Yield
8 slices
Time
9 hours 35 minutes
Traditional and classic, this creamy chocolate cheesecake is baked to perfection with a crisp chocolate crust and topped with a thick chocolate ganache.
Chocoalte Cheesecake ‣ 1 1/2 cups crushed chocolate graham crackers ‣ 1/3 cup salted butter, melted ‣ 10 ounces semi-sweet chocolate, roughly chopped ‣ 24 ounces cream cheese, softened ‣ 1 1/3 cups powdered sugar ‣ 3 tablespoons unsweetened cocoa powder ‣ 4 eggs, room temperature Chocolate Ganache ‣ 1 cup heavy whipping cream ‣ 8 ounces semi-sweet chocolate, roughly chopped ‣ 1/8 teaspoon salt
Prepare the crust by mixing crumbled chocolate graham crackers and melted butter.
Press the crust mixture into the bottom of a springform pan. TIP: Use the bottom of a measuring cup to press the crust down into a nice even layer. Once done, send it off to bake!
Using a stand mixer (or hand mixer + large bowl), whip together the cream cheese, powdered sugar, and unsweetened cocoa powder until combined and creamy.
Place the semi-sweet chocolate in a microwave-safe bowl and heat in the microwave until smooth, then let cool slightly. Mix the eggs in the cheesecake batter, one at a time, then mix in the cooled melted chocolate until combined.
Place the springform pan on a baking sheet lined with aluminum foil (to insure against any leaks) and pour the cheesecake filling into the springform pan. If needed, use a spatula to gently smooth out the top, then send it off to bake!
Allow the cheesecake to cool in the springform pan. Once it’s cool enough to easily handle, transfer the cheesecake to the refrigerator (still in the pan) and allow to cool for eight hours or ideally overnight.
When ready to decorate, heat the heavy whipping cream in a small saucepan until boiling. Add the chocolate and salt, then remove the saucepan from heat – but don’t stir yet. Let the mixture rest as-is for 10 minutes, then stir until smooth.
Take the springform pan out of the refrigerator and release the clasp, then drizzle the ganache on top of the cheesecake. You can either keep the ganache contained to the top of the cheesecake or let it drizzle down the sides. Have fun and do whatever you feel would look best!