Decadent Chocolate Cheesecake
If you are looking for a cheesecake for the ultimate chocolate lover, you have to make this decadent chocolate cheesecake!
Warning: do not attempt to view, make or devour this recipe if you do not like chocolate. A lot of chocolate. Copious amounts of deep, dark chocolate.
Including a buttery chocolate crust topped with a luscious, creamy, rich cheesecake layer, topped again with a silky, dreamy dark chocolate ganache and topped finally with whimsical chocolate curls.
Death by chocolate.
And what a way to go.
One Year Ago: Chicken Corn Chowder
Two Years Ago: Pumpkin Apple Spice Muffins
Decadent Chocolate Cheesecake
Ingredients
Crust:
- 1 (9-ounce) package (255 g) chocolate cookies, such as chocolate wafers, graham crackers or teddy grahams
- 1 tablespoon sugar
- 6 tablespoons (85 g) butter, melted
Filling:
- 10 ounces (283 g) semisweet or bittersweet chocolate, chopped (I use Ghirardelli)
- 4 packages (8-ounces each) (908 g) cream cheese, room temperature
- 1 ¼ cups + 2 tablespoons (290 g) granulated sugar
- ¼ cup (21 g) unsweetened cocoa powder
- 4 large eggs
Topping:
- ¾ cup whipping cream
- 6 ounces (170 g) semisweet or bittersweet chocolate, chopped
- 1 tablespoon sugar
- Chocolate curls for garnish
Instructions
- For crust: Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
- For filling: Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
- For topping: One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
- When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.
Notes
Chocolate Curls: I use this method.
Plan Ahead: this cheesecake needs to be chilled overnight so plan ahead!
Make Ahead: the good news is this cheesecake can be made all the way through the topping, covered and refrigerated for up to 3 days before serving. It is preferable to let the cheesecake stand at room temperature 1-2 hours before serving.
Serving: 1 Slice, Calories: 787kcal, Carbohydrates: 63g, Protein: 11g, Fat: 56g, Saturated Fat: 32g, Cholesterol: 183mg, Sodium: 473mg, Fiber: 4g, Sugar: 46g
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Recipe Source: adapted slightly from epicurious.com/referred to me by my excellent bro Nate
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166 Comments on “Decadent Chocolate Cheesecake”
Would a dark chocolate work instead of the semisweet/bittersweet chocolate? or is that kinda the same thing?
Semisweet and bittersweet chocolate are both on the dark chocolate spectrum so “dark chocolate” should work just fine. 🙂
Hello, recipe looks great. I’d like to make a 6inch cheese cake. Would please give me the same recipe for that please?
Thank you for your time
Hi Gina, I’m afraid I haven’t altered the recipe for six inches, so you’ll have to experiment. Good luck!
I’m curious if you used a water bath to bake this cheesecake or just bake it on the oven rack?
I usually don’t use a water bath.
I have made this recipe a few times and am planning again for this Christmas. It is wonderful! As you say, just a small slice is enough, since it is so rich. I wanted to add that I have successfully frozen individual slices and when I thawed them a month or so later, they are still delectable. That is one of the reasons I am choosing this dessert for the holidays again this year.
This was delicious even though I made a HUGE mistake; I only put 1/4 and 2 Tbsp. sugar in the filling. Oooops!!!! It tasted like a super dark chocolate cheesecake. With berries and sweetened whipped cream on top, my whole family still gobbled it up. I am excited to try this with more sugar next time.
Delicious!
Do you use baking chocolate or chocolate chips?
I use chopped baking chocolate.
I made this for my hubby’s birthday last year. I showed him other chocolate cheesecake recipes but he has requested this one again for his birthday this year. Enough said!
In the original picture there are fudge rosettes. Are they made from the same recipe as the topping?
They are chocolate curls I make out of melted chocolate.
Hi! Thank you for this amazing recipe. It looks delicious! Would it be possible to bake this recipe in a premade Oreo crust instead of a springform pan? If so, are there any alterations I should make?
I haven’t tried that so I don’t know for sure – I think the amount of batter might be too much for a 9-inch pie crust, but you could definitely experiment!
