Chocolate Chocolate Chip Cheesecake
Indulge in pure decadence with this rich and creamy Chocolate Chocolate Chip Cheesecake, the ultimate dessert for chocolate lovers. Featuring a buttery chocolate cookie crust, this cheesecake boasts a velvety filling of luscious cream cheese blended with cocoa powder, studded generously with semi-sweet chocolate chips for bursts of flavor in every bite. Baked to perfection and chilled for the ideal texture, this dessert is elegantly finished with optional garnishes of chopped dark chocolate and whipped cream. Whether you're entertaining or simply treating yourself, this show-stopping cheesecake delivers a heavenly combination of smoothness, sweetness, and chocolatey decadence that’s hard to resist.
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Recipe Information
Ingredients
- 2 cups Chocolate sandwich cookies (e.g., Oreo, finely crushed)
- 0.25 cups Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 3 large Eggs (room temperature)
- 0.5 cup Sour cream (room temperature)
- 2 teaspoons Vanilla extract
- 1.25 cups Semi-sweet chocolate chips
- 0.5 cups Dark chocolate (chopped, optional for garnish)
- 1 cup Whipped cream (optional for serving)
Instructions
Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan or line it with parchment paper.
In a medium bowl, mix the crushed chocolate sandwich cookies and melted butter until fully combined. Press the mixture firmly into the bottom of the springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the cocoa powder to the cream cheese mixture and mix until fully incorporated.
Beat in the eggs, one at a time, making sure each egg is fully mixed in before adding the next.
Gently mix in the sour cream and vanilla extract until smooth.
Fold in the semi-sweet chocolate chips evenly throughout the batter.
Pour the batter over the prepared crust in the springform pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes or until the edges are set and the center still has a slight jiggle. Do not insert a toothpick, as this is not a sponge cake and the center will set as it cools.
Turn off the oven and leave the cheesecake inside with the door slightly cracked for 1 hour to cool gradually and prevent cracks.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for the best texture.
Before serving, garnish with chopped dark chocolate and whipped cream, if desired.
Carefully remove the sides of the springform pan, slice, and serve chilled. Enjoy!
Nutrition Facts
Calories |
7790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 549.6 g | 705% | |
| Saturated Fat | 324.7 g | 1624% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1753 mg | 584% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 681.5 g | 248% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 521.1 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1225 mg | 94% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 3144 mg | 67% | |
*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.
