This Vanilla Cheesecake with Creamy Chocolate Sauce is a dessert of my dreams! I adore cheesecake and order it whenever I see it on a menu. This cake is topped with a creamy chocolate sauce that adds just the right note to every bite. And the nut crust adds a lovely crunch. Sheer perfection.
I love cheesecake but I hate making it. Yep, cheesecake is not my idea of a fun baking adventure and the main reason is the water bath. It is a pain to wrap the pan with foil because it seldom works and my pan inevitably leaks. I hate a soggy crust. It is also always hard to maneuver a really heavy pan full of boiling water out of the oven. So, while I love cheesecake for dessert, I rarely make it at home.
Mini springform pans filled and ready for baking
I found a recipe from Food and Wine for a vanilla cheesecake that sounded amazing. Intrigued, I looked through the ingredient list. The crust uses pulverized walnuts in place of traditional graham crackers. This creates a flavor very similar to the original with the added benefit of being gluten-free. But the best part of the recipe was that it did not require the water bath!
So armed with a fun new recipe to try I headed to the store for the ingredients and set about to create this wonderful dessert for all of you!
Initially I was going to make it in the recommended 10-inch springform pan, but then I remembered that I have a set of four smaller springforms that would allow me to share the dessert easily with family and friends.
Unfortunately, the littler ones were too small for all the filling, so I wound up using a couple of ramekins for the extra. Make sure you don’t fill yours more than 3/4 full. I should have added another couple of ramekins because I filled the containers so full that they rose well above the rims, not allowing me to top them with the original sweetened sour cream layer. So I punted!
I decided that I would melt chocolate chips and whisk them into the sour cream topping. Oh My. It is really good! So instead of the chocolate ganache sauce I was going to serve over the cheesecakes, I used the chocolate sour cream sauce. You could also use milk or white chocolate for different flavors and colors, but lower the amount of sugar in the sauce to compensate.
This chocolate sauce is my new favorite – it is not as sweet as traditional dessert sauces, but is still packed with chocolate flavor. When combined with the creamy cheesecake, it is heavenly.
The walnut crust lends a delightful change of pace from graham crackers, and I prefer it. Not only is it delicious, it is also healthy. So I can more easily justify eating a whole piece of this cheesecake without feeling the need to have someone share it with me. If you prefer, you can use a different nut or you can buy almond meal/flour or hazelnut meal/flour from Bob’s Red Mill. Both make beautiful crusts.
If you are avoiding nuts, use an Oreo cookie crust. It will amplify the chocolate flavor and give you a beautiful contrast in color for every bite. Just pulverize the whole cookies with the cream filling in a food processor or in a heavy duty plastic bag using a rolling pin.
If you are buying nuts in the bulk section of your grocery store, always taste one before you buy. Unfortunately, sometimes the bulk items do not move as quickly as they should and you can wind up with rancid or stale nuts. To be safe, buy nuts as fresh as you can get them and crack them yourself!
This cheesecake is great for any holiday … you could serve this as part of your dessert buffet. Sprinkle the top of the cake with red hearts for Valentine’s Day. Add some candy corn or orange sprinkles for Halloween. For Thanksgiving, scatter some extra walnuts around the plate. For Hannukkah or Christmas, use white chocolate in the sauce and sprinkle the top with blue sprinkles or red and green. One dessert for all occasions!!
I hope you make and love this Vanilla Cheesecake with Creamy Chocolate Sauce. It is great for parties because you make the cheesecake the day before so it has time to set up in the refrigerator. Then make the sauce on the day of your event and drizzle it over each slice as you cut them. Everyone will love it!
Happy Chocolate Monday my friends, go out and make it a great day!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Vanilla Cheesecake with Creamy Chocolate Sauce:
- Crust: walnuts or pecans, sugar, unsalted butter
- Filling: cream cheese, sugar, vanilla, eggs, almond extract, cream
- Topping: sour cream, sugar, vanilla, melted chocolate chips
PRO Tip:
When you are baking a cheesecake, make sure you pull it out of the oven when the edges are firm and the center jiggles like pudding. It will finish baking all the way through as it cools to room temperature. Then allowing it to rest in the refrigerator overnight helps the cheesecake become even creamier.
How to make Vanilla Cheesecake with Creamy Chocolate Sauce:
- Make the Crust: Pulse the nuts in a food processor until finely ground. Add the butter and pulse until it looks like wet sand. Pour the crumbs into a buttered 10-inch (25cm) springform pan, pressing them into the bottom. Use a flat-bottomed measuring cup or glass to compress the crust. Bake at 350°F (180°C) until browned around the edges.
- Make the Filling: Reduce heat to 300°F (149°C). Using an electric mixer, beat cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, mixing after each addition on low. Scrape bowl after each addition. Add almond extract and cream, beat slowly until smooth.
- Bake the Cheesecake: Slowly pour the filling into the crust trying to avoid creating air bubbles. Bake 65 to 70 minutes until slightly jiggly in the center. Turn oven off, leaving the cake in there, prop the door ajar and let rest for 30 minutes. Cool to room temperature.
- Run a thin knife around the cake to loosen it from the pan, then loosen the outer ring. Refrigerate for 3 hours then cover with plastic and refrigerate overnight.
