dark chocolate cheesecake
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Dark chocolate cheesecake

A super deep, dark chocolate cheesecake that contains almost an entire pound of chocolate
Cook Time1 hr 15 mins
Chilling time8 hrs
Course: Dessert
Cuisine: American
Keyword: Cheesecake
Servings: 12
Author: Eva Bakes



  • 24 chocolate wafer cookies about 9 ounces worth; I used a combination of chocolate wafer cookies and Girl Scouts thin mint cookies
  • 1 Tablespoon granulated sugar
  • 1/2 stick (4 Tablespoons) unsalted butter melted


  • 4 8 ounce packages cream cheese, softened to room temperature
  • 1 and 1/4 cups plus 2 Tablespoons granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 9.7 ounces bittersweet chocolate melted
  • 4 eggs


  • 3/4 cup heavy whipping cream
  • 6 ounces bitter sweet chocolate chopped
  • 1 Tablespoon granulated sugar


  • Preheat your oven to 350 degrees F. Generously grease a standard 9 or 10 inch diameter round springform pan and set aside.

Make the crust

  • Crush the cookies and/or wafers in a food processor, high speed blender or by hand. Add in the sugar and mix well. Add melted butter and mix until everything resembles wet sand and is a bit crumbly. Press the crumbs onto the bottom and up the sides of the pan. Bake in your preheated oven for about 15 minutes or until the crust is set. Allow the crust to cool while you prepare the filling.

Make the filling

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese, sugar, and cocoa powder together on medium high speed until smooth. Add in the melted chocolate and mix well. Add the eggs, one by one, and mix until everything just comes together. Do not over mix or else your cheesecake may crack. Pour the batter over your baked crust and smooth the top. Bake in your preheated oven for about 1 hour or until the center is no longer jiggly. Allow the cheesecake to cool slightly before transferring to a refrigerator to cool completely. It's best if chilled over night.

Make the topping

  • Heat the cream up in the microwave. Place your chopped chocolate and sugar in a medium sized bowl. Pour the hot cream over the chocolate and allow to sit for about 1 minute. Then whisk vigorously with a spatula until the mixture is completely smooth and lump-free. Pour over your chilled cheesecake and smooth the top. Refrigerate again until the ganache has set.
  • Garnish with additional chocolate curls, whipped cream or fruit. Slice and serve.


Leftover cheesecake should be stored in the refrigerator. It can also be frozen (slice into individual slices and wrap in aluminum foil and in a zip top bag) and thawed.
Source: Epicurious