Save Pin
This insanely decadent Death by Chocolate Cheesecake features chocolate in four luscious forms that come together to create a masterpiece for any chocoholic. From the chocolate cookie crust to the double chocolate cheesecake filling and the rich ganache topping, every bite bursts with intense chocolate flavor and silky smooth texture. If you are craving a rich and creamy dessert that’s perfect for celebrations or just to satisfy a chocolate craving, this cheesecake is your go-to treat.
I first made this cheesecake for a holiday party and instantly became the one everyone requested. It’s so rich and smooth that even people who don’t usually love chocolate cheesecake ended up loving it.
Ingredients
- Chocolate graham crackers: the base of the crust for a subtle chocolate crunch, choose full-size crackers for best texture
- Unsalted butter: melts into the crumbs to hold the crust together firmly
- Semisweet baking chocolate blocks: melts into the filling for that deep, rich chocolate hit, quality matters here for smooth flavor
- Unsweetened cocoa powder: adds chocolate depth and complexity, sift before adding to avoid lumps
- Full-fat cream cheese: the key to a creamy and smooth cheesecake, make sure it is softened completely
- Granulated sugar: sweetens the filling to balance bittersweet chocolate
- Large eggs: bring richness and help set the cheesecake, room temperature eggs blend better
- Sour cream: adds tang and extra creaminess
- Vanilla extract: enhances the chocolate flavor naturally
- Semisweet chocolate chips: melted for the silky ganache topping
Step-by-Step Instructions
- Sauté the Aromatics:
- Not applicable for this recipe.
- Prepare the Chocolate Cookie Crust:
- Press finely crushed chocolate graham crackers evenly into the bottom of a 9-inch springform pan. Combine crushed crackers with melted butter thoroughly to create a sturdy crust. Use the back of a spoon or a flat-bottomed glass to press down firmly and evenly. Chill the crust while preparing the filling so it sets properly.
- Mix the Cheesecake Filling:
- Beat softened cream cheese on medium speed until completely smooth and fluffy, scraping down the bowl intermittently for no lumps. Add granulated sugar gradually and continue mixing until fully combined. Beat in eggs one at a time allowing full incorporation before adding the next. Mix the sifted cocoa powder and melted chocolate into the cream cheese base carefully to keep the texture silky. Finally, blend in sour cream and vanilla extract, mixing evenly.
- Bake and Cool the Cheesecake:
- Pour the filling over the prepared crust and spread it evenly. Bake in a preheated oven at 325 degrees Fahrenheit. When the edges look set and dry but the center still wobbly, turn off the oven, slightly crack the door open, and leave the cheesecake inside to cool slowly for about an hour. This gentle cooling prevents cracks. Remove the cheesecake and let it cool to room temperature before chilling in the fridge for at least four hours or overnight.
- Prepare the Ganache Topping:
- Gently melt semisweet chocolate chips with heavy cream over a double boiler or in short bursts in the microwave stirring frequently until completely smooth. Pour the warm ganache evenly over the chilled cheesecake and spread with a spatula. Chill again briefly to set the ganache.
Save Pin
My favorite part of this cheesecake has to be the balance of textures from the crunchy chocolate cookie crust to the smooth, creamy filling and fudge-like ganache. I remember making this for a family gathering where chocolate lovers kept sneaking second slices when they thought no one was looking. It’s a definite showstopper and conversation starter.
Storage Tips
Store leftover cheesecake loosely covered in the refrigerator where it will stay fresh for two days though the crust may soften over time. For longer storage, freeze whole or slice the cheesecake and freeze pieces separately on a sheet before wrapping and bagging tightly. Thaw in the fridge overnight before serving to maintain creamy texture.
Ingredient Substitutions
Chocolate graham crackers can be replaced with chocolate Teddy Grahams or an Oreo crust for different textures and flavors. Use dark chocolate or bittersweet baking chocolate if you prefer a less sweet dessert, but expect a slightly different taste profile. Dutch-processed cocoa can replace natural cocoa powder but sift it well to avoid lumps. Full-fat cream cheese is essential so avoid cream cheese spreads.
Serving Suggestions
Serve slices with fresh raspberries or strawberries to bring brightness and cut the richness. Whipped cream or a sprinkle of flaky sea salt on top adds a lovely contrast. This cheesecake pairs beautifully with a cup of strong coffee or a shell of vanilla ice cream for an extra indulgent dessert experience.
Cultural Context
Chocolate cheesecake is an American favorite dessert that blends the rich, creamy texture of cheesecake with the beloved flavor of chocolate. The tradition of cheesecake dates back to ancient Greece, but combining it with chocolate is a modern twist that has grown wildly popular in recent decades. This version with multiple chocolate elements highlights the evolving love for deeply decadent desserts.
Pro Tips
- Always bring your cream cheese and eggs to room temperature before mixing to avoid lumps in the batter
- Don’t skip sifting the cocoa powder to keep your filling perfectly smooth
- Use the oven door cooling method to prevent cracks without needing a water bath
Commonly Asked Questions
- → What types of chocolate are used?
The cheesecake incorporates semisweet baking chocolate for the filling and semisweet chocolate chips for the ganache, along with cocoa powder for depth of flavor.
- → Can I substitute the crust?
Yes, you can use Oreo cookie crumbs instead of chocolate graham crackers, adjusting the butter slightly for the right crust texture.
- → Is a water bath necessary?
No water bath is required. Baking slowly and cooling with the oven door slightly open helps prevent cracks for a smooth finish.
- → How do I achieve a creamy filling?
Use full-fat cream cheese fully softened to room temperature, beat well, and ensure eggs are also at room temperature before mixing.
- → How should I slice the cheesecake?
Chill the cheesecake for at least 4 hours or overnight. Use a sharp knife dipped in hot water and wiped dry between cuts to get clean slices.
- → How long can I store leftovers?
Keep the cheesecake loosely covered in the refrigerator for up to 2 days. It also freezes well for up to 2 months when properly wrapped.