How to Make Chocolate Cheesecake

There’s something magical about a well-made chocolate cheesecake. It’s that first bite—the one where the silky, rich chocolate melts in your mouth, followed by the balance of sweetness and creaminess. I still remember the first time I made one for my family. The aroma of cocoa filled the kitchen, and when I finally sliced into it, the creamy texture and deep chocolate flavor had everyone hooked.

And let’s not forget—cheesecake has been wowing dessert lovers for centuries. The earliest recorded cheesecake dates back to ancient Greece, where it was served to athletes during the first Olympic Games. If you love cheesecake and you’re a chocolate lover, this chocolate cheesecake recipe will quickly become your go-to dessert. It’s indulgent, decadent, and surprisingly easy to make.

How to Make Chocolate Cheesecake 

Prep Time: 20 minutes | Cook Time: 60 minutes | Chill Time: 4+ hours

Ingredients

For the Crust:

• • • 26 chocolate sandwich cookies
    • 6 tablespoons melted unsalted butter

For the Filling:

• • • 325 grams (11.5 oz) dark chocolate
    • 3 cups cream cheese (softened)
    • 1 1/4 cups sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 cup sour cream
    • 2 tablespoons cocoa powder
    • 4 eggs

For the Ganache:

• • • 1/2 cup dark chocolate (chopped)
    • 1/2 cup heavy cream

Instructions

Preparing the Crust

1. 1. Preheat the oven to 350°F (175°C).
   2. Add the chocolate sandwich cookies to a food processor and blend until they form fine crumbs.
   3. Pour in the melted butter while pulsing the processor, then stir with a spatula to fully combine.
   4. Transfer the mixture to a 9-inch springform pan and press it evenly into the bottom and sides using a flat-bottomed glass.
   5. Bake for 10 minutes, then set aside to cool.

Making the Cheesecake Filling

1. 1. Using a sharp kitchen knife, chop the dark chocolate into small pieces and melt it using a double boiler or microwave in 30-second intervals. Stir until smooth and set aside.
   2. In a large bowl, beat the cream cheese, sugar, salt, vanilla, sour cream, and cocoa powder until smooth and creamy.
   3. Add the eggs one at a time, mixing on low speed just until incorporated (do not overmix).
   4. Pour in the melted chocolate and gently fold until combined.

Baking the Cheesecake

1. 1. Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in.
   2. Pour the cheesecake filling over the crust and smooth the top.
   3. Place the pan in a large baking dish and add hot water to create a water bath (about 1 inch deep).
   4. Bake at 320°F (160°C) for 55–60 minutes until the edges are set but the center is slightly jiggly.
   5. Turn off the oven, slightly crack the door, and let the cheesecake cool inside for 1 hour.
   6. Transfer to the refrigerator and chill for at least 4 hours (overnight is best).

Making the Ganache

1. 1. Heat the heavy cream in a saucepan or microwave until hot but not boiling.
   2. Pour over the chopped dark chocolate, let it sit for 1 minute, then stir until smooth.
   3. Let the ganache cool slightly, then pour over the chilled cheesecake.
   4. Refrigerate for 30 minutes before serving.

Tips and Twists for Making Chocolate Cheesecake

• If you're a chocoholic like me, stir in ½ cup of chocolate chips into the filling before baking. As the cheesecake bakes, the chips will create little pockets of melty chocolate you can have every bite.
• Love a bit of crunch in your desserts? Try sprinkling chopped hazelnuts or almonds over the ganache before it sets. 
• Don’t have a springform pan? No worries! You can still make this cheesecake in a deep pie dish. Just keep in mind that it might be trickier to remove clean slices since the sides aren’t removable. A little patience (and maybe a warm knife) will help you get beautiful slices!
• You can add 1 teaspoon of instant espresso powder to the filling. It won’t make your cheesecake taste like coffee, but it will enhance the deep, rich chocolate flavor, giving it that gourmet touch.
• If dark chocolate isn’t your thing, feel free to swap it out for milk chocolate. This will give the cheesecake a lighter, sweeter flavor.

Health Benefits of Chocolate Cheesecake

1. Dark chocolate contains flavonoids that help reduce inflammation.
2. Studies show dark chocolate may improve blood flow and lower blood pressure.
3. Chocolate stimulates serotonin production, helping to improve mood.
4. Cream cheese and eggs provide calcium and protein for strong bones and muscles.

Make Your Chocolate Cheesecake Today!

This chocolate cheesecake recipe is everything a dessert should be—rich, smooth, and utterly irresistible. It’s foolproof! Just follow the steps, and you’ll have a luxurious chocolate dessert that looks as amazing as it tastes. So, what are you waiting for? Grab your ingredients and start baking!

Try this chocolate cheesecake recipe and let us know what you think. Leave a comment below and share your creations with us using #kitchenhappiness! 

Kitchen Tools You Need

• • Springform Pan – Ensures easy release for perfect slices.
  • Food Processor – Helps crush the cookies into a fine crumb.
  • Double Boiler – For melting chocolate without burning it.
  • Whisk & Spatula – Essential for mixing the batter smoothly.

Find these and more at Zulay Kitchen to elevate your baking experience!

Frequently Asked Questions About Chocolate Cheesecake

Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracks by keeping the baking environment humid. Without one, the cheesecake may develop cracks, though it will still taste great.

How do I know when the cheesecake is done?

The edges should be set, but the center should still have a slight jiggle. If it looks wet, bake for a few extra minutes. Overbaking will cause the cheesecake to be dry.

Can I use milk chocolate instead of dark chocolate?

Absolutely! If you prefer a sweeter taste, swap dark chocolate for milk chocolate. The result will be a slightly lighter, milkier cheesecake.

Why did my cheesecake crack?

Cracks can happen due to overmixing, overbaking, or skipping the water bath. Cooling it gradually in the oven also helps prevent cracking.

What’s the best way to cut a clean cheesecake slice?

Use a sharp knife, dip it in hot water, and wipe it clean between each cut. This helps get smooth, picture-perfect slices every time.