Royal Chocolate Cheesecake

Royal Chocolate Cheesecake
Makes:
12
to 16 servings
Prep Time:
60
minutes
Total Time:
400
minutes
based on 16 reviews
1
Adorn your table with this stunning show-stopping Royal Chocolate Cheesecake. Decadent and creamy with a rich bittersweet chocolate flavor, this elegant dessert is sure to please family and friends alike! The sparkle, sophistication and touch of class in this recipe will turn a celebration into an extravaganza!

In this recipe:

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Ingredients:

  • CRUST
  • 1 1/2 cups chocolate sandwich cookie crumbs
  • 2 tablespoons butter or margarine, melted
  • CHEESECAKE
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 8 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, melted per label instructions and cooled slightly
  • 1/4 cup hazelnut liqueur
  • 4 large eggs
  • GARNISH
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup whipped cream

Directions:

PREHEAT oven to 325° F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.

FOR CRUST:
COMBINE
crumbs and butter in small bowl. Press onto bottom of prepared pan. Bake for 10 minutes. Cool on wire rack.

FOR CHEESECAKE:
BEAT
cream cheese, sugar, flour and vanilla extract in large mixer bowl until well blended. Beat in melted chocolate and liqueur, if desired. Add eggs, one at a time, beating well after each addition. Pour onto crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

BAKE for 60 to 70 minutes or until edge is set but center still moves slightly. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for 4 hours or overnight.

TO GARNISH AND SERVE:
LINE
baking sheet with wax paper.

PLACE morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 12 to 16 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until chocolate is firm.

REMOVE side of pan. Place cheesecake on serving platter. Spoon (or use pastry bag fitted with fluted tip) dollops of whipped cream around edge of cheesecake. Remove chocolate drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.


Reviews:

Review This Recipe

Soooo good

 Star(s)

Leah Ameika from ,

made this cheesecake years ago for thanksgiving for my neighbors, have made it several times since, and is wonderful every time. I now have another one in the oven, it was so memorable to my neighbors their son requested it for his 18th birthday!

Read More Reviews

Review This Recipe
  •  Star(s)

    Soooo good

    Leah Ameika from ,

    made this cheesecake years ago for thanksgiving for my neighbors, have made it several times since, and is wonderful every time. I now have another one in the oven, it was so memorable to my neighbors their son requested it for his 18th birthday!

  •  Star(s)

    Sinfully Delicious

    mary angelini from ASHBURNHAM, MA

    My daughter picked this cheese cake for her birthday cake.I found it was fairly easy to make and was the best cheese cake I have ever had .It drew rave reviews.Every bite melted in your mouth.For the adults I drizzled a little of the chocolate liqueur over the top.I will defiantly make this again.

  •  Star(s)

    Showstopper

    Kimberly Bazzle from SUMMERVILLE, SC

    I took the cheesecake to a anniversary party. Everyone ranted and raved about how decandent this dessert was. So many compliments. The cheesecake is like a chocolate mousse. The way you can present it with the chocolate details, really makes this cake a showstopper!

  •  Star(s)

    Can you say YUM?

    Lisa McCarthy from WILMINGTON, DE

    My teenage daughter had some friends stay over. Thought it was the perfect time to make the "Royal" cheesecake! All the kids asked for the recipe...could have knocked me over with a feather! We all laughted and told stories about their first time cooking. I went to bed with a smile, leaving the giggling girls to have fun. The next morning there was no cheesecake left!

  •  Star(s)

    Divine

    Steven Crawford from MCDONOUGH, GA

    Everyone loved it, it was so creamy and rich. My aunt told me she would take a bite and just let it melt in her mouth, it was so divine.

  •  Star(s)

    Royal Chocolate Cheesecake

    Becky Edwards from RAMSEY, MN

    I made this cheesecake and took it to work. It drew rants and raves from everyone on the presentation to the sinfully rich tasting cake. I used the new Nestle Chocolatier 62% Bittersweet chocolate morsels. Rich, satiny and so chocolately. What a wonderful cheesecake!! I will definitely be adding this to my recipe collection and making it over and over again.

  •  Star(s)

    Sinfully Delicious

    Dona Freeman from PA

    I made this cheesecake before I went to work and by the time I got home that evening half of it had miraculously "disappeared". The rest of the cheesecake was gone in 2 days, I was lucky enough to rescue one slice for myself. I will definitely be making this recipe again and again for my family.

  •  Star(s)

    Great Desert

    Sara Roberts from Woodville, MS

    This is a great dessert. I have a cake and cheesecake business and I am always looking for new recipes. This is a dessert that is sure to please.

