Chocolate Cheese Pie

This is a chocolate cheesecake that calls itself a pie, and it lives in a crumb crust to prove it. Cream cheese, cocoa powder, sugar, eggs, vanilla, and whipping cream blend into a smooth, dark filling that bakes into something dense and fudgy with a silky finish.

The center will still look soft when it comes out of the oven. That’s normal and expected. It sets as it cools and firms up completely after chilling for several hours or overnight. Overbaking at this stage dries out the filling and causes cracks.

Cherry pie filling spooned on top adds a sweet, fruity contrast that cuts through all that rich chocolate. The combination of dark cocoa and bright cherries is a classic for good reason.

Kitchen Tips

• Scrape the sides of the bowl and beaters frequently when mixing in the cocoa. Cocoa powder clings to everything and creates streaks if not fully incorporated.
• Blend the whipping cream in last and mix only until combined. Over-mixing at this stage makes the filling grainy.
• Cool to room temperature on the counter before refrigerating. Moving a hot pie directly to the fridge can cause condensation and a soggy crust.
• Chill overnight for the cleanest slices. A few hours works, but overnight is better.

Variations

• Use a chocolate cookie crumb crust for a double-chocolate base.
• Top with fresh strawberries instead of cherry pie filling for a lighter, fresher finish.
• Add a tablespoon of instant espresso to the cocoa for a mocha cream cheese pie.