Super Rich Chocolate Cheesecake
Submitted by 81174
Decadent chocolate cheesecake with chocolate wafer crust, silky cream cheese filling swirled with melted chocolate chips and heavy cream, requiring 24 hours to set.
YIELD
16 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsThis show-stopping chocolate cheesecake delivers intense cocoa flavor in layers - from the buttery chocolate wafer crust to the velvety filling enriched with an entire bag of melted chocolate chips and heavy cream.
The key to its silky texture? A low-and-slow bake at 325°F followed by an hour of cooling in the oven with the door ajar, preventing the dreaded cracks that plague many cheesecakes.
Patience is required - the 24-hour chill time allows flavors to meld and the texture to firm up into pure chocolate bliss.
Pro Tips
- Press crust firmly up the sides using the bottom of a measuring cup for even thickness
- Soften cream cheese completely at room temperature for 1-2 hours to prevent lumps
- Don’t skip the oven cool-down - this gradual temperature change prevents surface cracks
- Chill for full 24 hours even though it’s tempting - the texture is worth the wait
- Run knife under hot water between each cut for clean, bakery-style slices
Ingredients
Directions
In large bowl, combine chocolate wafer crumbs and butter.
Pat fimly into 9-inch springform pan, covering bottom and 2½ inches up sides.
Chill.
Preheat oven to 325℉ (160℃).
Combine over hot (not boiling) water, chocolate chips and heavy cream.
Stir until morsels are melted and mixture is smooth.
Set aside.
In large bowl, combine cream cheese and sugar, beating untl creamy.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture and vanilla, mix until blended.
Pour into prepared crust.
Bake at 325℉ (160℃). for 60 minutes.
Turn oven off.
Let stand in oven with door ajar 1 hour.
Remove, cool completely.
Chill 24 hours.
Decorate edge with whipped cream, if desired.
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