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A slice of chocolate cream pie is being lifted from the whole pie, which sits on a wooden cake stand lined with parchment paper—perfect for chocolate cheesecake lovers seeking a rich and creamy dessert.

Chocolate Cheesecake

Author: Mandy Applegate
Chocolate cheesecake brings the right mix of indulgence and ease, making it a go-to for holidays, gatherings, or quiet nights in. It feels impressive without being complicated, and you don’t need any special equipment to pull it off. You can make it ahead, stash it in the fridge, and serve it chilled when you’re ready. Leftovers keep well or can be frozen for whenever the next chocolate craving hits.
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Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 15 minutes
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
US Customary - Metric

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 Crust: For a sweeter, darker base, replace the graham crackers with crushed chocolate sandwich cookies. The chocolatey crust gives a nice contrast to the creamy filling.
  • Start with Soft Cream Cheese: Let your cream cheese fully soften at room temperature so it blends smoothly without lumps. This is especially important if you're using a stand mixer with a paddle attachment.
  • Use Room-Temperature Eggs: This helps them mix evenly into the batter and support the creamy texture that chocolate lovers expect.
  • Melt Chocolate Over Medium Heat: If you're using a stovetop instead of a microwave, use a small pot over medium heat to gently melt the chocolate without scorching.
  • Don’t Overmix the Batter: Stir just until combined to avoid incorporating too much air, which can cause cracks as the batter bakes.
  • Skip the Water Bath: This baked chocolate cheesecake recipe doesn't need one. Follow the slow cooling method and allow for a room temperature rest.
  • Avoid Overbaking: The center should still jiggle slightly when you remove it. It will continue to firm up as it cools.
  • Chill Fully Before Slicing: Refrigerate for at least 4 hours to allow the texture to firm up and slice cleanly.

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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