Chocolate Cheesecake Recipes

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A very delicious and decadent cheesecake, if you love chocolate as much as I do.....then this cheesecake recipe is for you. It is one that I make quite often, a great never-fail recipe. (note: plan ahead, this cheesecake needs to stay in the fridge overnight)

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

Chocolate Cheesecake image


  • Set oven to 350 degrees.
  • grease a 9-in springform pan.
  • In a small bowl, combine the three crust ingredients; mix.
  • Press onto the bottom of pan; set aside.
  • In a saucepan over low heat, melt the chocolate chips; stir until smooth; set aside.
  • In a mixing bowl, beat cream cheese and sugar until smooth.
  • Add flour, beat well.
  • Add eggs; beat on low just until combined.
  • Stir in vanilla and melted chocolate just until blended.
  • Pour over crust.
  • Bake for 40-45 mins, or until center is set.
  • Cool on wire rack for 10 mins.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Chill overnight in fridge.
  • Note: to prevent any drips, place the filled springform pan on a baking sheet in the oven.

Nutrition Facts : Calories 611.1, Fat 39.9, SaturatedFat 23.6, Cholesterol 127, Sodium 302, Carbohydrate 61.8, Fiber 3, Sugar 49.3, Protein 8.8

1 cup crushed chocolate wafer crumbs
2 tablespoons sugar
3 tablespoons butter, melted
2 cups semi-sweet chocolate chips
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 tablespoons flour
2 eggs
2 teaspoons vanilla


This is from a Jean Pare book, and it really is the best. Freezes well too. Cook time does not include time for cooling and chilling.

Provided by lucy k.

Categories     Cheesecake

Time 1h50m

Yield 12-16 serving(s)

Number Of Ingredients 13

Best Chocolate Cheesecake image


  • Crust: Melt butter in saucepan.
  • Stir in crumbs, sugar and cocoa.
  • Mix well.
  • Press into bottom and 3/4 way up sides of ungreased 10 inch springform pan.
  • Do not bake.
  • Filling: Beat cream cheese and sugar until blended.
  • Add eggs, 1 at a time, beating after each addition.
  • Mix in sour cream.
  • Combine chocolate chips and butter in saucepan over low heat until melted.
  • Stir often.
  • Add chocolate to cheese mixture.
  • Pour into prepared pan.
  • Bake in 325 degree oven for about 90 minutes until center is firm.
  • Cool at room temperature, then chill.
  • Top with whipped cream, raspberries and shaved chocolate.

1/3 cup butter or 1/3 cup margarine
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup cocoa
3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1 cup sour cream
2 cups chocolate chips
1/2 cup butter or 1/2 cup margarine
1 cup heavy cream, whipped
1 -2 cup raspberries, fresh or frozen
semisweet chocolate, shaved


Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 12 to 14 servings

Number Of Ingredients 11

Hot Chocolate Cheesecake image


  • For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
  • Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
  • For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
  • Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
  • Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
  • Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows


Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

Chocolate Cheesecake image


  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
2 cups semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
Strawberries and white chocolate shavings, optional


Chocolate-y goodness in a cheesecake is what you get from this recipe using cocoa and chcoolate chips with the cream cheese standard.

Provided by Diane Young

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Yield 12

Number Of Ingredients 13

Chocolate Cheesecake II image


  • Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
  • In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  • To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
  • In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
  • To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

Nutrition Facts : Calories 539.5 calories, Carbohydrate 47.6 g, Cholesterol 132.1 mg, Fat 37.9 g, Fiber 2.7 g, Protein 8.5 g, SaturatedFat 22.5 g, Sodium 298.7 mg, Sugar 36.6 g

1 ½ cups chocolate cookie crumbs
2 tablespoons white sugar
¼ cup butter, melted
¼ cup semisweet chocolate chips
¼ cup heavy whipping cream
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
⅓ cup unsweetened cocoa powder
3 eggs
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate chips
¼ cup heavy whipping cream
1 teaspoon vanilla extract


Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal

Provided by Member recipe by lightwood

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Serves 10-12

Number Of Ingredients 8

Chocolate cheesecake image


  • To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
  • To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
  • Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

150g digestive biscuits (about 10)
1 tbsp caster sugar
45g butter, melted, plus extra for the tin
150g dark chocolate
120ml double cream
2 tsp cocoa powder
200g full-fat cream cheese
115g caster sugar