- Make the Topping: Mix together the sour cream with sugar and vanilla until smooth. Melt the chocolate, let cool slightly, and whisk into the sour cream mixture to make the sauce. If not using immediately, cover with plastic and refrigerate. Whisk again when ready to serve.
- To Serve: Remove outer ring and cut into wedges. Use a pie server to transfer wedges to serving plates. Place a dollop of the chocolate sour cream sauce on top and serve immediately.
PRO Tip:
When you are ready to serve, cut two slices (3 cuts) before removing the first piece. It will release much more cleanly!
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Gluten-Free Tips:
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more specific than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Vanilla Cheesecake with Creamy Chocolate Sauce (GF)
This vanilla cheesecake with creamy chocolate sauce is the dessert of my dreams! I adore cheesecake and order it whenever I see it on a menu. This cake is topped with a creamy chocolate sauce that adds just the right note to every bite. And the nut crust adds a lovely crunch. Sheer perfection.
Ingredients
Crust
- 1-1/2 cups (170g) walnut pieces or chopped pecans
- 1/4 cup (50g) granulated sugar
- 4 tbsp (57g) unsalted butter, melted
Filling
- 2 lb (32 oz; 4 blocks; 908g) cream cheese, at room temp
- 1-1/4 cups (248g) granulated sugar
- 1 tbsp vanilla paste
- 4 large eggs, at room temperature
- 1/4 tsp pure almond extract (or more vanilla)
- 1/2 cup (113g) heavy cream
Topping
- 2 cups (454g) sour cream
- 1/2 to 3/4 cup (99g to 149g) granulated sugar
- 2 tsp pure vanilla extract
- 1/2 cup (85g) semisweet chocolate chips, melted
Instructions
1. Preheat the oven to 350°F (180°C). Butter a 10-inch (25cm) springform pan.
2. Make the Crust: In a food processor, pulse the nuts with the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the prepared springform pan. Bake for 12 minutes, or until browned around the edges.
3. Make the Filling: Reduce the oven temperature to 300°F (149°C).
4. In a stand mixer fitted with a paddle or using a hand mixer, beat the cream cheese at low speed with the sugar and vanilla just until combined. Beat in the eggs, one at a time, scraping down the bowl and beater between each addition. Add the almond extract (or more vanilla). Slowly beat in the cream until smooth.
5. Bake the Cheesecake: Slowly pour the cheesecake batter into the pan (trying to avoid creating air bubbles), place in the oven and bake for 65 to 70 minutes, until lightly golden and still slightly jiggly in the center. Turn oven off but leave cheesecake in the oven with the door ajar for 30 minutes. Transfer to a rack and let cool to room temperature.
6. Run a sharp, thin-bladed knife around the cake and loosen the outer ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight.
7. Make the Topping: The next day make the topping. In a medium bowl, mix the sour cream with the sugar and vanilla until smooth. Melt the chocolate in a bowl set over a pan of simmering water, stirring regularly until smooth. Remove from the heat and wipe the bowl dry. Let cool for about 10 minutes. Add the melted chocolate to the sour cream mixture and whisk in until thoroughly combined.
8. If not using right away, cover with plastic wrap and store in the refrigerator. Whisk to recombine when ready to serve.
9. To Serve: Remove outer ring. Using a very sharp knife that you’ve heated with hot water and wiped dry, cut the cheesecake into wedges. Make sure to rinse the knife clean and wipe dry between each slice for the cleanest presentation.
10. Transfer wedges to serving plates. Place a dollop of the chocolate-sour cream mixture on the top and serve immediately.
Recipe found at www.theheritagecook.com
Notes
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Modified from a Food & Wine recipe.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 181Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 84mgSodium: 87mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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cookingrookie
Hi Jane, your recipe really got me into the cheesecake mood. But I am think I am going through a Nuteall phase in my life, so when I saw a Nutealla cheesecake recipe, it hit the jackpot. So I made the Nuteall cheesecake with your crust and with a sauce. The crust is delicious – I love using nuts in baking, it’s so crunchy and … nutty :-). And using the sauce is brilliant for covering up the cracks and adding a little extra moisture. Thank you so much!
Jane Bonacci, The Heritage Cook
I saw your Nutella version and love the combination of flavors! I am glad that you tried this nutty crust – it is my new standard and I think so much tastier than the normal graham crackers. My husband gobbled it up!!
sara
Gorgeous cheesecake! The flavors sound SO delicious!
Jane Bonacci, The Heritage Cook
Thank you so much Sara! This was another fun Chocolate Monday. I like stretching myself and learning new ways of tackling recipes!
cookingrookie
Wow, this cheesecake looks gorgeous! Really impressive for someone who does not baking it 🙂 And for anyone else too :-). It looks so perfect, it’s hard to believe there is no water bath. And I love the sauce. I love my cheesecakes with sour cream topping, but I never added chocolate. I am trying it next time. Thank you for the brilliant recipe!
Jane Bonacci, The Heritage Cook
Thank you so much Elana. They turned out beautifully even without the water bath! I was doing a happy dance, LOL! I love the sour cream topping too and the added chocolate was amazing. I would probably used white chocolate next time just to try it. Let me know how yours turns out 🙂