Chocolate Cheesecake with Chocolate Nutmeg Crust Recipe

Name: Chocolate Cheesecake with Chocolate Nutmeg Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 1/2 ounces chocolate wafer cookies; ⅓ cup butter melted; 2 tablespoons sugar; 1/4 teaspoon nutmeg; 3 large eggs; 1 cup sugar; 24 ounces cream cheese softened; 12 ounces chocolate pieces semi-sweet, melted; 1 teaspoon vanilla extract; ⅛ teaspoon salt; 1 cup sour cream; 1 x whipped cream optional

Servings: persons

8 1/2 ounces chocolate wafer cookies
⅓ cup butter melted
2 tablespoons sugar
1/4 teaspoon nutmeg
3 large eggs
1 cup sugar
24 ounces cream cheese softened
12 ounces chocolate pieces semi-sweet, melted
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup sour cream
1 x whipped cream optional

1
CRUST - Crush chocolate wafers into fine crumbs.
2
Combine with butter, sugar and nutmeg.
3
Press evenly over bottom and sides, to 1/2 inch from the top of a 9-inch springform pan.
4
Refrigerate.
5
FILLING - Beat eggs and sugar until light.
6
Add softened cream cheese and beat until smooth.
7
Blend in melted chocolate, vanilla, salt and sour cream thoroughly.
8
Pour batter into crumb crust.
9
Bake at 350F (180C) F for 1 hour, until cheesecake is just firm when pan is jiggled slightly.
10
Cool in pan on wire rack.
11
Refrigerate, covered, overnight.
12
If desired, top with whipped cream when served.

2046

kcal

Calories

146

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 1/2 ounces chocolate wafer cookies, ⅓ cup butter melted, 2 tablespoons sugar, 1/4 teaspoon nutmeg, and more.

Yes, Chocolate Cheesecake with Chocolate Nutmeg Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cheesecake with Chocolate Nutmeg Crust

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