Double chocolate cheesecake is rich and creamy with a cookie crumb crust. It tastes just like from a bakery but can easily make at home.
Made with a chocolate cookie crust, creamy cheesecake chocolate filling and chocolate drizzle topping, it truly is a chocolate lovers dream!
Incredible Chocolate Dessert
This is a truly decadent dessert loaded with chocolatey goodness! We are big cheesecake lovers over here. It’s our favorite. My dad used to make his famous cheesecake every year for Christmas – it was a tradition that instilled my LOVE for the dessert.
- This takes traditional cheesecake recipes to the next level – with a chocolate crust, chocolate ganache filling and chocolate topping! It’s rich, creamy and utterly delicious. Really, we should call this a triple chocolate cheesecake!
- It’s the perfect dessert to serve to guests for any type of celebration. We love serving this as an adult birthday cake over here!
- Homemade chocolate cheesecake is surprisingly easy. The secret is to mix ingredients really well with a hand mixer.
- The best cheesecake is chilled overnight in the fridge before serving. Prep this dessert the night before serving for best results.
I am a big fan of extra chocolate in desserts. From double chocolate chip cookies (taste just like from the bakery) to chocolate angel food cake and a healthier double chocolate beet brownies, you really can’t go wrong with more chocolate!
Recipe Ingredients
- CREAM CHEESE: This great recipe uses two packages of plain original cream cheese. Each package is usually 250 g.
- CHOCOLATE: It’s important to use dark baker’s chocolate and not chocolate chips in this recipe. This is because baker’s chocolate is designed to melt with better consistency than chocolate chips would. You’ll need 8 oz of baker’s chocolate which equals 2 packs. I do not recommend using cocoa powder as it won’t give the same results.
- HEAVY CREAM: This can also be called whipping cream depending on where you’re from. As a substitute, you could use sour cream.
- CHOCOLATE CRUMBS: My grocery store was out of chocolate baking crumbs so I improvised by using chocolate cookies. If you can, look for oreo baking crumbs or chocolate graham cracker crumbs in the “baking” section of your grocery store. Alternatively, you can create a graham cracker crust like our dad’s famous cheesecake recipe does.
- SUGAR: You can use brown sugar or coconut sugar.
- OTHER: You’ll also need unsalted butter, eggs, and vanilla extract.
How To Make This Easy Chocolate Cheesecake Recipe
- Add melted butter, cookie crumbs, and brown sugar to a bowl. Mix together and press into greased springform pan.
- Microwave the baker’s chocolate for 1-2 minutes, stirring halfway through.
- Blend the cream cheese, heavy cream and vanilla extract together in a large bowl using a hand mixer. Add eggs and melted chocolate and blend until smooth and creamy.
- Pour the filling into the pan on top of the crust. Bake until almost set (a little jiggly in the center). Let cool at room temp, then add to the fridge to chill overnight. Drizzle melted chocolate over top over chilled cheesecake. Serve and enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 4-5 days.
This cake tastes delicious on its own. But you can also serve it with a side of whipped cream, ice cream or strawberry sauce for more indulgence.
Recipe Tips
- Cookie baking crumbs or chocolate graham cracker crumbs are the ideal ingredient for the crust. Unfortunately, I wasn’t able to find them locally and had to improvise with chocolate cookies. If you can’t find store-bought crumbs, try looking for oreo cookies to make an oreo cookie crust. Add the cookies to a food processor and blend until they form a crumb texture. You can also add them to a plastic bag and crumble them with a rolling pin.
- Use baker’s chocolate to get the perfect consistency for this cake. Melting chocolate chips will not give you the same results.
- The key to a creamy chocolate filling is in the cream cheese. Let the cream cheese sit at room temperature for an hour or two before using it. This will create a smoother consistency when mixing.
- Spray the springform pan with nonstick cooking spray before adding the crust. This will ensure that it’s easier to cut and serve.
- After baking, the cheesecake needs to cool then chill completely overnight in the fridge for the best results. Plan to make this dessert in advance so that you don’t skip this step.
- Pro Tip: You don’t need a piping bag to create the chocolate decoration. Instead, use a sandwich bag! Add the melted chocolate and seal the bag tightly. Then snip off a small piece of one corner. Run the melted chocolate back and forth to create lines over the cake. Go back and forth until you’re happy with the results. Use dark chocolate or white chocolate for this design.
- Alternatively, you can use chocolate shavings or chopped chocolate for cheesecake topping.
More Dessert Recipes
- Dad’s Famous Cheesecake is my dad’s famous recipe that he makes every year for Christmas.
- Mocha Pie is chocolatey, light and fluffy with a hint of espresso powder.
