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    Double Chocolate Cheesecake Recipe

    Published February 10, 2023. This post may contain affiliate links. Please read my disclosure policy.

    If you love sweets, you will be head over heels for this rich, luscious double chocolate cheesecake recipe. The flavors in this decadent dessert are mind-blowing.

    Is there anything better than a tasty cake for a treat? In addition to this one, I often make my simple Pound Cake and Funfetti Cake for quick, tasty sweets for the family.

    slice of chocolate cheesecake on a plate


     

    Chocolate Cheesecake

    Chocolate cheesecake is a sweet dessert cake in a cookie crust that is baked until firm and then chilled. The texture of the cheesecake is rich, creamy, dense, and filling. To make this a double chocolate cheesecake, I used cocoa powder and chocolate chips in the batter and then covered them with chocolate ganache.

    While this cake can be eaten by itself, I’ve taken the liberty to enhance it by topping it off with chocolate whipped cream and serving it with raspberry coulis. There are several ways to make this recipe, which will differ depending on who is making it. In no way is this a healthy dessert.

    Ingredients and Substitutions

    chocolate cheesecake ingredients
    • Cream Cheese – Room temperature full-fat cream cheese is what you will need to use.
    • Sour Cream – Use full-fat sour cream to help add a little acid to the batter.
    • Chocolate – I used a combination of semi-sweet chocolate chips and cocoa powder.
    • Eggs – Room temperature, large eggs were used in the batter.
    • Cornstarch – This is used to help bring the batter together when baking to stabilize it.
    • Vanilla – Some vanilla extract will help add flavor to the chocolate cheesecake.
    • Salt – I always use sea salt in my cooking and baking.
    • Sugar – Any granulated sugar will work.
    • Milk/Cream – A little bit of whole milk is used in the batter, and heavy whipping cream is used for the ganache topping.
    • Coffee – A little bit of espresso powder or strong coffee will significantly enhance the flavor of the chocolate.
    • Cookies – Use any crème filled chocolate sandwiches.
    • Butter – I always used unsalted butter in my cooking and baking so that I control the salt content.

    How to Make a Double Chocolate Cheesecake

    Firstly, start by adding the cookies and melted unsalted butter to a food processor and process on high speed until they become finely crumbled. Briefly set aside.

    oreos in a food processor

    Rub some softened butter on the bottom of your 10” spring form pan, then place a round parchment paper on top of it. The butter will help it to stick.

    placing parchment in a springform pan

    Pour the cookie crust crumbs into the pan and begin forming it to the sides of pan.

    adding oreo crumbs to a pan

    Pack it with the backside of a large spoon or glass and press firmly while pressing down with the other hand.

    forming oreo crumbles to the side of a pan

    Next, press down the crumbs to pack in the bottom.

    packing in oreos to a pan

    Bake the pan on a rack in the lower third portion of your oven and bake at 350° for 10 minutes. Set aside to cool briefly.

    pre-baked oreo crust

    Melt the chocolate chips in a double boiler over low to medium heat until smooth. You will need to stir it using a rubber spatula occasionally. Set it aside.

    melting chocolate

    Whip the softened cream cheese on medium-high speed for 2 to 3 minutes in a stand mixer with the paddle attachment. Stop and scrape the bowl after 1 minute of mixing.

    whipping cream cheese in a mixer

    Once smooth, add sugar and whip on medium speed for 2 minutes. Stop and scrape the bowl after 1 minute of mixing.

    adding sugar to a stand mixer

    Mix in the sour cream.

    adding sour cream to a mixer

    Turn it to low speed and pour in the vanilla, and then add 1 egg at a time until it is mixed in. Do not add the next egg until the last one is mixed in. Stop and scrape the bowl.

    adding eggs to a mixer

    Add salt, cornstarch, espresso powder, and cocoa powder and mix on low to medium speed for 1 minute until mixed in.

    pouring corn starch into a mixer

    Turn it to low speed and pour in the melted chocolate, making sure to scrape the bowl to get it out. Mix it until combined. Stop and scrape the bowl.

