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Chocolate cheesecake with whipped cream and chocolate drizzle with a slice cut.
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Chocolate Cheesecake Recipe

An easy chocolate cheesecake recipe that is rich, creamy and deeply chocolatey. It is sure to drop some jaws to the floor. 
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cheesecake
Servings: 10
Author: Jennifer Pallian BSc, RD

Ingredients

For Base:

  • 1 ⅔ cups 9 oz crushed chocolate wafer cookies
  • ¼ cup 2 oz melted butter
  • 2 tbsp granulated sugar

For Filling:

  • 8 oz chopped dark chocolate or chocolate chips
  • 3 8- oz packages plain full-fat cream cheese at room temperature
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp coarse salt
  • 2 tsp pure vanilla extract
  • 3 large eggs

For Topping:

  • 1 ½ cups whipping cream
  • ¼ cup granulated sugar
  • ½ tsp pure vanilla extract

For Drizzle:

  • 1 oz dark chocolate
  • 2 oz whipping cream

Instructions

  • Preheat oven to 325ºF. Combine chocolate wafer cookie crumbs with butter and sugar.  Firmly press the mixture into bottom and 1" up sides of a 9" springform pan. Bake for 10 minutes. Maintain oven temperature.
  • Microwave the chocolate on 50% power for 2 minutes in in a microwave-safe bowl. Stir, and microwave again on 50% power in 30-second intervals, stirring each time, until chocolate is 80% melted. At that point, remove from microwave and stir to finish melting. Cool to lukewarm temperature (it should still be pourable).
  • Combine cream cheese, sugar, cocoa powder and salt in stand mixer bowl and beat until just combined. Scrape sides and bottom of stand mixer, then beat in cooled chocolate and vanilla. Beat in eggs one at a time on low speed until just blended. Scrape mixture into the crust.
  • Bake cheesecake for about 55 minutes, until 150ºF or only the centre jiggles when you gently shake the pan. Run a knife around inside ring of pan, then allow cake to cool to room temperature before chilling it (still in the cake in pan) for 4-6 hours.
  • To make topping, whip cream in stand mixer until soft peaks form. Beat in sugar and vanilla.
  • To make chocolate drizzle, microwave chocolate and cream together in microwave-safe bowl at 50% power for 1 1/2 - 2 minutes, or until chocolate is 80% melted. Stir until smooth. Cool to room temperature before drizzling over whipped cream.