Double Chocolate Cheesecake
A super decadent, Double Chocolate Cheesecake topped with chocolate curls is sure to make jaws drop! If you need an impressive dessert for chocoholics, I’ve got you covered.
This creamy Chocolate Cheesecake Recipe has a chocolate cookie crust, a semi-sweet chocolate-infused cheesecake, and lots of sweet chocolate on top to garnish!
Why You Should Make this Cheesecake
I needed a rich, show-stopping dessert to park in the freezer for a future party. I knew I’d be flying home from Denver only hours before the neighborhood gathering…what to do, what to do???
- This ultra-rich Double Chocolate Cheesecake from Abby Dodge was featured in Fine Cooking. It would be perfect.
- You’ll see the eyes of your friends widen as mine did as I placed this beauty on the table with the rest of the sweet offerings.
- You can make this ahead and keep it in the freezer for up to 3 months if you need a decadent dessert for a future occasion.
One of the men even had the gall to ask if I made this (the ultimate compliment!). And his wife immediately gave him “the look.” I don’t think I’ve contributed anything store-bought to a gathering EVER. But even I was amazed that the chocolate curls didn’t suffer one bit after a week in the freezer. Who wouldn’t be flattered that your dessert was mistaken for a bakery masterpiece? Not me!
Tips for Making a Cheesecake
There are a few important tips for making a creamy, delicious cheesecake. Mainly having your ingredients at room temperature and using the paddle attachment for mixing the batter.
- If you didn’t know, cheesecakes are the perfect make-ahead dessert. They freeze like a dream. Just wrap well (I use a layer of plastic wrap and a layer of heavy-duty foil), and defrost in the refrigerator (still wrapped) on the day you plan to serve it. And if you’d like to attempt these chocolate curls, check out my post here.
- PRO-Tip: Take the cream cheese and eggs out of the refrigerator at least an hour before mixing the batter. This will allow for a smoother batter as warm ingredients mix better than cold!
- PRO-Tip: Use the paddle attachment of your stand mixer so the batter stays smooth and dense instead of light and filled with air.
- Bake in a water bath or a bain-marie to control the baking temperature as well as adding some humidity to the oven.
- Wrap your springform pan in a couple of layers of foil if using a water bath so no water seeps into the pan and makes your crust soggy.
- Click the link for more recipes for homemade cheesecakes and tips! And for a smaller dessert with a chocolate punch, check out these Double Chocolate Tartlets.
For the crust:
- 8 ounces chocolate wafers
- 3 tablespoons sugar
- 7 tablespoons butter, melted
For the cheesecake:
- 24 ounces cream cheese, at room temperature
- 10 ounces semisweet chocolate, melted and cooled
- 2 tablespoons flour
- Pinch of salt
- 1 ¼ cups sugar
- 1 tablespoon vanilla
- 4 eggs, at room temperature
- Chocolate shards or curls, for garnish
- Preheat the oven to 375°.
- In a food processor, process the wafers till they are fine crumbs (you can also do this by smashing them in a ziplock bag). Add sugar, then melted butter, and process to combine.
- Press evenly into the bottom and about 2 inches up the sides of a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan.
- Bake for about 10 minutes. Let the pan cool on a rack. Decrease the oven temperature to 300°.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted chocolate, flour, and a pinch of table salt on medium speed for about 5 minutes, stopping to scrape down the sides of the bowl every minute or so, till very smooth.
- Add the 1 ¼ cups granulated sugar and continue beating until well blended and smooth.
- Add the vanilla, and then the eggs one at a time, beating just until blended. Do not overbeat. Pour the filling into the cooled crust and smooth the top.
- Bake at 300°F until only the center jiggles, 55 to 65 minutes. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours. Once chilled, this cheesecake can be wrapped and frozen to use later.
- To unmold, run a knife around the perimeter of the pan, then use a wide spatula to move the cake to a serving plate. Garnish with chocolate curls or shards. Use a hot knife to cut slices.
Total time does not include cooling and chilling times.
Serving Size:1 slice
Amount Per Serving: Calories: 581Total Fat: 38gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 138mgSodium: 379mgCarbohydrates: 58gFiber: 2gSugar: 47gProtein: 8g