You failed to give a temp for baking
It’s in step #1 of the recipe instructions.
I live in India and we don’t have Crisco here. Can you suggest an alternative? Would coconut oil work for the chocolate curls? Thanks!
You could definitely try that or maybe a few teaspoons of cooking oil.
Hi, how many graham crackers would you guess is 9 oz.? I was trying to figure it out from your other cheesecake recipes but couldn’t find anything conclusive. Thanks!
Probably about 7-8 rectangle graham crackers.
I was wondering which type of cocoa powder you use – dutched or nathural?
Natural
I use natural, unsweetened cocoa powder.
Great! Thanks! I can’t wait to bake this cheesecake! It does look truly decadent!
I always find that cheesecake filling recipes make more than I need. I made 2 6 inch cheesecakes and 2 3 inch cheesecakes from this recipe and was able to gift them to more people! Great, easy cake.
Great cake!
This is the only gift my mom wants for all the holidays.. A fresh made cheese cake.
I’m making this cheesecake now – it’s in the oven as I write my comment. I chose this recipe amongst many others because of its simplicity and the availability of ingredients. I hope it turns out!
Me too! Making this right now! Can’t wait to dive into it!
I made this for my friend’s birthday and it was the first time I’ve ever made a cheesecake that didn’t crack. It’s so rich and delicious and definitely decadent! Thank you so much for the recipe!
This chocolate cheesecake recipe is great. I make it all the time and put fresh raspberries on top. Everyone loves it.
Hi .. I planning on making this for Christmas dessert. Question: the whipping cream, is that heavy cream that you’d find near the milk??
Yes, that’s what I use!
Thanks!
Ok I just made it, it cracked a little on the edges. The center seems to be dry. I baked it for about 40 min. Is there a way to test it to see if it’s done all the way?
Not really – it sounds like it was baked just fine. As long as the center doesn’t jiggle a lot, it should be ok!
Did you bake in a water bath? Water bath will stop it from cracking or drying out
I have made this cheesecake many times. It’s our family’s go to recipe and I think when I die it’ll be my legacy. It’s that good! Very rich and delicious. Just make sure you have an army to help eat it, since a sliver will be just enough.
Glad you love this one, Sarah! That would be a good legacy to leave! 🙂
I made this for my husband’s family reunion. It was amazing! We had a friendly bake-off, and I won, which is no small feat — everyone in his family are accomplished cooks! They called it the “Death By Chocolate Cheesecake,” and it was the only dessert to be completely devoured (despite everyone being miserably full). I didn’t even get a slice, it was gone within the first hour and I had to eat my daughter’s leftovers that she couldn’t finish (she’s 8 and got a bigger slice than was warranted). It’s incredibly rich and filling, I agree with one of the other comments, plan on cutting smaller slices than you normally would… but WOW! FANTASTIC recipe! And very easy. I used Ghirardelli semi-sweet and bittersweet chocolate, and baked it in a water bath (I cook with gas). Thank you!
Yay! Congrats!
This is an amazing recipe! I absolutely love this cheesecake! I used to not like cheesecake but I totally fell in love with this! One thing though make sure you plan ahead because this cake has to chill overnight.
Thanks so much – my specifics as I found others’ comments helpful: (1) Deconstructed a mix of Newman’s and actual oreos for the crust, putting the cookie fillings aside – didn’t add more butter so bottom may be crumbly (oh well); (2) Used 275g Scharffen Berger semi-sweet (62%) for the filling; (3) Used 165g Scharffen Berger bittersweet plus most of the cookie centres for the ganache (no added sugar); (4) Used the remaining 110g bittersweet Scharffen Berger and a few of the cookie centres and tried linked technique but coconut oil instead of Crisco for the curls…not much curl action happened likely due to operator error (oh well again). The cake looks amazing! – Thank you!!!
Just made this! Will have to wait until Sunday to try it but it looks and smells heavenly!
Good, best to serve at room temp as mine was a bit hard but then it made the ganache to runny, next time i will use less cream. Thanks for the recipe
DELICIOUS. This was easy to make, and everyone enjoyed it! Thank you for this fool-proof recipe.
