Best Chocolate Cheesecake
Indulge in the ultimate dessert experience with the *Best Chocolate Cheesecake*! This decadent masterpiece combines a rich, chocolate sandwich cookie crust with a luscious, velvety cream cheese filling infused with melted semi-sweet chocolate. Baked to perfection in a water bath to ensure a smooth, crack-free surface, this cheesecake is crowned with a glossy layer of homemade chocolate ganache, adding even more indulgence to every slice. Perfect for any special occasion or as a show-stopping treat, this recipe is surprisingly straightforward and delivers bakery-quality results. Whether you're a chocolate lover or a cheesecake enthusiast, this easy chocolate cheesecake recipe is your ticket to dessert heaven.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 24 pieces chocolate sandwich cookies (like Oreos), crushed
- 0.25 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- 0.5 cup heavy cream
- 0.5 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the outside of the pan with two layers of aluminum foil to prevent water from leaking in during the water bath.
In a medium bowl, combine the crushed chocolate sandwich cookies with the melted butter. Press the mixture evenly onto the bottom of the prepared pan to form the crust. Bake for 8 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2 minutes.
Add the granulated sugar and mix until fully incorporated. Then, beat in the eggs one at a time, mixing well after each addition.
Mix in the sour cream and vanilla extract until combined. Finally, add the melted semi-sweet chocolate and mix until the batter is smooth and evenly blended.
Pour the batter over the crust in the springform pan and smooth the top with a spatula.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath.
Bake in the preheated oven for 60-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and water bath. Run a knife around the edge to loosen it from the pan, then let it cool completely at room temperature.
Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to set completely.
To make the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Pour the ganache over the chilled cheesecake, spreading it evenly over the top. Refrigerate for 30 minutes to allow the ganache to set.
Carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy!
Nutrition Facts
Calories |
7636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 539.6 g | 692% | |
| Saturated Fat | 306.9 g | 1534% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1676 mg | 558% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 651.8 g | 237% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 524.3 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1260 mg | 97% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2361 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
