This chocolate cheesecake recipe has a chocolate cookie crust, creamy chocolate-cream cheese filling, and a rich chocolate topping for chocolaty goodness all the way through!
Ingredients
- ½ cups chocolate cookie crumbs: 1 piece
- butter: 0.25 cup (melted)
- white sugar: 2 Tbsp
- semisweet chocolate chips: 0.25 cup
- heavy whipping cream: 0.25 cup
- cream cheese: 3 packages (8 ounce packages, softened)
- white sugar: 1 cup
- unsweetened cocoa powder: 0.33333 cup
- eggs: 3 piece
- vanilla extract: 1 tsp
- ½ cups semisweet chocolate chips: 1 piece
- heavy whipping cream: 0.25 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F ( 175 degrees C). Lightly grease a 9-inch springform pan.
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To make the crust: Mix 1 1/2 cups chocolate wafer crumbs, melted butter, and 2 tablespoons sugar together in a small bowl until well combined; press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake in the preheated oven for 10 minutes; allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
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To make the filling: Heat 1/4 cup whipping cream and 1/4 cup chocolate chips in a small saucepan, stirring constantly, until chips are melted. Remove from heat and set aside.
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Beat cream cheese and 1 cup of sugar with an electric mixer in a large bowl until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and melted chocolate-cream mixture until blended; pour filling over crust.
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Bake cheesecake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 to 50 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature.
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To make the chocolate topping: Place 1 1/2 cups chocolate chips in a medium bowl. Heat 1/4 cup whipping cream and 1 teaspoon vanilla in a small saucepan, stirring continuously, until just before boiling; pour hot cream over chocolate chips and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate for at least 4 hours to overnight.
