Indulge in a decadent chocolate cheesecake that is rich, creamy, and perfect for any chocolate lover.
Author:Isabella
Prep Time:30 minutes
Cook Time:1 hour
Total Time:5 hours 30 minutes (including cooling and chilling time)
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 ounces chocolate graham crackers, crushed
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
16 ounces cream cheese, softened
1 cup powdered sugar
1 cup sour cream
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, melted and slightly cooled
4 large eggs
1/2 cup heavy cream
1/4 cup cocoa powder
Chocolate shavings or curls, for garnish
Instructions
Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium bowl, combine the crushed chocolate graham crackers, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until well combined.
Add the sour cream and vanilla extract to the cream cheese mixture, and mix until smooth. Slowly pour in the melted chocolate, mixing until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. This creates a water bath for even baking.
Bake for 55-65 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Before serving, whip the heavy cream until soft peaks form. Spread or pipe the whipped cream over the cheesecake and garnish with chocolate shavings or curls.
Notes
For an even richer chocolate flavor, use dark chocolate instead of semi-sweet chocolate.
Add a layer of chocolate ganache on top of the cheesecake before garnishing for an extra indulgent touch. To make ganache, heat 1/2 cup heavy cream and pour it over 8 ounces of chopped chocolate, stirring until smooth.