Crunchy Baked Cinnamon Chocolate Cheesecake. Unfortunately, this lovely cake is really expensive to bake. You may replace one-third of the cream cheese with smooth cottage cheese but it will reduce costs significantly if you can make your own cream cheese. The cake is rich and tasty enough to be served plain, but you may top it with chocolate flakes if you so wish.

chocolate cheesecake

Baked Chocolate Cheesecake

Crunchy Baked Cinnamon Chocolate Cheesecake
5 from 1 vote
Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Cake, Dessert, Tart, Teatime Snacks
Cuisine South African
Servings 10 slices
Calories 797 kcal


For the Base

  • 75 grams chocolate biscuit crumbs
  • 75 grams butter melted
  • tsp ground cinnamon

For the Filling

  • 175 grams plain chocolate semisweet, chopped
  • 115 grams dark chocolate bittersweet, chopped
  • 1.2 kg cream cheese at room temperature
  • 200 grams castor sugar superfine
  • 2 tsp vanilla extract
  • 4 eggs at room temperature
  • 175 ml sour cream


  • Preheat the oven to 180ºC (350°F).
  • Grease a springform cake pan.

Making the Base

  • Mix the chocolate crumbs with butter and cinnamon, press firmly over the bottom until covered.

Making the Filling

  • Using a double boiler melt the plain and dark chocolate over hot water, and set aside.
  • Using an electric whisk beat the cream cheese until nice and smooth then beat in the sugar and vanilla extract.
  • Mix the eggs one by one. Scrape the bowl with a spatula.
  • Add sour cream to the cheese mixture, stir in the melted chocolate mix, mixing it well!
  • Pour the mixture into the tin and bake for 1 hour.
  • Allow cooling in the tin before removing it.
  • Chill before serving.


Calories: 797kcalCarbohydrates: 47gProtein: 12gFat: 65gSaturated Fat: 36gCholesterol: 223mgSodium: 518mgPotassium: 364mgFiber: 3gSugar: 39gVitamin A: 2003IUVitamin C: 1mgCalcium: 166mgIron: 3mg
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