chocolate cheesecake recipe

A rich, creamy, decadent chocolate cheesecake in a chocolate cookie crust that&#x27;s just plain delicious. This easy cake will become a go to fo all you chocolate lovers.

Chocolate Cheesecake

Chocolate sandwich cookies (more if you'd like a thicker crust)

tbsp unsalted butter (g, melted)

coffee (hot)

chocolate

semisweet chocolate

oz cream cheese (608 grams, room temperature)

salt

sugar (200 grams)

sour cream

tbsp vanilla extract (15 milliliters)

eggs (large, room temperature)

tbsp All purpose flour

cream

heavy cream

sugar

tsp vanilla extract

tbsp cocoa powder (plus more if needed)

Preheat oven to 350F.

Add chocolate sandwich cookies to your food processor and pulse until broken into small pieces. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.

Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well.  Press into a flat layer using a tall glass and really try to compact the side to it keeps it&#x27;s shape after cutting. Your crust can be a flat layer or have a bit of a side to it but does not need to go all the way to the top of the pan. Bake for about 10 minutes at 350, or until fragrant and a darker golden color. Remove from oven, set aside. Reduce oven temperature to 325F.

For the Crust:

Place chocolate chips in a bowl then pour the hot coffee over them. Mix a bit then microwave in a few 20 second intervals as needed, stirring in between. Once almost all of the chocolate is melted cover and set aside, the residual heat should melt the remaining chocolate while you make the batter. I used a combination if semi sweet and bittersweet but you can use the chocolate you like best for this recipe.

Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed to cream.

Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Sprinkle in the flour and continue to mix. Scrape the bowl down and mix until completely smooth.

Pour in the melted chocolate and mix on low until combined. Scrape the bowl down and mix once more.

Pour the batter into the prepared 8 or 9 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top.

Place springform pan into a large roasting pan or on a baking sheet (this makes sure there are no leaks and it&#x27;s easier to remover from the oven.

Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes or until cake&#x27;s edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it&#x27;s MUCH easier to cut if you&#x27;ve chilled it overnight.

For the Filling:

Melt the chocolate and cream in a small bowl. You can use a double boiler, microwave or heat the cream before mixing in.

Spread the ganache onto the cake and return to refrigerator to chill while you make the chocolate whipped cream.

For the Ganache:

Add the cold cream, vanilla extract, and powdered sugar to the bowl of your stand mixer. Sift in the cocoa powder then mix with a whisk attachment until semi-stiff peaks from.

Transfer whipped cream to a piping bag fitted with a star attachment and pipe onto the cake&#x27;s edge using small circular motions.

For the Chocolate Whipped Cream:

This Chocolate Lover's Cheesecake recipe is full of chocolate flavor for the ultimate chocolate lover! The thick and creamy chocolate cheesecake is topped with homemade chocolate ganache, chocolate whipped cream and even more chocolate for decoration!

Chocolate Lover's Cheesecake

(112 grams) salted butter, melted

oz (678 grams) cream cheese, room temperature

(207 grams) sugar

(85 grams) natural unsweetened cocoa*

(230 grams) sour cream

eggs, room temperature

oz (1 cup) semi-sweet chocolate chips

(120 milliliters) heavy whipping cream

(240 milliliters) heavy whipping cream, cold

tbsp (37 grams) powdered sugar

tbsp (21 grams) natural unsweetened cocoa

Chocolate Curls

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. 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.
CHEESECAKE

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

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.
3.

Add the sour cream and vanilla extract and mix on low speed until well combined.
4.

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.
5.

Pour the cheesecake batter evenly into the crust.
6.

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.
7.

Bake for 1 hour 5 minutes. The center should be set, but still jiggly.
8.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
11

When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
12

To make the chocolate ganache. Put the chocolate chips in a heat proof bowl.
13

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.
14

Pour the ganache onto the cheesecake and spread into an even layer.
15

To make the chocolate whipped cream, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
16

Spread the whipped cream on top of the chocolate ganache.
17

Add chocolate curls to the top of the cake and sprinkle with cocoa, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.


* I used half natural unsweetened cocoa and half Hershey’s Special Dark Cocoa.

This has become my go to cheesecake to make for events. Everyone LOVES it. Its my favorite thing to bake. Thank you for the recipe!!

I made this cheesecake for New Year's eve and we loved it. Rich, elegant and delicious. Thank you for the recipe, Lindsay.

This recipe is delicious. Except i have one problem. I followed the measurements for the whipped cream and it did not thicken up? Any suggestions? Should i add more of something?

