Death by Chocolate Cheesecake

Death by Chocolate Cheesecake: The Ultimate Decadent Dessert

If you’re a true chocolate lover, this Death by Chocolate Cheesecake is the dessert of your dreams! Rich, creamy, and utterly indulgent, this cheesecake layers a luscious chocolate filling over a buttery chocolate graham cracker crust, all topped with a smooth chocolate ganache. It’s a show-stopping dessert that’s perfect for special occasions or whenever you want to treat yourself to something extra indulgent.

Ingredients:

For the Crust:

• 15 (225 grams) full-size chocolate graham crackers
• 6 tablespoons (85 grams) unsalted butter, melted

For the Filling:

• 8 ounces (227 grams) semisweet chocolate, chopped
• 24 ounces (680 grams) full-fat cream cheese, room temperature
• 1 cup (200 grams) granulated sugar
• ¼ cup heavy cream
• ¼ cup (21 grams) unsweetened cocoa powder
• 4 large eggs, room temperature

For the Topping:

• 1 cup (170 grams) semisweet chocolate chips
• ½ cup heavy cream

Directions:

For the Crust:

1. Preheat the Oven
   Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly or lining it with parchment paper.
2. Make the Crust
   In a food processor, pulse the chocolate graham crackers until they form fine crumbs. You should have about 1 cup of crumbs. Add the melted butter and pulse again until the crumbs are evenly moistened.
3. Press and Bake the Crust
   Press the crumb mixture firmly into the bottom and halfway up the sides of the springform pan. Bake for 10 minutes until fragrant, then set aside to cool slightly. Keep the oven on for the cheesecake filling.

For the Filling:

4. Melt the Chocolate
   In a microwave-safe bowl, melt the chopped semisweet chocolate in 30-second intervals, stirring between each, until smooth. Set aside to cool.
5. Mix the Cream Cheese
   In the bowl of an electric mixer, beat the room-temperature cream cheese on medium speed for about 1 minute, or until smooth and creamy.
6. Add the Other Ingredients
   Add the sugar, heavy cream, and unsweetened cocoa powder to the cream cheese and mix until fully combined, scraping down the sides of the bowl as needed.
7. Add the Eggs
   Beat in the eggs one at a time, mixing just until smooth after each addition. Avoid overbeating, as this can cause cracks in your cheesecake.
8. Incorporate the Chocolate
   Stir in the melted chocolate until just combined. Pour the cheesecake filling into the prepared crust.
9. Bake the Cheesecake
   Place the springform pan on a rimmed baking sheet to catch any drips and bake for 50 minutes. The top should look slightly dry, and the center should be just a bit wobbly.
10. Cool Gradually
    Turn off the oven and crack the oven door slightly, letting the cheesecake cool inside for 10 minutes. This slow cooling helps prevent cracks.
11. Cool Completely
    Transfer the cheesecake to a wire rack to cool to room temperature, then refrigerate for at least 4 hours or overnight until fully chilled.

For the Topping:

12. Make the Ganache
    Place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 3 minutes. Stir until smooth. If the ganache is too runny, allow it to cool and thicken slightly before using.
13. Top the Cheesecake
    Pour the ganache over the chilled cheesecake, allowing it to drip down the sides for a dramatic effect.
14. Serve and Enjoy
    Slice the cheesecake into 12 servings and enjoy the rich, chocolatey goodness!

Recipe Summary:

• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Chilling Time: 4 hours
• Total Time: 5 hours 20 minutes
• Calories: 450 kcal per serving
• Servings: 12 slices

Tips for Perfecting Your Death by Chocolate Cheesecake:

• Room Temperature Ingredients: Be sure to use room-temperature cream cheese and eggs to ensure a smooth and creamy filling.
• Avoid Overbaking: The center of the cheesecake should still have a slight wobble when you turn off the oven. It will set fully as it cools.
• Ganache Consistency: If your ganache is too thin, let it cool for a few more minutes until it reaches a thicker consistency for that perfect drizzle effect.

Why You’ll Love This Death by Chocolate Cheesecake

This cheesecake is the ultimate dessert for chocolate lovers. The rich, creamy filling is loaded with chocolatey goodness, while the crunchy chocolate graham cracker crust adds the perfect contrast in texture. Topped with a silky chocolate ganache, this cheesecake is indulgent in the best possible way. Whether you’re serving it for a holiday, a birthday, or just a special treat, it’s bound to impress and satisfy!

Death by Chocolate Cheesecake

---

• Author: Dulcia
• Total Time: 5 hours 20 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Indulge in the ultimate chocolate experience with this Death by Chocolate Cheesecake. With a crunchy chocolate graham cracker crust, a creamy chocolate cheesecake filling, and a luscious chocolate ganache topping, this dessert is every chocolate lover’s dream. The combination of rich flavors and smooth textures makes this cheesecake the perfect centerpiece for any special occasion.

---

Ingredients

Scale 1x2x3x

Ingredients:

For the crust:
15 (225 grams) full-size chocolate graham crackers
6 tablespoons (85 grams) unsalted butter, melted
For the filling:
8 ounces (227 grams) semisweet chocolate, chopped
24 ounces (680 grams) full-fat cream cheese, room temperature
1 cup (200 grams) granulated sugar
¼ cup heavy cream
¼ cup (21 grams) unsweetened cocoa powder
4 large eggs, room temperature
For the topping:
1 cup (170 grams) semisweet chocolate chips
½ cup heavy cream

---

Instructions

For the crust:
Preheat the oven to 325°F (163°C). In a food processor, pulse the graham crackers until you have 1 cup of finely ground crumbs.
Add the melted butter and pulse until the crumbs are moistened.
Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
Bake for 10 minutes or until fragrant. Let cool slightly while maintaining the oven temperature for the filling.
For the filling:
In a microwave-safe bowl, melt the chopped semisweet chocolate in 30-second intervals, stirring between each, until smooth. Let it cool.
In the bowl of an electric mixer, beat the cream cheese for 1 minute until smooth.
Add the sugar, heavy cream, and cocoa powder, and beat until combined.
Scrape down the sides of the bowl to ensure all the cream cheese is incorporated.
Add the eggs one at a time, beating just until smooth after each addition. Be careful not to overbeat.
Stir in the melted chocolate until just combined.
Pour the cheesecake filling into the cooled crust. Place the springform pan on a rimmed baking sheet to catch any drips.
Bake for 50 minutes, or until the top looks slightly dry and the center is slightly wobbly. Avoid overbaking.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 10 minutes to help prevent cracks.
Remove the cheesecake and place it on a wire rack to cool to room temperature.
Refrigerate for at least 4 hours until fully chilled. Release the cheesecake from the springform pan and transfer it to a serving plate.
For the topping:
Place the chocolate chips in a heatproof bowl.
In a small saucepan, heat the cream until just simmering.
Pour the hot cream over the chocolate chips and let it sit for 3 minutes.
Stir until the chocolate is melted and the mixture is smooth. If the ganache is too runny, allow it to cool and thicken slightly.
Pour the chocolate ganache over the chilled cheesecake, allowing it to drip down the sides.

• Prep Time: 20 minutes
• Cook Time: 1 hour

Nutrition

• Calories: 450