Desserts > Cakes > Cheesecakes > Chocolate Cheesecake Recipe

Ultimate Chocolate Cheesecake

This rich and creamy chocolate cheesecake is the perfect dessert for any occasion. With a chocolate cookie crust and a decadent chocolate filling, it's sure to satisfy any chocolate craving.

This recipe provides step-by-step instructions to ensure a perfect cheesecake every time. Enjoy!

Prep Time
30 minutes
Cook Time
60-70 minutes
Servings
12
Ingredients
  • 1 1/2 cups (finely crushed) Chocolate Wafer Cookies
  • 6 tablespoons (melted) Unsalted Butter
  • 32 oz (softened) Cream Cheese
  • 1 1/4 cups Granulated Sugar
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 cup Sour Cream
  • 4 large Eggs
  • 2 teaspoons Vanilla Extract
  • 6 oz (melted and cooled) Bittersweet Chocolate

Prepare the Chocolate Cookie Crust

Preheat oven to 350°F (175°C). In a medium bowl, combine the crushed chocolate wafer cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.

Make the Chocolate Cheesecake Filling

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Beat in the cocoa powder until well combined. Add the sour cream, eggs, and vanilla extract and beat until just combined. Be careful not to overmix.

Add the Melted Chocolate

Gently fold in the melted and cooled bittersweet chocolate until evenly distributed throughout the batter.

Bake the Cheesecake

Pour the chocolate cheesecake filling over the cooled crust. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.

Chill and Serve

Remove the cheesecake from the oven and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving. To serve, release the sides of the springform pan and slice into wedges. Garnish with chocolate shavings or whipped cream, if desired.

← The Ultimate New York Style Cheesecake Vanilla Chiffon Cake →

FAQ

  • Why did my cheesecake crack?

    Cheesecakes crack due to rapid temperature changes. Cooling the cheesecake slowly in the oven helps prevent cracking. Also, avoid overbaking, as this can also lead to cracks.
  • Can I use a different type of chocolate?

    Yes, you can use milk chocolate or semi-sweet chocolate instead of bittersweet chocolate. Keep in mind that this will change the sweetness of the cheesecake.
  • Can I freeze the cheesecake?

    Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.