Just made this; my first actual full-blown cheesecake that I've ever made, and it turned out *beautifully*!!  
I've been afraid of the cheesecakes, to be honest, but this was--well, almost fun. 
 And the best part was that it converted a chocolate cheesecake hater into a fan.
Thank you *so* much; now I'm gonna try all the rest of the cheesecakes in my cookbook!  &lt;3

I made this for a potluck at work and it was a hit, gone in about an hour. Thank you for the tip about the slow cooker bag , the crust was perfect.

So I tried to make the cheesecake today, and granted I didn’t get the chance to cool it overnight with the way my schedule worked out but I let it cool for 6 hours. I thought it had cooked long enough, I let it cook for the full amount suggested and the cheesecake itself was very dark colored, and almost the consistency of pudding. I assume I probably went wrong somewhere but I’m not really sure what could be changed. I usually work with cake and cupcakes so cheesecake is new to me. 

https://www.youtube.com/watch?v=u9kgQtBYp-8

This Chocolate Lover’s Cheesecake recipe is full of chocolate flavor for the ultimate chocolate lover! The thick and creamy chocolate cheesecake is topped with homemade chocolate ganache, chocolate whipped cream and even more chocolate for decoration! Recipe: https://www.lifeloveandsugar.com/chocolate-lovers-cheesecake/

Craving a really decadent treat? Look no further than this creamy, rich chocolate cheesecake recipe.  It will satisfy your most intense craving!

chocolate sandwich cookies

unsalted butter, (melted)

cream cheese ((3 bricks))

cocoa powder ((regular

eggs, (large)

egg yolks, (large)

heavy whipping cream

bittersweet chocolate, (melted)

vanilla extract

Mist an 8-inch diameter by 3-inch high round cake pan with non-stick pray and line with a circle cut from parchment paper.

Place the cookies in the bowl of a food processor and process until fine.

Drizzle in the melted butter and process together until combined.

Press the mixture into the bottom of the prepared pan.

To make the Oreo crust:

Preheat the oven to 350 degrees F.&nbsp;

Place the cream cheese, sugar, cocoa, and salt in a large mixing bowl and mix on medium-low speed until smooth.&nbsp;

Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.

Scrape the bottom and sides of the bowl with a silicone spatula, and stir in the yolks, cream, melted chocolate, and vanilla.&nbsp;

Pour the batter over the prepared crust, place the&nbsp;cake pan in a larger baking dish, and pour water into the larger dish until it comes halfway up the sides of the pan.

Bake the chocolate cheesecake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F and bake for another 60 to 65 minutes, or until set around the edges but still slightly wobbly towards the center.&nbsp;&nbsp;

Turn off the oven and prop the door open with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least an hour.

Allow the cheesecake to come to room temperature, then chill it in the refrigerator for at least 2 hours (or preferably overnight).&nbsp;

To make the chocolate cheesecake filling:

Craving a really decadent treat? Look no further than this creamy, rich chocolate cheesecake recipe.  It will satisfy your most intense craving! 

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This Chocolate Cheesecake recipe is the right thing for chocoholics. It's creamy, extremely chocolatey, and decadent. 3 ingredient Oreo cookie crust, lots of high-quality chocolate, and cocoa. Prepared in 15 minutes with just 10 ingredients. Super easy to make.

Chocolate Cheesecake Recipe

Oreo

tbsp unsalted butter, melted ((85 grams))

tbsp unsweetened cocoa powder

granulated white sugar ((300 grams))

cocoa

eggs

heavy whipping cream ((80 milliliters))

tsp salt

vanilla vanilla

Preheat oven to 350°F / 175°C. Line a 9" (23cm) springform pan with parchment paper. Set aside.

Chocolate Cheesecake Oreo cookie crust: In a large bowl stir together Oreo crumbs, melted butter, and cocoa until combined and evenly moistened. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.

Chocolate Cheesecake Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and cocoa just until combined, smooth and no lumps remain. Add melted chocolate and mix to combine. Add one egg at the time and mix just until combined before you add the next egg. Scrape down the bowl and add heavy whipping cream, salt, and vanilla* and mix until creamy. Don't overmix. Too much air in the filling can cause cracks while baking.&nbsp;

Pour filling into the crust and spread evenly. Place a piece of parchment paper under the springform pan and bake for 55-65 minutes until the edges look puffed and the top is set with a lightly wobble underneath. It still should wobble like pudding when you remove it from the oven. Don't overbake. I baked mine&nbsp;for 55 minutes.

Turn off the oven, crack open the door, and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 3 hours or overnight. Store leftovers in an airtight container in the fridge up to 3 days.&nbsp;

https://content.jwplatform.com/videos/SU3O1oRq.mp4

This Chocolate Cheesecake is creamy and super chocolatey. Prepared in 15 min. with just 10 ingredients. Super easy to make. Step-by-step photos and video.

