This chocolate cheesecake is pure indulgence. Rich, creamy, and deeply chocolatey, it’s worth every minute of its 13-hour chill time. The mix of bittersweet chocolate, tangy cream cheese, and smooth ganache creates an irresistible balance of flavors. With a crisp cookie crust and a light, fluffy texture, this dessert feels both luxurious and comforting. Perfect for holidays, celebrations, or when you simply crave something truly special.
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Why You’ll Love This Chocolate Cheesecake
You’ll fall for this chocolate cheesecake at first bite. The creamy filling has the perfect mix of deep cocoa flavor and smooth, velvety texture. The crust adds crunch, while the silky ganache and fluffy chocolate whipped cream make it feel like a bakery masterpiece. Unlike plain cheesecake, this one delivers layers of chocolate depth and a hint of coffee richness. It’s indulgent but never too sweet, making it a true crowd-pleaser. Each bite melts beautifully, proving that patience—especially overnight chilling—really pays off.
Ingredients You’ll Need
For the Crust
24 chocolate sandwich cookies and 5 tablespoons of melted butter form the perfect base. The butter binds the crumbs, creating a rich, crunchy bottom layer that balances the creamy filling.
For the Cheesecake Filling
Use high-quality bittersweet and semisweet chocolate chips. Pour hot coffee over them for an extra depth of flavor. Combine room-temperature cream cheese, sugar, sour cream, vanilla, eggs, and a touch of flour for smooth texture and structure.
For the Ganache and Topping
Ganache needs just chocolate and cream for that glossy finish. The whipped cream topping—made with cocoa, powdered sugar, and vanilla—adds a light, fluffy contrast to the dense cheesecake.
Tools and Equipment
You’ll need an 8″ or 9″ springform pan, a hand or stand mixer, and parchment paper for easy release. A baking sheet helps with stability, while a water bath is optional for extra moisture. Have bowls for melting chocolate and beating the filling, plus a piping bag for the whipped topping.
How to Make Chocolate Cheesecake Step by Step
Prepare and Bake the Crust
Preheat oven to 350°F. Crush cookies into fine crumbs and mix with melted butter. Press evenly into the bottom of the springform pan. Bake for 10 minutes, then cool completely before adding the filling.
Melt the Chocolate and Coffee
Pour hot coffee over the chocolate chips. Stir until smooth, microwaving in short bursts if needed. Let cool slightly so it blends smoothly into the batter later.
Make the Cheesecake Batter
Beat cream cheese until creamy. Add sugar and a pinch of salt, then blend in sour cream and vanilla. Next, mix in the eggs one by one, followed by flour. Slowly stir in melted chocolate until fully combined and silky.
Bake Low and Slow
Pour the batter into the crust. Bake at 325°F for 20 minutes, then reduce to 300°F for another 30 minutes. The edges should be set, but the center should jiggle slightly. This slow baking ensures a rich, crack-free texture.
Cool, Chill, and Set Overnight
Turn off the oven, crack the door, and let the cake rest inside for 1 hour. Cool fully at room temperature, then cover and refrigerate overnight. This step makes the cheesecake firm and sliceable.
Add Ganache and Whipped Topping
Melt the ganache ingredients, spread it over the chilled cake, and cool again briefly. Whip the cream with cocoa, sugar, and vanilla until soft peaks form, then pipe decoratively around the top edge.
Expert Tips for Perfect Texture and Flavor
Use room-temperature cream cheese for a smooth, lump-free batter. Always beat it well before adding eggs or liquid. If you prefer no coffee, melt the chocolate with warm milk instead. Avoid overbaking—cheesecake firms up as it chills. To prevent cracks, let it cool gradually in the oven. Store leftovers covered in the fridge with a paper towel under the wrap to avoid condensation.
Serving and Storage
For clean slices, always cut when the cheesecake is fully chilled. Use a warm knife and wipe between cuts. Keep it refrigerated for up to one week, or freeze individual slices for up to three months. Thaw overnight in the fridge before serving. The flavors deepen after a day, making it even more irresistible the next time you enjoy it.
Flavor Variations and Add-Ins
Want a twist? Try a dark chocolate-only version for extra richness. Add a mocha swirl by blending in espresso powder. A raspberry drizzle brings fruity brightness, while a nut crust adds crunch. You can also top it with caramel or crushed peppermint for festive flair.
Other Recipes You May Enjoy
- No Bake Cookie Dough Bars
- Chocolate No Bake Cookies
- Chewy Chocolate Chip Cookies
- Simple Churro Cheesecake Recipe
Conclusion
This chocolate cheesecake is a dessert worth waiting for. With its rich chocolate layers, creamy texture, and balanced sweetness, it’s a showstopper for any special occasion. Each bite feels comforting, indulgent, and truly homemade. Share it with friends, or savor a slice with coffee—you’ll be thrilled you made it yourself. Find more recipe inspiration at Ellie’s Pinterest.
Chocolate Cheesecake
Equipment
- 8 or 9-inch springform pan For easy release after chilling
- Hand or stand mixer To beat cream cheese until smooth
- Mixing bowls For melting chocolate and mixing batter
- Spatula For folding ingredients evenly
- Parchment paper Helps prevent sticking
Ingredients
- 24 chocolate sandwich cookies
- 5 tbsp unsalted butter, melted
- ¼ cup hot coffee
- 1 cup bittersweet chocolate chips
- ¾ cup semisweet chocolate chips
- 24 oz cream cheese, room temperature
- 1 pinch salt
- 1 cup sugar
- ¼ cup sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 3 tbsp all-purpose flour
- ⅓ cup semisweet chocolate (for ganache)
- ⅓ cup heavy cream (for ganache)
- 2 cups heavy cream (for whipped topping)
- ¼ cup powdered sugar
- 2 tsp vanilla extract
- 3 tbsp cocoa powder
Instructions
- Preheat oven to 350°F. Crush cookies and mix with melted butter. Press into the springform pan and bake for 10 minutes. Let cool.
- Reduce oven to 325°F. Pour hot coffee over chocolate chips and stir until melted. Microwave briefly if needed and set aside to cool.
- Beat cream cheese until smooth. Add sugar and salt, then sour cream and vanilla. Mix in eggs one at a time. Add flour and melted chocolate. Blend until creamy.
- Pour batter into crust. Bake 20 minutes at 325°F, then reduce to 300°F and bake 30 minutes more until edges are set and center jiggles slightly.
- Turn off oven, crack door, and let cheesecake rest for 1 hour. Cool completely, cover, and chill overnight before serving.
- Melt ganache ingredients and spread over cake. Whip cream with cocoa, sugar, and vanilla until soft peaks form. Pipe along edges.