  •  Star(s)

    a little more hazelnut flavor

    Alice Scofield from SALEM, OR

    I made the recipe with just a little change by using just one cup of chocolate sandwich cookie crumbs in the crust and added about 1/2 cup finely ground hazelnuts - it really enhanced the hazelnut flavor. I lightly toasted the hazelnuts and let them cool before I ground them for the crust in a mini food processor. I also added a few toasted hazelnuts to garnish the cheesecake top.

  •  Star(s)

    Royal Chocolate Cheesecake

    JIM APLIN from ORLANDO, FL

    This recipe wasn't all that hard. & it turned out a cheesecake that was better than any bakery. Just take your time & follow the recipe & it will come out fine.

  •  Star(s)

    Crowd Pleaser and Easy To Make

    S Ward from SAINT PETERSBURG, FL

    I like to bake things and take them into work. So I left out the liqueur. It was a hit. The flavor is perfect. It is rich so a small piece is more than enough, but everyone loved it. They all want to know when I am bringing in another cheesecake.

  •  Star(s)

    Royal Chocolate Cheesecake

    Carol Bryant from SANTA CRUZ, CA

    This is not a difficult recipe at all. I used the peanut butter cream filled sandwich cookies for the crust. This gave just a hint of the peanutbutter was enjoyed by all.

  •  Star(s)

    Another winner!

    JUDY RYAN from ROCHESTER, NY

    I made this for a dinner party that we had recently. I didn't think it was challenging at all. If you have the right tools, making this is no problem, e.g. a food processor for the cookie crumbs. The filling was like velvet on your tongue. I would say it was like a truffle. The flavor was perfect! I didn't make the chocolate decoration, but I will next time. I found a container of chocolate curls at the grocery store and that looked great. My guests gave rave reviews on this one and it will be a must have for special occasions. It is rich and something you wouldn't want to have very often but so worth making!

  •  Star(s)

    Decadent

    PAUL STEPHENSON from Chaska, MN

    A very rich and decadent cheesecake. Easy enough to prepare and cook, mine needed a little more than the 70 mins recommended. I garnished with whipped cream and the chocolate swirls as directed and this did help to balance the rich flavors of the cheesecake.

  •  Star(s)

    A Royal Treat!

    Cheri Schmidl from PLANO, TX

    This cheesecake is so wonderful! It has a wonderfully creamy texture and is very rich! It's great for a big crowd, because it's so rich a small piece will really do. It has a lovely presentation with the decorative chocolate swirls. We modified the recipe somewhat and used Amaretto instead of the Hazelnut Liquor and it was a great modification! Try this recipe, you'll love it!!!

  •  Star(s)

    Royal Birthday

    Dolores Castle from MIDDLETOWN, DE

    Instead of ordinary cake w/icing for my daughter's birthday, I decided to make Royal Chocolatae Cheesecake. It was a big success and will be baked for future birthdays. Absolutely delicious, creamy and easy to prepare. I made my daughter's initials from the chocolate drizzle for the garnish.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 600
  • Calories from Fat: 390
  • Total Fat: 43g (66% of DV)
  • Saturated Fat: 26g (129% of DV)
  • Cholesterol: 175mg (58% of DV)
  • Sodium: 350mg (14% of DV)
  • Carbohydrates: 47g (16% of DV)
  • Dietary Fiber: .5g (4% of DV)
  • Sugars: 34g
  • Protein: 11g
  • Vitamin A: 25% of DV
  • Vitamin C: 0% of DV
  • Calcium: 8% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Royal Chocolate Cheesecake

Ingredients

  • CRUST
  • 1 1/2 cups chocolate sandwich cookie crumbs
  • 2 tablespoons butter or margarine, melted
  • CHEESECAKE
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 8 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, melted per label instructions and cooled slightly
  • 1/4 cup hazelnut liqueur
  • 4 large eggs
  • GARNISH
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup whipped cream

 

Directions

PREHEAT oven to 325° F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.

FOR CRUST:
COMBINE
crumbs and butter in small bowl. Press onto bottom of prepared pan. Bake for 10 minutes. Cool on wire rack.

FOR CHEESECAKE:
BEAT
cream cheese, sugar, flour and vanilla extract in large mixer bowl until well blended. Beat in melted chocolate and liqueur, if desired. Add eggs, one at a time, beating well after each addition. Pour onto crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

BAKE for 60 to 70 minutes or until edge is set but center still moves slightly. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for 4 hours or overnight.

TO GARNISH AND SERVE:
LINE
baking sheet with wax paper.

PLACE morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 12 to 16 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until chocolate is firm.

REMOVE side of pan. Place cheesecake on serving platter. Spoon (or use pastry bag fitted with fluted tip) dollops of whipped cream around edge of cheesecake. Remove chocolate drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.

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