Chocolate Cheese Pie Recipe

This chocolate cheese pie is exceedingly rich. And exceedingly tasty. You might be tempted to slice yourself a large wedge, but please don't. Cut a small wedge and enjoy every single bite. You will absolutely need a deep dish, 9 1/2" pie pan to make this pie. If you don't have one, you could certainly make this in a 9" or 10" spring-form pan.

Course Cheesecake Recipes

Cuisine American

Prep Time 1

Cook Time 1 5

Total Time 2 5

Servings

Calories 575kcal

Author Jennifer Field

Equipment

Ingredients

For the Crust

2 cups chocolate graham cracker crumbs (I used cute bear-shaped Teddy Grahams)
1 ½ teaspoons espresso powder
heavy pinch of fine sea salt
4 oz melted butter

For the Cheesecake

2 8 oz blocks cream cheese softened
4 large eggs
¾ cup to 1 cup sugar (to taste)
¼ teaspoon fine sea salt or to taste
2 teaspoons vanilla paste or 1 Tablespoon vanilla extract

For the Fudge

6 oz heavy cream
1 Tablespoon corn syrup
6 oz 60% chocolate chopped finely (or your favorite dark chocolate or chocolate chips)
1 teaspoon espresso powder
½ teaspoon vanilla paste or 1 teaspoon vanilla extract
pinch of fine sea salt

For the Sour Cream Topping

1 ½ cups sour cream
¾ cup sugar
1 teaspoon vanilla paste or 2 teaspoons vanilla extract
scant 1/4 teaspoon fine sea salt

Instructions

For the Crust

Whir up the cookies in the food processor along with the espresso powder and salt. Make sure the crumbs are nice and fine.
Drizzle in the melted butter and process again for a few seconds until the butter is evenly distributed.
Press evenly in the bottom and all the way up the sides of a deep dish pie pan (or a good 2" up the sides of your spring form).
Bake at 350F for about 10 minutes. Set aside to cool.

For the Cheesecake

On low speed, beat the cream cheese until smooth.
Add the sugar, and continue to beat until smooth.
Add the eggs, salt and vanilla and mix until well incorporated.
Pour into your pie crust and bake until all but the very center is set, about 45 minutes.

For the Fudge Sauce

Bring the cream, corn syrup and salt just to a boil.
Pour over the chocolate and vanilla. Let sit for a minute or two.
Whisk slowly until your ganache is lovely and emulsified.
Pour/spread evenly onto your just-out-of-the-oven cheesecake.

For the Sour Cream Topping

Whisk all ingredients together. Let sit for about 5 minutes so the sugar can dissolve.
Whisk again and check to make sure the sour cream mixture is smooth.
Carefully spread on top of the fudge sauce, trying not to mix the two layers.
Put the pie back in the oven for another 5-10 minutes to set the sour cream.
Let cool to room temperature and then chill at least 6 hours or overnight before slicing and serving.

Notes

I've done a bit of tinkering to the original pie. The original does not call for any espresso powder. It also calls for a vanilla wafer crust, half as much cheesecake filling, and a jar of fudge sauce for the fudgey part. Feel free to make this either way.

In the updated photos, I baked the pie in a 9" push pan, and it worked out beautifully. Think of it more as a shorter cheesecake than a pie. It works just as well in a deep dish pie pan. If you want to make it in a regular, shallow pie pan, make half as much cheesecake mixture and you should be fine.

Nutrition