Prep 10 mins
Cook 1 hr 35 mins
This recipe makes 3 cheesecakes- enough for one for the home and two to give away, plenty for a holiday get together, or a great donation to the neighborhood bake sale. It's also great topped with canned cherry pie filling (my family's favorite) or blueberry or strawberry pie filling. (This trick also hides any cracks if the top of the cheesecake doesn't come out perfect- don't worry, I won't tell) Premade store bought cookie crusts take all of the difficulty out of the prep and sour cream adds an extra touch of creaminess and makes mixing the batter super easy!
- 4 (3628.73 g) package cream cheese, softened at room temperature
- 473.18 ml granulated sugar
- 158.51 ml baking cocoa
- 4 eggs
- 473.18 ml sour cream
- 14.79 ml vanilla extract
- 3 chocolate cookie pie crust
- Preheat oven to 350 degrees.
- Fluff the cream cheese and sugar in a standing mixer or with hand beater.
- Add eggs, one at a time, fluffing between each addition.
- Add cocoa, sour cream and vanilla to the mixture to combine. HINT: if you mix the cocoa into the sour cream before combining, you can reduce the amount of "dust" the cocoa creates when you add it to the cream cheese mixture and keep your kitchen cleaner.
- Distribute the mixture evenly between the 3 pie crusts and bake for 35 minutes.
- Turn off the oven after the cooking time has elapsed but DO NOT REMOVE the pies. Leave the cheesecakes in the oven for an additional hour. If the cheesecakes are a bit "jiggly" in the center, that's okay- when cool, the pies should be at proper consistency.
- After the one hour additional holding time, chill the cheesecakes for at least four hours or up to three days before serving. Pie lids that accompanied the store bought pie crusts can also be inverted to cover the cheesecakes and they may be frozen for up to two months. Add a piece of plastic wrap directly on the surface of the cheesecake before freezing to prevent ice crystals from forming.