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Chocolate Cheesecakes for Two

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“This is a Paula Deen recipe she came up with for a Valentine's meal, and it makes two 4" cheesecakes. I found it after Valentine's Day this year, but I'm going to make it on my husband's birthday -- it looks like it will make a terrific dessert for special occasions. Note: There is a 4-hour chilling time required in addition to the cooking time.”
READY IN:
1hr 10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F In a small bowl, combine graham-cracker crumbs and sugar; add melted butter, stirring well. Press mixture into bottom and up sides of two 4" springform pans. Bake 6 minutes; set aside to cool.
  2. In a small microwave-safe bowl, combine bittersweet chocolate and butter. Microwave at high in 30-second intervals, stirring after each, until chocolate is melted and smooth; set aside to cool slightly.
  3. In a medium bowl, beat cream cheese, sugar and cocoa powder at medium speed with an electric mixer until creamy. Beat in egg and egg yolk, just until combined. Stir in melted chocolate mixture, sour cream and vanilla. Pour into prepared crusts. Bake 40 minutes; cool completely. Cover and chill for 4 hours.
  4. Gently run a knife around edges of pan to release sides. Remove sides from pan. In a small microwave-safe bowl, combine cream and semisweet chocolate. Microwave at high in 30-second intervals, stirring after each, until chocolate is melted and smooth. Spread evenly over cheesecake.
  5. If desired, garnish with whipped cream, shaved chocolate and fresh raspberries.

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