BONUS Note: This makes approx. 14-16 generous portions, not 8-10.
I had in the past a ghiadelilli chocolate cheesecake receipe that was amazing and now lost the receipe. I had made it from scratch and the crust I made it with Nabisco famous chocolate wafers and added dark coffee which it asked for, I recall using cream cheese, semi ghiadelilli chocolate melted and nutmeg and several other stuff, please help me I want to make it like today I’m dying for it. It also gave and showed instructions step by step, please help
im making it right now. i used nutella intstead of melted chocolate. i wil keep you updated!
Can you freeze this????
I’ve never tried it but usually most baked cheesecakes freeze pretty well.
Yum! I’m making this as we speak. Should I use Dutch process coca or natural cocoa? Thanks so much!
I think either could work but I usually use natural unsweetened.
Does this one not need a water bath / steaming like the key lime one? Also, how come this crust only needs 5 minutes instead of 15 since they are nearly identical? Lastly, how come this one does not need to stand in the oven for 30 minutes with the oven door cracked? The science of cheesecakes…hmmmm.
The short answer is that it’s just a different cheesecake recipe. There are a lot of different methods – no way is the only right way but I find this cheesecake works out great as written. I hope you like it if you try it!
I’ve had this and another recipes saved in my bookmarks for months and not gotten around to making either of them yet. I’ve been looking over the ingredients and where it says 4 (8 ounce) packages cream cheese, does this mean 32 ounces of cream cheese? Or that 4 packages adds up to 8 ounces? I’m leaning towards 32 ounces but wanted to make sure!
It’s a total of 32 ounces.
Excellent, that’s what I was thinking. Can’t wait to try it out, looks yummy!
Nossa amei seu poste tem coisas gostosas muitas ,muitas receitas perfeitas .obrigada por essas cmaravilhas.
Oi Maria. Meu nome e Emily. Eu trabalho por Mel. Eu falo um pouco portugues porque meu esposo falo portugues. Nos ficamos feliz que voce gosta de as receitas. Obrigado por seu comentario!
This looks absolutely divine. I’d like to cut the recipe in half and use it as the middle layer of a 3- layer cake. How do u think I should adjust the baking time and/or temperature?
You’ll have to experiment, Cheryl, as I haven’t cut the recipe in half. I’d keep the baking time the same but start checking at about halfway through the baking time stated in the recipe.
Hi Mel,
This delightful recipe is featured today on my site in a roundup of 12 Best Chocolate Cheesecake recipes!
Hi Mel! Love your recipes! Was wondering if I used Neufchâtel cream cheese for this recipe if it would work out just as well?
Kairi – I’ve substituted light cream cheese in some baked cheesecakes but not this one. I always think things like that are worth a try but the texture may not be as dense and creamy.
Have you ever made this in a 9×13 pan? I would like to make this as cheesecake bites for a reception, and I’m wondering if it would fit in the pan.
Elizabeth – I haven’t tried this in a 9×13, but someone else commented on making this in cupcake tins to make mini versions. I suggested baking the cupcakes for 16 minutes, then check (might take as long as 20-25). Just like a normal cheesecake, the edges should be set while the center is still slightly soft. Good luck!
I want to make your Decadent Chocolate Cheesecake, but make it in cupcake form. I’ve done this before, but can’t find the recipe I used. I’ve made full cheesecakes in the past, but never really knew when they were done so not sure how to know when the cupcake version is complete. The cupcake form will allow me to serve more people vs trying to cut small slices. I can also put different fruits on top and people can select which they prefer.
Hi Steve – I haven’t made this cheesecake into individual cupcakes but I think someone in the comment thread above has tried it. If it were me, I’d bake the cupcakes for 16 minutes, then check (might take as long as 20-25). Just like a normal cheesecake, the edges should be set while the center is still slightly soft. Good luck! Sounds like a great idea!
Made this for Christmas dinner. It was incredible! Everyone said it looked and tasted like it came from a restaurant. The chocolate curls turned out great and make a lovely topping. Will definitely make again.
