Chocolate Cheesecake

Why You’ll Love This Recipe

This cheesecake offers the best of both worlds: the deep, satisfying flavor of chocolate and the creamy, dense texture of classic cheesecake. It’s elegant, impressive, and surprisingly easy to make with just a few steps. Whether served plain, with a drizzle of ganache, or adorned with whipped cream or fruit, it’s guaranteed to steal the show at any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chocolate cookie crumbs (such as Oreos, without filling)
• Unsalted butter (melted, for the crust)
• Cream cheese (room temperature)
• Granulated sugar
• Eggs
• Sour cream or heavy cream
• Vanilla extract
• Semi-sweet or dark chocolate (melted and slightly cooled)
• Optional: cocoa powder (for added depth)
• Optional: chocolate ganache or whipped cream for topping

Directions

1. Preheat oven to 325°F (160°C). Wrap the outside of a springform pan in foil to prevent water bath leaks.
2. Make the crust: Combine cookie crumbs and melted butter. Press into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
3. Melt chocolate: Gently melt chocolate in a double boiler or microwave. Set aside to cool slightly.
4. Prepare filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream (or heavy cream), vanilla, and melted chocolate. Mix until fully combined and smooth.
5. Bake the cheesecake: Pour the filling over the cooled crust. Place the pan in a larger baking dish filled with 1–2 inches of hot water. Bake for 55–65 minutes, or until edges are set but the center is slightly jiggly.
6. Cool gradually: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then remove and cool completely at room temperature before refrigerating.
7. Chill: Refrigerate for at least 4 hours or overnight for best results.
8. Top and serve: Spread ganache over the top if using, or garnish with whipped cream, chocolate curls, or berries before slicing.

Servings and timing

This recipe serves 12 to 14 people.
Prep time: 25 minutes
Cook time: 1 hour
Cooling and chilling time: 6 hours or overnight
Total time: About 7–8 hours

Variations

• No-bake version: Use whipped cream and gelatin instead of eggs for a no-bake chocolate cheesecake.
• Mini cheesecakes: Bake in a muffin tin for individual servings.
• Chocolate swirl: Add a vanilla cheesecake base and swirl in chocolate before baking.
• Mocha flavor: Add instant espresso powder to the filling for a mocha cheesecake.
• Nut crust: Swap cookie crumbs for crushed pecans or almonds for a nutty base.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap slices or the whole cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Cheesecake is best served chilled or at room temperature. It is not recommended to reheat.

FAQs

Can I use milk chocolate instead of dark or semi-sweet?

Yes, but the cheesecake will be sweeter and less intense. Adjust sugar levels if needed.

Why did my cheesecake crack?

Cracks usually occur from overbaking or rapid cooling. Using a water bath and cooling the cake slowly helps prevent this.

Do I need a water bath?

While not required, a water bath ensures even baking and prevents cracks for a smoother texture.

Can I make this ahead of time?

Yes, cheesecake is perfect for making a day or two ahead. It actually improves in texture after chilling.

What kind of chocolate is best?

Use high-quality baking chocolate or bars, not chocolate chips, for the smoothest, richest flavor.

How do I know when it’s done baking?

The edges should be set, and the center should still jiggle slightly. It will firm up as it cools.

Can I use a different crust?

Yes. Graham crackers, digestive biscuits, or nut-based crusts all work well.

Is it okay to skip the ganache topping?

Absolutely. The cheesecake is rich and flavorful on its own, but ganache adds an extra layer of indulgence.

How do I slice cheesecake cleanly?

Use a hot knife wiped clean between slices for smooth, bakery-style cuts.

Can I make this gluten-free?

Yes, use gluten-free cookies or nuts for the crust, and ensure all other ingredients are certified gluten-free.

Conclusion

Chocolate Cheesecake is a luxurious dessert that’s both elegant and easy to prepare. With its creamy texture, bold chocolate flavor, and crisp cookie crust, it’s the kind of dessert that leaves a lasting impression. Whether for holidays, birthdays, or dinner parties, this cheesecake is a rich and irresistible centerpiece everyone will remember.

Chocolate Cheesecake

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Chocolate Cheesecake is a rich, velvety dessert that blends the indulgent flavor of dark chocolate with the creamy texture of classic cheesecake. Baked on a chocolate cookie crust and topped with ganache or whipped cream, this elegant dessert is ideal for celebrations or chocolate lovers craving something decadent.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 7–8 hours
• Yield: 12 to 14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Instructions

Preheat oven to 325°F (160°C). Wrap the bottom of a springform pan in foil to prevent leaks.,Mix chocolate cookie crumbs with melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.,Melt chocolate and set aside to cool slightly.,Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.,Stir in sour cream (or heavy cream), vanilla, and melted chocolate until smooth.,Pour filling over the crust. Place springform pan into a large roasting pan and fill with 1–2 inches of hot water (water bath).,Bake for 55–65 minutes, until edges are set and center slightly jiggles.,Turn off oven, crack the door, and let cheesecake cool for 1 hour inside. Remove and cool completely at room temperature.,Refrigerate at least 4 hours or overnight before serving.,Top with ganache, whipped cream, or chocolate curls before slicing if desired.

Notes

A water bath helps prevent cracks and ensures even baking.,Use a sharp, warm knife wiped clean between slices for best presentation.,Sour cream gives a slight tang; heavy cream makes it extra rich—either works well.

Nutrition

• Serving Size: 1 slice (1/14 of cake)
• Calories: 480
• Sugar: 25g
• Sodium: 280mg
• Fat: 34g
• Saturated Fat: 19g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 135mg