Not exactly a part of the bikini body diet, this creamy chocolate cheesecake is a decadent treat that should be enjoyed by chocolate lovers every once in a while. Made with a homemade buttery graham cracker crust, it perfectly blends the dreaminess of cream cheese with the richness of melted chocolate. Light and creamy, the cheesecake filling pairs well with the melted chocolate topping.
It's a chocolate twist on the classic American dessert, ideal for nearly any gathering. It's elegant enough to enjoy for a special occasion, and yet works just as well for a casual birthday party or baby shower. It's the perfect cheesecake to serve at your holiday party, and works all year round.
While it may sound complicated to prepare this recipe, the total time to make this cheesecake isn't actually all that long. You will, however, want to leave time to refrigerate it overnight, or at least five hours. From there you'll need about 35 minutes of cook time.
If you want to cut down on prep time, you can use a pre-made crust for your cheesecake, but nothing beats the flavor of this homemade graham cracker crust!
While this chocolate cheesecake is amazing on its own, here are some ideas for putting a unique spin on the recipe.
Top with fruit: Add fresh blueberries, strawberries, or whatever seasonal fruit you have on hand. If the berries aren’t as sweet as you like, toss them in a bowl with a teaspoon of sugar and let sit for 20 minutes until they start to release some of their juices.
Add vanilla: For a subtle hint of vanilla to balance the chocolate flavor, add a teaspoon of vanilla extract to your cheesecake batter.
Cookie crust: Prepare the crust the same way, and simply swap your favorite cookies or Oreo cookies for graham crackers to double the chocolate while keeping that extra crunch. If you don't have Oreos on hand, try using any type of cookie crumbs for a similar flavor and texture.
Add nuts: Chopped pecans, almonds, or walnuts are a wonderful addition to this cheesecake. Simply sprinkle a handful over the top after topping it with the melted chocolate.
Dust with cocoa: instead of a chocolate drizzle, add a light dusting of unsweetened cocoa powder to complete the cake.
Add chocolate chips: add a bit of texture to your cheesecake by mixing in a cup of semi-sweet chocolate chips or dark chocolate chunks. Add at the very end and avoid over mixing the chocolate.
Add caramel sauce: Instead of a chocolate drizzle, try caramel sauce to jazz up this chocolate cheesecake.
Add chocolate curls: Decorate your cheesecake with chocolate curls for an elegant spin on this cake recipe.
Allow it to cool in order to prevent cracking: if it does crack, you can spread a thin film of sour cream over the top; the chocolate topping should cover it well.
Soften the cream cheese: because cold cream cheese won’t blend smoothly, it should be very soft. Leave it out for at least two hours if possible before baking.
Keep eggs and cream at room temperature: batters made with cold ingredients don’t come together as smoothly, so leave eggs and cream out as well.
Use a water bath: some cheesecake recipes call for a water bath, which is a method that helps your cheesecake bake gently without burning or cracking, and maintain a silky smooth texture. While you don't necessarily need it, feel free to use it in this recipe. To create a water bath, wrap the bottom of the baking pan in aluminum foil to waterproof it, and then place the baking pan into a larger pan that’s been filled partially with hot water. Using a water bath prevents the pan from being exposed to direct heat while it bakes. The gentler heat means the cake bakes slowly, and prevents the cake from cracking or collapsing after you remove it from the oven.
- 150 grams graham crackers
- 125 grams butter
- 4 packages cream cheese
- 50 grams sugar
- 2 flour (generous tbsps.)
- 1 pinch salt
- 3 eggs
- 1 package light cream cheese
- 4 milk (generous tbsps.)
- 50 grams chocolate
- Preheat the oven to 350℉.
- Place the graham crackers in a plastic bag and crush with a rolling pin. Melt the butter in the microwave and mix with the graham cracker crumbs. Press down into a springform pan lined with parchment paper.
- Mix the cream cheese with the sugar, flour, and salt. Add the eggs, one by one, and pour the batter into the pan.
- Bake for 10 minutes, lower the temperature to 200℉ and bake for 25 minutes more. Turn off the oven and open the door slightly, allowing the cheesecake to cool.
- Refrigerate for 5 hours.
- Melt the chocolate in a double boiler and drizzle over the cheesecake before serving.
|Calories580Calories from Fat410|
|% DAILY VALUE|
|Calories from Fat410|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.