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
Recommended Products
Recipe Source: adapted slightly from epicurious.com/referred to me by my excellent bro Nate
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