Description
This dark chocolate cheesecake is a decadent, creamy dessert that balances rich chocolate with a buttery chocolate cookie crust. Perfect for special occasions, holidays, or just indulging your sweet tooth, it’s smooth, slightly bittersweet, and irresistibly luxurious. With tips on substitutions, serving, and storage, this recipe is approachable yet elegant.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ⅓ cup unsalted butter, melted
- 8 oz dark chocolate (70% cacao), chopped
- 24 oz cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 4 large eggs, room temperature
Instructions
- Preheat oven to 350°F (175°C). Mix cookie crumbs with melted butter and press into a 9-inch springform pan. Bake 10 minutes, then cool.
- Melt dark chocolate gently and set aside.
- Beat cream cheese until smooth, add sugar, sour cream, and vanilla. Fold in melted chocolate.
- Add eggs one at a time, mixing gently. Pour over crust.
- Place springform pan in larger baking dish, add hot water halfway up sides. Bake at 325°F (160°C) for 55–65 minutes.
- Cool at room temperature 1 hour, refrigerate 4+ hours. Slice with a hot knife for clean pieces.
Notes
- Ensure all ingredients are room temperature.
- Avoid overmixing when adding eggs.
- Use a water bath for crack-free baking.
- Chill fully before slicing for best texture.
- Top with berries, whipped cream, or chocolate curls for presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 30g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg