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Home > Recipes > Cheesecake Factory Chocolate Cheesecake
Author:

Kevin Curry

Cheesecake Factory Chocolate Cheesecake

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Cheesecake Factory Chocolate Cheesecake

Ingredients for 10 Chocolate Crunch Cheesecake servings

* Optional Substitution Note

1 slice/serving = 210g

  • Crust
      • 190g reducaed calorie (chocolate) graham crackers
      • Pinch of sea salt
      • 1 ½ tablespoon coconut sugar (or raw sugar)
      • 3 tablespoons melted vegan butter
      • 3 tablespoons olive oil
  • Cheesecake batter
      • 40oz soft reduced fat cream cheese, room temperature
      • 7oz Greek yogurt
      • 2/3 cup coconut sugar (or raw sugar)
      • 1oz espresso
      • 60g Stevia sweetened dark chocolate chips
      • 4 whole eggs, lightly beaten
      • 1/3 cup (40g) cacao powder or dark chocolate powder
  • 2 tablespoons Dutch chocolate (OPTIONAL for added color)
  • 6 tablespoons unsweetened cacao nibs (OPTIONAL)
  • Garnish
    • Vegan ganache
    • Cacao nibs

Steps

Step 1

Set oven to 350F/177C.

Step 2

Add chocolate graham crackers to a food processor and pulse blend to create fine crumbs. Add the crumbs to a bowl then add the remaining ingredients for the crust, mix well until it begins to clump together. Pour the batter into a spring pan then evenly spread it out using the bottom of a cup, and pack it up the sides.

Step 3

Bake in the oven for 10 minutes, then set aside to cool/harden.

Step 4

Reduce the heat of the oven to 325F/163C.

Step 5

In a large mixing bowl, add the cream cheese along with the yogurt and whip together until smooth, about 3 – 5 minutes, using a hand mixer.

Step 6

Sprinkle in the coconut sugar and whip again until smooth.

Step 7

Add the chocolate chips to the HOT espresso and set aside to melt. Stir well. Pour it into the cream cheese mix and whip together until smooth, about 2 minutes.

Step 8

Slowly add in the beaten eggs, whipping the batter as you add each one.

Step 9

Sprinkle in the dark chocolate (cacao) powder and whip until smooth. Lastly, if desired, fold in cacao nibs for added crunch (and antioxidant boost) using a spatula.

Step 10

Pour the batter into the spring-pan with the baked crust.  WATER BATH: place the pan on 2 sheets of foil and fold up to wrap the bottom edges in foil (to prevent leakage) and place the pan in a deep baking tray.  Pour hot water in the pan until it’s about  1-inch – 2-inches in height.  Bake for 40 – 50 minutes, or until the top edges have browned.

Step 11

Let the cheesecake cool down to room temperature, then place in the fridge to chill for at least 4 hours (or overnight).

Step 12

Garnish the cheesecake with ganache and cacao nibs, then enjoy!

Cheesecake Factory Chocolate Cheesecake

Kevin Curry


Prep 30min
Cook 300min
Total 330min

Category
Calories 540

1 slice/serving = 210g

  • Crust
      • 190g reducaed calorie (chocolate) graham crackers
      • Pinch of sea salt
      • 1 ½ tablespoon coconut sugar (or raw sugar)
      • 3 tablespoons melted vegan butter
      • 3 tablespoons olive oil
  • Cheesecake batter
      • 40oz soft reduced fat cream cheese, room temperature
      • 7oz Greek yogurt
      • 2/3 cup coconut sugar (or raw sugar)
      • 1oz espresso
      • 60g Stevia sweetened dark chocolate chips
      • 4 whole eggs, lightly beaten
      • 1/3 cup (40g) cacao powder or dark chocolate powder
  • 2 tablespoons Dutch chocolate (OPTIONAL for added color)
  • 6 tablespoons unsweetened cacao nibs (OPTIONAL)
  • Garnish
    • Vegan ganache
    • Cacao nibs

  1. Set oven to 350F/177C.

  2. Add chocolate graham crackers to a food processor and pulse blend to create fine crumbs. Add the crumbs to a bowl then add the remaining ingredients for the crust, mix well until it begins to clump together. Pour the batter into a spring pan then evenly spread it out using the bottom of a cup, and pack it up the sides.

  3. Bake in the oven for 10 minutes, then set aside to cool/harden.

  4. Reduce the heat of the oven to 325F/163C.

  5. In a large mixing bowl, add the cream cheese along with the yogurt and whip together until smooth, about 3 – 5 minutes, using a hand mixer.

  6. Sprinkle in the coconut sugar and whip again until smooth.

  7. Add the chocolate chips to the HOT espresso and set aside to melt. Stir well. Pour it into the cream cheese mix and whip together until smooth, about 2 minutes.

  8. Slowly add in the beaten eggs, whipping the batter as you add each one.

  9. Sprinkle in the dark chocolate (cacao) powder and whip until smooth. Lastly, if desired, fold in cacao nibs for added crunch (and antioxidant boost) using a spatula.

  10. Pour the batter into the spring-pan with the baked crust.  WATER BATH: place the pan on 2 sheets of foil and fold up to wrap the bottom edges in foil (to prevent leakage) and place the pan in a deep baking tray.  Pour hot water in the pan until it’s about  1-inch – 2-inches in height.  Bake for 40 – 50 minutes, or until the top edges have browned.

  11. Let the cheesecake cool down to room temperature, then place in the fridge to chill for at least 4 hours (or overnight).

  12. Garnish the cheesecake with ganache and cacao nibs, then enjoy!


Nutrition per serving

Calories540cal
Protein16g
Fats33g
Carbs50g
Sodium600mg
Fiber4g
Sugar31g
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Details

Prep 30min
Cook 300min
Total 330min

Nutrition per serving

Calories540cal
Protein16g
Fats33g
Carbs50g
Sodium600mg
Fiber4g
Sugar31g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!