I swear my chocolate cheesecake recipe is a chocolate lover’s dream. I made it for my best friend Lee’s 30th birthday party because she was the biggest chocoholic I knew. It ain’t messing around. I pack the creamy filling with lots of bittersweet chocolate before pouring it over a chocolate cookie crust, baking it up and drizzling on white and dark chocolate glazes. It’s so rich, one slice may be enough to satisfy you but I bet you will try for two.
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How to Make Chocolate Cheesecake
For the Crust
- Preheat the oven to 350°F. Wrap outside of a 9-inch springform pan with foil and spray bottom with oil. Grind the cookies, mix with butter, and press into the bottom of the pan. Chill in the fridge while making the filling.
For the filling
- Heat the cream and coffee in a saucepan until dissolved. Lower the heat, add chocolate, and whisk until smooth. Cool 10 min.
- Beat cream cheese, sugar, and cornstarch until completely smooth. Then add sour cream, vanilla, then eggs one at a time. Whisk 1 cup of the cream cheese filling into the prepped chocolate, then combine with the rest of cheese cheese mixture in the mixer.
- Pour into the prepared crust. Place pan in a larger pan, add hot water halfway up sides, and bake for 1 hour. Turn off your oven and leave the cheesecake inside for about 45 min. Cool, then chill overnight.
For the glazes
- For the dark chocolate glaze, boil the cream, remove from heat, and stir in chocolate until smooth. Spread completely over the top of the cheesecake and chill.
- For the white chocolate glaze, boil the cream, stir in white chocolate until completely smooth, then drizzle over the set dark chocolate glaze. Chill 2 hours before slicing and serving.
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Chocolate Cheesecake Recipe
In this chocolate cheesecake recipe, a chocolate graham crust, a fudgy cheesecake filling and both a white and regular chocolate glaze come together to create the ultimate cocoa creation!
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Servings: 10 servings
Equipment
Ingredients
For Crust
- 1 box 9-ounce chocolate wafer cookies
- 6 tbsp unsalted butter (3/4 stick) melted
For the Filling
- 1 1/2 cup whipping cream
- 1 tsp instant coffee powder
- 12 oz semi-sweet chocolate finely chopped
- 2 8-ounce packages cream cheese room temperature
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
For Chocolate Glaze
- 1/2 cup whipping cream
- 4 oz dark or semi-sweet chocolate finely chopped
For White Chocolate Glaze
- 1/2 cup whipping cream
- 4 oz white chocolate finely chopped
Instructions
To make the crust
- Preheat oven to 350°F.
- Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil.
- Spray bottom of your pan with an oil spray liberally.
- Finely grind the cookies in your food processor. Next add in the butter and blend until incorporated.
- Gently press the cookie mixture into the bottom of the pan not going up the sides and pop in the fridge while you work on the filling.
To make the filling
- Add the cream and coffee powder to a medium saucepan. Stir over medium heat until coffee powder completely dissolves.
- Reduce heat to low and add in the chocolate. Whisk until it completely melts and everything is smooth. Cool for 10 minutes.
- In the bowl of your mixer, beat cream cheese and sugar until super smooth then add in the cornstarch followed by the sour cream and vanilla and beat super well.
- Add eggs 1 at a time, mixing after each is added.
- Whisk 1 cup of the cream cheese mixture into chocolate mixture. Return chocolate mixture to remaining cream cheese mixture in the mixer bowl and whisk until smooth. Pour the batter over the crust.
- Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan.
- Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.
- Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to rack and cool. Then cover and chill overnight.
Make Chocolate Glaze
- Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth.
- Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make White Chocolate Glaze
- Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth.
- Drizzle over set chocolate ganache glaze in pretty pattern. Refrigerate until both glazes are set, at least 2 hours. Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.
Notes
How to Store
- Just cover in a loose tent of aluminum foil and place it in the coldest part of your fridge. It should stay all good for 7 days.
- To freeze, wrap in plastic wrap then foil. It should stay all good for up to 2 months. If you freeze, thaw in the fridge overnight before slicing and sharing.
Nutrition
Calories: 827kcal | Carbohydrates: 67g | Protein: 9g | Fat: 59g | Saturated Fat: 34g | Cholesterol: 166mg | Sodium: 252mg | Potassium: 442mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1322IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 4mg
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Recipe Tips
- Go Room Temp: Cold cream cheese won’t make a smooth cheesecake. Also make sure your eggs, sour cream and whipping cream are room temp too. Take out about 30-60 minutes before starting the recipe.
- Keep Whipping the Cream Cheese: I whip as long as possible for it to be super smooth. I don’t want to see a lump in sight. The smoother it is, the creamier your end result will be.
- Grease it up: Cheesecakes shrink as they cool. So, if your pan isn’t adequately greased it will stick to the edge as it shrinks causing yucky edge cracking and missing chunks.
- Don’t Skip the Water Bath: They prevent cracking and make for that shiny top finish. The best way is to wrap your springform pan with two layers of heavy-duty foil, making sure the foil goes up the sides. Pour hot water carefully (don’t splash) around the pan.
- Don’t Open the Door: Cheesecake doesn’t like sudden temperature changes so keep the door closed the duration of baking.
More Cheesecake Recipes
- Lemon cheesecake
- Strawberry cheesecake
- New York cheesecake
- Pumpkin cheesecake
- Oreo cheesecake
- Banana pudding cheesecake
Adapted from Bon Appetit’s Double Chocolate Cheesecake
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I made this for Christmas at my niece’s request, then forgot to bring it! Popped it in the freezer and took it out yesterday (6 weeks later) for another party….it was perfect!
Wow!! That’s great, I am so happy to hear that!
This was delightful! Rich and creamy, a big hit. The directions were easy to follow. Thanks so much!
Absolutely incredible! This was the first full sized cheesecake I’ve ever made. (I was extremely intimidated by the water bath!) I cannot express enough just how fantastic this recipe is!
What can you use instead of instant coffee?
You can also just omit.
Can this be frozen
Absolutely!
I made this (along with your incredible carrot cake recipe) for Thanksgiving. It was absolutely incredible. Very dense and tons of flavor. The chocolate ganache layer on top was a game changer too! I didn’t trust my decorating skills to put the white lines on top of such a beautiful cheesecake, so I put white and dark chocolate shavings around the top edges instead. It turned out gorgeous and delicious! Thank you for yet another great recipe!
I made this and it was fantastic, I received rave reviews. The only criticism I have is the white chocolate glaze. I tried the recipe using white nestle morsels and I also tried using Ghiradelli white melting wafers, neither worked. It was a yellowish broken ganache. I melted white chocolate in a double boiler and put into a pastry bag and piped it onto the cheesecake, and it was PERFECT! I wish I could attach a photo, I would say #NailedIt
Show-stopping, rich, and delicious! Absolutely a keeper… will be making this again and again! The only part that didn’t work quite right for me was the white chocolate drizzle… 1/2 cup whipping cream + 4 oz white chocolate yielded a liquid so thin that I was unable to drizzle a design on top as pictured. Will adjust proportions next time to yield a thicker consistency better for drizzling. Other than that it was perfection! Thanks for an outstanding recipe!
This was so delicious! Huge wow factor