This cheesecake is a celebration all on its own. With a chocolate crust and rich chocolate cheesecake filling, you would be set as is, but we recommend adding the dulche de leche topping because it is out of this world!

  • Medium
  • 100 mins
  • 12 servings


  • 1/2 cup unsalted butter, softened
  • 3/4 cup icing sugar
  • 1/4 cup Rodelle Gourmet Baking Cocoa
  • 1 egg
  • 2 cup all-purpose flour
  • 1 tsp. Rodelle Gourmet Vanilla Extract


  • 24 oz. cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup Rodelle Gourmet Baking Cocoa
  • 5 large eggs, room temperature
  • 1 tsp. vanilla
  • 1 cup sour cream
  • 1 cup dark chocolate, melted
  • 1/2 cup dulce de leche


  • 1 tbsp. icing sugar
  • 1 cup mixed berries
  • 1/2 cup dulce de leche

Make the Crust

  1. Use a hand or stand mixer to cream butter & sugar until light & fluffy.
  2. Beat in cocoa powder, egg, & vanilla.
  3. Add flour, mixing just until incorporated.
  4. Dough will be soft; wrap it in plastic & refrigerate for 1 hour.
  5. Preheat oven to 325F & grease a 9" springform pan.
  6. Remove dough from fridge & press into springform pan. Bring it about halfway up the sides so the crust is about 1/8 inch thick all around.
  7. Bake for 10 minutes & remove from oven. Set aside.

Make the Cheesecake

  1. Use a stand mixer with the whisk attachment to beat cream cheese until smooth.
  2. Add in sugars & beat until fully incorporated.
  3. Add one egg at a time, beating for a minute & scraping the bottom after each addition.
  4. Add in sour cream, cocoa powder & vanilla & beat until fully combined.
  5. Fold in melted chocolate.
  6. Pour over crust & spread until even.
  7. Pour dulce de leche on top in a spiral design & then use a knife to create swirls.
  8. Bake for 1 hour & then turn the oven off and allow to sit in the oven, with the door a crack open, for 30 minutes. Remove & refrigerate once cooled.
  9. Top with powdered sugar, mixed berries & extra dulce de leche!


  • To avoid cracking, you can put the cheesecake in a water bath but I usually just add moisture to the oven by putting a pan full of water on a different shelf in the oven.
  • Store in an airtight container in the fridge

This recipe was prepared for Rodelle by @baranbakery. Click here to see the original post and more details.