Made this for a family dinner yesterday and it was a huge hit! We have a very health-conscious family so I made the following alterations and it didn’t affect the consistency at all:
Used gluten-free graham crackers
Used 2 regular cream cheese packages and 2 Tofutti cream cheese packages (Loved this! Still had the rich cheese taste but was a little lighter and added protein).
Topped with your ganache, fresh strawberries, and raspberry coulis.
Great recipe that I will definitely make again!
Amazing! This looks amazing, but it tastes even better! It was perfect, and I actually used an 11 inch pan, but it turned out fine. I think next time I would make more crust because it was delicious and a wider pan. My ganache didn’t look firm at all like yours, it stayed fairly soft, but that was fine, it tasted delicious, and nobody else saw your picture to compare it to, so they thought it was normal. Thanks for a delicious recipe!
I made this for a church bake-off on Tuesday and won first place! Just thought you’d like to know. I told a few people who asked where I found the recipe. 🙂
Made this for my relatives in Puerto Rico around Christmas or Puerto Rico last December and my older brother made some homemade caramel topping for it…. There was a large enough group there that we sliced the pieces about 1/3 of the usual size and discovered that a shallower cheesecake pan makes for quicker cooking…. Duh!!! Doing it that way allows for it to get to the correct consistency in the time allotted, otherwise, it seems to take much longer to bake. Plus, I had to bring in my own Chocolate Creme Oreos and Ghirardelli chocolates to Puerto Rico as I can never seem to locate them in any stores there every time we go. Once again, awesome recipe. 😀
Hey Mel,
I tried this cheesecake the other night when we had some friends over. They both loved and hated it because it was so delicious, but so rich, so they could only handle a little at a time 😛 Not to mention my husbands joy waking up the next morning and begging to have it for breakfast!! Thanks for all your great recipes!
Melanie, this was amazing! Layla chose it for her birthday cake and I was so happy to appease her request. It was super easy and fast to make too. Thanks. It seriously satisfied a cheesecake craving.
I came across this recipe because I was looking for a topping to put on a peanut butter cup cheesecake – the topping was easy and delicious, perfect consistency! Can’t wait to try out your cheesecake next! Thank you 🙂
This cheesecake is to die for! I just ate the last piece and I am already depressed that it is gone. lol Thanks for another great recipe Mel!
I’ve made this 4 or 5 times (made the 1st one with a raspberry sauce and the 2nd time with mint/creme de menthe) and the 3rd time, just plain (but no chocolate curls). I made one this last December in Puerto Rico and my older brother made a caramel sauce to go with it and now many of my relatives also wanted the recipe. I generally use the recipe as is but I use Chocolate Creme Oreos instead of just plain chocolate cookies and scrape the cremes off and mix them into the ganache. Turns our spectacularly well. 🙂 Though I always cut the pieces much smaller, due to the richness of this mountain of sin on a plate, lol. The first time I made this, I cut an average sized piece and got halfway through and almost had to stop… but I pushed on through and “suffered” finishing it up… It was a real hardship, LOL. 😛
I will try it next time, I guess!
My cake turned out to be delicious!!! The only thing I had a problem with was getting it cut cleanly (leaving no cake on top).
This is what mine looks like: http://i.imgur.com/BtA4D.jpg
Thanks for this delicious recipe!
Rodolfo – I don’t know, you’d have to experiment. It would make for a different texture, probably.
I made this cake last night and it’s the first one I’ve ever made! It turned out alright, but I had a lot of cracks after the hour was up. I covered it with the topping, though.
What happens if I add some sour cream to the filling mix?
I’m in the process of making this. I’ll be serving it for dessert on Christmas Day – for those who find plum pudding too rich lol! I wasn’t sure what bittersweet chocolate was so I used 200g of Green & Black’s 70% and 85g of 85% as there’s plenty of sugar in the recipe. Not sure how well the cup measurements transfer to grams, we’ll have to wait and see. And I don’t want to wait – it smells delish! Hope mine looks half as good as yours.
