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Double Chocolate Cheesecake

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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.

Double Chocolate Cheesecake on a white plate with chocolate curls

Double Chocolate 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???  I found this ultra-rich Double Chocolate Cheesecake from Abby Dodge that was featured in Fine Cooking. It would be perfect. I saw the eyes of my friends widen as I placed this beauty on the table with the rest of the sweet offerings.

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!

Double Chocolate Cheesecake on a round white serving plate

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.
Double Chocolate Cheesecake

Double Chocolate Cheesecake

An impressive, decadent chocolate dessert!

Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 45 minutes
Yield 12 servings


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 1/4 cups sugar
  • 1 tablespoon vanilla
  • 4 eggs, at room temperature
  • Chocolate shards or curls, for garnish


  1. Preheat the oven to 375°.
  2. 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.
  3. Bake about 10 minutes. Let the pan cool on a rack. Decrease the oven temperature to 300°.
  4. 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 sides of the bowl every minute or so, till very smooth. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
  5. Add the vanilla, 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.
  6. 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.
  7. 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.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 581Total Fat: 38gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 138mgSodium: 379mgCarbohydrates: 58gFiber: 2gSugar: 47gProtein: 8g


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50 comments on “Double Chocolate Cheesecake”

  1. The time it takes for this cake to be completed is more than the number of hours of sleep I’ve gotten per night for weeks now.

  2. You do make the most perfect chocolate curls, Liz. You’ve inspired me to practice =) And I do so admire that you always make things from scratch…Bravo!

  3. Oh my, this is absolutely gorgeous! One of the best smells ever to come from my oven was a chocolate cheesecake! Might need to re-live that:@)

  4. I think when a friend asks if you really made it it’s the ultimate compliment…I take those any time. This is a stunning cheesecake, Lizzy! Do you freeze the whole thing (even the curls on top)? Fabulous!!

  5. haha, ‘the look’ I can imagine it. Through the years I feel cheesecakes actually are better if left in the freezer for a while, especially vanilla and chocolate ones. This is stunning Liz! And awesome tip about the curls in the freezer. Who knew they would keep so well.

  6. That’s so pretty! I just want to dig in!

  7. Wow, Liz. That really is gorgeous and it turned out perfectly. I’m going to head over to your chocolate curls post and memorize your instructions. I NEVER get my curls to turn out well. Maybe the chocolate realizes I don’t like it and so refuses to cooperate. 🙂

  8. WOW! Your chocolate cheesecake is beautiful and looks delicious! I love Abby’s recipes!
    You have done a superb job with the chocolate curls!

  9. …because single chocolate just wont do!

  10. WoW,gorgeous chocolate cheese cake, after I read the recipe I check my pantry I know I have a box of chocolate wafers,can’t wait to try this recipe,looks so good !!

  11. I think I’m going to need to make and bake this cheesecake to keep in my freezer just in case. Wow, gorgeous. Pinned!

  12. Oh Liz, still very early morning as I am reading this post…and I can see myself indulging in this delicious chocolate cheesecake…I love the idea that it can be stored in the freezer…
    Thanks for the recipe and hope you are enjoying your week 😀

  13. I would open wide my eyes too Liz if such a sweet was on the table! Scrumptious!

  14. DOUBLE chocolate cheesecake!! I love this- and the chocolate curls on top. It makes it so classy and pretty for a party!

  15. Thats a great idea!! Freezing it and having this cheesecake ready for when you need it.

  16. How I wish to have a slice of it

  17. Liz, this is out of this world gorgeous, nicely done!!!

  18. This is a great cheesecake, though I think with those curls on top it could be called a triple chocolate cheesecake!

  19. Great curls! I’m all for double chocolate anything, but cheesecake is particularly rich and nice. Thanks for this.

  20. This is beautiful!! Great job. Definitely looks like a bakery creation. I love cheesecake and even eat it straight from the freezer hehe

  21. As soon as I read the title I knew I would like this. I have been baking cheesecakes for years but never frozen one! It never occurred to me that you could. You are so super-organised! And I don’t like to turn up to anything with anything store-bought either – it seems like a crime xx

  22. Talk about beautiful food! I was suprised to read where you froze the curls too. I looked at that and thought you must have added them at last minute. wow.