An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 9

Triple-Chocolate Cheesecake image


  • Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
  • In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
  • Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
  • Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
  • Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
  • Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

Nutrition Facts : Calories 725 g, Fat 50 g, Fiber 2 g, Protein 12 g

1 package (9 ounces) chocolate wafer cookies
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
Rich Chocolate Ganache, for topping


Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

Chocolate Cake with Mocha Frosting image


  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
  • Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
  • Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
  • Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
  • Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract


Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 16 servings

Number Of Ingredients 17

Easy Chocolate Cheesecake image


  • Preheat the oven to 325°F.
  • Put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish placed on the bottom rack in the oven, filling the casserole dish almost all the way. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring your cheesecake won't crack.)
  • Crust
  • To make the crust, add the graham crackers to a food processor or high-powered blender and pulse until they're processed to resemble a coarse meal.
  • Add the butter, brown sugar and salt, and process or mix until combined.
  • Press the crust mixture onto the bottom of a springform pan. Set aside.
  • Cheesecake Batter
  • To make the cheesecake filling, microwave the 6 oz. semi-sweet chocolate in a microwave-safe bowl in 30-second increments on high power, scraping the side of the bowl between each increment. When melted, set aside to cool a bit.
  • Add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds or until smooth. Add the granulated sugar and cream together for about 1 min.
  • Add the sour cream, heavy cream, melted chocolate, vanilla, and sea salt and beat until everything is mixed well.
  • Crack the eggs into a separate bowl. Add the eggs, one at a time, to the cream cheese mixture, scraping the side of the bowl after each addition. Pour the cheesecake mixture over the crust in the springform pan.
  • Bake for 45 to 50 min. or until the side looks set but the center still jiggles slightly when nudged.
  • Turn the oven off and prop the oven door open a little bit. Allow the cheesecake to cool for an hour in the oven.
  • After the hour has passed, allow the cheesecake to cool completely on the counter before placing it in the fridge to chill for at least 2 hours.
  • Chocolate Ganache
  • Just before you're ready to serve the cheesecake, prepare the chocolate ganache.
  • Add the chocolate for the ganache to a microwave-safe bowl. Microwave it in 30-second increments on high power, scraping the side of the bowl and stirring between each increment. When the chocolate is almost melted, add the heavy cream. Return to the microwave and microwave in 30-second increments until chocolate is completely melted and mixture is smooth when stirred.
  • Pour the ganache over the cheesecake.
  • Slice with a hot, clean knife and serve!

Nutrition Facts : Calories 470, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

For the Crust:
6 chocolate graham cracker sheets
1/4 cup butter, melted
1/4 cup packed brown sugar
1 pinch sea salt
For the Cheesecake Batter:
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
3 eggs, at room temperature
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, at room temperature
1/4 cup heavy whipping cream, at room temperature
2 tsp. vanilla
1/2 tsp. sea salt
For the Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream


Categories     Cheese     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Spring     Shavuot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10 to 12

Number Of Ingredients 16

Double-Chocolate Cheesecake image


  • Make crust:
  • Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
  • Make filling:
  • Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
  • Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
  • Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.
  • Make glaze:
  • Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.

For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted
For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped

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5/5 (7)
Total Time 1 hr 5 mins
Category Dessert
Published 2019-08-13
  • Mix the Oreo cookies and butter in a medium bowl then press the crumb mixture into a 9" springform pan up the sides 1" high and refrigerate for 20 minutes.
  • Melt chocolate chips in microwave in 30 second increments (total of 90 seconds), stirring each time in between until completely smooth.
  • In your stand mixer add the cream cheese, sugar and flour until completely smooth (this is why we need softened cream cheese, if it is too cold you'll have small chunks of cream cheese here).


5/5 (10)
Category Cakes And Bread
Cuisine American
Total Time 15 mins
  • Evenly spread the biscuit mixture across the bottom of the cake tin and place in the fridge to chill while you make the rest of the cake
  • Give the cream a good whip until it has formed soft peaks, then add the melted chocolate (it needs to be cooled, if it's too hot it will ruin the cream)


4.9/5 (10)
Total Time 1 hr 20 mins
Category Cheesecake
Published 2019-02-04
  • In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.


