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Recipe Swap: Chocolate Cheesecake

I post on a cooking-themed message board from time to time, and I happened to see that they were doing a recipe swap. Fun! So, I submitted my Peach Blackberry Soup, and in return, received this recipe for Chocolate Cheesecake from the So Tasty, So Yummy blog. (The recipient of my soup recipe turned it into a sorbet! Read the review here.)

I made the recipe almost exactly as written (I omitted the sour cream topping -- had it before on other cheesecakes, not a fan). I neglected to take pictures, as my camera battery is dead, and I still haven't determined which moving box contains my battery charger. Sorry about that! If you'd like to see a photo, click the link back to the So Tasty, So Yummy blog. 

As stated in the previous blogger's write-up, this cheesecake doesn't have an overwhelming chocolate flavor. Some like that, I happen to prefer a strong chocolate flavor. I added a touch of strong-brewed, cooled coffee to try and bring out some additional chocolate flavor. I also changed the baking instructions to account for the lack of sour cream topping, and baked it in a water bath (see this post for how to bake in a water bath). 

Chocolate Cheesecake
From So Tasty, So Yummy


  • 1½ Cups Graham Cracker Crumbs
  • ⅓ Cup Sugar
  • ⅓ Cup Melted Butter


  • 2 - 8 oz pkgs Cream Cheese
  • 1 Cup Sugar
  • ½ Cup Cocoa
  • ¼ Cup strongly-brewed coffee, cooled
  • 1 teaspoon Vanilla extract
  • 2 Eggs


  1. Combine crackers, sugar, butter and press into the bottom and half-way up the sides of a 9-inch spring form pan.
  2. Preheat oven to 450 degrees F.
  3. Cream the cream cheese with the sugar, cocoa and vanilla. Blend in eggs and cooled coffee. Pour onto crust and bake at 450° for 10 minutes. Reduce oven temp to 250 degrees, and bake an additional 60 minutes.
  4. Chill overnight.

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