Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Decadent Chocolate Cheesecake

4.8
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
310 min
SERVINGS
12 servings
Dessert Cake
Decadent Chocolate Cheesecake
Ingredients
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons white sugar
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
Instructions
1
Preheat your oven to the desired temperature of 350 degrees F (175 degrees C).
2
Next, lightly coat a 9-inch springform pan with a thin layer of oil or cooking spray to prevent the crust from sticking.
3
To create the base, combine 1 1/2 cups of crushed chocolate wafers, melted butter, and 2 tablespoons of sugar in a small bowl. Mix until the ingredients are fully incorporated; press the mixture firmly onto the bottom and 1 1/2 inches up the sides of the prepared pan.
4
Place the pan in the preheated oven and bake for 10 minutes, or until the crust is lightly golden. Allow it to cool completely before proceeding.
5
Reduce the oven temperature to 325 degrees F (165 degrees C) and prepare for the next step.
6
In a separate saucepan, heat 1/4 cup of whipping cream and 1/4 cup of chocolate chips over low heat, stirring constantly until the chocolate is fully melted. Remove from heat and set aside to cool.
7
Using an electric mixer, beat 8 ounces of cream cheese with 1 cup of sugar in a large bowl until smooth. Add 2 tablespoons of cocoa powder and beat well to combine; then, add 2 eggs one at a time, beating on low speed until just incorporated.
8
Stir in 1 teaspoon of vanilla extract and the cooled chocolate-cream mixture until fully blended. Pour the filling over the prepared crust.
9
Bake the cheesecake in the preheated oven for 45 to 50 minutes, or until the edges are puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken.
10
Remove the cheesecake from the oven and run a table knife around the edges of the pan to loosen it. Transfer the cheesecake to a wire rack and allow it to cool at room temperature.
11
To create the chocolate topping, place 1 1/2 cups of chocolate chips in a medium bowl.
12
In a small saucepan, heat 1/4 cup of whipping cream and 1 teaspoon of vanilla extract over low heat, stirring continuously until just before boiling.
13
Pour the hot cream over the chocolate chips and stir with a spoon until smooth; spread the topping evenly over the baked cheesecake.
14
Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld together.