Buttermilk Chocolate Cheesecake


Buttermilk Chocolate Cheesecake

The buttermilk in this recipe makes for a moister cheesecake with all the great flavor of regular chocolate cheesecake.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 2 hours
Total Time 3 hours 50 minutes
Servings 10 servings


The Crust

  • 1-1/4 cups chocolate wafer crumbs or Graham wafer crumbs
  • 1 tbsp. granulated sugar
  • 6 tbsp. butter melted

The Filling

  • 3- 8 oz. packages cream cheese at room temperature
  • 3/4 cup granulated sugar
  • 1/2 tbsp. vanilla extract
  • 8 oz. dark chocolate chunks melted
  • 1/4 cup cocoa powder unsweetened
  • 1 cup buttermilk
  • 3 large eggs
  • reserved chocolate wafer crumbs


The Crust

  1. Preheat oven to 350°F. Combine the wafer crumbs, sugar and butter in a medium bowl. (I was short of chocolate wafers so I went with half chocolate and half graham crumbs) Pour the mixture into a prepared 9 inch spring form pan (I like to line the bottom with parchment paper) Lightly press the mixture into the bottom and a little up the sides. Bake for 10 minutes, remove from oven and let cool.

Th Filling

  1. In a large bowl, beat the cream cheese and sugar together until fairly smooth. Add the vanilla and beat until well blended.

  2. Melt the chocolate chunks/chips in the microwave on medium a minute at a time until all are melted. Add to the cream cheese mixture along with the cocoa powder and beat until mixed in. Add the buttermilk and beat. Finally beat the eggs in one at a time.

  3. Pour the mixture into the spring form pan over the prepared crust. Bake at 350° F. for 30 minutes, reduce to 300° F. and bake for another 30 minutes. Turn the oven off and leave the cheesecake in for another 30 minutes before removing. Sprinkle the top with some of the reserved chocolate wafer crumbs. Let cool for another 2 hours before refrigerating. Serve with a dollop of whipped cream and enjoy.

Recipe Notes

Buttermilk is one of those ingredients that you buy a quart of and then have no idea what to do with the rest of it.  Unless you are about to drink it, you can freeze it for up to 3 months.  You'll most likely be ready for another cheesecake by then, or you can use some in my Buttermilk Coleslaw recipe.

Did you know: Buttermilk is a treasure trove of vitamins such as B complex vitamins and Vitamin D. This makes buttermilk a good choice to overcome weakness and anemia caused by vitamin insufficiency. Vitamin D present in buttermilk strengthens the immune system, making it less susceptible to infections. One serving of this drink gives you over 21% of the suggested daily intake.  I don't know about you, but I'm sticking with the cheesecake.

(Source: stylecraze.com)


One Comment

  1. Pingback: 101 Chocolate Cheesecake Recipes #NationalCheesecakeDay | Triple Chocolate Kitchen

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