Chocolate Lover's Cheesecake

This chocolate lover’s cheesecake is made with a crunchy cookie crust, a silky smooth chocolate filling and topped with a decadent layer of rich ganache. If you love chocolate, you’ll fall head over heals for this cheesecake!

Our month long celebration of all things chocolate is still in full swing here on the blog and nothing makes me happier than doling out one decadent chocolate dessert after another. If you are looking for a seriously delicious weekend baking project, allow me to nudge you in the direction of this triple layer chocolate lover’s cheesecake.
Valentine’s Day may be in the rearview mirror but I say we keep this party going with this rich and creamy, perfectly tangy and deliciously sweet chocolate cheesecake.

I’ll say what I already know you’re thinking. Yep, we all know that cheesecake gets a bad rap for being “difficult” to make and pesky to perfect. There’s all that talk about a water bath and the business about room temperature ingredients and lots of chatter about how to avoid the dreaded crack on top. And then there’s the crust…should it go up the sides or do we stick to the bottom? Bet you can guess my answer to that. More is always better.
The whole undertaking can all be so overwhelming and I get it if you are wondering if it’s even worth the trouble. I’m here to say this chocolate lover’s cheesecake is worth every minute in the kitchen and you may just cry tears of joy when you realize how easy it is to bake a perfect chocolate cheesecake. So without further adieu, let’s chat about how to make this chocolate lover’s dream of a dessert.

To make this triple chocolate cheesecake first we start with the crust. It’s made from chocolate cookie crumbs simply crushed together and mixed with a dash of sugar and a generous pour of melted butter. We stir this together with a fork until the crumbs are evenly coated and then press the mixture into the bottom and halfway up the sides of a springform pan that is wrapped in foil.
If you don’t already have one, treat yourself to a springform pan like this one. It’s a must for easily releasing the cheesecake after chilling and it will come in handy for baking cakes too. Once the crust is evenly distributed in the pan, bake it for just 8-10 minutes at 350 degrees or until fragrant. Remove from the oven and allow the crust to chill while we mix the cheesecake.

To make the cheesecake layer we start with room temperature ingredients. I know, I know. I’m not the most patient baker either but trust me when I say you don’t want to skip this step. Room temperature cream cheese and sour cream will combine more smoothly with the other ingredients and that means less mixing and yep, you guessed it…less lumps. No one likes a lumpy cheesecake and that’s a fact. Pro-tip: set out your cream cheese, sour cream, and eggs the night before and the texture of your cheesecake will be perfectly light and creamy. Works like a charm, every time.
Start by mixing your cream cheese, sour cream, eggs, sugar and heavy cream together in a stand mixer on low speed for about 5 minutes. Once smooth and creamy we add our melted chocolate and cocoa powder along with a bit of salt. After a short mix we’ll add the eggs one at time, scraping down the sides of the bowl after each addition to be sure they are fully incorporated.
Told ya, it’s super easy. After adding the espresso and vanilla, we pour the mixture over the cooled crust and level the top with a spatula. Into the water bath it goes {more on that in a sec} and then the cheesecake is off for a low and slow bake in a 325 degree oven for over an hour.
And that my friends, is all there is to it. I promise you baking cheesecake isn’t as scary as it looks and it is #worthit. This chocolate lover’s dream of a dessert is dangerously decadent. Love at first bite if you ask me.

Check out my list of tips below for baking the very best cheesecake and be sure to read through the recipe once or twice before you get started. Use this guide each time you make a cheesecake and it will turn out flawless Every.Single.Time. Promise. Now go forth and bake this cheesecake, bakers. You got this!!

HOW TO MAKE THE VERY BEST CHOCOLATE LOVER’S CHEESECAKE

Use room temperature ingredients. This is rule numero uno when it comes to making the perfect, no fail cheesecake. If you are going to skip a step, don’t skip this one. To avoid lumps and bumps in your cheesecake filling, you’ll want the cream cheese, sour cream, and eggs to be at room temperature before you begin mixing your ingredients. Cold cream cheese will not mix will with the other ingredients and will create lumps. We are going for smooth and creamy so let the ingredients sit out for a few hours {or overnight} for best results.
Do not over mix. Over mixing the batter can cause the cheesecake to fall once it’s removed from the oven. At each step, only mix until incorporated and do not use a speed higher than medium. We do not want to incorporate any air into the filling so keep the mixing to a minimum.
Don’t skip the waterbath. Want a perfectly baked cheesecake every time? Use a waterbath. Want to nail that super smooth, crack-free cheesecake top? Use a waterbath. Waterbaths help to regulate the temperature of your cheesecake while baking and ensure that it is cooked through evenly without browning too much on top. It’s an extra step, I know, but I’m a fan of a waterbath.
Watch your oven. We bake this cheesecake for an hour and fifteen minutes but every oven runs differently so keep an eye on your cheesecake at the one hour mark. The filling should look set on the edges but still slighty jiggly underneath the center. If you see any signs of cracking in your cheesecake, turn off the oven right away and begin the cooling process. And if your cheesecake does crack, don’t despair. It all gets covered up with a thick layer of rich ganache and a sprinkle of chocolate shavings. Trust me, no one will know there is a crack hiding under all of that chocolate.
Avoid rapid temperature changes. For best results, cool the cheesecake the same way you baked it. Low and slow. To avoid those dreaded cracks on top, turn off the oven when the cheesecake is done baking and allow it to rest in the warm oven for one full hour. Then remove the cheesecake from the waterbath and place in the fridge for six hours to chill or overnight for best results. I know, I know…it’s a LOT of waiting around for this cheesecake but trust me when I say it’s totally worth the wait!

HOW TO FREEZE CHEESECAKE

This chocolate lover’s cheesecake is so rich and creamy and just all around incredibly delicious. Having a single slice left is a long shot, but should you want to store your leftover cheesecake for a rainy day, you’ll be glad to know if freezes beautifully. To freeze the whole cheesecake, simple chill according to the recipe and then release the springform from the pan. Wrap the cheesecake in two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to one month. To defrost, simply thaw in the fridge overnight and cover with chocolate ganache before serving.
To freeze individual slices, wrap tightly in plastic wrap and then place in a large ziplock bag for up to one month. Enjoy within two days of thawing in the refrigerator.
If you like this Chocolate Lover’s Cheesecake, you’ll also love:
Mini Triple Chocolate Cheesecakes
Chocolate Hazelnut Tart
Peanut Butter Chocolate Ganache Tart