Ratings 28
Calories 599 per serving
Category Dessert, Vegetarian
  • Preheat the oven to 325 degrees F. Wrap a well-greased 9-inch springform pan in two layers of heavy duty foil. Secure around the pan.
  • In a small bowl, combine cookie crumbs and sugar and then stir in butter. Press firmly into the bottom of the greased and prepared springform pan. Place pan on a baking sheet. Bake for 10 minutes and then remove onto a cooling rack. Melt the chocolate chips in the microwave in busts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Allow to cool to room temperature.
  • In a very large bowl, beat the ROOM TEMPERATURE (must be room temperature) cream cheese and sugar until smooth at consistent low-medium speeds. Be careful to not over-beat. Beat in cooled chocolate and cocoa powder.


Servings 1
Uploaded 2021-04-13
Total Time 9 hrs
Published 2021-02-18
  • Place butter in medium microwave-safe bowl. Microwave at high (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
  • Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.


5/5 (27)
Total Time 5 hrs 40 mins
Category Dessert
Published 2020-06-14
  • Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.


4.4/5 (48)
Category Dessert
Servings 12
Total Time 1 hr 40 mins
  • In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.


Category Cheesecakes
Author Perry Brown
Total Time 30 mins
  • Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.
  • In a large bowl, using an electric mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup and 1/4 cup of water and beat the chocolate cream for 2 minutes.
  • Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place 1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1 1/4 cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least 8 hours and preferably overnight.


5/5 (5)
Total Time 1 hr 15 mins
Category Baking, Dessert
Published 2021-02-05
  • Press the crumb mixture into a 9 inch springform pan firmly and evenly across the bottom and halfway up the sides.


4.3/5 (78)
Category All Desserts
Cuisine American
Total Time 30 mins
  • In a food processor, pulse the Oreos into fine crumbs and mix together crumbs and melted butter. Press a heaping tablespoon of crumbs into the bottom of each muffin tin. You can easily do this with the bottom of the tablespoon or measuring cup.
  • Break 6 ounces of the chocolate into pieces and place in a microwave safe bowl. Microwave in 30 second intervals until melted.


Servings 16
Published 2020-04-09
Total Time 35 mins
Calories 399 per serving
  • Preheat the oven to 180ºC/350ºF/gas 4. Blitz the biscuits in a food processor into fine breadcrumbs.
  • Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.Spoon the biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered.
  • Bake in the oven for 8 minutes, then leave to cool while you prepare the filling.In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually beat in 250ml of the cream until fully combined and silky.Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water.


5/5 (361)
Total Time 1 hr 35 mins
Category Desserts
Published 2014-02-25
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) springform pans with parchment paper.
  • On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.


4.7/5 (40)
Total Time 6 hrs 30 mins
Category Dessert
Published 2019-12-17
  • Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it's worth a trip to the store to buy the 18" wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10") that has 2" sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn't have to worry at all about the foil keeping water out).
  • Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground Oreo crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
  • Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½" tall and approximately ¼" thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8 minutes. Remove and turn oven down to 325 degrees.


4.5/5 (112)
Total Time 1 hr 20 mins
Servings 1
Calories 350 per serving
  • Preheat the oven to 375°F. Lightly grease a 9" springform pan., To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here.
  • If desired, set aside about a tablespoon of the crumbs to garnish the finished cake., Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly.


4.9/5 (11)
Category Dessert
Cuisine Cheesecake
Total Time 2 hrs 40 mins
  • Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
  • Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
  • Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using.


4.9/5 (68)
Total Time 7 hrs 40 mins
Category Dessert
Uploaded 2018-07-13
  • Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.


Servings 1
Total Time 10 hrs 38 mins
Category Cheesecakes
Uploaded 2021-04-07
  • Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.
  • Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.


5/5 (12)
Uploaded 2018-06-23
Category Dessert
Published 2019-02-28
  • Preheat oven to 350°F / 175°C. Line a 9" (23cm) springform pan with parchment paper. Set aside.
  • Crust: In a large bowl stir together Oreo crumbs, melted butter, and cocoa until combined and evenly moistened. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
  • Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and cocoa just until combined, smooth and no lumps remain. Add melted chocolate and mix to combine. Add one egg at a time and mix just until combined before you add the next egg. Scrape down the bowl and add heavy whipping cream, salt, and vanilla* and mix until creamy. Don't overmix. Too much air in the filling can cause cracks while baking.


