Decadent Chocolate Cheesecake Recipe

Hey, cheesecake lovers! Are you ready to dive into a rich, creamy chocolate adventure? This chocolate cheesecake is the ultimate dessert to satisfy your sweet cravings! Imagine a creamy cheesecake base layered over a crunchy chocolate crust, drizzled with velvety chocolate ganache, and topped with whipped cream, pecans, and even more chocolate. This is pure indulgence in every bite! Let’s make this show-stopping dessert that will have everyone asking for seconds.

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Ingredients

• Chocolate Cookie Crust (2 cups) – Crushed chocolate cookies, to create a rich, crumbly base that balances perfectly with the creamy filling.
• Butter (1/2 cup, melted) – Helps hold the crust together and adds a touch of buttery flavor.
• Cream Cheese (24 oz, softened) – The star ingredient that gives cheesecake its creamy texture. Leave it at room temperature for easy mixing.
• Granulated Sugar (1 cup) – Sweetens the cheesecake just right, balancing out the richness of the chocolate.
• Sour Cream (1/2 cup) – Adds a slight tanginess and makes the cheesecake filling extra creamy.
• Vanilla Extract (1 tsp) – A hint of vanilla to enhance the overall flavor.
• Eggs (3 large) – These bind the cheesecake filling and give it that smooth, dense texture.
• Melted Chocolate (1 cup) – Adds that rich, chocolatey flavor throughout the cheesecake.
• Heavy Cream (1/2 cup) – For making the chocolate ganache, giving it a silky, pourable consistency.
• Chocolate Chips or Chopped Chocolate (1 cup) – For the ganache topping, to melt into a decadent layer of chocolate.
• Whipped Cream (for garnish) – Adds lightness to the top and balances out the richness of the chocolate.
• Pecans or Chopped Nuts (optional, for garnish) – A crunchy topping that adds a beautiful contrast to the creamy cheesecake.

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How to Make the Chocolate Cheesecake

Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2: In a medium bowl, mix the crushed chocolate cookies and melted butter until evenly combined. Press this mixture firmly into the bottom of the springform pan to form the crust. Set aside.

Step 3: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until just combined.

Step 4: Add the eggs, one at a time, mixing well after each addition. Be careful not to over-mix, as this can cause the cheesecake to crack.

Step 5: Melt the chocolate and let it cool slightly before adding it to the cheesecake batter. Mix until everything is smooth and chocolatey.

Step 6: Pour the filling over the crust in the springform pan. Smooth the top with a spatula, and gently tap the pan on the counter to release any air bubbles.

Step 7: Bake for 55–65 minutes or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracks.

Step 8: Once the cheesecake is completely cool, refrigerate it for at least 4 hours or overnight to set.

Step 9: To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat, add the chocolate chips, and stir until smooth and glossy.

Step 10: Pour the ganache over the cheesecake, letting it drip down the sides. Top with whipped cream, chopped pecans, and extra chocolate pieces if desired.

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Equipment Needed for This Recipe

Click the links to find these items on Amazon and get ready to bake!

• 9-inch Springform Pan – Essential for easily removing the cheesecake without any mess.
• Electric Mixer – Helps achieve a creamy, lump-free cheesecake filling.
• Mixing Bowls – For combining your ingredients seamlessly.
• Saucepan – For preparing the chocolate ganache topping.
• Spatula – Perfect for smoothing the cheesecake batter and ganache.

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Frequently Asked Questions

How do I prevent my cheesecake from cracking?
To avoid cracks, avoid over-mixing the batter, bake at a low temperature, and allow the cheesecake to cool gradually in the oven with the door slightly open.

Can I make this cheesecake ahead of time?
Yes! This cheesecake actually tastes even better after it chills for several hours or overnight, so it’s ideal for making a day ahead.

What if I don’t have a springform pan?
A springform pan is ideal for cheesecake, but if you don’t have one, try using a deep cake pan lined with parchment paper for easier removal.

How long does this cheesecake last?
Stored in the refrigerator, this cheesecake will keep for up to 5 days. It’s best to cover it loosely with plastic wrap.

Can I freeze chocolate cheesecake?
Absolutely! Wrap individual slices or the whole cheesecake tightly in plastic wrap and freeze for up to 2 months. Just thaw overnight in the fridge before serving.

Is it possible to make this cheesecake gluten-free?
Yes! Simply use gluten-free chocolate cookies for the crust to make this dessert gluten-free.

What can I substitute for sour cream?
Greek yogurt works well as a substitute for sour cream, giving a similar tangy flavor and creamy texture.

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Conclusion

I hope you absolutely loved making this decadent chocolate cheesecake! It’s truly a crowd-pleaser and worth every bit of effort. If you enjoyed this recipe, please share it with your friends on Facebook using the share buttons below, or save it to Pinterest for later. Happy baking!

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