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Decadent Chocolate Cheesecake

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
13 hrs 35 mins
Cook Time
1 hr 35 mins
Total Time
14 hrs 45 mins
Servings: 12 Slices
Calories: 787 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • 1 (9-ounce) 1 (9-ounce) package chocolate cookies such as chocolate wafers, graham crackers or teddy grahams
  • 1 1 tablespoon sugar
  • 6 6 tablespoons butter melted
Filling:
  • 10 10 ounces semisweet or bittersweet chocolate chopped (I use Ghirardelli)
  • 4 packages 4 packages (8-ounces each) cream cheese room temperature
  • 1 ¼ 1 ¼ cups + 2 tablespoons granulated sugar
  • ¼ ¼ cup unsweetened cocoa powder
  • 4 4 large eggs
Topping:
  • ¾ ¾ cup whipping cream
  • 6 6 ounces semisweet or bittersweet chocolate chopped
  • 1 1 tablespoon sugar
  • Chocolate curls for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Serving 1 Slice Calories 787kcal (39%) Carbohydrates 63g (21%) Protein 11g (22%) Fat 56g (86%) Saturated Fat 32g (160%) Cholesterol 183mg (61%) Sodium 473mg (20%) Fiber 4g (16%) Sugar 46g (92%)

Nutrition Facts

Serving: 12Slices

Amount Per Serving

Calories 787

% Daily Value*

Serving 1 Slice
Calories 787kcal 39%
Carbohydrates 63g 21%
Protein 11g 22%
Fat 56g 86%
Saturated Fat 32g 160%
Cholesterol 183mg 61%
Sodium 473mg 20%
Fiber 4g 16%
Sugar 46g 92%

* Percent Daily Values are based on a 2,000 calorie diet.