Chocolate Cream Pie Cheesecake!

Chocolate Cream Pie Cheesecake

Creamy cheesecake. Rich chocolate pudding. Fresh whipped cream. They all come together in this delicious Chocolate Cream Pie Cheesecake. Grab a slice tonight!

5 from 5 votes

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 45 minutes minutes

Servings: 12 servings

Calories: 543 kcal


For the Graham Cracker Crust

15 whole graham crackers ¼ cup granulated sugar ½ cup unsalted butter melted

For the Cheesecake Layer

16 oz. cream cheese room temperature cup granulated sugar Tbsp all-purpose flour 2 large eggs 1 large egg yolk ¼ cup sour cream 1 tsp vanilla extract

For the Chocolate Layer

½ cup granulated sugar ¼ tsp kosher salt ¼ cup cocoa powder ¼ cup cornstarch 2 cups whole milk 4 large egg yolks 4 oz. bittersweet chocolate chopped 2 Tbsp unsalted butter

For the Whipped Cream Layer

cups cold heavy whipping cream 2 Tbsp confectioner’s sugar 1 oz. semi-sweet chocolate


For the Graham Cracker Crust

Preheat oven to 325°F.

Using a food processor, pulse the graham crackers until finely ground.

Transfer graham cracker crumbs into a medium bowl. Add sugar and melted butter; stir until well combined.

Press the crust mixture into the bottoms and sides of a greased 9” springform pan. (Tip: A flat-bottomed glass is helpful in packing down the crust mixture.)

Bake for 10 minutes. Remove pan and set aside.

For the Cheesecake Layer

Using a stand mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).

Add sugar and flour; mix on medium speed until well combined.

Using a separate bowl, whisk eggs and additional egg yolks together. Add this egg mixture to the mixing bowl; mix until well combined.

Add the sour cream and vanilla; mix on medium speed until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Pour cream cheese mixture on top of the cooled crust.

Wrap the bottom of the pan with a piece of aluminum foil and place in a large rimmed baking pan. Fill pan with ~½” of water. Bake at 325° until center of cake is just barely set (~30-35 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1″ ring of “looser” filling left in the center of the cake.)

Remove cake from oven and let cool in pan for 1 hour.

For the Chocolate Layer

Using a medium saucepan, add sugar, salt, cocoa powder and cornstarch; stir until well combined.

Add milk; stir until well combined.

Add egg yolks; stir until well combined.

Place saucepan over medium heat and cook, stirring often, until mixture has thickened and come to a low boil.

Continue boiling, stirring constantly, for 1 more minute.

Remove from heat and pour/press mixture through a fine-meshed strainer into a clean bowl. Add chocolate and butter and let stand for 2 minutes. Stir until chocolate and butter have fully melted and are well combined.

Spread mixture evenly on top of cooled cheesecake.

Cover pan with plastic wrap, pressing wrap directly to the surface of the chocolate. Refrigerate overnight.

For the Whipped Cream Layer

Using an electric mixer fitted with the whisk attachment, whip cream and powdered sugar until stiff peaks form.

Spread whipped cream on top of chocolate layer.

Using a vegetable peeler or a fine grater (such as a microplane), grate chocolate on top of the whipped cream. (Note: To make chocolate curls, heat the chocolate bar in the microwave for 4-5 seconds. Alternatively, a milk chocolate bar like Hershey's (rather then semi-sweet baking chocolate) will create better curls.

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