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Servings: 12
Calories: 466kcal
Equipment
Ingredients
For the crust:
- 1½ cups chocolate cracker crumbs such as chocolate graham crackers or chocolate wafers
- ¼ cup granulated sugar
- ⅓ cup unsalted butter melted
For the filling:
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate melted and slightly cooled
- ½ cup heavy cream
For serving:
- Whipped cream
- Chocolate shavings or curls
Video
[adthrive-in-post-video-player video-id="HGxNdsio" upload-date="2025-10-23T11:42:45+00:00" name="Creamy Chocolate Cheesecake Recipe" description="A no-fail chocolate cheesecake recipe that looks fancy but is easy to make." player-type="default" override-embed="default"]
Instructions
- Preheat your oven to 350°F (180°C).
- In a medium bowl, combine the chocolate cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan.1½ cups chocolate cracker crumbs, ¼ cup granulated sugar, ⅓ cup unsalted butter
- Bake the crust for 8 minutes, then set aside to cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Gradually add the sugar and continue mixing until fully incorporated.16 ounces cream cheese, 1 cup granulated sugar
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract.3 large eggs, 1 teaspoon vanilla extract
- Melt the semi-sweet chocolate using a microwave (in 30-second intervals, stirring between each) or a double boiler until smooth. Let cool slightly.8 ounces semi-sweet chocolate
- With the mixer on low speed, slowly pour the melted chocolate into the cream cheese mixture. Mix until fully combined. Add the heavy cream and mix until the batter is smooth and silky.½ cup heavy cream
- Pour the filling over the prepared crust and smooth the top with a spatula. Bake for 50–60 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and allow it to come to room temperature. Refrigerate for at least 4 hours (or overnight) before serving.
- Top with whipped cream and chocolate shavings for an elegant finish. Slice and enjoy!Whipped cream, Chocolate shavings or curls
Notes
- Swap in an Oreo-style crust: replace the chocolate cracker crumbs with crushed chocolate sandwich cookies.
- Let the cream cheese soften fully at room temperature before you start.
- Use room-temperature eggs, so they blend in evenly.
- Don't overmix the batter once the eggs go in; stir just until combined to avoid beating in too much air, which cracks the top.
- Melt the chocolate over medium heat, using a small pot on the stovetop, a double boiler, or short microwave bursts, then let it cool slightly before adding it.
- Bake until the edges are set, but the center still jiggles slightly; it firms up as it chills.
- Cool it in the turned-off oven with the door cracked, then chill for at least 4 hours for clean slices.
- Keep leftover slices covered in the fridge and eat them within 3 to 4 days.
Nutrition
Calories: 466kcal | Carbohydrates: 41g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 177mg | Potassium: 184mg | Fiber: 2g | Sugar: 32g | Vitamin A: 880IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg
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