Chocolate Cheesecake With Saltine Cracker Crust

Name: Chocolate Cheesecake With Saltine Cracker Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 35 saltine crackers (1 sleeve); 5 tablespoons melted butter; 1/4 cup firmly packed brown sugar; For the filling; 1 1/2 lbs cream cheese, softened; 1 1/4 cups sugar; 6 ounces unsweetened chocolate, melted; 3 large eggs; 3 large egg yolks; 1 tablespoon vanilla; 1/3 1/3 cup Grand Marnier or 1/3 cup Kahlua

Servings: persons

For the crust
35 saltine crackers (1 sleeve)
5 tablespoons melted butter
1/4 cup firmly packed brown sugar
For the filling
1 1/2 lbs cream cheese, softened
1 1/4 cups sugar
6 ounces unsweetened chocolate, melted
3 large eggs
3 large egg yolks
1 tablespoon vanilla
1/3 1/3 cup Grand Marnier or 1/3 cup Kahlua

1
Preheat oven to 350u00b0F Butter the side of a 9-inch springform pan.
2
Make the crust: In a food processor, grind the crackers fine. Add the butter, and sugar and pulse the motor until thoroughly combined. Pour the crumbs into the prepared pan and press them onto the bottom and 1 inch up the side of the pan. Bake in the middle of the oven for 15 minutes. Let cool.
3
With an electric mixer fitted with flat beater, beat the cream cheese and sugar on low until smooth. In another bowl whisk together the eggs, yolks, and vanilla, add to the batter and beat until smooth, scraping the bowl. Add the chocolate and beat until smooth, scraping the bowl. Stir in the liqueur and pour batter into the pan.
4
Bake in the middle of the oven for 55 minutes. The center of the cake will appear unset.
5
Immediately run a thin knife around the edge of the pan to release the cake and let it cool completely in the pan. Chill the cake for at least 4 hours or until chilled throughout. Remove the side of the pan and serve.

1459

kcal

Calories

100

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: For the crust, 35 saltine crackers (1 sleeve), 5 tablespoons melted butter, 1/4 cup firmly packed brown sugar, and more.

Yes, Chocolate Cheesecake With Saltine Cracker 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.

That's it — enjoy your meal!