Chocolate Bliss Cheesecake
Indulge in pure decadence with this Chocolate Bliss Cheesecake—a luxurious fusion of creamy cheesecake and rich chocolate flavors that will captivate your taste buds! This show-stopping dessert starts with a buttery chocolate cookie crust, perfectly complementing the velvety chocolate cream cheese filling. Enhanced by melted dark chocolate and a hint of vanilla, the cake achieves its ultra-smooth texture with a careful balance of heavy cream and eggs. To top it all off, a glossy layer of semi-sweet chocolate ganache brings dramatic elegance and irresistible flavor. With minimal prep time and a make-ahead option, this dessert is perfect for special occasions or whenever you're craving a truly indulgent treat. Don't wait—this chocolate cheesecake masterpiece is your next dessert obsession!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies
- 6 tablespoons Unsalted butter
- 24 ounces Cream cheese
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 cup Heavy cream
- 12 ounces Dark chocolate chips
- 3 pieces Large eggs
- 8 ounces Semi-sweet chocolate chips
- 1 cup Heavy cream (for ganache)
Instructions
Preheat your oven to 325°F (162°C) and grease a 9-inch springform pan.
In a food processor, pulse the chocolate sandwich cookies until fine crumbs form.
Melt the unsalted butter and mix with the cookie crumbs. Press this mixture firmly onto the bottom of the prepared pan to form the crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add the granulated sugar and vanilla extract to the cream cheese, and beat until well combined.
Melt the dark chocolate chips in a microwave or double boiler until smooth. Let cool slightly, then mix the melted chocolate into the cream cheese mixture.
Add the heavy cream and beat until smooth and incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Pour the cheesecake batter over the chilled crust and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight).
To prepare the ganache topping, heat 1 cup of heavy cream in a small saucepan over medium heat until it just starts to simmer.
Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy.
Pour the ganache over the chilled cheesecake, spreading evenly over the top. Refrigerate for 30 minutes to set.
Run a knife around the edge of the pan before releasing the springform. Slice and serve the Chocolate Bliss Cheesecake. Enjoy!
Nutrition Facts
Calories |
12095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 816.8 g | 1047% | |
| Saturated Fat | 428.1 g | 2140% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1939 mg | 646% | |
| Sodium | 5757 mg | 250% | |
| Total Carbohydrate | 1180.6 g | 429% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 826.0 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1388 mg | 107% | |
| Iron | 60.7 mg | 337% | |
| Potassium | 4234 mg | 90% | |
*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.
