• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Chocolate Chunk Cheesecake

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • Stephen Ceideburg


1 c All-purpose flour
1/2 c Granulated sugar
6 tb Unsalted butter *
1/2 c Chopped walnuts
3 oz Chopped bittersweet or
-semisweet chocolate
1 Egg yolk
1 tb Whipping cream
Vegetable oil

2 lb Cream cheese, softened
1 c Firmly packed brown sugar
5 Eggs, at room temperature
3/4 c Sour cream
3 tb All-purpose flour
1 ts Vanilla
1/8 ts Almond extract
4 oz Bittersweet or semisweet
-chocolate, chopped

1 c Sour cream, softened
1/3 c Firmly packed brown sugar

1/2 c Whipping cream
3 oz Bittersweet or semisweet
-chocolate, chopped

* chilled and cut in small cubes

To make crust: Preheat the oven to 350 degrees.

Mix flour and sugar, and cut in the butter until the mixture resembles
coarse crumbs. Add the nuts and chocolate.

In a separate bowl, mix the egg yolk and cream. Add to the crumb mixture
and stir until moistened.

Oil a 10-inch springform pan. Pat the mixture into the bottom of the pan.
Bake for 15 minutes. Cool.

Reduce oven temperature to 325 degrees.

To make filling: Using an electric mixer, beat the cream cheese and sugar
until fluffy. Add the eggs, one at a time, beating well after each
addition. Beat in the sour cream, flour, vanilla, almond extract and
chopped chocolate. Pour into crust- lined pan and bake for 1 hour or until
center moves slightly.

To make topping: Mix sour cream with brown sugar and pour over cheesecake.
Return to oven and bake 15 minutes longer. Cool completely, then
refrigerate overnight.

To make glaze: Heat the whipping cream over medium heat, add the chopped
chocolate and stir until smooth. Cool to room temperature, then drizzle
over cheesecake.

From Lakehouse Restaurant, Lake Oswego.

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