Creamy Chocolate Cheesecake – a delicious recipe with pretzels, sugar, margarine, cream cheese, sugar, cocoa powder european style. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F (180C) Fahrenheit.
2
In medium bowl, stir together crushed pretzels, 1 tablespoon sugar and butter.
3
Press mixture onto bottom of 9-inch springform pan.
4
Bake 8 minutes; cool slightly.
5
In large mixer bowl, beat cream cheese until smooth and creamy.
6
Gradually beat in 1 cup sugar and cocoa.
7
Add eggs, one at a time, beating well after each addition.
8
Stir in sour cream and vanilla; blend well.
9
Pour batter over crust.
10
Bake 35 minutes.
11
Turn off oven; leave cheesecake in oven 20 minutes without opening door.
12
Remove from oven.
13
With knife, loosen cake from side of pan.
14
Cool completely; remove side of pan.
15
Cover; refrigerate.
16
Garnish as desired.
17
Cover; refrigerate leftover cheesecake.
806
kcal
Calories
56
g
Fat
66
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup pretzels finely crushed, 1 tablespoon sugar, ⅓ cup margarine melted, 16 ounces cream cheese softened, and more.
Yes, Creamy Chocolate Cheesecake 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.
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