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Best Chocolate Cheesecake Recipe

Indulge in the decadent richness of this award-winning chocolate cheesecake, adapted from a treasured Jean Pare recipe! This creamy, dreamy dessert boasts a perfectly crisp crust and a luxuriously smooth chocolate filling. Freezes beautifully, making it perfect for parties or enjoying later. Prep time is minimal, and the recipe yields an unforgettable dessert.

Prep Time 30 mins
Cook Time 110 mins
Calories 707.9 kcal
Protein 17g
Rating 3.5 (4 Reviews)
Best Chocolate Cheesecake

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Best Chocolate Cheesecake

  • 1/2 cup (1 stick) unsalted butter
  • Graham Cracker Crumbs
  • 1/4 cup granulated sugar (for crust) + 1 1/2 cups granulated sugar (for filling)
  • 2 tablespoons unsweetened cocoa powder
  • 3 (8-ounce) packages cream cheese
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate chips
  • Heavy Cream
  • Fresh raspberries (for garnish)
  • Semisweet Chocolate

How to Make Best Chocolate Cheesecake

  1. **Crust:** Melt 1/2 cup (1 stick) unsalted butter in a medium saucepan over low heat.
  2. Stir in 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 2 tablespoons unsweetened cocoa powder. Mix until well combined.
  3. Press the mixture firmly into the bottom and up the sides (about 3/4 of the way) of an ungreased 10-inch springform pan.
  4. Set aside; do not bake.
  5. **Filling:** In a large bowl, beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar with an electric mixer until smooth and creamy.
  6. Add 4 large eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl.
  7. Stir in 1 cup sour cream.
  8. In a separate saucepan, combine 1 cup semi-sweet chocolate chips and 1/4 cup unsalted butter over low heat. Stir frequently until melted and smooth.
  9. Pour the melted chocolate mixture into the cream cheese mixture and beat until just combined. Do not overmix.
  10. Pour the batter into the prepared crust.
  11. **Bake:** Bake in a preheated 325°F (160°C) oven for approximately 90 minutes, or until the center is just set. The edges will be firm, but the center may still have a slight jiggle.
  12. **Cool:** Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
  13. Remove the cheesecake from the oven and let it cool completely at room temperature.
  14. **Chill:** Refrigerate for at least 4 hours, or preferably overnight, before serving.
  15. **Garnish:** Top with whipped cream, fresh raspberries, and shaved chocolate before serving.

Chef's Tip for Extra Flavor

Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

169g

Fat

157g

Carbs

17g

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Time To Make Course Main Ingredient Cuisine Preparation North American Desserts Oven Chocolate Cheesecake Equipment 4 Hours Or Less