Chocolate Cheesecake Recipe
Satisfy those chocolate cravings with this rich and delicious cheesecake recipe. If you like chocolate, and if you like cheesecake, you want to give this recipe a try! Smooth, decadent, and creamy accurately describe this fabulous chocolate dessert recipe.
Some people are intimidated by cheesecake, but honestly, as long as you do not over-beat your eggs (that is generally what causes cracks), and stay away from the water bath recipes (SMH), cheesecake is fairly straightforward. And this chocolate cheesecake recipe is no exception.
Traditional cheesecake is actually made with ricotta cheese. To be more specific, it is actually made with anthotyros or mizithra cheese, but that’s not easily found in the US. These are cheeses made from goat or sheep’s milk, which gives them a much different flavor and texture. The cheesecake we’re used to (the kind made with cream cheese) is just a type of cheesecake. There are all kinds of cheesecakes, each one is usually made with a different type of cheese. Our current and most popular cheesecake didn’t actually get created until much later than the original cheesecake recipe.
How Do You Make Chocolate Cheesecake?
1. Make the crust – In a bowl, mix together all the ingredients for the crust except the butter. Once the ingredients are mixed well, pour in the butter and mix again. Press the ingredients into a 9-inch springform pan and make it go at least 2 inches up the side.
2. Start the filling – Melt the butter and stir in the cocoa. Set aside. In a large bowl, beat together the cocoa mixture and cream cheese. Slowly add the sweetened condensed milk, and beat until smooth.
3. Finish up the filling – Add in the extract and mix well before adding in the eggs and beating the mixture once more. Pour into the set-aside crust.
4. Bake and cool – Bake the cheesecake for about an hour at 300 degrees. Remove and cool for about 30 minutes before removing from the pan. Cool for 2 more hours before placing in the fridge overnight.
5. Serve and enjoy – Slice into 12 separate slices, garnish if desired, and enjoy!
Chocolate Cheesecake Recipe Tips and Variations:
● A springform pan is a must for this recipe. It allows you to easily remove the cheesecake from the pan instead of it getting smushed. It makes for a beautiful presentation too!
● If you are not a fan of walnuts, they can be removed from the crust completely. Replace the walnuts with the Graham cracker (the same amount listed for the walnuts PLUS the original Graham cracker amount) to counteract the loss of the walnuts. However, I use the crust listed for nearly all my cheesecakes. It is basically full-proof, does not require pre-baking and tastes great with nearly all cheesecake recipes.
● Cheesecake does not seem to be done? When you go to pull the cheesecake out of the oven, it will be jiggly in the middle. That is ok, that is what you want. If it does not jiggle, it has been cooked too long.
● Getting the cheesecake out of the pan – Once the cheesecake has cooled for at least 30 minutes, you will want to use a knife to run it around the cheesecake before attempting to remove it. Do not wait until after the chocolate cheesecake has been chilled to remove the springform pan as the crust will stick to the side of the pan.
● Add other flavors: You can always add in another flavor to your cheesecake to pair with the chocolate. You can add peppermint pieces, chocolate chips, chocolate candies, etc. Be sure they are baking friendly.
● Place a tray with a lip underneath your springform pan in the oven to catch any leaks.
● Garnish ideas – This Chocolate cheesecake would pair well with a few different garnishes if desired. A few suggestions would be chocolate shavings, chocolate sauce, fudge, whipped cream, chocolate candy pieces, and finely chopped walnuts.
Common Questions About Chocolate Cheesecake
What Makes a Cheesecake New York Style?
New York-style cheesecake is simply a cream cheese-based cheesecake that is known for being dense, thick, and tall. Cream cheese cheesecake is the most popular type of cheesecake throughout the US and many other countries as well. However, it is not the only type of cheesecake. However, a cream cheese-based cheesecake, although popular, is essentially a New York-style cheesecake, however, without being tall and dense, many people will not recognize it as such.
Can You Make Cheesecake Without a Springform Pan?
You could, but I advise against it. The recipe baking time would need to change based on the recipe, the temperature may fluctuate for your oven baking, and removal of the cheesecake from the pan would not be as aesthetically pleasing
There is nothing better than sitting down and relaxing with a delicious plate of dessert. One of my favorite go-to desserts is this Chocolate Cheesecake, and it might end up being yours as well.
