Chocolate Cheesecake Recipe

When you want an easy dessert that hits ALL the buttons then it’s got to be this rich and creamy chocolate cheesecake! That intoxicating combination of dark chocolate and tangy cream cheese whips up in a few minutes AND you can keeps perfectly in the fridge or freezer making it a great make ahead treat.

Chocolate Cheesecake

This straightforward chocolate cheesecake is everything you want it to be: rich, moist, dense, and hugely chocolate. Not only that — it’s simple to put together, requiring neither special ingredients, nor a fussy water bath. If you’re looking for a very rich (and very chocolate) dessert, you’ve found it.

Prep: 20min

Total: 2h10min

Yield: 20

Serving Size: 1 slice (98g)

Nutrition Facts: servingSize 1 slice (98g), calories 350 calories, Carbohydrate 35g, Cholesterol 85mg, Fiber 2g, Protein 5g, Sodium 190mg, Sugar 27g, Fat 24g, Saturated Fat 13g, Trans Fat 0.5g

Ingredients:

• 24 (269g) chocolate sandwich cookies e.g. Oreos
• 1/4 cup (28g) confectioners’ sugar
• 4 tablespoons (57g) butter melted
• 1/2 cup (113g) milk
• 2 cups (340g) semisweet chocolate chips or bittersweet chocolate chips
• 1 teaspoon espresso powder optional; for enhanced flavor
• three 8-oz packages (680g) cream cheese room temperature
• 1 cup (198g) granulated sugar
• 4 large eggs at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract
• 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour

Instruction:

Preheat the oven to 375°F. Lightly grease a 9″ springform pan., To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here. If desired, set aside about a tablespoon of the crumbs to garnish the finished cake., Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly. Press the moist crumbs into the bottom and partway up the sides of the prepared pan. Place the pan on a baking sheet, to catch any potential drips of butter., Bake the crust for 15 minutes. Remove it from the oven, and set it aside as you make the filling., Reduce the oven heat to 350°F., To make the filling: Combine the milk and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside., In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth., Add the eggs one at a time, beating to combine after each one., Stir in the vanilla, then the flour., Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth., Pour the batter atop the crust in the pan. Place the pan on a baking sheet; this will make it easier to get the cake in and out of the oven safely., Bake the cake (remember, the oven temperature should be 350°F) for 45 to 50 minutes, until a toothpick inserted into the cake 1″ from the outside edge comes out clean. A digital thermometer, inserted at the same point, should read 175°F. The center may not look set; that’s OK., Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it’s completely cool, cover the cake, and refrigerate it until ready to serve., Garnish the cake with the reserved crumbs. Serve it in small slices, with whipped cream and berries.

Chocolate Cheesecake

A rich, creamy, decadent chocolate cheesecake in a chocolate cookie crust that’s just plain delicious. This easy cake will become a go to fo all you chocolate lovers.

Prep: 10min

Total: 790min

Yield: 10

Serving Size: 1 piece

Nutrition Facts: servingSize 1 piece, calories 584 kcal, Carbohydrate 47 g, Protein 10 g, Fat 48 g, Saturated Fat 29 g, Cholesterol 207 mg, Sodium 507 mg, Fiber 1 g, Sugar 48 g

Ingredients:

• 24 Chocolate sandwich cookies (more if you’d like a thicker crust)
• 5 tbsp unsalted butter (g, melted)
• 1/4 cup coffee (hot)
• 1 cup bittersweet chocolate
• 3/4 cup semisweet chocolate
• 24 oz cream cheese (608g, room temperature)
• 1 pinch salt
• 1 cup sugar (200g)
• 1/4 cup sour cream
• 1 tbsp vanilla extract (15mL)
• 4 eggs (large, room temperature)
• 3 tbsp All purpose flour
• 1/3 cup semisweet chocolate
• 1/3 cup cream
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 2 tsp vanilla extract
• 3 tbsp cocoa powder (plus more if needed)

Instruction:

1. Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it’s shape after cutting. Your crust can be a flat layer or have a bit of a side to it but does not need to go all the way to the top of the pan. Bake for about 10 minutes at 350, or until fragrant and a darker golden color. Remove from oven, set aside. Reduce oven temperature to 325F.
2. Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes or until cake’s edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it’s MUCH easier to cut if you’ve chilled it overnight.
3. Spread the ganache onto the cake and return to refrigerator to chill while you make the chocolate whipped cream.
4. Transfer whipped cream to a piping bag fitted with a star attachment and pipe onto the cake’s edge using small circular motions.

Chocolate Cheesecake

Everyone’s a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it’s very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. —Sue Call, Beech Grove, Indiana

Prep: 20min

Total: 60min

Yield: 12 servings.

Nutrition Facts: calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

Ingredients:

• 1 cup crushed chocolate wafer crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• FILLING:
• 2 cups semisweet chocolate chips
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 large eggs, room temperature, lightly beaten
• 1 teaspoon vanilla extract
• Strawberries and white chocolate shavings, optional

Instruction:

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Chocolate Cheesecake

FAQ

What is the difference between New York style cheesecake and regular cheesecake?

Which is better baked or no bake cheesecake?

What not to do when making cheesecake?

1. Get Your Crust Right. …
2. Don’t Go Low-fat. …
3. Don’t Use Cold Ingredients. …
4. Do I Really Have to Do a Water Bath? …
5. Don’t Overbake. …
6. Don’t Rush the Cooling Process. …
7. Don’t Leave It Out.

What is chocolate cheesecake made of?