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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.

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!

Double Chocolate Cheesecake on a white plate with chocolate curls

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!

 

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

The Recipe: 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

Ingredients

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

Instructions

  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.

Notes

Total time does not include cooling and chilling times.

Nutrition Information:

Yield:

12

Serving Size:

1 slice

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

HOW MUCH DID YOU LOVE THIS RECIPE?

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50 comments on “Double Chocolate Cheesecake”

  1. 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 !!

  2. …because single chocolate just wont do!

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

  4. 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. 🙂

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

  6. 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.

  7. 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!!

  8. 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:@)

  9. 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!

  10. 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.

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