Description
This rich and creamy Chocolate Cheesecake features a decadent graham cracker crust, a luscious chocolate filling, and a silky chocolate ganache topping, making it the perfect indulgent treat for any special occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 8 oz semi-sweet chocolate, melted and cooled
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Chocolate shavings (for garnish, optional)
- Whipped cream (for garnish, optional)
- Fresh berries (for garnish, optional)
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, unsweetened cocoa powder, and granulated sugar. Mix well until all dry ingredients are evenly distributed.
- Pour in the melted unsalted butter and vanilla extract. Stir the mixture until it resembles wet sand and holds together when pressed.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer. Make sure to press it up the sides slightly for a more defined crust.
- Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the powdered sugar and continue to beat until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes on medium-high speed.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Add the melted and cooled semi-sweet chocolate to the mixture and fold gently until fully incorporated.
- Remove the crust from the refrigerator and pour the cheesecake filling into the prepared crust, spreading it evenly.
- Tap the pan gently on the counter to remove any air bubbles.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- In a small saucepan over low heat, combine the semi-sweet chocolate chips and heavy cream. Stir continuously until melted and smooth, about 3-5 minutes.
- Remove from heat and let the ganache cool slightly at room temperature.
- After the cheesecake has set, pour the ganache over the top, spreading it evenly if necessary.
- Return the cheesecake to the refrigerator for an additional 30 minutes to allow the ganache to set.
- Once the ganache has set, carefully remove the sides of the springform pan.
- Use a sharp knife to slice the cheesecake into wedges and garnish with chocolate shavings, whipped cream, and fresh berries if desired.
Notes
- For best results, allow the cheesecake to set overnight for a firmer texture.
- You can customize the garnish based on your preference or seasonal availability.
- Prep Time: 30 minutes
- Cook Time: 10 minutes