I made this for Thanksgiving Day 2012. Guess what? I’m making it for Chirstmas 2012. It was THAT good! Thanks for the recipe!!!
Hi Kathryn – there is a link (in the ingredient list) for a tutorial on the chocolate curls I use. It’s from Pioneer Woman and helped me get the perfect chocolate curls.
Hi Mel-
Happy Holidays!
I was wondering how you make those beautiful chocolate curls. Every time I try it I end up with bits and pieces that are not at all what I was going for. Got any suggestions?
Hi Mel,
So I’ve bee lurking around your website for a few months after a friend recommended your recipes. I made this lovely cheesecake this week and took it to work. I was worried I didn’t do a good job but boy was it a hit!!!!!!!!!!!! I set it in our kitchen and in an hour there was a quarter left! So thanks for your wonderful work!
Sherri – by all means pin as many recipes as you like!
Can I pin this? I made it last week and my coworkers loved it sooooo much! I don’t see any note about pinning on your page. Thanks for the recipe! It was awesomely delicious!
Hello, my name is Elizabeth and I work for a library in Wyoming. We are currently putting together a recipie book from our annual Death By Chocolate event. I was hoping to talk to you about using one of the pictures from this post for the book (they’re very well done!). We would, of course, be more than happy to give you full credit and/or compensation. It’s easiest to contact me by email. Thank you!
Sandee – I can’t say for sure how milk chocolate chips would work since I’ve never made that substitution but I do know that milk chocolate melts differently than semisweet or bittersweet (based on different amounts of cocoa butter) and I’m not sure how they would fare in this cheesecake. Good luck if you try it! And yes, use the same amount of butter for any type of chocolate cookie (in my opinion).
What about making this with milk chocolate chips instead of semi-sweet? Would it still be decadent and delicious? My sister-in-law is not a dark chocolate fan, though she does love milk chocolate! I’ve also seen that some people used an oreo type crust. Have you done that Mel? Do you do the same amount of butter with those cookies instead of the wafer ones? Thanks!
Looks sinful and tempting ! I would love a bite..
Made this for my birthday and it’s super yummy.
Wanted to try this recipe so I made it – took it to work and now my co-workers are wanting it EVERY WEEK…. Wow – I have been making cheesecake for years but this is by far one of the best recipes ever… The chocolate ganache is just the best finish. I used 60% Cacao Ghirardelli chocolate chips which made it rich and fabulous!!! Need a vanilla bean recipe now!
Hi Joyce – yes, I use the bittersweet chips for the curls. Good luck if you try this! You can do it!
Hi Mel,
Do you use the same Ghirardelli bittersweet chips for the chocolate curls? One of these days I’m going to be brave enough to make this 🙂
This sure was DECADENT!!!!!!!!!!!!!!!!
We made this for a Christmas Eve dessert and everyone loved it! It is so rich – the perfect ending to a special meal, and it was easy to put together, too! Our supermarket was out of chocolate wafer cookies (guess everyone else was also making this cake!), so we used 1 1/2 cups crushed oreos + 2 tbsp melted butter for the crust, and didn’t prebake the crust.
Thanks for posting!
Katie
Julie – glad it was beautiful! I usually use a really sharp knife that I run under hot water between each slice to get those clean, neat slices.
How did you slice your cheesecake so beautifully? I tried to slice mine at our Christmas party… let’s just say, I was glad everyone raved about it before I cut it 🙂 Beautiful and delicious!
OMG! I made this for our family Christmas gathering, not only was it Gorgous but it was AMAZING! They couldn’t believe it wasn’t something that had been bought. Then everyone wanted to know how to make it. I even got an order for one from my big brother…lol. Great recipe Mel. Thanks
I also had problems with the crust, but mine was too crumbly. It didn’t make a cohesive crust. Any ideas on what to do to avoid that?
The filling is divine, by the way. This is going to be one of our Thanksgiving “pies.”
Brinestone – If crumbly crust is a problem, I’d add 1-2 more tablespoons butter. That will help it stay together (plus be really careful not to overbake at all – just bake until slightly set).
