Chocolate Fudge Cheesecake
Indulge in the ultimate dessert decadence with this Chocolate Fudge Cheesecake—a rich, velvety masterpiece that's perfect for chocolate lovers. Featuring a buttery chocolate sandwich cookie crust, a creamy chocolate-infused cheesecake center, and a smooth, glossy fudge topping, this crowd-pleaser combines layers of flavor and texture in every bite. Each step of the recipe ensures impeccable results, from gradually cooling the baked cheesecake to crafting the silky ganache that crowns it. Ideal for special occasions or as a show-stopping treat at the end of any meal, this double chocolate cheesecake delivers unmatched indulgence with minimal effort. It's a guaranteed favorite for chocolate enthusiasts looking to elevate dessert time!
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Recipe Information
Ingredients
- 24 pieces chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 10 ounces semi-sweet chocolate, melted and slightly cooled
- 1 cup heavy cream
- 1.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan lightly with butter or nonstick spray.
Place the chocolate sandwich cookies into a food processor and pulse until finely crushed into crumbs. Mix the crumbs with the melted butter until well combined.
Press the crust mixture firmly into the bottom of the springform pan, ensuring it is evenly distributed. Place in the fridge to set while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture, and beat until combined.
One at a time, beat in the eggs on low speed, being careful not to overmix.
Gently fold in the melted and slightly cooled semi-sweet chocolate until fully incorporated.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until the center is slightly jiggly but the edges are set. Do not overbake.
Once baked, turn off the oven and crack the door slightly to allow the cheesecake to cool gradually for 1 hour.
Remove the cheesecake from the oven, run a knife around the edges to loosen it from the pan, and refrigerate for at least 4 hours or overnight to set completely.
For the fudge topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl.
Allow the mixture to sit for 2-3 minutes, then whisk until smooth and glossy.
Pour the fudge topping over the chilled cheesecake and spread evenly. Let it set in the fridge for 30 minutes before serving.
Remove the cheesecake from the springform pan, slice, and enjoy your decadent Chocolate Fudge Cheesecake!
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 52.4 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 215 mg | 5% | |
*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.
