Decadent Chocolate Cheesecake (2024)

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4.67 stars (92 ratings)

Oct 15, 2010167

If you are looking for a cheesecake for the ultimate chocolate lover, you have to make this decadent chocolate cheesecake!

Warning: do not attempt to view, make or devour this recipe if you do not like chocolate. A lot of chocolate. Copious amounts of deep, dark chocolate.

Including a buttery chocolate crust topped with a luscious, creamy, rich cheesecake layer, topped again with a silky, dreamy dark chocolate ganache and topped finally with whimsical chocolate curls.

Death by chocolate.

And what a way to go.

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Decadent Chocolate Cheesecake

Yield: 12 Slices

Prep Time: 13 hours hrs 35 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Total Time: 14 hours hrs 45 minutes mins

4.67 stars (92 ratings)

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Ingredients

Crust:

1 (9-ounce) package (255 g) chocolate cookies, such as chocolate wafers, graham crackers or teddy grahams
1 tablespoon sugar
6 tablespoons (85 g) butter, melted

Filling:

10 ounces (283 g) semisweet or bittersweet chocolate, chopped (I use Ghirardelli)
4 packages (8-ounces each) (908 g) cream cheese, room temperature
1 ¼ cups + 2 tablespoons (290 g) granulated sugar
¼ cup (21 g) unsweetened cocoa powder
4 large eggs

Topping:

¾ cup whipping cream
6 ounces (170 g) semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
Chocolate curls for garnish

Instructions

For crust: Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
For filling: Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
For topping: One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.

Notes

Chocolate Curls: I use this method.

Plan Ahead: this cheesecake needs to be chilled overnight so plan ahead!

Make Ahead: the good news is this cheesecake can be made all the way through the topping, covered and refrigerated for up to 3 days before serving. It is preferable to let the cheesecake stand at room temperature 1-2 hours before serving.

Author: Mel

Serving: 1 Slice, Calories: 787kcal, Carbohydrates: 63g, Protein: 11g, Fat: 56g, Saturated Fat: 32g, Cholesterol: 183mg, Sodium: 473mg, Fiber: 4g, Sugar: 46g

Recommended Products

9-inch Springform Pan

Breville Food Processor

Electric Hand Mixer

Other Recipes Like This:

No-Bake Chocolate Cheesecake

Chocolate Mousse Cheesecake Pie

Brownie Mosaic Cheesecake

No-Bake Thin Mint Cheesecakes

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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posted on October 15, 2010 (last updated November 5, 2022)

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167 comments on “Decadent Chocolate Cheesecake”

kendall — January 7, 2024 @ 1:25 pm Reply
This is the BEST chocolate cheesecake EVER! I have made it 5 times now! Comes out perfect everytime. And everyone absolutely loves it. It is freaking amazing!
Elizabeth — March 6, 2023 @ 7:03 am Reply
Would a dark chocolate work instead of the semisweet/bittersweet chocolate? or is that kinda the same thing?
- Mel — March 6, 2023 @ 2:56 pm Reply
  Semisweet and bittersweet chocolate are both on the dark chocolate spectrum so “dark chocolate” should work just fine. 🙂
Gina Pidoto — October 9, 2022 @ 9:07 pm Reply
Hello, recipe looks great. I’d like to make a 6inch cheese cake. Would please give me the same recipe for that please?
Thank you for your time
- Mel — October 10, 2022 @ 6:59 pm Reply
  Hi Gina, I’m afraid I haven’t altered the recipe for six inches, so you’ll have to experiment. Good luck!
Karen — January 16, 2022 @ 6:03 pm Reply
I’m curious if you used a water bath to bake this cheesecake or just bake it on the oven rack?
- Mel — January 17, 2022 @ 9:01 pm Reply
  I usually don’t use a water bath.
Cheryl D — December 14, 2021 @ 8:40 pm Reply
I have made this recipe a few times and am planning again for this Christmas. It is wonderful! As you say, just a small slice is enough, since it is so rich. I wanted to add that I have successfully frozen individual slices and when I thawed them a month or so later, they are still delectable. That is one of the reasons I am choosing this dessert for the holidays again this year.
Dodi — March 22, 2021 @ 7:57 pm Reply
This was delicious even though I made a HUGE mistake; I only put 1/4 and 2 Tbsp. sugar in the filling. Oooops!!!! It tasted like a super dark chocolate cheesecake. With berries and sweetened whipped cream on top, my whole family still gobbled it up. I am excited to try this with more sugar next time.
Karen — March 18, 2021 @ 4:30 pm Reply
Delicious!
Alexis Ash — December 7, 2020 @ 11:08 am Reply
Do you use baking chocolate or chocolate chips?
- Mel — December 8, 2020 @ 1:00 pm Reply
  I use chopped baking chocolate.
  
