Go Back
Print

Chocolate Cheesecake

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

Ingredients

**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

**Ganache:**

  • - 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

Instructions

**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.

**Baking:**

  • 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.

Notes

  • **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.