My chocolate cheesecake ain’t messing around, boos. I made it for my best friend Lee’s 30th birthday party because she was the biggest chocoholic I knew, and baby, she tore it up! This chocolate cheesecake is CHOCOLATE all the way through, from the cookie crust to the creamy filling to the ganache toppings. You might wanna keep a glass of milk close by for this one!
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How to Make Chocolate Cheesecake
These step-by-step photos show how to make creamy chocolate cheesecake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Chocolate Cheesecake Recipe
1. Finely grind the chocolate wafer cookies in a food processor
Add the butter and blend until incorporated.
2. Press the crust mixture into the bottom without going up the sides
Place the cookie crust in the fridge while you prepare the filling.
3. Add the cream and coffee powder to a medium saucepan
Stir over medium heat until the coffee powder completely dissolves.
4. Reduce the heat, add the chocolate, and whisk until fully melted
Remove from heat and allow to cool slightly.
5. Start the cheesecake filling
Beat the cream cheese and sugar until smooth, then add the cornstarch, followed by the sour cream and vanilla. Beat well.
6. Add the eggs one at a time
Mix after each addition until fully combined.
7. Add one cup of the cream cheese mixture to the chocolate mixture
Whisk until smooth.
8. Return the chocolate mixture to the remaining cream cheese mixture
Whisk until smooth.
9. Bake your creamy chocolate cheesecake
Pour the batter over the crust, then place the springform pan into a large baking pan. Add enough hot water to come halfway up the sides and bake until softly set. Allow to cool completely before chilling.
10. Make and add the chocolate and white chocolate glazes
Bring the cream to a boil in a small saucepan, then remove from heat and add the chocolate, whisking until melted and smooth. Pour over the cheesecake. Melt the white chocolate with cream until smooth and drizzle over the set chocolate ganache. Refrigerate until both glazes are set.
PRO TIP: Run a thin, warm knife or an offset spatula between the cheesecake and the pan before you pop that latch open, boos. If it’s stuck to the bottom, slide a long metal spatula under the crust and work your way around to loosen it. You can also assemble your springform pan with the base upside down so there is no lip. It makes sliding the cheesecake onto a plate way easier!
Full Chocolate Cheesecake Recipe
Chocolate Cheesecake Recipe
In this chocolate cheesecake recipe, a chocolate graham crust, a fudgy cheesecake filling and both a white and regular chocolate glaze come together to create the ultimate chocolate cheesecake!
For White Chocolate Glaze
Cook ModePrevent your screen from going dark
To make the crust
Preheat oven to 350°F.
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil.
Spray bottom of your pan with an oil spray liberally.
Finely grind the cookies in your food processor. Next add in the butter and blend until incorporated.
Gently press the cookie mixture into the bottom of the pan not going up the sides and pop in the fridge while you work on the filling.
To make the filling
Add the cream and coffee powder to a medium saucepan. Stir over medium heat until coffee powder completely dissolves.
Reduce heat to low and add in the chocolate. Whisk until it completely melts and everything is smooth. Cool for 10 minutes.
In the bowl of your mixer, beat cream cheese and sugar until super smooth then add in the cornstarch followed by the sour cream and vanilla and beat super well.
Add eggs 1 at a time, mixing after each is added.
Whisk 1 cup of the cream cheese mixture into chocolate mixture. Return chocolate mixture to remaining cream cheese mixture in the mixer bowl and whisk until smooth. Pour the batter over the crust.
Place springform pan in a large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan.
Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.
Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to rack and cool. Then cover and chill overnight.
Make Chocolate Glaze
Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth.
Pour glaze over top of cake. Using a spatula, smooth glaze evenly over the top. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make White Chocolate Glaze
How to Store
Fridge: Just cover it in a loose tent of aluminum foil and place it in the coldest part of your fridge. It should stay all good for up to 7 days.
Freezer: Wrap it in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before slicing and sharing.
Calories: 827kcal | Carbohydrates: 67g | Protein: 9g | Fat: 59g | Saturated Fat: 34g | Cholesterol: 166mg | Sodium: 252mg | Potassium: 442mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1322IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 4mg
Recipe Tips
Use room temp ingredients. Cold cream cheese won’t give you a smooth baked cheesecake, so make sure your eggs, sour cream, and whipping cream sit out about 30 to 60 minutes before you start.
Whip that cream cheese real good. I don’t want to see a lump in sight! The smoother it is, the creamier your cheesecake will be.
Wrap your springform pan in two layers of heavy foil. Always remember to go all the way up the sides. And pour the hot water carefully around the pan so it comes up the sides without splashing into it. Not even a single drop of water can get into the batter!
Keep the oven door closed while it bakes. Cheesecake doesn’t like sudden temperature changes, boos.
Recipe Help
If your pan wasn’t greased well, the cheesecake can stick as it cools and shrinks. That pulling causes edge cracks and even missing chunks. So spray that pan good before you start!
Look for set edges with a center that still has a slight jiggle but bounces back when you tap it. It might look a little underdone after an hour but it will firm up as it cools.
The chocolate got too hot too fast. Chocolate is sensitive y’all, so slowly make your ganache over a double boiler to keep it smooth.
