Description
This Decadent Chocolate Cheesecake combines a rich chocolate cookie crust with a creamy, chocolate-infused cheesecake filling topped with a luscious chocolate ganache. Perfect for chocolate lovers seeking a creamy, indulgent dessert that’s both elegant and satisfying.
Ingredients
Scale
For the Crust:
- 1½ cups chocolate cookie crumbs (such as crushed Oreos or chocolate graham crackers)
- 5 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Cheesecake:
- 10 ounces semi-sweet chocolate (chopped)
- 1¼ cups granulated sugar
- 24 ounces cream cheese (softened to room temperature)
- ½ cup sour cream
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
For the Ganache Topping:
- ½ cup heavy cream
- 6 ounces semi-sweet chocolate (chopped)
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.
- Melt the chocolate: Place the 10 ounces of chopped semi-sweet chocolate in a heatproof bowl. Melt it gently using a double boiler or microwave in short bursts, stirring frequently until smooth. Set aside to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until creamy and smooth. Add the sour cream, cocoa powder, and vanilla extract, mixing until fully combined. Gradually beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold the melted chocolate into the cream cheese mixture gently until evenly blended.
- Bake the cheesecake: Pour the chocolate cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula. Place the pan on the middle rack of the preheated oven. Bake at 325°F (163°C) for 50 to 60 minutes, or until the edges are set but the center still slightly jiggles when shaken.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to prevent cracking. Remove the cheesecake from the oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight to set.
- Prepare the ganache topping: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let sit for 2-3 minutes, then stir gently until the chocolate is completely melted and the mixture is smooth and glossy.
- Apply the ganache: Pour the ganache over the chilled cheesecake, spreading it evenly with a spatula. Optionally, garnish with chocolate shavings or a light dusting of cocoa powder.
- Chill and serve: Refrigerate the finished cheesecake for at least 1 hour to allow the ganache to set before slicing and serving. Enjoy your decadent chocolate cheesecake!
Notes
- For the best texture, ensure cream cheese and eggs are at room temperature before mixing.
- You can substitute the chocolate cookie crumbs with chocolate graham crackers for a slightly different flavor.
- Use a water bath to bake the cheesecake if you want to prevent cracking and ensure even cooking.
- Allow the ganache to come to room temperature before pouring it over the cheesecake for a smooth finish.
- Store leftovers in the refrigerator covered tightly; consume within 3-4 days for best flavor and freshness.
