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Chocolate Cheesecake

Everyone’s a chocolate lover when it comes to this special dessert. It melts in your mouth, and it’s very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. —Sue Call, Beech Grove, Indiana
  • Total Time
    Prep: 20 min. Bake: 40 min. + chilling

Ingredients

  • 1 cup crushed chocolate wafer crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 2 cups semisweet chocolate chips
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • Strawberries and white chocolate shavings, optional

Directions

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside.
  • In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust.
  • Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Test Kitchen tips
  • Dark chocolate not only tastes good, but it’s also good for you, too. It contains iron, fiber, antioxidants and even vitamin C. The higher the cacao content (cocoa bean solids, which may be listed as a percentage on the label), the higher the content of these components in the chocolate.
  • A reliable way to test cheesecake and baked custard for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling as if a stone’s been tossed in a pool), it’s ready.
  • Check out our most decadent chocolate desserts.
  • Get more tips for how to make cheesecake with our ultimate guide.
  • Nutrition Facts
    1 slice: 411 calories, 26g fat (15g saturated fat), 77mg cholesterol, 211mg sodium, 44g carbohydrate (36g sugars, 2g fiber), 5g protein.

    Reviews

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    Average Rating:
    • John
      Jul 4, 2020

      Awesome recipe. I guess everybody makes adjustments. I just make mine bigger by adding 8 more oz of cream cheese and a little sour cream. I use cookie dough for my crust and I use less sugar but more unmelted chocolate bittersweet chunks so it tastes like candy inside. You can take a great recipe like this and pattern it to your own personal taste. Hard to go wrong.

    • Ruby
      May 18, 2020

      Made this for a friend’s 40th wedding anniversary and it was delicious. Covered it with fresh whipped cream and strawberries

    • Tayler
      Sep 3, 2019

      Loved it! I made it for some peers and it was a huge hit!

    • Nora
      Aug 31, 2019

      No comment left

    • Taylor
      Jul 1, 2019

      This is perfect. My first successful chocolate cheesecake

    • rysynr
      Feb 5, 2019

      No comment left

    • beckpettit
      Apr 18, 2018

      I made a few adjustments to this recipe and it came out perfect. I used oreos for the crust and no sugar because the cookie is sweet enough. I also used dark chocolate rather than the chips. I make and sell cheesecakes to a villa with a high end restaurant in Cambodia and I'm happy to add this to my collection of recipes. Thanks!

    • klutzy17
      Oct 3, 2015

      I used a pre-made oreo pie crust and it worked perfectly and it was yummmmmyyyyy. I ate the whole cheesecake myself in one sitting O:)

    • Anastasiaaaaaaaaaaaaaa
      Aug 9, 2015

      Can I use Oreo as the crust or will is taste weird ?

    • Hollywood87
      Jul 23, 2015

      It came fantastic, A couple tips.1) if you can afford to use good quality chocolate chips rather than store brand definitely do so. It makes a world of difference.2) If you are using a electric oven it doesn't need the full 40 minutes(one of the times I made the cake the edges burned)