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3D Chocolate Cheesecake

This dark chocolate cheesecake is deep and decadent, earning it the right to be called "3D." This version always looks its chocolatey best, because the ganache coating blankets any cracks you may experience. —Vanassa Hicks, Flint, Michigan
  • Total Time
    Prep: 30 min. Bake: 55 min. + chilling
  • Makes
    16 servings


  • 1 cup chocolate graham cracker crumbs (about 5 whole crackers)
  • 1 tablespoon sugar
  • 1/4 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips, melted and cooled
  • 1/4 cup baking cocoa
  • 4 large eggs, lightly beaten
  • 2/3 cup (4 ounces) 60% cacao bittersweet chocolate baking chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar


  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
  • Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  • For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally.
  • Remove rim from pan. Spread ganache over cheesecake to within 1 in. of edge. Refrigerate 1 hour or until set.
Nutrition Facts
1 slice: 480 calories, 35g fat (21g saturated fat), 133mg cholesterol, 241mg sodium, 40g carbohydrate (33g sugars, 2g fiber), 8g protein.
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Average Rating:
  • Judie
    Feb 9, 2020

    I know it isn't a big deal, but the picture shows a chocolate crust not the graham crackers in the recipe. Which would be better to go with the cheesecake?

  • Kaitlin
    Apr 5, 2019

    I just put this in the oven and the batter seems thicker than usual. Is this normal?

  • Rebecca
    Mar 19, 2018

    No comment left

  • Leya
    Dec 17, 2017

    Easy to make and the cheesecake looks perfect without cracks or bumps. Tastes equally wonderful. Thank you for this 5 star recipe!

  • 282778
    Nov 30, 2016

    I made this for Thanksgiving and the chocolate lovers in the family LOVED it. The only change I made was to omit the sugar from the ganache. You MUST be a chocolate fan to enjoy this recipe.

  • gina.kapfhamer
    Oct 20, 2016

    No comment left

  • kjh34
    Oct 20, 2016

    This cheesecake is simply amazing! It is simple, easy to make and has such a great rich chocolate flavor. If you love deep chocolate, this recipe is for you! Took this to work with me one day and all my co-workers loved it!

  • ToLive4Him
    Mar 30, 2016

    Awesome cheesecake. Will definitely make this one again. Very rich. For the true chocolate lover. Every bite is like smooth silky chocolate heaven. Baked beautifully.

  • pajamaangel
    Jan 24, 2016

    Crust was too hard to cut through, but the taste was decadent. Very rich!

  • ChocolateMudCake
    Dec 27, 2015

    I've made this a few times now and agree with other reviews that there is too much butter in the crust. I have reduced it with great results. It is super rich but delicious! Only takes a small slice to satisfy that chocolate craving. Thank you to whomever shared it. It's a winner in my book!