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Posted by on Dec 16, 2012 in Desserts | 14 comments

Warm Chocolate Cheesecake

Warm Chocolate Cheesecake

I’ve been on a kick lately, can you tell?  I said I was going to bring the holiday baking.  I really can’t remember the last time I made this many down right decadent things (I have several I haven’t written about but have already photographed and devoured).  I’m on a kick and loving it.  So much so that I am starting to wonder if I shouldn’t have named this blog something about baking.  I’m really enjoying myself although if I keep this up, I’ll have to start buying pants with an elastic waste and that’s not what I want since I can be fairly vain at times.  The good news is the holidays will be over soon and I’ll start thinking about more healthy things to make.  Don’t we all do that after the first of the year anyway?  So, I’ll continue with enjoying my baking/killing-myself-slowly-with-chocolate kick. Hopefully you don’t mind it. 🙂

Speaking of killing myself with chocolate, did you see my Chocolate Cream Cheese Sweet Rolls?  If you didn’t, it’s probably a good time to check them out.  You’re going to want to make a batch.  Maybe even for Christmas morning?  They’re insane.

I’ve been making this warm chocolate cheesecake for many, many years but we never seem to get tired of it.  It’s a little different than your normal or traditional cheesecake.  It’s got pistachios in the crust and there’s a chocolate layer hidden in the middle.  It’s got almond flavoring and it’s served warm with homemade whipped cream.  I’m not sure how it could get any better.  If you make this, they’ll call you a rock star.  And even though it looks special and decadent (it is), it’s not difficult at all.

Warmed chocolate cheesecake by My Invisible Crown The ingredients are fairly simple.

Warm chocolate cheesecake ingredients

The only special tools you’ll need is a spring form pan.  It really does make the presentation a lot prettier.  It’s a pan in two pieces and the ring that helps form the sides of the cheesecake has a latch and comes off cleanly leaving the sides standing with out having to turn it out and disturb it at all.  They really are pretty inexpensive so if you don’t have one, grab one next time you’re at the store.

springform pan for cheesecake


Once you mix together the ingredients for the crust and press it into the springform pan, going about halfway up the sides, you’ll bake it and let it cool while you work on the filling.  This is what it should look like before it goes into the oven.


crust for cheesecake You’ll  then mix up the filling and add half to the cooled crust.  Take your mini-chocolate chips (they melt more evenly and are easier to handle when pouring) and pour the entire bag gently in a circle, leaving about an inch all the way around.  We do this so that the chocolate layer doesn’t show on the outside when we pull of the sides of the springform.

chocolate filling for cheesecake Then beginning from the outside and working in, pour the second half of the cheesecake batter on top.

cheesecake batter It will then bake for about an hour.  When you take it out, let it cool slightly and then run a knife around the edge to loosen before you remove the springform sides.

baked chocolate filled cheesecake

I whipped up some quick whipped cream.  It’s really so easy and so much better than store bought but it puts this Warm Chocolate Cheesecake over the top!  I also added a few chocolate shavings just for fun.

Warm Chocolate Cheesecake


Warm Chocolate Cheesecake

1 stick butter, softened

1/4 cup sugar

1 cup all purpose flour

1 tablespoon almond extract

1 cup pistachios, roughly chopped

4 (8 ounce bars) cream cheese, softened

1 1/2 cup sugar

4 large eggs

1 (12 ounce package) semi-sweet mini chocolate chips

1/2 pint whipping cream

3 tablespoons confectioners sugar

1 teaspoon vanilla or almond extract

Chocolate bar for shavings (optional)


Cream together butter and 1/4 cup of sugar.

With mixer on low, add flour in small batches until just combined.

Stir in chopped pistachios and 1 teaspoon almond extract.

Press into the bottom and half way up the sides of a greased 9 inch springform pan.

Bake at 350 for 11-15 minutes until barely golden brown.

Set aside to cool.

In the bowl of an electric mixer, beat cream cheese until light and fluffy.

Add 1 1/2 cups sugar and combine.

Add eggs and mix just until yellow disappears.

Stir in 2 teaspoons almond extract.

Pour half the batter into prepared crust.

Sprinkle the entire bag of mini chocolate chips gently leaving a margin of about an inch around the sides.

Beginning at the edges, pour the remaining batter over the chocolate chips being careful not to disturb them.

Bake on a baking sheet for approximately 1 hour at 350 or until set.

Using a whisk attachment, whip cold cream, 3 tablespoons confectioners sugar and 1 teaspoon extract of your choice until stiff peaks form.

Run a knife around the edges of the cheesecake before unlatching the spring.

Top warm cheesecake with freshly whipped cream and chocolate shavings.




It’s perfect for a party or for a special Christmas Eve dinner or even to just enjoy because you want to.  There doesn’t have to be a reason!



    • Oh I hope so! I promise you won’t be disappointed. 😀

  1. Wow. I think I just gained 10 lb looking at this.

    • Wait til you taste it! It’s totally worth it.

  2. I love cheesecake and this is my favorite of all time. Anyone who likes cheesecake and chocolate must try this


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