American Dessert

Chocolate Cheesecake Recipe

A luxuriously smooth chocolate cheesecake with a tender crust, perfect for celebrating or treating yourself after dinner.

From the moment you stir together the rich ingredients, the kitchen fills with a deep chocolate aroma and a silky promise of creamy decadence.

This dessert shines on weekend evenings, birthday tables, or when you simply need a little indulgence after a long day.

I first made it for a close friend’s birthday, and the oohs and aahs with every silky bite reminded me how powerful simple, thoughtful baking can be.

Recipe at a Glance

⏱Prep Time25 mins

🔥Cook Time45 mins

🕐Total Time5 hours 10 mins

🍰Servings10 slices

🇺🇸CuisineAmerican

🔢Calories~380 per slice

Ingredients

Crust

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

6 tablespoons unsalted butter, melted

Filling

24 ounces cream cheese, softened

1 1/4 cups granulated sugar

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

3 large eggs

1 cup heavy cream

1/2 cup unsweetened cocoa powder

Chocolate Ganache Topping

1/2 cup heavy cream

1/2 cup semi sweet chocolate chips

Substitutions & Variations

★Use gluten free graham crackers or a gluten free biscuit blend for the crust.

★Swap semi sweet chocolate chips in the ganache for dark or milk chocolate based on your preference.

★Replace heavy cream in the filling with sour cream for a tangier texture.

★If you do not have chocolate chips, use chopped chocolate bars in the ganache.

★For a nut free version, ensure your graham cracker crumbs are produced in a nut free facility.

Step-by-Step Instructions

1

Prep the springform pan

Wrap the outside of a 9 inch springform pan tightly with a sheet of foil to prevent water from seeping in during the bain-marie. Adjust your oven rack to the lower middle position and preheat the oven to 325 degrees Fahrenheit.

2

Make the crust

In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and about an inch up the sides of the prepared springform pan. Bake for 8 to 10 minutes until lightly set, then remove and let cool.

3

Beat the cream cheese

In a large bowl, using a hand mixer or stand mixer on low speed, beat the softened cream cheese until smooth and free of lumps, scraping down the sides as needed.

4

Combine dry ingredients

Sprinkle the flour over the smooth cream cheese and mix on low speed until just combined to avoid overmixing.

5

Add sugar and vanilla

Add the granulated sugar and vanilla extract, then beat on medium speed until the mixture is creamy and slightly thickened.

6

Incorporate eggs one at a time

Add the eggs one at a time, beating on low speed just until each egg is fully incorporated before adding the next. Scrape the bowl often so the batter stays smooth.

7

Finish the batter

Pour in the heavy cream and cocoa powder, then mix on low speed until the batter is dark, glossy, and completely smooth.

8

Bake in a water bath

Pour the batter over the cooled crust and smooth the top. Place the springform pan inside a large roasting pan, carefully add hot water until it reaches halfway up the sides of the pan, and bake for 40 to 45 minutes until the center is softly set.

9

Cool and chill

Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake rest in the oven for 1 hour. Then remove it, run a thin knife around the edge, cover tightly, and chill in the refrigerator for at least 4 hours, preferably overnight.

10

Make and add the ganache

Heat the heavy cream in a small saucepan until it simmers, then pour it over the chocolate chips in a heatproof bowl. Let sit for 2 to 3 minutes, stir until smooth, and drizzle over the chilled cheesecake before serving.

Pro Baker Tips

✓Use room temperature cream cheese for the fluffiest, most lump free batter.

✓Avoid overbaking; the edges should look set while the center still jiggles slightly.

✓For extra shine and a clean edge, run a thin knife around the inside of the pan after baking.

✓Chill the slices in the freezer for 10 minutes before plating for cleaner cuts.

Storage & Serving Notes

◆Store the cheesecake covered in the refrigerator for up to 4 days.

◆Freeze without the ganache for up to 1 month and add fresh ganache before serving.

Serving Suggestions

Serve slices of this chocolate cheesecake with a swirl of ganache and a few fresh berries for a polished finish.

›berries

›ganache drizzle

›toasted nuts

›whipped cream

Frequently Asked Questions

Why is a water bath necessary?

A water bath surrounds the pan with gentle, steamy heat, which helps the cheesecake bake evenly and reduces the risk of cracks.

Can I make this in a springform pan lined with foil?

Yes, lining the pan with foil that extends above the edges creates a waterproof seal, which is especially helpful if you plan to use a bain-marie.

How do I know when the cheesecake is done?

The edges should look set, and the center should jiggle slightly when you gently shake the pan. It will continue to set as it cools.

Can I freeze the slices for later?

Absolutely. Freeze individual slices wrapped tightly in plastic and parchment, and thaw them in the refrigerator overnight before enjoying.

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Go Make It!

With its rich chocolate flavor and velvety texture, this cheesecake becomes a new favorite for celebrations and cozy nights in alike.