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CHOCOLATE CHEESECAKE RECIPE: This recipe for chocolate cheesecake features a chocolate cookie crust, a center made of creamy chocolate-cream cheese, and a rich chocolate topping, ensuring that the cheesecake is filled with chocolatey delight throughout its entirety.



  • 1 ½ cups chocolate cookie crumbs
  • ¼ cup butter, melted
  • 2 tablespoons white sugar
  • ¼ cup semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  •  cup unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 1 teaspoon vanilla extract


  • Set the oven temperature to 175 degrees Celsius (350 degrees Fahrenheit). Grease a springform pan measuring 9 inches in diameter.
  • In order to make the crust, combine 1 1/2 cups of chocolate wafer crumbs, melted butter, and 2 tablespoons of sugar in a small dish until they are thoroughly combined. Press the mixture into the bottom of the prepared pan and 1 1/2 inches up the sides of the pan. Allow to cool after ten minutes of baking in an oven that has been preheated. Lower the temperature of the oven to 325 degrees Fahrenheit (165 degrees Celsius).
  • The filling can be made by: While stirring continually, bring a quarter cup of whipped cream and a quarter cup of chocolate chips to a simmer in a small saucepan. Wait until the chips have melted. Take the pan off the heat and set it aside.
  • In a large bowl, use an electric mixer to beat together one cup of sugar and cream cheese until the mixture is completely smooth. Mix in the cocoa very thoroughly. Beat the eggs on low until they are almost completely combined. The filling should be poured over the crust after being thoroughly combined with one teaspoon of vanilla and the melting chocolate-cream combination.
  • There should be a small patch in the center of the cheesecake that will jiggle when the pan is lightly shook. Bake the cheesecake in an oven that has been warmed until the borders are puffed and the surface of the cheesecake is firm, which should take approximately 45 to 50 minutes. The cheesecake should be allowed to cool at room temperature after the pan has been placed on a wire rack and the point of a table knife has been used to run around the edges of the pan.
  • A medium bowl should be used to place one and a half cups of chocolate chips in order to make the chocolate topping. In a small saucepan, bring a quarter cup of whipped cream and one teaspoon of vanilla extract to a boil while swirling constantly. Once the hot cream has reached the boiling point, pour it over the chocolate chips and mix it with a spoon until it is completely smooth. Spread on top of the cheesecake that has been baked, and then place in the refrigerator for at least four hours and up to overnight.

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