Description
Sink your fork into this chocolate cheesecake that melts smoothly across your taste buds, delivering rich chocolatey comfort straight from your kitchen. Creamy layers and a crumbly graham cracker crust guarantee a delectable dessert that makes your dinner guests ask for seconds.
Ingredients
Scale
Main Ingredients:
- 3 packages cream cheese, softened
- 3 eggs
- 1 ½ cups semisweet chocolate chips
- 1 cup white sugar
Crust Ingredients:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup butter (melted)
Flavor and Garnish Ingredients:
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
Instructions
- Prepare your 9-inch springform pan by greasing it thoroughly. Preheat the oven to 350°F.
- Crush 1 ½ cups chocolate cookie crumbs and mix with ¼ cup melted butter and 2 tablespoons sugar. Press this mixture firmly into the bottom of the pan.
- Bake the crust for 10 minutes at 350°F. Remove and allow to cool completely. Lower the oven temperature to 325°F.
- Melt ¼ cup whipping cream with ¼ cup chocolate chips in a small saucepan over low heat. Stir until smooth and set aside.
- In a large mixing bowl, beat 3 packages softened cream cheese with 1 cup sugar until completely smooth and creamy.
- Add â…” cup unsweetened cocoa powder to the cream cheese mixture. Mix until fully incorporated.
- Crack 3 eggs into the mixture one at a time, beating after each addition. Pour in the melted chocolate-cream mixture and 1 teaspoon vanilla extract.
- Blend the batter until completely smooth. Pour the filling over the cooled crust.
- Bake at 325°F for 45-50 minutes. The edges should puff slightly and the center will have a gentle jiggle when the pan is moved.
- Remove from oven and immediately run a knife around the edges to prevent cracking. Cool on a wire rack.
- Create the chocolate ganache by heating ¼ cup whipping cream until near boiling. Pour over 1 ½ cups chocolate chips and stir until glossy.
- Spread the ganache evenly across the top of the cooled cheesecake.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- Check your cream cheese is at room temperature before mixing to prevent lumps and ensure a smooth, creamy texture.
- Use high-quality dark chocolate for the best rich, deep chocolate flavor in the cheesecake.
- When baking, place a shallow pan of water on the lower oven rack to create humidity and prevent cracking on the surface.
- For a gluten-free version, swap regular chocolate cookie crumbs with gluten-free chocolate cookie crumbs or almond flour crust.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 465 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg