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How to Make The Best Chocolate Cheesecake - A Step-by-Step Guide

If you are a fan of chocolate and cheesecake, then you have come to the right place. This recipe for The Best Chocolate Cheesecake is a decadent and indulgent dessert that is sure to satisfy any sweet tooth. With a rich and creamy chocolate filling and a buttery chocolate cookie crust, this cheesecake is a show-stopping dessert for any special occasion or gathering.

There is something truly magical about the combination of chocolate and creamy cheesecake. The smooth and velvety textur...

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Ingredients

  • 1 ½ cups chocolate cookie crumbs
  • ¼ cup butter, melted
  • 2 tablespoons white sugar
  • ¼ cup semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Chill Time: 4 hrs
  • Total Time: 5 hrs 10 mins
  • Servings: 12
  • Yield: 1 9-inch cheesecake

  • Preheat the oven to 350 degrees F ( 175 degrees C). Lightly grease a 9-inch springform pan.
  • To make the crust: Mix 1 1/2 cups chocolate wafer crumbs, melted butter, and 2 tablespoons sugar together in a small bowl until well combined; press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake in the preheated oven for 10 minutes; allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  • To make the filling: Heat 1/4 cup whipping cream and 1/4 cup chocolate chips in a small saucepan, stirring constantly, until chips are melted. Remove from heat and set aside.
  • Beat cream cheese and 1 cup of sugar with an electric mixer in a large bowl until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and melted chocolate-cream mixture until blended; pour filling over crust.
  • Bake cheesecake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 to 50 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature.
  • To make the chocolate topping: Place 1 1/2 cups chocolate chips in a medium bowl. Heat 1/4 cup whipping cream and 1 teaspoon vanilla in a small saucepan, stirring continuously, until just before boiling; pour hot cream over chocolate chips and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate for at least 4 hours to overnight.

    • Nutrition

    540 cal.

    • Total Fat: 38g
    • Saturated Fat: 23g
    • Cholesterol: 132mg
    • Sodium: 299mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 3g
    • Total Sugars: 37g
    • Protein: 9g
    • Vitamin C: 0mg
    • Calcium: 75mg
    • Iron: 3mg
    • Potassium: 249mg

    Categories

    Dessert recipes
    Baking recipes
    Chocolate recipes
    Cheesecake recipes
    Sweet treat recipes