Rich Chocolate Cheesecake Recipe

I still remember the night I first made this chocolate cheesecake for my family. It was a chilly winter evening, and we were all huddled together in the kitchen, waiting for the cheesecake to come out of the oven. The aroma of rich chocolate and creamy cheesecake wafted through the air, making everyone’s mouth water in anticipation. And when we finally sliced into it, the oohs and aahs of delight were music to my ears. My kids, who were still young at the time, couldn’t get enough of the gooey chocolate center, and my husband, who’s not even a huge cheesecake fan, ended up having seconds (and maybe even thirds!). Ever since then, this chocolate cheesecake has been a staple in our household, and I’m excited to share it with you today.

What is chocolate cheesecake?

Think of chocolate cheesecake as a decadent twist on the classic cheesecake recipe. It’s essentially a creamy cheesecake with a rich, velvety chocolate sauce swirled throughout. And the best part? It’s incredibly easy to make, even for a beginner baker! The key to a successful chocolate cheesecake is to use high-quality chocolate and to not overmix the batter. Trust me, I’ve made this mistake before, and it’s a game-changer.

Why you’ll love this recipe?

So, what makes this chocolate cheesecake recipe so special? For starters, it’s incredibly easy to make, requiring only a few ingredients and minimal prep time. Plus, it’s perfect for any occasion – whether you’re hosting a dinner party or just want a sweet treat for yourself (let’s be real, who doesn’t love a good excuse to indulge in chocolate?). And the best part? It’s incredibly versatile, so feel free to customize it to your liking with different types of chocolate or nuts.

How do I make chocolate cheesecake?

Quick Overview

Before we dive into the nitty-gritty of making this chocolate cheesecake, let’s take a quick look at the overall process. Essentially, you’ll be making a classic cheesecake batter and then swirling in a rich chocolate sauce. The key is to not overmix the batter and to make sure the chocolate sauce is smooth and creamy. Don’t worry, I’ll walk you through it step by step.

Ingredients

What is the recipe for chocolate cheesecake?

For the Main Batter:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup melted unsalted butter
• 2 pounds cream cheese, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar

For the Filling:

• 1 cup heavy cream
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup semisweet chocolate chips
• 1 tablespoon heavy cream

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). While that’s heating up, prepare your springform pan by greasing it with butter and dusting it with flour.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the prepared springform pan.

Step 3: Mix Wet Ingredients

In a large mixing bowl, beat the cream cheese until it’s smooth and creamy. Add in the eggs one at a time, beating well after each addition. Beat in the vanilla extract and granulated sugar until well combined.

Step 4: Combine

Gradually add in the dry ingredients to the wet ingredients, beating until just combined. Don’t overmix!

Step 5: Prepare Filling

In a separate bowl, whisk together the heavy cream, cocoa powder, granulated sugar, and vanilla extract until smooth and creamy.

Step 6: Layer & Swirl

Pour the cheesecake batter into the prepared springform pan and smooth out the top. Pour the chocolate filling over the top of the cheesecake and use a knife to create a swirly design.

Step 7: Bake

Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Step 8: Cool & Glaze

Let the cheesecake cool completely in the pan before glazing it with the chocolate glaze.

Step 9: Slice & Serve

Slice the cheesecake into thin slices and serve with a side of whipped cream or fresh fruit.

What to Serve It With

Here are some ideas for what to serve with your chocolate cheesecake:

For Breakfast:

• Coffee or espresso
• Fresh fruit or berries
• Whipped cream or whipped cream topping

For Brunch:

• Tea or juice
• Fresh fruit or berries
• Whipped cream or whipped cream topping

As Dessert:

• Vanilla ice cream
• Whipped cream or whipped cream topping
• Fresh fruit or berries

For Cozy Snacks:

• Hot chocolate or coffee
• Marshmallows or whipped cream
• Fresh fruit or berries

Top Tips for Perfecting Your Chocolate Cheesecake

Here are some expert tips for perfecting your chocolate cheesecake:

Zucchini Prep:

• Make sure to remove any excess moisture from the zucchini before grating it.
• Use a box grater to grate the zucchini for the best results.

