecake recipe

Written ByJenny Smyth Posted on
philadelphia chocolate cheesecake recipe
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The Best philadelphia chocolate cheesecake recipe

I’ve been making Philadelphia chocolate cheesecake for years, and it’s still a family favorite. The recipe is simple yet rich, with a dense and creamy texture that’s hard to resist.

I love how it’s a classic dessert that never goes out of style. My kids are always excited when I whip one up for a special occasion or just because.

The best part is that it’s relatively healthy compared to other cheesecakes, thanks to the use of cream cheese and a low-sugar crust. As a busy mom, I appreciate how easy it is to make and customize to our tastes.

Plus, the leftovers are always a hit at family gatherings. One of my favorite things about this recipe is how versatile it is – you can serve it as a standalone dessert or paired with fresh fruit or whipped cream for a more indulgent treat.

The flavors are deep and satisfying, with the chocolate and cream cheese complementing each other perfectly. Whether you’re celebrating a birthday or just need a pick-me-up, this cheesecake is sure to please.

Philadelphia Chocolate Cheesecake

Philadelphia Chocolate Cheesecake

4.8 from 547 votes

A rich and creamy chocolate cheesecake made with Philadelphia cream cheese for a smooth, velvety texture. The chocolate cookie crust provides a crunchy contrast to the luscious filling.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 15 mins plus chilling
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/3 cup melted unsalted butter

For the Filling

4 packages (8 oz each) Philadelphia cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
8 oz semi-sweet chocolate, melted and cooled

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a medium bowl, combine the chocolate cookie crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3Press the mixture firmly into the bottom of a 9-inch springform pan, using a glass or measuring cup to create an even layer.
4Bake the crust for 10 minutes, then remove from the oven and let it cool completely on a wire rack.
5In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6Gradually add 1 cup of sugar and the vanilla extract, beating until well combined.
7Add the eggs one at a time, beating on low speed after each addition just until incorporated.
8Do not overmix.
9Pour the melted and cooled chocolate into the cream cheese mixture and fold gently with a spatula until the chocolate is fully incorporated and the batter is uniform in color.
10Pour the filling over the cooled crust and spread it evenly with the spatula.
11Tap the pan gently on the counter to release any air bubbles.
12Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
13Bake at 350°F for 50 to 55 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
14Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
15Remove the cheesecake from the water bath and let it cool completely on a wire rack, about 1 hour.
16Refrigerate for at least 4 hours or overnight before serving.
17For clean slices, dip a knife in hot water and wipe it dry between cuts.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30g💛Saturated Fat: 17g❤️Cholesterol: 130mg🧂Sodium: 320mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 9g

📝Notes

Use high-quality semi-sweet chocolate for the best flavor. Ensure all ingredients are at room temperature for a smooth filling. Chilling overnight yields the best texture and flavor.

Watch Video Of How Philadelphia Chocolate Cheesecake Works

To store leftover Philadelphia chocolate cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic and placed in a freezer bag for up to 3 months.

When you are ready to serve, let the cheesecake sit at room temperature for about 20 minutes to soften slightly, which brings back its creamy texture. For reheating, I prefer to serve this cheesecake cold or at room temperature, but if you want a warm dessert, you can microwave a slice for 10 to 15 seconds.

It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. This recipe is always a good idea for any occasion because it is easy to make ahead, travels well, and pleases both kids and adults at family gatherings.

I hope you enjoy making it as much as I do.

❓ Frequently Asked Questions About Philadelphia Chocolate Cheesecake

1. What makes Philadelphia chocolate cheesecake so special?

The combination of cream cheese, sugar, eggs, and chocolate creates a rich and creamy texture that’s unlike any other cheesecake.

2. Can I substitute the chocolate with something else?

No, the chocolate is an essential component of this recipe – its bitterness balances out the sweetness of the sugar.

3. How do I prevent the cheesecake from cracking?

To minimize cracking, make sure your oven is at the right temperature, don’t overmix the batter, and avoid sudden temperature changes.

4. Can I make this cheesecake in advance?

Sure – it’s actually better when made ahead of time as the flavors will meld together beautifully.

5. What’s the ideal size for this cheesecake recipe?

A 9-inch pan is perfect for this recipe – any larger and it might not cook evenly.

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