Cocoa Cheesecake Supreme is a deeply chocolatey baked cheesecake with a smooth, tangy center and a crisp chocolate-wafer crust. A pinch of cinnamon in the crust quietly amplifies the cocoa flavor.
The gentle oven-rest method helps the filling set without overbaking. Chill it thoroughly, then add whipped cream for a polished dessert that is easy to prepare ahead.
THE RECIPE
Cocoa Cheesecake Supreme
Prep25 min
Bake30 min
Oven rest15 min
Yield10–12 servings
For the Chocolate Cookie Crust
For the Cocoa Cheesecake
Optional Garnish
Instructions
- Prepare the crust: combine the chocolate wafer crumbs, cold butter pieces, and cinnamon in a food processor. Pulse until evenly blended. Press the mixture firmly over the bottom of a 9-inch springform pan and set aside.
- Heat the oven to 325°F (165°C). Beat the softened cream cheese and butter in a large bowl until smooth. Gradually beat in the sugar.
- Add the cocoa and vanilla and beat until well blended. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream.
- Pour the filling over the prepared crust and smooth the top. Bake for 30 minutes.
- Turn off the oven and leave the cheesecake inside for 15 minutes without opening the oven door. Remove it from the oven, loosen the edge from the pan with a thin knife, and cool to room temperature.
- Refrigerate for several hours or overnight. Remove the springform ring and garnish with sweetened whipped cream, if desired. Keep leftovers refrigerated.
Recipe Tips
- Bring the cream cheese, butter, eggs, and sour cream close to room temperature for the smoothest batter.
- After adding the eggs, mix only until blended to avoid incorporating excess air.
- Do not open the oven during the 15-minute resting period.
- For clean slices, chill overnight and wipe the knife between cuts.
Recipe adapted from the vintage Hershey’s cookbook page supplied by the site owner; directions rewritten for clarity with AI assistance. Featured image: AI-generated food photography.