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Bittersweet Chocolate Cheesecake

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Bittersweet Chocolate Cheesecake
  • Prep 30 min
  • Total 9 hr 0 min
  • Servings 12
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Classic cheesecake gets even sweeter with bittersweet chocolate and a garnish of fresh raspberries.
Updated Apr 15, 2014

Ingredients

Crust

  • 40 thin chocolate wafer cookies (from 9-oz package), crushed (about 2 1/2 cups)
  • 1/3 cup granulated sugar
  • 1/4 cup butter, melted

Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 3 eggs
  • 8 oz bittersweet baking chocolate, melted, cooled

Garnish, if desired

  • Powdered sugar
  • Fresh raspberries
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust ingredients with fork until crumbly. Press mixture in bottom and 1 inch up side of pan. Bake 10 minutes or until set. Place on cooling rack; cool completely.
  • 2
    In another medium bowl, beat cream cheese, 2/3 cup granulated sugar and vanilla with electric mixer on medium speed until light and fluffy. Beat in flour. Beat in eggs, one at a time, just until blended. Beat in chocolate. Pour over crust.
  • 3
    Bake 1 hour to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • 4
    Just before serving, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Sprinkle with powdered sugar; garnish with raspberries. Cover and refrigerate any remaining cheesecake.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use full-fat cream cheese for the best flavor and texture. Reduced-fat varieties will result in a softer, more watery cheesecake.

Nutrition

480 Calories, 31g Total Fat, 7g Protein, 42g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
17g
84%
Trans Fat
1g
Cholesterol
100mg
34%
Sodium
340mg
14%
Potassium
250mg
7%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
15%
Sugars
26g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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