Passover Chocolate Cheesecake

Chocolate Cheesecake

Passover Chocolate Cheesecake

Passover Chocolate Cheesecake
  • PREP TIME
    1 hrs 15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    2 hrs
  • SERVING
    16 People
  • VIEWS
    30

A decadent and rich chocolate cheesecake featuring a unique chocolate macaroon crust, perfectly suited for Passover celebrations and guaranteed to be a memorable Seder dessert.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    34 g
  • Cholesterol
    92 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    16 g
  • Sodium
    213 mg
  • Sugar
    31 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 375°F (190°C). Gather all ingredients. (5 minutes)

Image Step 02
02 Step

Recipe View In a small bowl, combine the crushed chocolate macaroon cookies with the melted butter until evenly moistened. (3 minutes)

Image Step 03
03 Step

Recipe View Press the macaroon mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 15 minutes. Remove from oven and let cool completely. (20 minutes)

Image Step 04
04 Step

Recipe View In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Stir in the matzo meal, milk, and vanilla extract until well combined. Mix in the eggs one at a time, ensuring each is fully incorporated. (10 minutes)

Image Step 05
05 Step

Recipe View In a microwave-safe bowl, combine the chocolate chips and 1 teaspoon of butter. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. (2 minutes)

Image Step 06
06 Step

Recipe View Gently fold the melted chocolate into the cream cheese batter until evenly distributed. Pour the chocolate cheesecake batter over the cooled macaroon crust, smoothing the top with a spatula. (5 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven for 40 minutes, or until the center of the cheesecake appears set but still has a slight jiggle when gently shaken. (40 minutes)

For an even richer flavor, consider using dark chocolate chips instead of semi-sweet.
To prevent the top from cracking, place a pan of hot water on the lower rack of the oven while baking.
Allow the cheesecake to cool completely in the oven with the door ajar to prevent cracking.
Cheesecake can be prepared 1-2 days in advance. Store in refrigerator.

Ignatius Jacobson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 10 Ratings)
Total Reviews: (4)

  • Niko Hayes

    Jun 14, 2025

    I was a little worried about the matzo meal, but it worked perfectly. The cheesecake was so smooth and delicious!

  • Elna Blanda

    Jun 8, 2025

    This recipe was a hit at our Passover Seder! The macaroon crust is genius.

  • Francisca Rosenbaum

    May 12, 2025

    Easy to follow and the results were amazing. I added a little espresso powder to the chocolate for extra flavor.

  • Carey Cassin

    Apr 8, 2025

    My family loved this cheesecake! It's definitely going into our regular Passover rotation.

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