Decadent Chocolate Chunk Cheesecake
Indulge in pure dessert bliss with this Decadent Chocolate Chunk Cheesecake, a luscious treat that marries velvety cream cheese filling with bursts of rich, semi-sweet chocolate chunks. Featuring a buttery graham cracker crust as its base, this cheesecake delivers layers of creamy, tangy, and chocolaty goodness in every bite. With simple yet premium ingredients like sour cream, pure vanilla extract, and optional whipped cream and chocolate shavings for garnish, this recipe is perfect for special occasions or as an everyday indulgence. The step-by-step baking and cooling process ensures a crack-free, professional-quality cheesecake you’ll be proud to serve. Whether you're a chocolate lover or a cheesecake aficionado, this show-stopping dessert will steal the spotlight at any gathering.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1.5 cups semi-sweet chocolate chunks
- 0.5 cup heavy cream (optional for garnish)
- 2 tablespoons powdered sugar (optional for garnish)
- 0.25 cup chocolate shavings (optional for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Chill in the freezer while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract, mixing until fully incorporated.
Beat in the eggs one at a time, on low speed, until just combined. Avoid overmixing to prevent air bubbles.
Gently fold in 1 cup of the chocolate chunks using a spatula.
Pour the filling into the prepared crust and smooth the top with a spatula. Sprinkle the remaining 0.5 cup of chocolate chunks evenly on top.
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 70-75 minutes. The outer edges should be set, but the center will still have a slight jiggle.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracks.
Remove the cheesecake to a wire rack and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set.
Optional: To make a whipped cream topping, beat the heavy cream and powdered sugar together until stiff peaks form. Pipe or spread the whipped cream on top of the chilled cheesecake and garnish with chocolate shavings if desired.
Slice, serve, and enjoy your Decadent Chocolate Chunk Cheesecake!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 41.6 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 217 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.