If you like cheesecake recipes, you might enjoy these fabulous cheesecake treats: Company Cheesecake recipe (a wonderful dessert cheesecake!), Eggnog Cheesecake with Gingersnap Crust Recipe (perfect for the holidays!), or pehaps a Sour Cream Cheesecake Recipe (this is my favorite cheesecake recipe… ever. I know the recipe by heart!)
Chocolate Cheesecake Recipe Ingredients:
● 1½ cups Graham Crackers, finely crushed
● ¼ cup Sugar
● ¼ cup Walnuts, finely chopped
● ½ cup Butter, melted
Ingredients Cheesecake Filling:
● ¼ cup Unsalted Butter
● ½ cup Baking Cocoa
● 3 8oz packages Cream Cheese, softened
● 1 14oz can Sweetened Condensed Milk
● 1 tsp Almond Extract
● 4 Eggs
Chocolate Cheesecake Mise en Place:
● 9″ Springform Pan
● Stand Mixer (bowl, beater, etc)
● Measuring Spoons
● Measuring Cup
● Wire Rack
Chocolate Cheesecake Recipe Directions:
1. Preheat oven to 300°.
2. Directions Crust:
3. In a bowl, combine Graham Cracker crumbs, ¼ cup sugar, and finely chopped walnuts.
4. Stir in melted butter.
5. Press onto bottom and 2″ up the sides of a 9″ springform pan.
6. Set aside.
7. Directions Cheesecake:
8. For filling, on low heat on the stove, melt butter, stir in baking cocoa, set aside.
9. In a large mixing bowl beat cream cheese; add cocoa mixture, and beat well.
10. Slowly add sweetened condensed milk; beat until smooth.
11. Add almond extract; mix well.
12. Add in eggs; beat to combine.
13. Pour filling into prepared Graham Cracker crust.
14. Bake in a 300° oven for 60 minutes or until the center is set. To test for doneness, gently shake the pan. When done a 1″ wide section of the center will jiggle slightly upon shaking.
15. Cool on a wire rack for 10 minutes.
16. Using a metal knife or spatula, loosen sides of cheesecake from pan.
17. Cool for 30 minutes more.
18. Remove sides of pan.
19. Cool for 2 hours more.
20. Cover and chill thoroughly in refrigerator.
Chocolate Cheesecake Recipe
Chocolate Cheesecake Recipe. Satisfy those chocolate cravings with this rich and delicious cheesecake recipe. If you like chocolate, and if you like cheesecake, you want to give this recipe a try! Smooth, decadent, and creamy accurately describe this fabulous chocolate dessert recipe.
For the crust:
- 1½ cups Graham Crackers, finely crushed
- ¼ cup Sugar
- ¼ cup Walnuts, finely chopped
- ½ cup Butter, melted
- ¼ cup Unsalted Butter
For the Cheesecake:
- ½ cup Baking Cocoa
- 3 8oz packages of Cream Cheese, softened
- 1 14oz can of Sweetened Condensed Milk
- 1 tsp Almond Extract
- 4 Eggs
- Preheat oven to 300°F.
- Directions Crust:
- In a bowl, combine Graham Cracker crumbs, ¼ cup sugar, and finely chopped walnuts.
- Stir in melted butter.
- Press onto the bottom and 2" up the sides of a 9" springform pan.
- Set aside.
- Directions Cheesecake:
- For the filling, on low heat on the stove, melt butter, stir in baking cocoa, set aside.
- In a large mixing bowl, beat cream cheese; add cocoa mixture, and beat well.
- Slowly add sweetened condensed milk; beat until smooth.
- Add almond extract; mix well.
- Add in eggs; beat to combine.
- Pour filling into prepared Graham Cracker crust.
- Bake in a 300° oven for 60 minutes or until the center is set. To test for doneness, gently shake the pan. When done, a 1" wide section of the center will jiggle slightly upon shaking.
- Cool on a wire rack for 10 minutes.
- Using a metal knife or spatula, loosen the sides of the cheesecake from the pan.
- Cool for 30 minutes more.
- Remove the sides of the pan.
- Cool for 2 hours more.
- Cover and chill thoroughly in the refrigerator.
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Amount Per Serving: Calories: 557Total Fat: 39gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 165mgSodium: 368mgCarbohydrates: 42gFiber: 1gSugar: 33gProtein: 11g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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I have this in the oven right now. I make cheesecake all the time but this one is different and used ingredients I’ve not added before, so I had to try it 🙂