Description
Indulge in this rich and decadent Death by Chocolate Cheesecake, featuring a smooth chocolate cream cheese filling nestled on a crispy chocolate graham cracker crust, topped with a luscious chocolate ganache. Perfect for chocolate lovers looking to impress with a classic dessert.
Ingredients
Crust
- 15 (225 grams) full size chocolate graham crackers
- 6 tablespoons (85 grams) unsalted butter, melted
Filling
- 8 ounces (227 grams) semisweet chocolate, chopped
- 24 ounces (680 grams) full fat cream cheese, softened completely to room temperature
- 1 cup (200 grams) granulated sugar
- 1/4 cup heavy cream
- 1/4 cup (21 grams) unsweetened cocoa powder, sifted
- 4 large eggs, at room temperature
Topping
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a food processor, pulse the chocolate graham crackers until finely ground to measure about 1 cup of crumbs. Add the melted butter and pulse until the crumbs are moistened. Press the crumb mixture evenly into the bottom and halfway up the sides of a 9-inch springform pan.
- Bake the crust: Bake in the preheated oven for 10 minutes until fragrant. Remove from oven and allow to cool slightly, keeping the oven on for the filling preparation.
- Melt the chocolate: Place the chopped semisweet chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.
- Make the filling: In the bowl of an electric mixer, beat the softened cream cheese on medium speed for about 1 minute until smooth. Add the granulated sugar, heavy cream, and sifted cocoa powder, beating until fully combined and smooth, scraping down the bowl as needed.
- Add eggs and melted chocolate: Add the eggs one at a time, mixing each just until smooth. Carefully beat in the cooled melted chocolate until incorporated. Avoid overmixing to prevent incorporating too much air.
- Assemble and bake cheesecake: Pour the filling into the prepared crust. Place the springform pan on a rimmed baking sheet and bake for about 50 minutes, or until the top appears slightly dry and the center is slightly wobbly when gently shaken. An instant-read thermometer should read 150°F in the center for perfect doneness.
- Cool gradually: Turn off the oven and crack the oven door open. Allow the cheesecake to cool inside the oven for 10 minutes to prevent cracking. Then remove it to a wire rack to cool completely to room temperature.
- Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours or until fully chilled and set.
- Prepare the topping: Place the semisweet chocolate chips in a medium heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan just until simmering, then pour over the chocolate chips. Let sit for 3 minutes.
- Make ganache and finish: Stir the chocolate and cream mixture until smooth and fully melted. Allow to cool and thicken slightly if needed, then pour evenly over the chilled cheesecake before serving.
Notes
- Ensure the cream cheese is completely softened to avoid lumps in the filling.
- Room temperature eggs incorporate more smoothly into the batter.
- Do not overbake the cheesecake—the center should remain slightly wobbly to prevent dryness.
- Cooling the cheesecake gradually helps prevent cracking.
- The topping ganache can be refrigerated briefly to thicken before pouring for a richer layer.
- Use a rimmed baking sheet under the springform to catch any leaks during baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
