If you’re searching for a chocolate dessert that delivers pure indulgence in every bite, this Ultimate Decadent Chocolate Cheesecake is the answer. Featuring a buttery chocolate cookie crust, a velvety dark chocolate cheesecake filling, and a glossy chocolate ganache topping, this recipe creates a show-stopping dessert worthy of holidays, celebrations, and special occasions.
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Made with simple pantry staples and detailed instructions, this cheesecake bakes up smooth, rich, and perfectly creamy every time. Whether you’re preparing it ahead for guests or treating yourself to a chocolate lover’s dream, this recipe will quickly become your go-to.
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Ingredients
For the Crust
- 1 ½ cups chocolate wafer crumbs
- ¼ cup unsalted butter, melted
For the Chocolate Cheesecake Filling
- 12 oz bittersweet chocolate, chopped
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 3 Tbsp unsweetened cocoa powder
- 4 large eggs
- 2 large egg yolks
- ¾ cup heavy cream, room temperature
- 1 tsp vanilla extract
For the Chocolate Ganache
- 8 oz semi-sweet chocolate, finely chopped
- 1 ¼ cups heavy cream
- ¼ cup unsalted butter, cubed and softened
Instructions
1. Prepare the Crust
- Preheat the oven to 325°F (163°C).
- Grease a 9-inch springform pan and wrap the outside securely with several layers of heavy-duty foil.
- Combine chocolate wafer crumbs and melted butter until fully moistened.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then cool completely on a wire rack.
2. Make the Cheesecake Filling
- Melt the chopped bittersweet chocolate using a heatproof bowl set over a pot of gently simmering water. Stir until smooth, then set aside to cool slightly.
- In a food processor or blender, blend the cream cheese until silky.
- Add granulated sugar, brown sugar, and cocoa powder; blend again until smooth.
- Add eggs, yolks, and heavy cream. Pulse until just combined.
- Fold in the melted chocolate, then blend in the vanilla.
- Pour the filling over the cooled crust.
3. Bake Using a Water Bath
- Place the springform pan inside a large roasting pan.
- Pour hot water into the roasting pan until it reaches 1 inch up the sides of the springform pan.
- Bake for 1 hour and 10 minutes. The center should look set but still slightly wobbly.
- Remove from the water bath and loosen the foil.
- Run a knife around the edges to prevent cracking.
- Cool completely, then refrigerate for at least 6 hours.
4. Make the Ganache
- Place chopped chocolate in a heat-safe bowl.
- Heat the heavy cream until gently simmering, then pour half over the chocolate.
- Let sit for 1 minute, then whisk until smooth.
- Add remaining cream and whisk until glossy.
- Stir in the butter until melted.
- Pour over the chilled cheesecake and let set for 1 hour.
Pro Tips
- Allow cream cheese, eggs, and cream to reach room temperature for a smoother batter.
- Melt chocolate slowly to avoid scorching.
- Don’t skip the water bath—it prevents cracks and ensures a silky texture.
- Wipe your knife between slices for perfectly clean cuts.
Why This Recipe Works
- Deep chocolate flavor thanks to high-quality bittersweet chocolate
- Ultra-creamy texture from the water bath baking method
- Make-ahead friendly—stays perfect in the fridge or freezer
- Classic structure with a crunchy crust and smooth filling
- Guaranteed impressive presentation thanks to the glossy ganache
Substitutions & Variations
Substitutions
- Chocolate wafers → Oreos (use crushed Oreos with filling removed)
- Bittersweet chocolate → semi-sweet chocolate for a sweeter cheesecake
- Heavy cream → full-fat coconut cream (for dairy adjustment)
Variations
- Mocha Cheesecake: Add 1 Tbsp instant espresso powder to the filling.
- Berry Topping: Serve with cherry, raspberry, or strawberry sauce.
- Triple Chocolate Version: Use milk, dark, and white chocolate layers.
Make-Ahead, Storage & Reheating Guide
Make-Ahead
- Prepare the cheesecake up to 2 months in advance and freeze tightly wrapped.