- Sprinkle Marshmallow Cake Bars are easy and made with a chocolate cake mix.
- Pumpkin Cheesecake is a healthier version of the traditional dessert. This recipe is sugar-free and made with coconut crust.
- Classic Devil’s Food Cake is a vintage recipe from grandma’s cookbook.
Did you love this chocolate cheesecake? Be sure to leave a rating below!
Double Chocolate Cheesecake
This double chocolate cheesecake is rich and creamy. Made with a chocolate crust, filling and topping, it truly is a chocolate lover's dream!
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Servings: 12 servings
Ingredients
- 1 ¾ cups chocolate graham cracker crumbs - or oreo baking crumbs or chocolate cookies
- 2 Tbsp brown sugar - or coconut sugar
- ⅓ cup unsalted butter - melted
- 8 oz dark bakers chocolate - bittersweet chocolate (equals 2 packages)
- 8 oz plain cream cheese - (2 packages)
- ⅓ cup heavy cream - or whipping cream
- 2 tsp vanilla extract
- 2 eggs
Instructions
Prepare The Crust:
- Preheat the oven to 325°F. Spray the springform pan with non-stick cooking spray on bottom and sides.
- If using chocolate cookies, add them to a food processor and mix until they form fine crumbs. (If you're using store-bought crumbs you can skip this step).
- Add chocolate crumbs, melted butter and brown sugar to a bowl and mix together.
- Add the ground cookie mixture to pan and press into the bottom to create the crust. Set aside for now.
Prepare The Cheesecake Filling:
- Heat 6 oz of the bakers chocolate in a microwave-safe bowl (1 ½ bars) for 1-2 minutes. Stir halfway through.
- Carefully remove from microwave and set aside to let cool for a minute.
- Add the cream cheese, heavy cream and vanilla extract to a white bowl.
- Using and hand mixer, mix until smooth and creamy, about 1-2 minutes.
- Add the two eggs and melted chocolate to the blended cream cheese.
- Blend with hand mixer until smooth and creamy. Scrape down sides of the pan as you go.
- Use a spatula to scrape sides of bowl and pour into the sprinform pan. Give pan a gentle tap on the counter and smooth the top with a spatula to get an even layer.
- Bake for 50-55 minutes, or until almost set. There should be a slight jiggle in the center. Remove from oven and let cool on counter for 30 minutes, then add to the fridge to chill overnight.
- Once fully chilled, remove the springform pan ring.
- Melt 2 oz of bakers chocolate in the microwave for 1 minute. Add it to a sandwich bag and seal tightly. Snip off a very tiny piece of one bottom corner.
- Use melted chocolate to create drizzle lines over the top of the cheesecake. Run back and forth slowly until you've created enough lines for the desired effect. Add cheesecake back to the fridge until you're ready to slice and serve.
Recipe Notes:
- Leftovers can be stored in an airtight container in the fridge for up to 4-5 days.
- Place the springform pan on a baking sheet or roasting pan lined with foil or parchment paper. Pour the cheesecake batter into the springform pan.
- Cookie baking crumbs or chocolate graham cracker crumbs are the ideal ingredient for the crust. Unfortunately, I wasn’t able to find them locally and had to improvise with chocolate cookies. If you can’t find store-bought crumbs, try looking for oreo cookies to make an oreo cookie crust. Add the cookies to a food processor and blend until they form a crumb texture. You can also add them to a plastic bag and crumble them with a rolling pin.
- Use baker’s chocolate to get the perfect consistency for this cake. Melting chocolate chips will not give you the same results.
- The key to a creamy chocolate filling is in the cream cheese. Let the cream cheese sit at room temperature for an hour or two before using it. This will create a smoother consistency when mixing.
- Spray the springform pan with nonstick cooking spray before adding the crust. This will ensure that it’s easier to cut and serve.
- After baking, the cheesecake needs to cool then chill completely overnight in the fridge for the best results. Plan to make this dessert in advance so that you don’t skip this step.
- Pro Tip: You don’t need a piping bag to create the chocolate decoration. Instead, use a sandwich bag! Add the melted chocolate and seal the bag tightly. Then snip off a small piece of one corner. Run the melted chocolate back and forth to create lines over the cake. Go back and forth until you’re happy with the results. Use dark chocolate or white chocolate for this design.
- This cake tastes delicious on its own. But you can also serve it with a side of whipped cream, ice cream or strawberry sauce for more indulgence.
Nutrition
Calories: 454kcal | Carbohydrates: 33g | Protein: 6g | Fat: 34g | Sodium: 286mg | Sugar: 25g
The nutritional information provided is an estimate and is per serving.
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