It doesn’t get much better than a decadent cheesecake. Make it even more rich and delicious by making this chocolate cheesecake recipe. Chocolate cookie crust, cheesecake, ganache and whipped cream topping!
How I created this Chocolate Cheesecake
I’m all about Decadent desserts. Cheesecake and Chocolate anything are pretty much always decadent. So I worried that Chocolate cheesecake would be a little too over the top.
It took a lot of tweaking to get it just right. I originally created my chocolate cheesecake for a birthday cake for a friend and it’s slowly evolved over the years to this perfection!
Using melted chocolate in addition to the cocoa gives the cheesecake a richer flavor that I recommend. Adding the ganache and the whipped cream just make it that much better.
Just take me to the Chocolate Cheesecake Recipe already!
If you’d rather skip my tips and tricks for chocolate cheesecake, along with links to other cheesecake recipes and get straight to the best cheesecake recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Creating Cheesecake Recipes
Recently I’ve been getting some weird cheesecake recipe comments. I’ve been told my cheesecake’s aren’t authentic for a few different reasons!
The first was that I don’t use sour cream in the recipe, the next was that I don’t use flour in my recipe and the weirdest was that I don’t use a sponge cake as the crust!?!?!
Remember the best part of cooking and baking from scratch is that you can personalize it! If you have a recipe you love that uses flour, sour cream or a sponge cake crust then go for it!!!
Should you add flour to your cheesecake?
First off adding flour to your cheesecake gives it a more cake like texture – I prefer a smooth dense cheesecake.
Should you add sour cream to your cheesecake?
Adding sour cream to your cheesecake is a way to help fight it being dry – I prefer to simply not overbake my cheesecake to keep it smooth and creamy.
Does cheesecake have a cake crust?
And a sponge cake crust? I found out that Juniors cheesecake in NYC and Brooklyn do their cheesecake this way and so when I was in NY I went to give it a try.
Personally I found the cheesecake amazing, but the sponge cake crust soggy and it didn’t hold the cheesecake shape at all so the slice was delicate. AND I missed the crunch you get from a cookie/cracker crust.
Tips to Make the Best Cheesecake Recipe
– Here is a video I made using my classic Cheesecake recipe, but the tips and tricks in the video work for ALL cheesecake recipes!!!
– Room temperate ingredients are key for a smooth texture.
– Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
– Make sure your oven is the correct temperature (I love my oven thermometer)
– I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone water bath pan!!!
– TRY not to open the oven door, like ever, if you can help it.
– That said if you run out of water in the pan on the bottom of the oven or in the water bath and you need to add more boil it first so it’s hot, then open the oven and pour it into the pan carefully and close the door – as quick as you can.
– Cook your cheesecake until it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 2-3 inches. It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
– Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
– Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours, I prefer a full day or two for better flavor.
How to adjust this Cheesecake for the instant pot
I use an 8 inch springform pan for my 8 quart pressure cooker, but I recommend a 7 inch for the 6 quart. So depending on your pan size you might need to change the recipe a little
Go to the “servings size” in the recipe card and adjust it until the cream cheese measurement is 1.5 lbs for a thinner 8 inch cheesecake or for the 7 inch pan.
For instant pot cheesecake tips and tricks and cooking times go to my instant pot cheesecake post! Or you can turn it into Instant pot cheesecake bites. (I have peanut butter bites, oreo bites and salted caramel bites already shared)
To make this cheesecake perfect you’ll need
- Food processor (to make the crust easier)
- 9″ springform pan
- 9″ parchment cake circles
- Oven thermometer (to make sure your baking at the right temp)
- Silicone water bath pan
- 12×3″ cake pan (for the water bath)
- Stand mixer or hand mixer
Chocolate Cheesecake Recipe
If you love these cheesecakes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love Chocolate Cheesecake you’ll love these other cheesecake recipes!
The full “tips and tricks” video is in the recipe card. The shorter Chocolate cheesecake video should be auto-playing for you!
- 1 1/4 C ground chocolate graham crackers
- 6 Tbsp unsalted butter melted
- 1 Tbsp granulated sugar
- 1 C granulated sugar
- 12 oz chocolate
- 2 lbs full fat cream cheese
- 3 Tbsp unsweetened cocoa powder
- 2 tsp vanilla
- 2 Lrg eggs
- 1 egg yolk
- 10 oz chocolate
- 1/2 C heavy whipping cream
Chocolate Whipping Cream
- 1 C heavy whipping cream
- 1/2 C powdered sugar
- 1 tsp vanilla
- 1/4 C cocoa
- Mix the ingredients together well.
- Then press into a 9 inch spring form pan.
- Bake the crust at 350 for 10 mins.
- Let the crust cool before pouring in the filling.
- Preheat the oven to 300.
- Melt Chocolate in a double broiler (or the microwave, just don’t let it over cook).
- Mix the cream cheese on medium for 3 mins.
- Add the sugar and mix on low until smooth.
- Add the cocoa, melted chocolate and vanilla, and mix on low, scraping the sides.
- Add eggs one at a time, until just combined (30 seconds each).
- Bake 50 -60 mins,
- It should still be wobbly in the center.
- Turn off the oven and crack the door, letting it cool for half an hour.
- Then put it in the refrigerator for at least 4 hours or overnight.
- bring the ream to a simmer and pour over the chocolate
- let sit for 5 mins to warm through
- stir until smooth, then pour over the cheesecake
Chocolate Whipped Cream
- in a medium bowl beat the whipping cream, powdered sugar, cocoa and vanilla until stiff peaks form
- pipe using a closed star tip all around the edge of the cake, add chocolate jimmies for extra decorations