Nancy's Best Chocolate Cheesecake Recipe

Name: Nancy's Best Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour, sifted; 1/4 cup granulated sugar; 1/2 cup butter, very soft; 1 egg yolk; lightly beaten; 1/4 tsp. vanilla; 3 pkg. (8 oz. each) cream cheese, softened; 1-1/2 cup sugar; 2 tbsp. all-purpose flour; 1/8 tsp. salt; 4 eggs, lightly beaten; 4 oz. semisweet chocolate, melted; 1/4 cup sour cream; 1 tsp. vanilla; 2 squares semi-sweet chocolate; 2 tbsp. butter

Servings: persons

1 cup all-purpose flour, sifted
1/4 cup granulated sugar
1/2 cup butter, very soft
1 egg yolk; lightly beaten
1/4 tsp. vanilla
3 pkg. (8 oz. each) cream cheese, softened
1-1/2 cup sugar
2 tbsp. all-purpose flour
1/8 tsp. salt
4 eggs, lightly beaten
4 oz. semisweet chocolate, melted
1/4 cup sour cream
1 tsp. vanilla
2 squares semi-sweet chocolate
2 tbsp. butter

1
Combine dry ingredients and cut in butter until well mixed.
2
Add egg yolk and vanilla and blend thoroughly.
3
Dust fingers with flour and pat dough onto bottom and about 1 up on sides of a 10-inch cheesecake pan.
4
(I use a 10-inch Kaiser springform pan with non-stick finish.)
5
Filling: Beat cream cheese in large mixer bowl until smooth and creamy.
6
Combine dry ingredients; stir into cream cheese mixture.
7
Addeggs and beat just until combined (do not overbeat).
8
Stir in the chocolate, sour cream and vanilla, mixing until combined.
9
Pour into crust-lined pan.
10
Bake in 325F for 60-70 minutes or until center appears set or cracks.
11
Remove from oven and cool 15 minutes.
12
Run spatula around edge of pan to loosen cheesecake.
13
Cool 30 minutes more.
14
Remove sides of pan, cover and chill at least 2 hours.
15
Top: Melt semisweet chocolate and butter.
16
Drizzle in lattice design on top cheesecake.
17
Chill till trim sets.
18
Store in refrigerator.

1688

kcal

Calories

120

Fat

122

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 15 ingredients. The key ingredients include: 1 cup all-purpose flour, sifted, 1/4 cup granulated sugar, 1/2 cup butter, very soft, 1 egg yolk; lightly beaten, and more.

Yes, Nancy's Best 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.

That's it — enjoy your meal!

Nancy's Best Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions