Lorraine Stone
@caramelstone
Decadent Chocolate Cheesecake
Indulge in this rich and creamy chocolate cheesecake, featuring a chocolate cookie crust and a luscious chocolate topping. Perfect for special occasions or a delightful dessert treat!
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:birthday
- Ingredients:13
- Views:5
Recipe Information
- Prep time25 min.
- Cook time50 min.
- Total time75 min.
- Servings12
Ingredients
- 1 1/2 cups
- 1/4 cup
- 2 tablespoons
- 1/4 cup
- 1/4 cup
- 3 (8 ounce) packages
- 1 cup
- 1/3 cup
- 3
- 1 teaspoon
- 1 1/2 cups
- 1/4 cup
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Decadent Chocolate Cheesecake.
Step 1
Begin by preheating your oven to a cozy 350°F (175°C) and lightly greasing a 9-inch springform pan to ensure your cheesecake releases effortlessly.
Step 2
For the crust, mix together chocolate cookie crumbs, melted butter, and 2 tablespoons of sugar in a small bowl until everything is well blended.
Step 3
Firmly press this mixture into the bottom and about 1.
Step 4
5 inches up the sides of the prepared pan.
Step 5
Bake the crust for 10 minutes, then let it cool while you prepare the filling.
Step 6
Lower the oven temperature to 325°F (165°C).
Step 7
To create the luscious filling, gently heat 1/4 cup of heavy whipping cream with 1/4 cup of semisweet chocolate chips in a small saucepan over low heat, stirring continuously until the chocolate is melted and silky.
Step 8
Set this aside.
Step 9
In a large mixing bowl, beat softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy.
Step 10
Incorporate cocoa powder, mixing well, then add the eggs one at a time, blending on low speed until just combined.
Step 11
Stir in the vanilla extract and the melted chocolate-cream mixture until everything is harmoniously mixed.
Step 12
Pour this rich filling over your cooled crust.
Step 13
Bake the cheesecake in the preheated oven for 45 to 50 minutes, watching for the edges to puff up while the center retains a slight jiggle when you gently shake the pan.
Step 14
Once baked, run a knife around the edges to loosen the cheesecake, then let it cool on a wire rack at room temperature.
Step 15
For the decadent chocolate topping, place 1 1/2 cups of semisweet chocolate chips in a medium bowl.
Step 16
In a small saucepan, heat 1/4 cup of heavy whipping cream and 1 teaspoon of vanilla extract until just before boiling.
Step 17
Pour this hot cream over the chocolate chips and stir until you achieve a smooth, glossy mixture.
Step 18
Spread this luscious chocolate topping over the cooled cheesecake and refrigerate for at least 4 hours, or ideally overnight, allowing the flavors to meld beautifully before serving.
Step 19
Enjoy the rich, velvety delight of your homemade cheesecake!.