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Dark Chocolate Cheesecake Recipe

This Dark Chocolate Cheesecake is irresistibly rich and creamy, perfect for any chocolate lover craving a decadent dessert!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate, Creamy, Decadent, Rich
Servings: 12 servings

Ingredients

For the Crust:

  • 4 oz bittersweet chocolate chips I used Ghirardelli 60% Cacao for a rich base
  • 1/2 cup butter unsalted
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1 1/2 oz dark chocolate chips I used Ghirardelli 60% Cacao for an extra chocolate kick

For the Cheesecake Filling:

  • 32 oz cream cheese four 8 oz packages, softened to room temperature
  • 1 cup granulated sugar for the creamy filling
  • 1/4 cup unsweetened cocoa powder for a deeper chocolate flavor in the filling
  • 1 teaspoon vanilla extract to enhance the overall taste
  • 1 cup bittersweet chocolate chips melted, I used Ghirardelli 72% Cacao for the filling
  • 1 cup dark chocolate chips I used Ghirardelli 60% Cacao for a consistent flavor
  • 1/4 cup espresso freshly brewed and cooled to enhance the chocolate flavor
  • 1/4 cup heavy cream at room temperature for the filling
  • 4 large eggs added for richness and structure

For the Ganache Topping:

  • 10 oz semi-sweet chocolate chips for ganache topping
  • 8 oz cream cheese to add a creamy layer to the ganache
  • 1 cup heavy cream cold, for the ganache
  • 1 tablespoon powdered sugar adds a hint of sweetness to the whipped cream
  • 1/4 cup unsweetened cocoa powder for the whipped topping
  • 1 teaspoon vanilla extract to flavor the whipped topping
  • 8 oz semi-sweet chocolate chips for the ganache
  • 3.5 oz dark chocolate bar I used Ghirardelli 72% Cacao for added richness

Instructions

Dark Chocolate Cheesecake Recipe Cooking Guide

  • Begin by preheating your oven to 325°F (160°C). This ensures that the cheesecake cooks evenly.
  • In a medium saucepan, melt the 4 oz of bittersweet chocolate chips and 1/2 cup of butter over low heat. Stir until smooth. Remove from heat and let cool slightly.
  • In a separate bowl, combine the melted chocolate mixture with 3/4 cup granulated sugar, 3 eggs, 1/2 cup cocoa powder, 1 teaspoon vanilla extract, and a pinch of salt. Mix until well combined.
  • Pour this mixture into a greased 9-inch springform pan and spread it evenly. Bake for 10-12 minutes, then remove from the oven and let it cool completely.
  • In a large mixing bowl, beat the 32 oz of cream cheese until smooth and creamy.
  • Gradually add in 1 cup of granulated sugar and mix until fully incorporated.
  • Add the 1/4 cup cocoa powder, 1 teaspoon vanilla extract, 1 cup bittersweet chocolate chips (melted), and 1 cup dark chocolate chips. Mix until the filling is smooth.
  • Finally, add in the 4 large eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
  • Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
  • Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about an hour.
  • While the cheesecake is cooling, prepare the ganache. In a small saucepan, heat 1 cup of heavy cream until just simmering. Remove from heat and add the 10 oz of semi-sweet chocolate chips. Let sit for a few minutes, then stir until smooth.
  • Allow the ganache to cool slightly before pouring it over the cooled cheesecake.
  • Once the ganache is poured over the cheesecake, refrigerate it for at least 4 hours, preferably overnight. This allows the flavors to meld and the cheesecake to set perfectly.
  • Before serving, whip 1 cup of cold heavy cream with 1 tablespoon of powdered sugar, 1/4 cup cocoa powder, and 1 teaspoon vanilla extract until soft peaks form.
  • Spread or pipe the whipped cream over the cheesecake for a beautiful finish.

Equipment

  • Springform Pan
  • Mixing Bowls
  • Electric Mixer
  • Double boiler or microwave-safe bowl
  • Rubber spatula
  • Measuring Cups and Spoons
  • Baking Sheet

Notes

  • Make sure all ingredients are at room temperature for the best mixing results.
  • Do not overmix the cheesecake batter, as this can result in cracks during baking.
  • For a smoother ganache, ensure the chocolate is finely chopped to melt evenly.
  • Let the cheesecake cool gradually in the oven to prevent it from cracking.
  • This cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.