Chocolate Cheesecake

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This Chocolate Cheesecake is super rich and creamy. It features a chocolate crust, a decadent chocolate filling, a silky chocolate ganache, and chocolate whipped cream. For a stunning presentation, it’s decorated with chocolate truffles and chocolate shavings.

This is the ultimate chocolate cheesecake recipe! It’s rich, creamy, and packed with chocolate flavor.

I’ll guide you step-by-step on how to make this amazing chocolate cheesecake.

Why You’ll Love This Recipe

This Chocolate Cheesecake is absolutely delicious. With my detailed tips and instructions, it’s easy to make. Plus, it’s a show-stopping dessert your friends and family will adore.

Chocolate lovers will enjoy the rich, creamy texture of this cheesecake. It’s a wonderful recipe to have in your collection and is sure to please any crowd.

Tips for Making Chocolate Cheesecake

  • Scrape the Bowl: Use a rubber spatula to constantly scrape the bowl while making the batter to avoid lumps.
  • Mixing: Ensure all ingredients are well incorporated to form a smooth batter. Avoid over-mixing after adding the eggs to prevent the cake from rising too much and cracking.
  • Greasing: Grease the sides of the cheesecake pan after baking the crust to avoid a soggy crust.
  • Water Bath: Wrap the bottom of the pan with wide aluminum foil before placing it in a water bath to prevent cracking.
  • Baking: Bake until set around the edges and slightly jiggly in the middle. Let it rest in the oven for an hour to prevent cracking.

Chocolate Cheesecake

Prep Time 1 hour
Cook Time 1 hour
Chill Time 6 hours
Course Dessert
Servings 12


**Chocolate Cookie Crust:**

  • – 2 1/2 cups chocolate graham crackers about 8 ounces
  • – 7 tbsp unsalted butter melted (about 3.5 ounces)

**Cheesecake Batter:**

  • – 1 1/2 cups chopped chocolate or chocolate chips 9 ounces, bittersweet or dark
  • – 4 packages 8 oz. each cream cheese, softened (32 ounces total)
  • – 1 cup brown sugar 7.8 ounces
  • – 1/3 cup granulated sugar 2.3 ounces
  • – 1/4 cup cocoa powder 1 ounce
  • – 1/4 tsp espresso powder optional
  • – 1/2 cup sour cream 4 ounces
  • – 4 large eggs room temperature
  • – 1 tbsp vanilla extract
  • – 1/2 tsp salt


  • – 3/4 cup chopped chocolate or chocolate chips 4.5 ounces, semi-sweet
  • – 1/2 cup heavy cream 4 ounces
  • – 1 tsp corn syrup optional

**Chocolate Whipped Cream:**

  • – 1 cup heavy whipping cream 8 ounces
  • – 3 tbsp unsweetened cocoa powder 0.8 ounces
  • – 2 tbsp powdered sugar 0.5 ounces

**To Decorate:**

  • – Chocolate truffles
  • – Chocolate bar for shaving


**Chocolate Cookie Crust:**

  • Preheat the oven to 325ºF.
  • Process chocolate graham crackers into fine crumbs.
  • Mix crumbs with melted butter and press into the bottom of an 8” or 9” cheesecake pan.
  • Bake the crust for 10 minutes, then let it cool.

**Cheesecake Batter:**

  • Grease the sides of the pan with oil spray after baking the crust.
  • Melt the chocolate in the microwave in 15-second intervals, stirring in between. Set aside to cool.
  • Beat the cream cheese at medium speed for 3 minutes until creamy.
  • Add brown sugar, granulated sugar, cocoa powder, and espresso powder (if using). Beat for another 2 minutes.
  • Scrape the bowl and beat for another 30 seconds.
  • Mix in the sour cream and scrape the bowl.
  • Add the melted chocolate and mix.
  • Add eggs one at a time, mixing just until combined. Scrape the bowl as needed.
  • Mix in vanilla and salt briefly.
  • Pour the batter over the cooled crust and spread evenly.


  • Wrap the bottom of the pan with multiple layers of foil.
  • Place the pan in a larger roasting pan and add hot water to form a water bath.
  • Bake at 325ºF for 65-75 minutes. The center should jiggle slightly, but the edges should be set.
  • Turn off the oven and leave the cheesecake in for 1 hour.
  • Chill the cheesecake in the fridge for at least 6 hours before removing the springform ring.

**Chocolate Ganache:**

  • Heat heavy cream and corn syrup (if using) until hot.
  • Pour over chopped chocolate and let it sit for a minute. Whisk until smooth.
  • Cool until thickened. You can refrigerate and stir every 5-10 minutes to speed up the process.
  • To use, microwave gently to soften or let it sit at room temperature for an hour.

**Chocolate Whipped Cream:**

  • Beat heavy cream, cocoa powder, and powdered sugar until stiff peaks form (about 3 minutes).
  • Transfer to a piping bag with a tip of your choice (I used tip 4B).

**To Decorate:**

  • Spread ganache over the chilled cheesecake.
  • Pipe chocolate whipped cream on top.
  • Decorate with chocolate truffles and shaved chocolate.


  • **Chocolate Graham Crackers:** Measure before processing into crumbs.
  • **Crust Substitutes:** Use regular chocolate graham crackers, chocolate Maria cookies, or Oreos. You can also use digestive biscuits for a non-chocolate crust.
  • **Storage:** Store the cheesecake in the fridge for 4-5 days in an airtight container or freeze for up to 2 months.
  • **Chilling:** Don’t remove the springform ring until after chilling.
  • **Greasing:** Grease the pan after baking the crust to prevent a soggy crust.
  • **Corn Syrup:** Optional, it helps stabilize and shine the ganache.

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