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Sharon Beverly — November 14, 2020 @ 10:29 am Reply
I made this for my hubby’s birthday last year. I showed him other chocolate cheesecake recipes but he has requested this one again for his birthday this year. Enough said!
Denise — October 31, 2020 @ 3:04 pm Reply
In the original picture there are fudge rosettes. Are they made from the same recipe as the topping?
- Mel — November 2, 2020 @ 11:27 am Reply
  They are chocolate curls I make out of melted chocolate.
Jane — August 3, 2020 @ 9:47 pm Reply
Hi! Thank you for this amazing recipe. It looks delicious! Would it be possible to bake this recipe in a premade Oreo crust instead of a springform pan? If so, are there any alterations I should make?
- Mel — August 4, 2020 @ 10:24 pm Reply
  I haven’t tried that so I don’t know for sure – I think the amount of batter might be too much for a 9-inch pie crust, but you could definitely experiment!
Kelly J Lahair — November 25, 2019 @ 6:55 am Reply
You failed to give a temp for baking
- Mel — November 25, 2019 @ 2:45 pm Reply
  It’s in step #1 of the recipe instructions.
Diya — November 12, 2019 @ 10:44 pm Reply
I live in India and we don’t have Crisco here. Can you suggest an alternative? Would coconut oil work for the chocolate curls? Thanks!
- Mel — November 13, 2019 @ 9:46 pm Reply
  You could definitely try that or maybe a few teaspoons of cooking oil.
RSC — October 17, 2019 @ 1:24 pm Reply
Hi, how many graham crackers would you guess is 9 oz.? I was trying to figure it out from your other cheesecake recipes but couldn’t find anything conclusive. Thanks!
- Mel — October 17, 2019 @ 9:59 pm Reply
  Probably about 7-8 rectangle graham crackers.
Darlene Pavlovich — August 26, 2019 @ 10:45 pm Reply
I was wondering which type of cocoa powder you use – dutched or nathural?
- Darlene Pavlovich — August 27, 2019 @ 9:37 am Reply
  Natural
- Mel — August 27, 2019 @ 11:16 pm Reply
  I use natural, unsweetened cocoa powder.
  - Darlene Pavlovich — August 28, 2019 @ 1:48 pm Reply
    Great! Thanks! I can’t wait to bake this cheesecake! It does look truly decadent!
Kathy — January 13, 2019 @ 12:56 pm Reply
I always find that cheesecake filling recipes make more than I need. I made 2 6 inch cheesecakes and 2 3 inch cheesecakes from this recipe and was able to gift them to more people! Great, easy cake.
Kat — January 13, 2019 @ 12:53 pm Reply
Great cake!
Gwen rose — June 22, 2018 @ 4:01 pm Reply
This is the only gift my mom wants for all the holidays.. A fresh made cheese cake.
Tracy — March 29, 2018 @ 5:22 pm Reply
I’m making this cheesecake now – it’s in the oven as I write my comment. I chose this recipe amongst many others because of its simplicity and the availability of ingredients. I hope it turns out!
- Stacy — February 16, 2019 @ 12:46 am Reply
  Me too! Making this right now! Can’t wait to dive into it!
Jodie Wilson — March 2, 2018 @ 10:23 pm Reply
I made this for my friend’s birthday and it was the first time I’ve ever made a cheesecake that didn’t crack. It’s so rich and delicious and definitely decadent! Thank you so much for the recipe!
Joyce — February 15, 2018 @ 12:05 pm Reply
This chocolate cheesecake recipe is great. I make it all the time and put fresh raspberries on top. Everyone loves it.
Jen — December 22, 2017 @ 10:46 am Reply
Hi .. I planning on making this for Christmas dessert. Question: the whipping cream, is that heavy cream that you’d find near the milk??
- Mel — December 22, 2017 @ 3:28 pm Reply
  Yes, that’s what I use!
  - Jen — December 23, 2017 @ 2:11 pm Reply
    Thanks!