If you make this for me I will be your best friend!
this cheesecake is utterly divine! i have now made it two times and each time i have heard, “this is THE BEST cheesecake i have EVER had!”. thank you for sharing such great recipes Mel, i truly appreciate it!!!
I made this…it was Delish…but the crust stuck to the pan and I had to scrape it up…still yummy…but can u give any advise…
Dee, I’m not sure why that would happen unless you might have not put enough butter in the crust. Next time you might try greasing the bottom of the springform pan. Sorry about the stickiness!
This was AMAZING! My sister gave me a spring form pan for my b-day. I immediately knew this was the cheesecake recipe I wanted to try first. I made this 3 days in advance for Father’s Day, but we started eating it on Friday and have been eating it ALL weekend! 🙂 We couldn’t wait, and I’m so glad we didn’t. It’s sooooo yummy! Thanks again!
I made this the other day. I used semi-sweet chocolate for the cheesecake and bitter-sweet chocolatefir the topping. It’s good, but you really should listen to the warning label. It was just a bit too much chocolate for me! I love chocolate and don’t get me wrong it cam out very well and tasted great. Bu it really is chocate overload. It should be called, Death by Chocolate. Haha
I made this for Easter dinner and it was a show stopper! It is more like a mousse rather than cheesecake. I, of course, had to do 2 slight variations. I used a oreo cookie crust and before applying the topping I placed rum marinated strawberries on the filling.
It was pure Y U M M Y and thank you for posting the recipe on the internet.
Jim
I took this to a Easter egg hunting party yesterday and it was a hit. Everyone loved it! Thanks again for another great recipe.
Beautiful! That looks as lovely as any of the cheesecakes at Ray’s in NYC.
This was so great! I made this for my family last week and my husband has been talking about how good it was the rest of the week. Thanks for another great recipe!
I saw a picture of this on the sidebar when I was reading another one of your recipes, and my mind instantly said “Ohh..what is that?” I clicked on the picture and I about died. “Decadent” is a good name for it. Chocolate and me are BFFs. I don’t know if it was a good or bad thing for me to come upon this recipe. 😉
Beautiful! And I’m sure very tasty as well!
Just wondering if its ok to prepare the cake and topping. A day or so in advance? Would the ganache effect the presentation/quality of the cake?
Hi Caroline – I can respect your views on healthy eating, however, I do have to defend my position, especially in light of the fact that I haven’t ever marketed my blog as “Healthy Eating 101” or anything of the like. Healthy eating means something different to each person and although I do use salt, heavy cream and sugar, I pride myself on the fact that I very rarely use preprocessed or “junk food” ingredients. I believe in whole foods and I have made strides in that direction, but I also am a moderation kind of gal and feel great about my level of healthy eating, although I do have many goals for improvement on the horizon. Feel free to google other food blogs that might tailor recipes to your style. I admire your commitment and fortitude to healthy eating!
Aliciâ – yes, this cheesecake can definitely be made up to 3 days in advance. If kept well-covered in the refrigerator, it should work out great!
I LOVE this recipe!! It’s so rich and creamy, I won’t even try another recipe because this is the perfect one for me. I divide the batter into canning jars and bake to make individual servings and then top them with ganache. Thank you for the recipe!
Made it to take to a Super Bowl party. It was a perfect chocolate cheesecake. Super thick, super rich, and super chocolatey–so much so that you only need a small sliver to satiate a sweet (or chocolate) tooth.
I want to thank you so much for this recipe. I’ve made cheesecakes many times before, but this one is by far the most beautiful. My Mom was very impressed (which is saying something). She even took half of it home. Anyway, thank you very much. This is one recipe I’ll make for many years to come.
Alexandria – I’m thrilled that your mother loved this so much and that you did, too. Thanks for letting me know!
It’s time for chocolate madness! Lol. My kids will surely love this one since it is full of chocolate layers. To complete the chocolate madness thing we should add some chocolate syrup. LOL. Thanks for the recipe.
WOW! This recipe is so indulging! My hubby will surely love the chocolate-y cake of yours. Better make this before my hubby gets home. Thanks for the recipe. Actually it’s our anniversary and this will make our relationship sweeter.