5/5 (4)
Total Time 5 hrs
Category Dessert
Published 2019-02-19
  • Prepare a 9-inch springform pan. Tear off an 18-inch square of heavy duty aluminum foil. (Reynolds is best) Set the pan in the center of the square and carefully wrap the foil up over the edges of the pan, crimping at the top so that it is secure.


Category Healthy Cottage Cheese Recipes
Published 2016-06-03
Total Time 1 hr 35 mins
Calories 249 per serving
  • To make crust: Place chocolate wafers, Grape-Nuts, cocoa and sugar in a food processor; using an on/off motion, process until you have fine crumbs. Add oil and water; process until the crumbs are moistened. Press the crumb mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.
  • To make filling: Melt chocolate in the top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50 percent) power. Let cool slightly.


4/5 (1)
Category Dessert
Cuisine American
Total Time 1 hr 40 mins
  • Preheat oven to 325ºF. Combine chocolate wafer cookie crumbs with butter and sugar. Firmly press the mixture into bottom and 1" up sides of a 9" springform pan. Bake for 10 minutes. Maintain oven temperature.
  • Microwave the chocolate on 50% power for 2 minutes in in a microwave-safe bowl. Stir, and microwave again on 50% power in 30-second intervals, stirring each time, until chocolate is 80% melted. At that point, remove from microwave and stir to finish melting. Cool to lukewarm temperature (it should still be pourable).
  • Combine cream cheese, sugar, cocoa powder and salt in stand mixer bowl and beat until just combined. Scrape sides and bottom of stand mixer, then beat in cooled chocolate and vanilla. Beat in eggs one at a time on low speed until just blended. Scrape mixture into the crust.


5/5 (7)
Calories 649 per serving
Category Dessert
  • Mist an 8-inch diameter by 3-inch high round cake pan with non-stick pray and line with a circle cut from parchment paper.

This cheesecake is a stunner. The chocolate is present, but it doesn’t overwhelm. You get a great balance between rich, tangy, and slightly sweet. I think the “chocolate cake hall of fame” from Feast is one of the best moments in modern food writing. This cake is a shining example of those excellent recipes!
Servings 10-12

Chocolate Crunch Cheesecake for Mad About Food column by Michelle Madden in northeast Cedar Rapids, Iowa, on Thursday, February 24, 2022. (Jim Slosiarek/The Gazette)
Author Michelle Madden

White Chocolate Cheesecake with Cranberry Currant Compote Recipe. Present this cake whole or sliced with compote spooned evenly over the top. When cutting cheesecake, always use a sharp, thin-bladed knife dipped in hot water. Using a clean blade makes for the neatest slices. 5 of 10.
Estimated Reading Time 1 min

The sponge layers can be frozen, wrapped individually in a double layer of food wrap and a layer of foil, for up to 3 months. Unwrap and thaw at room temperature for 2-3 hours. The cake is best eaten the same day it is iced but leftovers will keep in an airtight container for 2-3 days. MAKE AHEAD / STORE: The sponge layers can be frozen, wrapped individually in a double layer of …
Servings 8-10

Why so many chocolate cheesecake recipes? Because people never get tired of hearing “We’re having chocolate cheesecake for dessert!”It’s a must-have for the Christmas menu.A no-fail kiss-getter for Valentine’s Day.Ideal for Mother’s Day, Father’s Day, your neighbor Bob’s birthday—you get the picture!And when summer rolls around, you’ll be checking out the no-bake cheesecake ...



24 Recipes. Serve chocolate cheesecake for an easy dessert that's sure to please at a dinner party. Choose from white, milk or dark chocolate, fruity or boozy. Try these indulgent chocolate cheesecake recipes, then check out our collections of cheesecake recipes and white chocolate cheesecake recipes. Showing items 1 to 24 of 24.



Wrap the outside of the pan in aluminum foil and set aside. In a bowl combine softened cream cheese with sugar using a hand mixer. One by one, add …

Jul 6, 2020 - I'll admit it...a luscious cheesecake is my all time favorite indulgence. I love so many different add-in ingredients...but remember, any cheesecake can be made even better with Chocoley Chocolate! See more ideas about cheesecake recipes, chocolate cheesecake, cupcake cakes.

Cake: Grease two 9-inch (1.5 L) round cake pans; line bottoms with parchment paper. Set aside. In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; stir into butter mixture, alternating with buttermilk, making 3 ...

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