    Ok I just made it, it cracked a little on the edges. The center seems to be dry. I baked it for about 40 min. Is there a way to test it to see if it’s done all the way?
    - Mel — December 26, 2017 @ 12:24 pm Reply
      Not really – it sounds like it was baked just fine. As long as the center doesn’t jiggle a lot, it should be ok!
    - Lori Lemmen — June 14, 2019 @ 5:16 pm Reply
      Did you bake in a water bath? Water bath will stop it from cracking or drying out
Sarah — December 21, 2017 @ 9:07 am Reply
I have made this cheesecake many times. It’s our family’s go to recipe and I think when I die it’ll be my legacy. It’s that good! Very rich and delicious. Just make sure you have an army to help eat it, since a sliver will be just enough.
- Mel — December 21, 2017 @ 2:52 pm Reply
  Glad you love this one, Sarah! That would be a good legacy to leave! 🙂
Natalie — October 25, 2017 @ 8:58 pm Reply
I made this for my husband’s family reunion. It was amazing! We had a friendly bake-off, and I won, which is no small feat — everyone in his family are accomplished cooks! They called it the “Death By Chocolate Cheesecake,” and it was the only dessert to be completely devoured (despite everyone being miserably full). I didn’t even get a slice, it was gone within the first hour and I had to eat my daughter’s leftovers that she couldn’t finish (she’s 8 and got a bigger slice than was warranted). It’s incredibly rich and filling, I agree with one of the other comments, plan on cutting smaller slices than you normally would… but WOW! FANTASTIC recipe! And very easy. I used Ghirardelli semi-sweet and bittersweet chocolate, and baked it in a water bath (I cook with gas). Thank you!
- Mel — October 26, 2017 @ 6:41 pm Reply
  Yay! Congrats!
Nicole — September 7, 2017 @ 9:21 am Reply
This is an amazing recipe! I absolutely love this cheesecake! I used to not like cheesecake but I totally fell in love with this! One thing though make sure you plan ahead because this cake has to chill overnight.
Res — March 18, 2017 @ 12:25 pm Reply
Thanks so much – my specifics as I found others’ comments helpful: (1) Deconstructed a mix of Newman’s and actual oreos for the crust, putting the cookie fillings aside – didn’t add more butter so bottom may be crumbly (oh well); (2) Used 275g Scharffen Berger semi-sweet (62%) for the filling; (3) Used 165g Scharffen Berger bittersweet plus most of the cookie centres for the ganache (no added sugar); (4) Used the remaining 110g bittersweet Scharffen Berger and a few of the cookie centres and tried linked technique but coconut oil instead of Crisco for the curls…not much curl action happened likely due to operator error (oh well again). The cake looks amazing! – Thank you!!!
Leslee — September 23, 2016 @ 9:17 pm Reply
Just made this! Will have to wait until Sunday to try it but it looks and smells heavenly!
Sabina — August 7, 2016 @ 3:12 am Reply
Good, best to serve at room temp as mine was a bit hard but then it made the ganache to runny, next time i will use less cream. Thanks for the recipe
Sarah — February 28, 2016 @ 12:53 pm Reply
DELICIOUS. This was easy to make, and everyone enjoyed it! Thank you for this fool-proof recipe.
BONUS Note: This makes approx. 14-16 generous portions, not 8-10.
Carmen — January 30, 2016 @ 2:41 pm Reply
I had in the past a ghiadelilli chocolate cheesecake receipe that was amazing and now lost the receipe. I had made it from scratch and the crust I made it with Nabisco famous chocolate wafers and added dark coffee which it asked for, I recall using cream cheese, semi ghiadelilli chocolate melted and nutmeg and several other stuff, please help me I want to make it like today I’m dying for it. It also gave and showed instructions step by step, please help