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Chocolate Cheesecake

Decadent Chocolate Cheesecake That's Easy to Freeze and Enjoy

This ultimate Chocolate Cheesecake combines silky cream cheese with rich chocolate for a delicious dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Refrigeration Time 6 hours
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups chocolate wafer crumbs Substitute with graham cracker crumbs for a different twist
  • 1/2 cup unsalted butter Can be substituted with coconut oil for a dairy-free option
For the Filling
  • 8 oz bittersweet chocolate Chop coarsely for easier melting
  • 24 oz full-fat cream cheese Low-fat versions may alter the consistency
  • 1 cup granulated sugar Avoid substitutions to maintain proper sweetness
  • 1/2 cup light brown sugar Dark brown sugar can deepen the flavor profile
  • 1/2 cup unsweetened cocoa powder Dutch cocoa yields a smoother taste
  • 3 large large eggs Provide structure and richness
  • 3 large egg yolks Avoid flaxseed as a substitute to maintain texture
  • 1 cup heavy cream Non-dairy cream can be used for a dairy-free option
  • 1 tbsp vanilla extract No substitutes needed
For the Ganache
  • 8 oz semi-sweet chocolate Dark chocolate offers a more intense flavor
  • 1 cup heavy cream Substitute with non-dairy cream if necessary
  • 2 tbsp unsalted butter Can be omitted for a non-dairy version

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • food processor
  • double boiler
  • spatula
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Cover the bottom of a 9-inch springform pan with aluminum foil and grease the sides with unsalted butter.
  2. In a mixing bowl, combine chocolate wafer crumbs and melted unsalted butter until well combined. Press into the bottom of the springform pan and bake for 10 minutes. Let it cool completely.
Filling
  1. Melt bittersweet chocolate in a double boiler until smooth and let cool slightly.
  2. Blend full-fat cream cheese until creamy in a food processor. Gradually add granulated sugar, light brown sugar, and unsweetened cocoa powder until combined.
  3. Add large eggs and heavy cream to the cream cheese mixture and blend until just combined.
  4. Fold in the cooled melted chocolate and vanilla extract, ensuring uniform distribution.
Baking and Cooling
  1. Pour the creamy filling over the cooled crust and smooth the top. Place the springform pan in a larger baking pan and add hot water to create a water bath.
  2. Bake for 1 hour and 10 minutes, then let the cheesecake cool on a wire rack.
  3. Once cooled, refrigerate for at least 6 hours or overnight.
Ganache
  1. Heat heavy cream in a saucepan until simmering, then pour over chopped semi-sweet chocolate in a bowl. Whisk until smooth.
  2. Pour ganache over chilled cheesecake, letting it set at room temperature for about an hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 800IUCalcium: 50mgIron: 2mg

Notes

This cheesecake is freezer-friendly, adaptable for dietary restrictions, and perfect for any occasion.

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