This cheesecake recipe is my go to when I know I want chocolate. It is simple, dense, and easy to dress up. I love topping it with ganache, berries, and whipped cream in the summer. I also love topping it with caramel sauce, whipped cream, and nuts in the fall.

There are so many things you can do with one chocolate cheesecake to make people drool that it is ridiculous!

5 from 1 vote

Chocolate Cheesecake

Author Tammy Blankenship

Ingredients

For the Crust:

1 1/2 cups graham cracker or chocolate wafer crumbs
2 tablespoons sugar
4-6 tablespoons unsalted butter melted

For the Cheesecake Filling:

1 1/2 lbs cream cheese 3 8 oz bricks, room temperature
1/2 white sugar
3 large eggs room temperature
1 tsp vanilla extract
pinch of salt
4 ounces bittersweet chocolate melted and slightly cooled

Instructions

For the Crust:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8 1/2- or 9-inch spring-form pan and put the pan on a baking sheet lined with parchment or a silicone mat.
Stir the crumbs, and sugar together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the crumbs into the pan and, with your fingers, press the crumbs evenly over the bottom of the pan and as far up the sides as they’ll go.
Bake crust for 10 minutes, only until the crust is lightly set and just tinged with color. Cool on a rack while you make the filling.
Keep the oven at 350 degrees F.

For the Cheesecake Filling:

Cut each bar of cream cheese into quarters and into a bowl. Mix on medium until smooth and then add the sugar. Mix on medium for 1-2 minutes.
Add the eggs, one at a time mixing on medium between each until combined. Mix in vanilla.
Pour in the chocolate and mix until just combined.
Pour batter into crust. Bake the cheesecake for 35 to 40 minutes if you are using a 9-inch pan, or 45 to 50 minutes if you are using an 8 1/2-inch pan. The top should be puffed and set, but if you tap the pan gently the center of the cake will still be a little shaky–that’s just fine.
Transfer the pan to a cooling rack and allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours or for up to 3 days.
Run a blunt knife between the crust and sides of the pan, then open and remove the sides of the spring form.

Recipe Notes

Change it Up:
This cheesecake is fairly dense. If you would like it a little creamier add up to 1/2 cup of cream or sour cream right before the melted chocolate.
Crust: ground nuts are a great flavor addition. Just substitute 1/2 C ground nuts in place of graham crackers.
Dress it Up:
Topping: I love topping this with about 8 oz of ganache, whipped cream, berries, berry sauce,or caramel sauce.
Caramel whipped cream can be made by whipping one cup of heavy cream and 1 Tablespoon powdered sugar and beating until soft peaks form. Once soft peaks form add 1/4 cup of caramel sauce and beat until stiff peaks form.