Oh my! I need to try this one!!!!!!!!!
very rarely am i conquered by a dessert–i almost always like my plate clean. i have a sneaking suspicion that this’d give me a run for my money. wowza.
I just passed out after I saw that first pic. I love chocolate and this looks like heaven on a plate.
Oh, I love it! I am chocoholic and cheesecake fan 🙂 Great recipe for me 😉 Thx!
I love your blog. It’s funny because so many recipes I’ve taken years to find are all right here (THE cornbread took me literally hundreds of attempts until I found the same recipe you have posted). My eight year old thinks you spy on us and steal “my” recipes. All these years I really just needed your blog, lol! I’ve made lots of chocolate cheesecakes before, but this one looks awesome! I can’t wait for an excuse to blow my diet and try it.
Thanks, Chelsea – and I promise I’m not stealing any of your recipes. 🙂
That looks wonderfully creamy and dense… it’s making me want chocolate!! Great pictures.
Holy Mother!!!!! That looks FABULOUS!!!!! How I want some right now!!!
I made this over the weekend, and it turned out fabulous! I ended up leaving it in the oven for about an hour and a half, and it was perfect. Consider me dead.
Thanks, Marissa! So glad you liked it…I hope you were able to come back to life. 🙂
Death by chocolate- my preferred way to go out.
I just sent a link to my husband asking for this for my birthday!
Wow! Speechless.
My dad would absolutely love this cheesecake. He is the biggest chocolate lover! Your pictures make it look irresistible. I just made your Skillet Chicken with Mexican Green Rice and loved it (oh and I made sure to use Mild enchilada sauce – LOL).
Death by chocolate .. what a delightful way to go!
I’d take death by chocolate over just about any other death. This looks fantastic.
OMG!! Today the photos are available on my screen and it looks totally yummy. Guess I will have to try this.
Thank you.
I have never seen a more perfect delicious cheesecake you have mastered this one!
I’m actually not a fan of chocolate, but even this looks good! These pictures are fabulous.
Chocolate heaven! WOW incredible job!
Wow! I reckon my Husband would fall in love with me all over again if I made this cheesecake for him. Thanks for sharing ;0)
With ganache on top!!! oh my!
this looks unbelievable, perfect name!
Oh my gosh, decadent doesn’t even begin to describe that cheesecake. That is a chocoholic’s fantasy. I love the chocolate curls on top, they’re so pretty.
That is just insane. Looks too good to be true, too.
This looks amazing! Cheesecake is one of my absolute favorite desserts. I swear I would eat it everyday if it wouldn’t make me monster. 🙂
Did I read right, butter the bottom of the springfoam pan and only crust on the bottom? Would parchment paper work?
Lisa, yes, only spread the crust on the bottom. You could definitely use parchment paper if you cut it the same diameter as your springform pan.
OH MY! I want to take a bite out of my screen! This would go perfect with a cup of coffee. Perfect for PMSing! I would eat the whole thing by myself,can’t wait to try this!
Photos were not available and when I clicked on the area I received a message that it was a 404 error??
But it sounds wonderful.
My son and I were just saying how we felt like chocolate cheese cake. Perfect timing as this recipe sounds so good! Thanks!
lol, guess I’m out as I’m not a fan of chocolate. 🙂 I will though keep it in mind for the chocolate lovers that I know.
Happy Friday!
~ingrid
OMG!! This looks so good…my mouth is watering…….
You’re killing me!
Oh my goodness. That looks so amazing. I think that really will be the death of me.
I’m so glad I just bought a springform pan!!
Mel, your pictures are just getting better and better! I’ve noticed you on foodgawker a few times 😉 This cheesecake looks incredible. There seriously is not time (or money in the grocery budget) to make all the recipes I want to make!
That is truly the prettiest cheesecake I’ve ever seen! 🙂
Looks easy and just what I need this PMSing week!
You had me at chocolate! 🙂 Can you ever have too much? Wow- I agree with Jessica- what a gorgeous presentation, Melanie!
Gorgeous presentation. Cheesecake is my favorite dessert. I want to lick my screen!