Chocolate Cheesecake
This Chocolate Cheesecake is a decadent dessert made with a buttery chocolate crust, rich chocolate cream cheese filling, and a glossy ganache topping. Smooth, indulgent, and perfectly balanced between sweet and bitter chocolate notes, it’s an elegant dessert ideal for celebrations or any time you crave something luxurious.
Equipment
- 9-inch springform pan
- Mixing bowls (medium and large)
- Hand or stand mixer
- Rubber Spatula
- Saucepan
- Whisk
- Roasting pan (for water bath)
- Aluminum foil
- Cooling rack
- Sharp knife (for clean slices)
Ingredients
Crust:
- 1 ½ cups chocolate cookie crumbs Oreo crumbs work best
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup unsalted butter melted
Filling:
- 4 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 10 ounces bittersweet chocolate melted and slightly cooled
Ganache Topping:
- 1 cup heavy cream
- 8 ounces bittersweet chocolate chopped
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix cookie crumbs, sugar, cocoa powder, and melted butter until well combined.
- Press mixture firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar and mix until well combined, then beat in sour cream and vanilla extract.
- Add eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
- Melt chocolate gently (microwave in 30-second intervals), stir until smooth, and cool slightly.
- Gradually add melted chocolate into cream cheese mixture; blend until smooth and even.
- Pour filling over crust and smooth the top.
- Wrap bottom of springform pan in aluminum foil and place inside a larger roasting pan.
- Fill the roasting pan with hot water halfway up the sides (water bath).
- Bake for 60–70 minutes, until center is mostly set but still slightly jiggly.
- Turn off oven, crack door slightly, and let cheesecake cool inside for 1 hour.
- Remove from oven and water bath, run a knife around the edge, and cool completely on a wire rack.
- Refrigerate for at least 4 hours or overnight before adding ganache.
- For ganache: heat heavy cream in a saucepan until it begins to simmer.
- Pour hot cream over chopped chocolate and let sit 2–3 minutes, then stir until smooth.
- Pour ganache over chilled cheesecake, spreading evenly to the edges.
- Let ganache set before slicing and serving.
Notes
Nutritional Information (per slice):
- Calories 580 kcal
- Carbohydrates 45 g
- Protein 8 g
- Fat 42 g
- Saturated Fat 25 g
- Cholesterol 160 mg
- Sodium 310 mg
- Fiber 2 g
- Sugar 36 g
