Just because I’ve gone gluten free doesn’t mean I don’t want any dessert! Now you could always get some gluten free graham crackers (or regular grahams if you don’t need gluten free) and make a crust but this recipe is just fine without it! This cheesecake is very easy to whip up and takes few ingredients.
Chocolate Cheesecake
What You Need:
- 1 c. sugar (I used turbinado)
- 1 c. sour cream
- 3 eggs
- 12 oz chocolate chips
- 24 oz cream cheese
- 1 t. vanilla
Melt the chocolate chips either on the stove or in the microwave. Mix all the ingredients together with a hand or stand mixer until the mixture is smooth and creamy. Pour into a greased springform pan. Bake at 350F for 55-60 minutes. The middle should be just slightly jiggly when it’s done. Cool for at least 6 hours before eating.
Barbara G Dowdy says
August 23, 2012 at 9:27 amMmmmmm looks delicious!! Going to have to give it a try!
KimH says
August 25, 2012 at 6:39 pmYumm.. sounds & looks delightful. Definitely trying this one soon!
Julie Angelo says
August 27, 2012 at 2:47 pmThis was awesome!
Shawna says
April 27, 2013 at 1:17 pmHi, I am wondering what size springform pan you use for this recipe? Thanks.
Merissa says
April 27, 2013 at 4:27 pmI guess I didn’t know they make more than one size! Maybe 9 inch?
Shawna says
April 30, 2013 at 12:31 amThanks. I ended up using a 10 inch pan. It turned out great.
Donna Easter says
February 3, 2014 at 11:09 amI would use a chocolate graham cracker crumb pressed in the bottom of the pan.
Otherwise it sounds great !
JC says
February 6, 2014 at 6:17 amWhat is turbinado sugar? Where do you buy it at? Does it taste as good as regular sugar? Thanks Jc
Merissa says
February 6, 2014 at 7:06 amTurbindao sugar is raw sugar (unprocessed sugar), you can buy it at most grocery stores now in the sugar section. It tastes similar to brown sugar.
rosanne says
April 20, 2018 at 8:09 pmCan stevia packets be used?
Andrea Pearson says
November 20, 2014 at 11:22 pmHow long would you bake this if you were to do these in a cupcake pan? They sound yummy, I’m so excited to try them 🙂
Merissa says
November 21, 2014 at 6:58 amI’m not sure because I haven’t done them that way but I’m thinking it would be a slightly shorter time, you would just have to keep an eye on them, they will be done when the middle is no longer jiggly.
Evelyn Gilbert says
January 31, 2015 at 11:11 pmLove all of the recipes. ..so glad I found this site.
Julie Mcgee says
October 13, 2016 at 6:28 pmDo you put the spring form pan in a water bath in the oven?
Merissa says
October 14, 2016 at 7:09 pmNo I do not for this recipe.
Julie Mcgee says
October 15, 2016 at 4:23 pmThanks so much!
Milagros De-leon -Figueroa says
December 18, 2016 at 3:54 pmWould that be a teaspoon of tablespoon of vanilla?
Merissa says
December 19, 2016 at 8:42 pmLowercase t = teaspoon
Milagros De-leon -Figueroa says
December 23, 2016 at 6:36 pmThank you
Kathy Frank says
April 10, 2017 at 1:10 pmThis looks wonderful. I plan to make it for Easter Sunday. Should be a big hit for both adults and children.
Thank you!
Merissa says
April 10, 2017 at 1:12 pmI hope you enjoy it. We LOVE this recipe!
Christin Grossl says
January 27, 2018 at 2:21 pmWhen do you remove the spring pan?
Merissa says
January 28, 2018 at 6:45 pmOnce the cake is cooled.