Refrigeration
- Store covered for up to 5 days.
Freezing
- Wrap whole or sliced cheesecake in plastic wrap + foil. Freeze for up to 2 months.
Thawing
- Thaw overnight in the refrigerator.
- Do not microwave or warm the cheesecake—ganache will melt.
Serving Ideas
- Fresh berries for contrast
- Whipped cream swirls
- Chocolate curls or shavings
- Caramel drizzle
- Espresso on the side for a decadent pairing
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Nutrition (Per Serving Estimate)
Approximate values — may vary by ingredients and slice size.
- Calories: ~540
- Fat: ~38g
- Carbs: ~42g
- Protein: ~8g
- Fiber: ~3g
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Frequently Asked Questions
Do I have to use a water bath?
It’s strongly recommended to achieve a smooth, crack-free cheesecake—but the ganache does hide imperfections if you skip it.
Can I use chocolate chips?
Chocolate bars melt more smoothly, but high-quality chips can work in a pinch.
How do I know when the cheesecake is done?
The edges should be set while the center remains slightly jiggly—similar to set custard.
Can I double the recipe?
Not recommended in a standard kitchen oven, as the cheesecake may not bake evenly.
This Ultimate Decadent Chocolate Cheesecake delivers everything chocolate lovers crave—intense flavor, creamy texture, and a stunning presentation. Whether enjoyed plain or topped with fruit, it’s a showpiece dessert that never fails to impress. Make it for holidays, family gatherings, or any time you want a truly unforgettable treat.
Ultimate Decadent Chocolate Cheesecake with Ganache
A rich, creamy chocolate cheesecake with a chocolate cookie crust and glossy ganache. Perfect for holidays and celebrations.
Ingredients
For the Crust
- 1 ½ cups chocolate wafer crumbs
- ¼ cup unsalted butter, melted
For the Chocolate Cheesecake Filling
- 12 oz bittersweet chocolate, chopped
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 3 tbsp unsweetened cocoa powder
- 4 large eggs
- 2 large egg yolks
- ¾ cup heavy cream, room temperature
- 1 tsp vanilla extract
For the Chocolate Ganache
- 8 oz semi-sweet chocolate, finely chopped
- 1 ¼ cups heavy cream
- ¼ cup unsalted butter, cubed and softened
Instructions
1. Prepare the Crust
- Preheat the oven to 325°F (163°C).
- Grease a 9-inch springform pan and wrap the outside securely with several layers of heavy-duty foil.
- Combine chocolate wafer crumbs and melted butter until fully moistened.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then cool completely on a wire rack.
2. Make the Cheesecake Filling
- Melt the chopped bittersweet chocolate using a heatproof bowl set over a pot of gently simmering water. Stir until smooth, then set aside to cool slightly.
- In a food processor or blender, blend the cream cheese until silky.
- Add granulated sugar, brown sugar, and cocoa powder; blend again until smooth.
- Add eggs, yolks, and heavy cream. Pulse until just combined.
- Fold in the melted chocolate, then blend in the vanilla.
- Pour the filling over the cooled crust.
3. Bake Using a Water Bath
- Place the springform pan inside a large roasting pan.
- Pour hot water into the roasting pan until it reaches 1 inch up the sides of the springform pan.
- Bake for 1 hour and 10 minutes. The center should look set but still slightly wobbly.
- Remove from the water bath and loosen the foil.
- Run a knife around the edges to prevent cracking.
- Cool completely, then refrigerate for at least 6 hours.
4. Make the Ganache
- Place chopped chocolate in a heat-safe bowl.
- Heat the heavy cream until gently simmering, then pour half over the chocolate.
- Let sit for 1 minute, then whisk until smooth.
- Add remaining cream and whisk until glossy.
- Stir in the butter until melted.
- Pour over the chilled cheesecake and let set for 1 hour.
Notes
- Use high-quality chocolate bars for best flavor and texture.
- Fully soften cream cheese for a lump-free filling.
- Chill thoroughly before slicing to ensure clean cuts.
- This cheesecake freezes beautifully, making it ideal for entertaining.
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