Chocolate Lovers Unite! These Mini Triple Chocolate Cheesecakes are an insanely decadent treat perfect for the ultimate chocolate lover! A rich and creamy chocolate cheesecake sits on top of an Oreo crust. It’s then topped with chocolate whipped cream, chocolate ganache and chocolate shavings!

Mini Triple Chocolate Cheesecakes

heavy cream,

unsweetened cocoa powder, sifted

Chocolate truffles, for topping (optional)

chocolate chips

Bittersweet or semisweet chocolate, melted and cooled

1 and 1/2 packages (12 oz) cream cheese, room temperature

Tbsp unsweetened cocoa powder, sifted

sour cream, room temperature

heavy cream, room temperature

pure vanilla extract

Oreo crumbs (about 12 Oreos)

Tbsp salted butter, melted

Preheat oven to 350°F and Line a 12-cup...

Preheat oven to 350°F and Line a 12-cup muffin pan with liners. Set aside.

Add Oreo crumbs and melted butter to a...

Add Oreo crumbs and melted butter to a mixing bowl and mix together using a fork. Place 1 tablespoon of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 5 minutes. Allow to cool on a wire rack. Lower oven temperature to 325°F.

Put chocolate in a heat-safe bowl and heat...

Put chocolate in a heat-safe bowl and heat in the microwave for 30 second intervals, stirring after each interval until chocolate is completely melted and smooth. Set aside to cool.

In a large bowl using a handheld mixer,...

In a large bowl using a handheld mixer, beat the cream cheese, sugar and cocoa on medium speed until creamy, about 1 minute.

Scrape down the sides of the bowl and...

Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth. Add melted chocolate and mix on low speed to combine.

Add eggs one at a time, beating slowly...

Add eggs one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles.

Fill each liner with 1/4 cup of batter....

Fill each liner with 1/4 cup of batter. Bake in preheated oven for 18-20 minutes until the tops are puffed and look dry.

Remove from oven and allow to cool completely...

Remove from oven and allow to cool completely on a cooling rack.

Cover with plastic wrap and refrigerate until firm...

Cover with plastic wrap and refrigerate until firm and chilled, about 1-2 hours or overnight.

Put the chocolate chips into a medium bowl....

Put the chocolate chips into a medium bowl. Set aside.

Heat the heavy whipping cream in a small...

Heat the heavy whipping cream in a small saucepan until it just begins to boil.

Remove hot cream from heat then pour it...

Remove hot cream from heat then pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.

Remove cover and stir ganache until smooth. Spoon...

Remove cover and stir ganache until smooth. Spoon into the center of the cheesecakes. Chill until firm.

In a medium mixing bowl, using a hand...

In a medium mixing bowl, using a hand mixer, whip the chilled cream, powdered sugar, cocoa powder, and vanilla until it reaches stiff peaks, about 2-3 minutes.

Transfer whipped cream to a piping bag fitted...

Transfer whipped cream to a piping bag fitted with a large star tip and pipe a swirl on top of each cheesecake. Top with chocolate truffles, if desired. Enjoy!

Snickers Cheesecake is a vanilla cheesecake full of chopped Snickers bars, layered with chocolate &amp; caramel sauce and nestled in an Oreo crust. It’s an amazing thick, creamy and gooey treat!

Snickers Cheesecake

Oreo crumbs

tbsp butter, melted

tbsp flour

30-35 mini snickers bars, chopped

chocolate sauce

caramel sauce

Whipped cream (Homemade Whipped Cream recipe)

chocolate sauce (I use Smucker’s Chocolate Sundae Syrup)

caramel sauce (I use Smucker’s Caramel Sundae Syrup)

chopped mini Snickers

2. In a small bowl, combine crust ingredients and mix well.

3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.

4. Bake crust for 10 minutes then remove.

5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.

CRUST

2. In a large bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

4. Add the sour cream and vanilla extract. Beat on low speed until well combined.

6. Add about half of the filling to the springform pan.

7. Pour the chocolate and caramel sauce on top of the filling. Then, use an offset spatula to swirl the sauces into the filling.

7. Pour the remaining cheesecake filling into the pan and again use the offset spatula to swirl around the chocolate and caramel sauces.

8. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.

9. Place springform pan inside another pan. Fill 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.

11. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.

12. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.

13. Remove cheesecake from oven and chill.

14. Remove springform pan sides from cheesecake and top with additional chocolate and caramel sauce, chopped mini Snickers and whipped cream.

CHEESECAKE FILLING

This Snickers Cheesecake was the first cheesecake I ever made. Being it was my first I really didn't know how it would turn out. I followed Lindsay's directions and low &amp; behold - it came out perfect!  It took me a long time to prep but it was so worth it. I made it for Thanksgiving and my family loved every single bite. Give it a try - you won't be sorry! Thanks Lindsay!!

Hello Lindsay, Made this last night but my crust is super soggy 🙁

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