Easy Chocolate Cheesecake Recipe
This Easy Chocolate Cheesecake Recipe is straight-up dangerous, in the best way possible. It’s rich, it’s decadent, it’s the kind of dessert that makes you want to hide in the pantry and eat the whole thing with a spoon. I’m not even kidding. If you’re a chocolate lover like me, you HAVE to make this. Like, stop what you’re doing and add the ingredients to your grocery list right now.
Okay, so, my husband? He’s not a big dessert guy, which, like, who ISN’T a dessert person? But this Easy Chocolate Cheesecake Recipe? He goes absolutely BONKERS for it. One time I made it for his birthday, and he ate half the cheesecake in one sitting. I’m not even exaggerating! He claimed he wasn’t even hungry, but then I caught him sneaking forkfuls straight from the fridge later that night. Now, whenever he wants to butter me up, he’ll be like, “Honey, maybe you should make that chocolate thing…” Works every time, haha!
Why You’ll Love This Easy Chocolate Cheesecake Recipe
- Because chocolate. Need I say more?
- It’s way easier to make than it looks. Trust me, if I can do it, you can do it.
- It’s rich without being too rich. Like, you can totally justify a second slice. (Or a third. No judgment here.)
- It’s a total crowd-pleaser. Everyone loves it, even the weirdo who says they don’t like chocolate (they’re lying).
- It will make you feel like a legit baking genius, even if you’re usually a kitchen disaster (like me).
How to Make It
Alright, buckle up, buttercups. First things first, you gotta get your oven preheated to 325°F (160°C). Don’t forget! I’ve totally started cheesecakes without preheating. Disaster.
Next, we’re making the crust. In a bowl, you’re gonna smoosh together some chocolate wafer crumbs (like Oreos, but just the cookie part!), melted butter, and a little sugar. I usually just eyeball it. If it looks wet and sandy, you’re good. Press that into the bottom of a springform pan. If you don’t have one, a regular cake pan will work, but getting the cheesecake out is gonna be a NIGHTMARE. Trust me.
Now for the good stuff, the filling! In a big bowl, beat together cream cheese (gotta be softened, people, or you’ll end up with lumps), sugar, cocoa powder, and a little sour cream. The sour cream is key, it adds a bit of tang. Don’t skip it! Then, mix in some melted chocolate, vanilla extract (the good stuff!), and eggs. Mix until it’s all smooth and decadent looking.
Pour that chocolatey goodness over your crust and bake it for about an hour. Here’s the tricky part: you want it to be set around the edges but still a little jiggly in the middle. If you overbake it, it’ll crack. But don’t panic if it does! No one will notice once they taste it.
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Turn off the oven and let the cheesecake sit inside for an hour with the door slightly open. This helps prevent cracking. Then, take it out and let it cool completely before sticking it in the fridge for at least four hours. Overnight is even better.
Before serving, you can drizzle it with melted chocolate, sprinkle some cocoa powder on top, or just eat it plain. It’s amazing either way.
Ingredient Notes
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- Chocolate Wafer Crumbs: Look, I’m lazy. I buy the pre-made crumbs. But if you wanna crush your own Oreos, go for it. Just scrape out the cream filling first, unless you like that kinda thing.
- Cream Cheese: Gotta be full-fat, baby. Don’t even think about using the low-fat stuff. It just doesn’t work. And for the love of all that is holy, make sure it’s softened!
- Semi-Sweet Chocolate: I usually use semi-sweet chocolate chips, but a chopped-up chocolate bar works too. Just don’t use that super cheap chocolate. You’ll taste the difference.
- Sour Cream: Don’t skip this! It makes the cheesecake tangy and rich. I’ve used Greek yogurt in a pinch, and it’s okay, but not the same.
- Vanilla Extract: Real vanilla extract only. Not that imitation stuff. Please.
Recipe Steps:
- Preheat oven to 325°F (160°C).
- Combine chocolate wafer crumbs, melted butter, and sugar for the crust.
- Press crumb mixture into a springform pan.
- Beat together cream cheese, sugar, cocoa powder, and sour cream for the filling.
- Mix in melted chocolate and vanilla extract.
- Add eggs and mix until smooth.
- Pour filling over crust in the pan.
- Bake for about 1 hour, until edges are set but center is still slightly jiggly.
- Turn off oven and let cheesecake sit inside with the door ajar for 1 hour.
- Remove and cool completely before refrigerating for at least 4 hours or overnight.
- Serve chilled.
What to Serve It With
Okay, so this cheesecake is pretty rich on its own, but if you’re feeling fancy, you can serve it with:
- Fresh berries (raspberries are amazing with chocolate!)
- A dollop of whipped cream (because why not?)
- A drizzle of chocolate sauce (double chocolate, duh!)
- Vanilla ice cream (hot and cold, yum!)
- Absolutely nothing. Just a fork.
Tips & Mistakes
- Don’t overbake it! A slightly jiggly center is good. It’ll firm up in the fridge.
- Let it cool slowly! The longer it cools in the oven, the less likely it is to crack.
- Softened cream cheese is key! I cannot stress this enough. Otherwise, you’ll have lumpy cheesecake.
- Don’t be afraid to experiment! Add a pinch of espresso powder to the filling for a mocha flavor. Or swirl in some peanut butter. The possibilities are endless!
- If it cracks, don’t freak out! Just cover it with chocolate sauce or whipped cream. Nobody will ever know.
Storage Tips
Store any leftover Easy Chocolate Cheesecake Recipe (if there ARE any leftovers) in the fridge, covered tightly, for up to 5 days. I mean, it probably won’t last that long. If you’re feeling extra naughty, eat a slice straight from the fridge for breakfast. I won’t tell. Cold cheesecake is surprisingly good. It’s like a chocolatey, creamy wake-up call.
Variations and Substitutions
- Different crust: Use graham cracker crumbs instead of chocolate wafers. Or try a different kind of cookie, like shortbread or gingersnaps.
- Different chocolate: Use dark chocolate instead of semi-sweet. Or white chocolate for a completely different flavor.
- Add-ins: Stir in chopped nuts, chocolate chips, or candy pieces into the filling.
- Extracts: Use almond extract instead of vanilla. Or peppermint extract for a festive twist.
- No sour cream: I’ve used plain Greek yogurt in a pinch when I was out of sour cream. It’s not quite the same, but it works. Don’t use flavored yogurt, though. Trust me on that one. I learned that the hard way.
- Forgot the eggs?!: Okay, I’ve never actually done this with a cheesecake, but I once forgot the eggs in a batch of cookies. They were… flat. Just don’t do it. You NEED the eggs.
Frequently Asked Questions
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Easy Chocolate Cheesecake Recipe
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs Finely crushed
- 0.25 cup unsalted butter Melted
- 1.25 cups semisweet chocolate chips Melted
- 3 packages cream cheese 8 oz each, softened
- 1 cup granulated sugar
- 0.25 cup unsweetened cocoa powder Sifted
- 3 large eggs Room temperature
- 1 tsp vanilla extract
- 0.5 cup sour cream Room temperature
Instructions
Preparation Steps
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and cocoa powder, beating until well combined.
- Beat in the eggs, one at a time, mixing on low speed and scraping the bowl after each addition. Stir in the vanilla extract, melted chocolate, and sour cream.
- Pour the filling over the prepared crust. Bake for 60 minutes or until the center is set and the top looks slightly dry.
- Turn off the oven and leave the cheesecake inside to cool gradually. Once completely cool, refrigerate for at least 4 hours before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