Mixing Advice:

• Don’t overmix the batter – it’s better to err on the side of undermixing.
• Use a rubber spatula to scrape down the sides of the bowl and ensure everything is well combined.

Swirl Customization:

• Use a knife to create a swirly design on top of the cheesecake.
• Experiment with different flavors of extract or cocoa powder to create unique swirl patterns.

Ingredient Swaps:

• Use semisweet chocolate chips for a deeper flavor or milk chocolate chips for a sweeter flavor.
• Replace the heavy cream with half-and-half or whole milk for a lighter texture.

Baking Tips:

• Use a water bath to prevent the cheesecake from cracking.
• Don’t open the oven door during the baking time – it can cause the cheesecake to sink or crack.

Glaze Variations:

• Use different types of chocolate or nuts to create unique glaze patterns.
• Experiment with different ratios of chocolate to cream for the perfect glaze consistency.

Storing and Reheating Tips

Here are some tips for storing and reheating your chocolate cheesecake:

Room Temperature:

• Store the cheesecake at room temperature for up to 3 days.
• Keep the cheesecake in an airtight container to prevent drying out.

Refrigerator Storage:

• Store the cheesecake in the refrigerator for up to 5 days.
• Keep the cheesecake in an airtight container to prevent drying out.

Freezer Instructions:

• Wrap the cheesecake tightly in plastic wrap and aluminum foil.
• Store the cheesecake in the freezer for up to 2 months.

Glaze Timing Advice:

• Apply the glaze to the cheesecake when it’s completely cool.
• Use a knife to create a swirly design on top of the cheesecake.

Frequently Asked Questions

Final Thoughts & Conclusion

I hope you’ve enjoyed this recipe for chocolate cheesecake as much as I have! This dessert is a staple in our household, and I’m confident it will become one in yours too. Remember to always use high-quality chocolate and to not overmix the batter. Happy baking, and don’t forget to share your creations with me on social media using the hashtag #chocolatecheesecake!

Chocolate Cheesecake

A rich, creamy, and full of chocolate flavor cheesecake, made of chocolate cheesecake filling baked in an Oreo crust and topped with homemade chocolate ganache and chocolate whipped cream!

Print Recipe Pin Recipe

Prep Time 7 hours hrs

Cook Time 1 hour hr 20 minutes mins

Total Time 8 hours hrs 20 minutes mins

Servings: 12

Cuisine: Chinese

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 3 cups Oreo crumbs
• 0.25 tsp unsalted butter
• 24 oz cream cheese
• 1 cup sugar
• 0.375 cup sour cream
• 0.5 tsp vanilla extract
• 0.5 tsp espresso powder
• 12 oz semi-sweet chocolate
• 4 large eggs eggs
• 6 tbsp heavy whipping cream
• 1 cup powdered sugar
• 0.25 tsp vanilla extract

Method

 

Preparation Steps

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 8-10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and cocoa on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, vanilla extract and espresso powder and mix on low speed until well combined.
8. Add the melted chocolate in three parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping.
9. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
10. Pour the cheesecake batter evenly into the crust.
11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 1 hour 20-25 minutes. The center should be set, but still jiggly (see how to tell when your cheesecake is done baking).
13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin cooling as well.
14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
15. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
16. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
17. For the chocolate ganache topping, put the chocolate in a heat proof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
18. Pour the ganache onto the cheesecake and spread into an even layer. Allow to firm up a bit.
19. For the whipped cream, add all the ingredients to a large mixer bowl and whip on medium-high speed until stiff peaks form. Pipe shells around the border of the cheesecake. I used Ateco tip 847.
20. Use a vegetable peeler and run it down the side of a chocolate baking bar to create chocolate shavings for on top, if desired.
21. Refrigerate until ready to serve. Store well-covered. Cheesecake is best eaten within 4-5 days.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

This chocolate cheesecake is rich, creamy and full of chocolate flavor! The chocolate cheesecake filling is baked in an Oreo crust and topped with homemade chocolate ganache and chocolate whipped cream! The perfect dessert for chocolate lovers!

Tried this recipe?Let us know how it was!