  23. I bet there wasn’t a chocolate curl left on the plate. Did your family get to have any? I sure hope so or else you may have to make another.

  24. oh my gosh this is absolutely beautiful! gorgeous!!

  25. Absolutely gorgeous cheesecake, Liz! Love the chocolate curls too.

  26. aahhh Lizzy this look amazing!!

  27. This cheesecake is stunning Liz! Looks gorgeous and incredibly decadent! Love the chocolate curls, they look beautiful and perfect 🙂

  28. So beautiful! I’m sure I need this. 🙂

  29. Your chocolate curls are perfection! I can’t believe that came out of the freezer looking so beautiful… a work of art, Liz!

  30. This looks completely irresistible! Your did a great job in creating those perfect chocolate curls, Liz.

  31. That looks too yum for words. I love that you can freeze it. What a great way to prepare in advance for a dinner party.

  32. This has to be one of the most beautiful cheesecakes I’ve ever seen. It does look like a bakery masterpiece indeed! And I’m sure that the flavor is to die for too… it sounds so rich and decadent! x

  33. Oh wow — this looks beyond fantastic! So chocolaty and so delicious!

  34. You got me at double chocolate…yummm!

  35. Lizzy , I think he’s not aware that you’re a food blogger 😀 That cheesecake is a thing of beauty ! You know me and cheesecake lol

  36. What can I say, chocolate and cheesecake together – two of my favorite things on earth. 🙂 I have a chocolate curl problem. Any time I attempt anything like that, Brian comes up behind me and starts eating them and then my dessert looks naked. How do you stop your husband? Rope? Chains?

  37. Girl, you kill us all with your beautiful desserts. I can’t stop looking at that gorgeous curls and double chocolate goodness. Yet, another perfect dessert from you.

  38. One should always have cheesecake in the freezer (or at least I do. Is it just me?!). I can’t believe you had those chocolate curls in the freezer all week too. They look as perfect as if you’d just shaved them right before serving. On the one hand, I do give someone a side-eye when they ask if I made the dessert because, um, hello, do you NOT know me? On the other hand, it is a fabulous compliment when they think it was professionally made. Your desserts are always stunning, Liz and this double chocolate cheesecake is no exception. Gorgeous!

  39. Liz, if I made this cheesecake… I would eat it all myself. hee! hee! 🙂 It looks amazing. 🙂

  40. Mis Lizzie strikes again. This time with double chocolate scrumptious cheesecake. I can’t believe how efficiently you plan for gatherings. I want to be just as responsible as you are. 🙂

  41. You had me at “double chocolate”! Your cake is actually prettier than anything I’ve see come out of a bakery. Gorgeous Liz!

  42. Why oh why do we live so far from each other? This dessert is fabulous. You are such a social butterfly!

  43. Lizzy,
    I love cheesecake and chocolate. You certainly have a show stopper with this one.

  44. This is gorgeous. One should NEVER doubt your abilities!!!

  45. I note that you do not bake your cheesecake in a water bath. Does it not crack on the top and generally dry up? I use a water bath to bake my cheesecake but my springfoam pan always leaks even though I put a heavy duty aluminium foil at the base. Is there any way to avoid that? Thanks

    • I normally bake cheesecakes in a water bath, too…and even with a double layer of heavy duty foil, I sometimes get some condensation when I remove the foil after baking. But not major leaks. Try a double layer and see if that helps. The particular recipe that inspired this post did not call for a water bath, so I tried it without. And no cracks!

  46. Oh Liz this looks wonderful. My daughter is a cheesecake fan, she’d go crazy for this one. Great tips and love those curls.

  47. If you are a chocolate lover, then you have to make this cheesecake! Holy cow it’s incredible!

  48. Cheesecake is my weakness and this did not disappoint! Love how creamy and decadent this is!

  49. Making this again for my birthday cake! Love it!

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