Rich, silky, and indulgent—you won’t want to miss this Chocolate Cheesecake.
Think of this most chocolatey of cheesecakes as chocolate cheesecake but squared. No, wait, I’m getting my math wrong. It’s like chocolate cheesecake cubed. That’s because this cheesecake brings the chocolate flavor in four distinctive ways, including a crispy chocolate-cookie crust.
I mean, this chocolate cheesecake is simply too much heaven on a plate for one chocolate enthusiast like me to withstand—because I love me some chocolate. Combining the chocolatey powers of unsweetened cocoa powder, melted bittersweet chocolate, and a ganache made from semi-sweet chocolate chips and butter, this divine mix of chocolatey flavors is then poured onto a chocolate cookie crust made out of chocolate cookie crumbs and butter. So, yeah, this chocolate cheesecake demonstrates sheer genius in chocolate cookery in action… and that’s saying somethin’.
When you taste this, you will see why I am simply, undeniably enraptured by this most chocolatey of cheesecakes.
Why you and your family will go bonkers for chocolate cheesecake
So, the other day, I was asked to teach two three-year-old identical twin girls, Chloe and Zoe, to do a cartwheel. Of course, no adult asked me to do this—I am 56 years old. But sometimes three-year-olds can make you forget your own age.
Zoe exclaims, “It looks like you did a bunny hop with your hands on the floor. That’s all you did.”
“Well, it felt like a cartwheel,” I recounted, somewhat embarrassed, “and you ladies get the general idea, though, right?”
“Try it again, and this time get your feet up in the air,” Chloe suggests.
In fear for my life and many of my bones, I quickly countered with a sentence that went something like: “You know what I was just thinking of making you guys for dessert tonight? It’s this chocolate cheesecake that has four different kinds of chocolate in it.” And I just dropped the mic and let it sit there for a second. It hit.
“FOUR DIFFERENT KINDS OF CHOCOLATE IN IT?” Suddenly, the two twins’ pig tails momentarily stood up in the air. They were THAT excited.
And I went off to make their chocolate cheesecake, saved, momentarily, from all thoughts and ideas of making Auntie Wonna do a cartwheel again.
The next time children ask you to do something that you don’t really want, or perhaps, even need to be doing, especially if you’re in your golden years, try my approach and suggest to them instead that you direct your efforts toward something much more safe and fun, like making them a delicious chocolate cheesecake instead.
How do I store leftovers?
You can refrigerate leftover cheesecake in an airtight container or covered in plastic wrap for 2 days tops, or freeze individual slices in freezer bags for up to 30 days. Then, when you feel a chocolate cheesecake craving coming on, simply take one or two slices out and thaw them overnight.
Serving suggestions
This rich, chocolatey dessert would taste lovely after a light fish dinner, like this delicate Pesto Salmon. When it comes to sides, nothing complements salmon like this Fettuccine Carbonara. Next, this Cheesy Baked Asparagus gets all kids to love their veggies.
If you like this cheesecake and want another chocolate experience that will literally transport you to another universe, try this Easy Cherry Chocolate Cake With Fudge Frosting. That buttery fudgy frosting so deliciously complements the bittersweet cherry-chocolate crumb of this cake.
Chocolate Cheesecake
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 3 1/2 tablespoons unsalted butter melted (plus more if needed)
- 24 ounces cream cheese softened
- 1 1/4 cups granulated sugar
- 3 1/2 tablespoons unsweetened cocoa powder
- 4 large eggs plus 2 egg yolks
- 3/4 teaspoon vanilla extract
- 2/3 cup sour cream
- 2 cups chopped bittersweet chocolate melted and cooled to room temperature
- 1 cup semi-sweet chocolate chips for ganache
- 1/2 cup heavy cream for ganache
Instructions
- Preheat the oven to 325°F. In a bowl, mix the chocolate cookie crumbs and melted butter until well combined. It should be the consistency of wet sand. If dry, add a little more melted butter at a time until it reaches the right texture.
- Firmly press the mixture into a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar and cocoa powder, and mix until blended.
- Add eggs and yolks one at a time, beating after each addition. Stir in vanilla extract and sour cream until smooth. Gently fold in melted chocolate until evenly distributed.
- Pour the filling over the cooled crust. Bake at 325°F (163°C) for 55 to 65 minutes or until the center is almost set. The center should still jiggle slightly. Remove from the oven and run a knife around the edge to loosen. Let it cool to room temperature.
- In a saucepan, melt the semi-sweet chocolate chips with heavy cream over low heat, stirring until smooth. Pour this chocolate mixture over the cooled cheesecake, ensuring it is spread evenly.
- Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, remove the sides of the springform pan. Slice and enjoy.
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