Karen’s Killer Fixin’s **Triple Treat**: Chocolate Lover’s Cheesecake with Quick Chocolate Crumb Crust & Quick Chocolate Drizzle

Photo courtesy of Alyson McPhee/Unsplash

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is Chocolate Lover’s Cheesecake with Quick Chocolate Crumb Crust & Quick Chocolate Drizzle!

This recipe is for the chocolate lovers in all of us. A triple treat of chocolate! The crumb crust and drizzle is great for other recipes, too, so feel free to get creative. As you can imagine, this cheesecake is rich but I’m betting you can find enough people to help you polish it off. 🙂

I hope you enjoy today’s Killer Fixin’s. Happy eating!


P.S. We’re at 433 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

[9-inch cheesecake]

3 pkgs. (8 oz. each) cream cheese, softened
1 ¼ cups sugar
1 (8 oz.) container sour cream
2 tsp. vanilla
½ cup cocoa
2 T. flour
3 eggs

Prepare Quick Chocolate Crumb Crust (recipe below).

Heat oven to 450 degrees. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat well. Beat in cocoa and flour. Add eggs, one at a time. Beat until blended. Pour into crust. Bake, 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove to wire rack. With knife, loosen cake from side of pan. Cool completely. Remove side of pan. Drizzle with Quick Chocolate Drizzle (recipe below).

Refrigerate several hours. Store covered in refrigerator.

[For 9-inch cheesecake]

1 cup chocolate wafer cumbs
¼ cup butter or margarine

Press into bottom of 9” springform pan.

NOTE: I prefer real butter for this one. Of course, I’ve eliminated all margarine from my diet. 🙂


6 oz. bittersweet chocolate chips or chocolate chopped roughly into pieces
6 T. unsalted butter, cut into small pieces

Place chocolate in microwave safe bowl. Set cook time to 2 minutes. To prevent burning, stop the microwave every 15-20 seconds and stir with a rubber spatula to distribute the heat. When chocolate is almost melted (probably won’t take the whole 2 minutes), add the butter to the bowl and stir until makes a smooth glaze. Drizzle immediately over pound cake, cheesecake or donuts. As it cools, it will set a bit.

10 thoughts on “Karen’s Killer Fixin’s **Triple Treat**: Chocolate Lover’s Cheesecake with Quick Chocolate Crumb Crust & Quick Chocolate Drizzle”

  1. And no fat, no calories, no weight gain, no inflammation from the sugar…. HAHAHA — but it sounds amazing!

  2. Oh my gosh Karen….I’m a chocoholic and unfortunately a diabetic! My mouth is watering right now after going over the recipe. I’m also picturing toppings for that mouth watering chocolate cheese cake. Definitely milk chocolate shavings! Even better, chopped up Reese’s Peanut butter cups!! I want some right now! Thanks for sharing the recipe! When you make this next, please have a piece for me!😋

    1. I’m also diabetic, Type 2. I haven’t tried to change out the sugars but if I ever do, I’ll be sure to share the results. Cheesecake can be fun, even sugar free. 🙂

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