Polka Dot Cheesecake


  • 1 chocolate pie crust
  • 16 oz softened cream cheese
  • ½ cup sugar
  • 2 eggs
  • 2 oz dark chocolate, melted
  • 1 tsp vanilla
  • 2/3 cup sour cream


  • Preheat oven to 300 degrees F
  • Beat cream cheese until smooth, gradually adding the sugar
  • Scrape down the sides of the bowl
  • Add the eggs one at a time on low speed
  • Add vanilla and sour cream
  • Scrape the sides of the bowl one more time and beat until smooth
  • Reserve 1/2 cup of the cheesecake filling and set aside
  • Melt the 2 oz of dark chocolate and stir into the reserved 1/2 cup of cream cheese filling.
  • Pour the plain batter into the pie crust, smoothing out to the edges
  • Fill a pastry bag,  fitted with a round tip, with the chocolate cheesecake mixture
  • Gently press the tip of the bag into the smoothed out plain cheesecake and squeeze the bag forming a dot
  • Place dots all over the cheesecake until the chocolate mixture is used up.
  • Place in the oven and bake for 1 hour then turn off the oven and leave the cheesecake in the oven for an additional 1 hr
  • Refrigerate for at least 24 hours.   Freeze if you wish for about 1/2 hour before cutting.  Use a knife dipped in hot water to help when cutting.


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Category: 6 Dairy, Cookbook  Tags:
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