Chocolate Velvet Cheesecake - Kraft Recipes Top
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Chocolate Velvet Cheesecake

Prep Time
Total Time

14 servings

Hey, want to try a velvety chocolate cheesecake that's casual enough for a weeknight treat, but elegant enough for a holiday crowd? We thought so....

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What You Need

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Make It

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  • Preheat oven to 325°F. Crush 24 of the cookies until fine crumbs form; mix with butter until well blended. Press firmly onto bottom of 9-inch springform pan. Stand remaining 14 cookies around edge of pan, pressing into crumb mixture to secure. Set aside. Place 4 oz. chocolate in small saucepan; cook on low heat until melted, stirring frequently. Set aside.
  • Beat cream cheese and 1/2 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add melted chocolate, 1/2 cup of the sour cream and the vanilla; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour into prepared crust.
  • Bake 35 to 40 min. or until center is almost set. Combine remaining 1 cup sour cream and remaining 2 Tbsp. sugar; spread over cheesecake. Bake an additional 5 min. Cool. Melt remaining chocolate as directed on pkg.; drizzle over cheesecake. Refrigerate at least 4 hours. Store leftover cheesecake in refrigerator.

Special Equipment Needed

Size Wise

You'll know it's a special occasion when you get to enjoy a serving of this chocolatey cheesecake.

Special Extra

For an impressive presentation, garnish with fresh raspberries, mint sprigs and chocolate curls just before serving. To make chocolate curls, bring additional BAKERS Semi-Sweet Chocolate to room temperature. Carefully draw vegetable peeler at an angle across top of chocolate to form curls.


  • 14 servings

Nutritional Information

Serving Size 14 servings
Calories 380
Total fat 25g
Saturated fat 12g
Cholesterol 75mg
Sodium 300mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 26g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from My family really enjoyed this cheesecake, especially compared to some of the other Kraft recipes... My family really enjoyed this cheesecake, especially compared to some of the other Kraft recipes that include something like 4 bars of cream cheese. The chocolate portion along with the Oreo crust was great. The only part I wasn't fond of was the sour cream topping. My family didn't seem to mind, but I would have preferred something more like whip cream to sour. SUGGESTION: Definitely use a double boiler as opposed to a saucepan when melting the chocolate. My first attempt burned, but once I switched to the DB it was practically foolproof.
Date published: 2009-07-31
Rated 4 out of 5 by from I thought this cheesecake tasted delicious! I thought this cheesecake tasted delicious! The sour cream topping gives it a nice tang that complements the sweetness of the chocolate. The reason why I took off a star is because is oreo bottom stuck to the pan and not the cheesecake, I really wanted more of that crust in each of my bites! But it was really good and I will definitely make it again!
Date published: 2010-01-31
Rated 4 out of 5 by from just great easy. just great easy. Friends love it, they ask me to bake it for any party
Date published: 2005-07-16
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