    pouring in melted chocolate to a stand mixer

    Add in the hot milk and mix on low to medium speed just until mixed in. There should be no lumps in it. You can heat the milk in a small saucepan or a microwave until hot.

    pouring hot milk to a mixer

    Pour the batter into the pre-cooked crust pan scraping all the ingredients. Give it a gentle shake to settle it.

    pouring cheesecake batter into a pan with oreo crust

    Place the pan onto a large sheet of aluminum foil and wrap the foil around it, not over it. See the video.

    wrapping a cheesecake in foil

    Add some hot water before boiling to a deep pan until it reaches the halfway point.

    pouring hot water to a pan

    Put the foil-wrapped pan into the center of the pan. The foil helps to keep the water out.

    adding a chocolate cheesecake into a hot water bath

    Bake on a rack in the lower third portion of your oven and bake at 350° for 50 minutes. Turn the heat off and let it stand in the oven for 1 hour.

    baking a cheesecake

    Remove the pan from the water and remove the foil.

    removing a cheesecake from a waterbath

    Place on a cooling rack, cool to room temperature, and then place in the refrigerator until completely cold. It will take several hours in the refrigerator before it’s cold.

    cooling cheesecake on a rack

    Make the soft ganache by melting chocolate in cream in a double boiler over low to medium heat until melted and smooth.

    melting chocolate and cream in a bowl

    Pour the melted chocolate ganache over the chocolate cheesecake and spread it using an offset spatula. Removing the outside of the springform pan before adding the melted chocolate is best.

    adding melted chocolate to a chocolate cheesecake

    Place it back in the refrigerator until it is completely cool, which takes about 30 to 45 minutes.

    cooling a chocolate cheesecake

    Finally, mark each slice and garnish with optional chocolate whipped cream, raspberries, and raspberry coulis sauce.

    removing a slice of chocolate cheesecake

    Make-Ahead and Storage

    Make-Ahead: You can make this cake up to 1 day ahead of time.

    How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving.

    Chef Billy Parisi

    Chef Notes + Tips

    • The cream cheese must be at room temperature. To do this, I place it from the refrigerator onto the counter 2 hours before making the recipe.
    • Essential to ensure your eggs are at room temperature. To do this, I place it from the refrigerator onto the counter 2 hours before making the recipe.
    • I like to use the backside of a measuring cup to press in the graham cracker crust.
    • While annoying, it’s vital to stop the mixer and scrape the bowl often throughout the process. I usually do it 5 to 6 times in total.
    • Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing.  Take your time with this process.
    • Always bake your cheesecake in a hot water bath before boiling water.
    • Bake the cake on a rack in the lower third portion of your oven.
    • Instead of melting the chocolate in a double boiler, you can place it in a microwave-safe bowl and heat it for 1 minute. Stir it and heat for 30 seconds. Continue in 30-second bursts while mixing in between until the chocolate is smooth and melted.

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    Video

    Double Chocolate Cheesecake Recipe

    5 from 27 votes
    If you love sweets, you will be head over heels for this rich, luscious double chocolate cheesecake recipe.
    Servings: 12
    Prep Time: 30 minutes
    Cook Time: 1 hour 55 minutes
    Cooling Time: 6 hours

    Ingredients 

    or the Crust:

    • 1 package or 1 pound 4 ounces of cream filled chocolate cookies, 48 total
    • 1 stick melted unsalted butter

    For the Filling:

    • 24 ounces softened full-fat cream cheese
    • 1 ¼ cups granulated sugar
    • ½ cup full-fat sour cream
    • 1 teaspoon vanilla extract
    • 4 eggs + 1 egg yolk room temperature large eggs
    • 1 teaspoon sea salt
    • 3 tablespoons cornstarch
    • 1 teaspoon espresso powder
    • ¼ cup cocoa powder
    • 2 cups semi-sweet chocolate chips
    • 3 tablespoons whole milk

    For the Topping:

    Instructions

    • Preheat the oven to 350°.
    • Start by adding the cookies and melted unsalted butter to a food processor and process on high speed until they become finely crumbles. Briefly set aside.
    • Rub some softened butter on the bottom of your 10” spring form pan and then place a parchment paper round on top of it. The butter will help it to stick.
    • Pour the cookie crust crumbs into the pan and begin forming it to the sides of the pan.
    • Pack it with the backside of a large spoon or glass and press firmly with one hand while pressing down with the other hand. Next, press down the crumbs to pack in the bottom.
    • Bake the pan on a rack in the lower third portion of your oven and bake at 350° for 10 minutes. Set aside to cool.
    • In a double boiler over low to medium heat, melt the chocolate chips until smooth. You will need to occasionally stir it using a rubber spatula. Set it aside to briefly cool.
    • In a stand mixer with the paddle attachment, whip the softened cream cheese on medium-high speed for 2 to 3 minutes. Stop and scrape the bowl after 1 minute of mixing. Once smooth, add sugar and whip on medium speed for 2 minutes. Stop and scrape the bowl after 1 minute of mixing.
    • Mix in the sour cream.
    • Turn it to low speed and pour in the vanilla, and then add 1 egg at a time until it is mixed in. Do not add the next egg until the last one is mixed in. Stop and scrape the bowl.
    • Now, add salt, cornstarch, espresso powder, and cocoa powder and mix on low to medium speed for 1 minute just until mixed in.
    • Turn it to low speed and pour in the melted chocolate, making sure to scrape the bowl to get all of it out. Mix until combined. Stop and scrape the bowl
    • Add in the hot milk and mix on low to medium speed just until mixed in. There should be no lumps in it. You can heat the milk in a small saucepan or in a microwave until hot.
    • Pour the batter into the pre-cooked crust pan scraping all the ingredients. Give it a gentle shake to settle it.
    • Place the pan onto a large sheet of aluminum foil and wrap the foil around it, not over it. See the video.
    • Add some hot water, before boiling, to a deep pan until it reaches the halfway point. Put the foil-wrapped pan into the center of the pan. The foil helps to keep the water out.
    • Bake on a rack in the lower third portion of your oven and bake at 350° for 50 minutes.
    • Turn the heat off and let it stand in the oven for 1 hour.
    • Remove the pan from the water and remove the foil. Place on a cooling rack and cool to room temperature and then place in the refrigerator until completely cold. It will take several hours in the refrigerator before it’s cold.
    • Make the soft ganache by melting the chocolate in cream in a double boiler over low to medium heat until melted and smooth.
    • Pour the melted chocolate ganache over the top of the chocolate cheesecake and spread it out using an offset spatula. It’s best if the outside of the springform pan is removed before adding the melted chocolate.
    • Place it back in the refrigerator until it is completely cool, which takes about 30 to 45 minutes.
    • Mark each slice and then garnish with optional chocolate whipped cream, raspberries, and raspberry coulis sauce.

    Notes

    Make-Ahead: You can make this cake up to 1 day ahead of time.
    How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. Thaw the cake in the refrigerator for 1 day before serving.
    The cream cheese must be at room temperature. To do this, I place it from the refrigerator onto the counter 2 hours before making the recipe.
    Essential to ensure your eggs are at room temperature. To do this, I place it from the refrigerator onto the counter 2 hours before making the recipe.
    I like to use the backside of a measuring cup to press in the graham cracker crust.
    While annoying, it’s vital to stop the mixer and scrape the bowl often throughout the process. I usually do it 5 to 6 times in total.
    Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing.  Take your time with this process.
    Always bake your cheesecake in a hot water bath before boiling water.
    Bake the cake on a rack in the lower third portion of your oven.
    Instead of melting the chocolate in a double boiler, you can place it in a microwave-safe bowl and heat it for 1 minute. Stir it and heat for 30 seconds. Continue in 30-second bursts while mixing in between until the chocolate is smooth and melted.

    Nutrition

    Calories: 601kcalCarbohydrates: 49gProtein: 9gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 132mgSodium: 408mgPotassium: 379mgFiber: 4gSugar: 39gVitamin A: 1074IUVitamin C: 0.1mgCalcium: 112mgIron: 3mg
    Course: Dessert
    Cuisine: American, French