This layered Chocolate cream cheese pie is a masterpiece of textures, from its buttery graham cracker crust to its tangy cheesecake, silky chocolate cream, and fluffy whipped cream topping. While the four layers look like a bakery showstopper, each step is simple and straightforward, making it a satisfying project for a truly special dessert.
Ingredients
For the Graham Cracker Crust
- 15 whole graham crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Layer
- 16 oz. cream cheese, at room temperature
- ⅔ cup granulated sugar
- 1½ Tbsp all-purpose flour
- 2 large eggs
- 1 large egg yolk
- ¼ cup sour cream
- 1 tsp vanilla extract
For the Chocolate Layer
- ½ cup granulated sugar
- ¼ tsp kosher salt
- ¼ cup cocoa powder
- ¼ cup cornstarch
- 2 cups whole milk
- 4 large egg yolks
- 4 oz. bittersweet chocolate, chopped
- 2 Tbsp unsalted butter
For the Whipped Cream Layer
- 1½ cups cold heavy whipping cream
- 2 Tbsp confectioner’s sugar
- 1 oz. semi-sweet chocolate, for shaving
How to Make the Pie
The Crust & Cheesecake Base
First, preheat your oven to 350°F (175°C). Mix the graham cracker crumbs, sugar, and melted butter together, then press the mixture into a 9-inch pie plate. Bake for 10 minutes and let it cool.
For the cheesecake layer, beat the room-temperature cream cheese until it’s smooth. Then, mix in the sugar and flour, followed by the eggs one at a time. Gently stir in the sour cream and vanilla. Pour this batter into the cooled crust and bake for 30-35 minutes, or until the center has a slight wobble. To prevent cracks, cool the cheesecake in the turned-off, cracked-open oven for an hour before chilling it in the refrigerator for at least 4 hours.
The Chocolate Pudding Layer
In a saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Gradually whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens. In a separate bowl, temper the egg yolks by slowly whisking in about a cup of the hot milk mixture. Pour the tempered yolk mixture back into the saucepan and cook for 2 more minutes, still whisking.
Remove the pan from the heat and stir in the chopped chocolate and butter until everything is melted and smooth. Pour this pudding over the chilled cheesecake layer and chill the pie for at least another 2 hours, or until the chocolate is firm.
Topping, Tips, and Variations
Whipped Cream and Final Touches
Just before serving, beat the cold heavy cream with the confectioner’s sugar until stiff peaks form. Spread it over the pie and garnish with chocolate shavings. For the cleanest slices, use a long, sharp knife that you’ve run under hot water and wiped clean for each cut. The most important tip is to allow each layer to chill completely before adding the next; this ensures beautiful, distinct layers.
Variations
Once you’ve mastered the classic recipe, feel free to get creative. For an even more intense chocolate experience, you can swap the graham cracker crust for one made with crushed chocolate sandwich cookies. You can also add a flavor twist, like a teaspoon of peppermint extract or instant espresso powder to the chocolate layer. Finally, experiment with toppings like a drizzle of caramel sauce or a handful of fresh raspberries to make this Chocolate cream cheese pie your own.
For more delicious dessert ideas, check out our Chocolate Covered Strawberry Brownies recipe.
FAQs
What does chocolate cream cheese taste like?
It’s a rich blend of decadent chocolate with the familiar tangy creaminess of cheesecake.
Is chocolate cheese a thing?
Yes, it’s a popular dessert item, most often found as a flavored spread or specialty soft cheese.
When should you not use cream cheese?
Avoid freezing it, as this ruins its smooth texture. Also, avoid using it in recipes that require long cooking times at high heat, as it can separate.
What’s the difference between creamy cheese and cream cheese?
“Cream cheese” is a specific product made from milk and cream, whereas “creamy cheese” is a general description for any soft, spreadable cheese.
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Layered Chocolate Cream Cheese Pie
- Total Time: 8 hours 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in a masterpiece of textures and decadent flavors with this Layered Chocolate Cream Cheese Pie. From its buttery graham cracker crust to its tangy cheesecake base, silky chocolate pudding, and fluffy whipped cream topping, this pie is a true showstopper. While it looks like it came straight from a bakery, each layer is simple to create, making it a satisfying project for a spectacular dessert that’s perfect for any special occasion.
Ingredients
For the Graham Cracker Crust
15 whole graham crackers
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Layer
16 oz. cream cheese, at room temperature
2/3 cup granulated sugar
1 Tbsp all-purpose flour
2 large eggs
1 large egg yolk
1/4 cup sour cream
1 tsp vanilla extract
For the Chocolate Pudding Layer
1/2 cup granulated sugar
1/4 tsp kosher salt
1/4 cup cocoa powder
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks
4 oz. bittersweet chocolate, chopped
2 Tbsp unsalted butter
For the Whipped Cream Layer
1 1/2 cups cold heavy whipping cream
2 Tbsp confectioner’s sugar
1 oz. semi-sweet chocolate, for shaving
Instructions
Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Let it cool completely on a wire rack.
Make the Cheesecake Layer: In a large bowl, beat the room-temperature cream cheese with a mixer until smooth and free of lumps. Mix in the sugar and flour. Add the eggs and egg yolk one at a time, mixing on low speed until just combined. Gently stir in the sour cream and vanilla.
Bake the Cheesecake: Pour the cheesecake batter into the cooled crust. Bake for 30-35 minutes, or until the edges are set and the center has a slight wobble. To prevent cracks, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill the Base: After cooling in the oven, transfer the pie to the refrigerator and chill for at least 4 hours, or until completely firm. This step is crucial for creating distinct layers.
Cook the Chocolate Pudding: In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Gradually whisk in the milk until the mixture is smooth. Cook over medium heat, whisking constantly, until it begins to bubble and thicken.
Temper and Finish the Pudding: In a separate heatproof bowl, lightly beat the egg yolks. Slowly pour about one cup of the hot milk mixture into the yolks while whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan. Cook for 2 more minutes, whisking continuously. Remove from the heat and stir in the chopped chocolate and butter until melted and smooth.
Assemble and Chill Again: Pour the warm chocolate pudding over the chilled cheesecake layer, spreading it into an even layer. Return the pie to the refrigerator and chill for at least 2 more hours, or until the chocolate pudding layer is firm.
Top and Serve: Just before serving, beat the cold heavy cream and confectioner’s sugar with a mixer on high speed until stiff peaks form. Spread the whipped cream over the pie and garnish with chocolate shavings.
Notes
Room Temperature Ingredients: For the smoothest cheesecake layer, ensure your cream cheese, eggs, and sour cream are at room temperature to prevent lumps.
Clean Slices: For beautiful, clean slices, use a long, sharp knife. Run the knife under hot water and wipe it clean between each cut.
Patience is Key: Do not rush the chilling times. Allowing each layer to chill completely is the secret to a perfect layered pie that holds its shape.
Make-Ahead: This pie is a fantastic make-ahead dessert. You can prepare it up to 2 days in advance. Just add the whipped cream and chocolate shavings right before serving.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1015
- Sugar: 65
- Sodium: 480
- Fat: 68
- Saturated Fat: 42
- Unsaturated Fat: 26
- Carbohydrates: 85
- Fiber: 4
- Protein: 14
- Cholesterol: 350
Keywords: chocolate cream cheese pie, layered pie, cheesecake pie, chocolate pudding pie, graham cracker crust, no-crack cheesecake, holiday dessert, special occasion dessert, homemade pie
