I am such a HUGE chocolate lover, there’s no doubt about that. And this Chocolate Cheesecake recipe will totally satisfy ANY cravings for chocolate! It’s just so rich and decadent, but nothing too overboard! I made my graham cracker crust using regular graham crackers and mixing in cocoa powder. This way, the crust didn’t over-power the chocolate flavor of the filling, which is just too good! I’m sure you’ll LOVE this recipe!
- 1-1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup unsalted butter, melted
- 1/2 cup sour cream
- 2 tsp pure vanilla extract
- 1 tsp instant coffee granules or espresso powder
- 8 oz bittersweet chocolate, finely chopped
- 3 8-oz packages cream cheese, at room temperature
- 3 tablespoons unsweetened cocoa powder, sifted if lumpy
- 1/4 tsp table salt
- 1-1/4 cups granulated sugar
- 3 large eggs, at room temperature
- Preheat oven to 350 degrees F.
- Combine the graham cracker crumbs, sugar, and cocoa powder in a medium bowl and mix with a fork. Pour in the butter and mix until well combined.
- Put into the bottom of 9-inch springform pan and pat mixture evenly onto bottom. Bake for 8 minutes, or until lightly browned. Cool on a wire rack.
- Turn down the oven to 300 degrees F.
- Mix together the sour cream, vanilla, and coffee granules in a small bowl and set aside.
- Melt the chocolate in a microwave for 30 seconds, then stir. Microwave for another 30 seconds and stir again. Microwave for additional 10 seconds as needed until fully melted, stirring between intervals. Set aside to cool slightly.
- Using an electric mixer, beat together the cream cheese, cocoa powder, and salt on medium speed until very smooth and fluffy, then scrape down the sides of the bowl. Beat in the sugar until well blended and smooth. Mix in the cooled chocolate and beat until blended. Scrape down the sides of the bowl. Add the eggs, one at a time, and beat until just blended. Don’t overbeat the filling once the eggs have been added, or the cheesecake will puff too much.
- Pour the filling over the cooled crust, spread evenly, and smooth the top. Bake for 50-60 minutes, or until the center barely jiggles when nudged. The cake will be slightly puffed, with a few little cracks around the edge.
- Let cool to room temperature on a wire rack, and then refrigerate until well chilled, at least a few hours, or overnight for the best texture and flavor.
- Once fully chilled and ready to serve, unclasp the pan’s ring and remove it. Enjoy!
Adapted from Fine Cooking Issue 57 by Abigail Johnson Dodge