Death by Chocolate Cheesecake

$- 1 ½ cups chocolate graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 3 (8-ounce) packages cream cheese, softened - 1 cup granulated sugar - 1 cup sour cream - 1 teaspoon vanilla extract - 4 large eggs - 8 ounces dark chocolate, melted (cooled) - 1 cup heavy cream - 8 ounces semi-sweet chocolate chips - Whipped cream - Optional garnishes (dark chocolate shavings, fresh raspberries or strawberries) In this recipe, we need key ingredients to build the layers of flavor. The crust combines chocolate graham cracker crumbs, butter, and sugar. This mix gives a sweet and crunchy base. For the cheesecake filling, the cream cheese is the star. It brings creaminess and richness. The eggs help set the filling, while the sugar sweetens it. Sour cream adds a little tang. Dark chocolate makes it rich and deep in flavor. The ganache is a simple mix of heavy cream and semi-sweet chocolate chips. This will add a glossy finish. For serving, I like to add whipped cream and some fresh fruit. They make the dessert look fancy and taste fresh. This Death by Chocolate Cheesecake is a dream for chocolate lovers. You can find the full recipe to create this heavenly delight. - Preheat the oven to 350°F (175°C). - In a mixing bowl, combine: - 1 ½ cups chocolate graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - Mix until you have a crumbly texture. - Press this mixture evenly into the bottom of a 9-inch springform pan. - Bake for 10 minutes, then set aside to cool. - In a large bowl, beat together: - 3 (8-ounce) packages cream cheese, softened - 1 cup granulated sugar - Mix until you get a smooth texture. - Add: - 1 cup sour cream - 1 teaspoon vanilla extract - Mix until smooth again. - Add 4 large eggs, one at a time, mixing well after each. - Finally, stir in 8 ounces of melted dark chocolate until fully combined. - Pour the cheesecake filling over the cooled crust in the springform pan. - Smooth the top with a spatula. - Bake in the preheated oven for 55-60 minutes. - The edges should be set, but the center will still wobble. - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracks. - In a small saucepan over medium heat, bring 1 cup of heavy cream to a simmer. - Remove from heat and pour over 8 ounces of semi-sweet chocolate chips in a bowl. - Let sit for 5 minutes, then stir until smooth. - Once the cheesecake is cool, pour the chocolate ganache over the top. - Smooth it out, then refrigerate for at least 4 hours, or overnight for the best results. - To serve, run a knife around the edge of the springform pan before removing the sides. - Slice the cheesecake and add garnishes like whipped cream, dark chocolate shavings, and fresh raspberries or strawberries. For the complete recipe, check out the Full Recipe. To make the best cheesecake, use room temperature ingredients. This step helps all the items blend well. Cold ingredients can cause lumps. Make sure to soften the cream cheese before mixing. Avoid over-mixing the filling. Mix just until smooth. Over-mixing adds too much air, which makes the cheesecake rise and crack while baking. Use smart cooling techniques in the oven. After baking, turn off the oven and crack the door open. Let the cheesecake cool inside for an hour. This helps prevent sudden temperature changes, which can cause cracks. You can also use a water bath. Place your springform pan in a larger pan filled with water. This keeps the heat gentle and even during baking. It helps the cheesecake cook without cracking. Pair your cheesecake with rich sauces or sides. A drizzle of chocolate or raspberry sauce adds great flavor. You can also serve it with fresh fruit for a nice contrast. For special occasions, focus on presentation. Use whipped cream around the edges and sprinkle chocolate shavings on top. Fresh raspberries or strawberries add a pop of color. This makes the dessert look as good as it tastes. For the Full Recipe, check the main article. {{image_2}} You can add fun flavors to your Death by Chocolate Cheesecake. - Mint chocolate cheesecake variation: Add 1 teaspoon of peppermint extract to your cheesecake filling. This makes a cool and fresh taste. Pair it with chocolate mint candies on top for a special touch. - Espresso chocolate cheesecake variation: Mix in 1 tablespoon of instant espresso powder with your cream cheese. This gives a rich coffee flavor. It pairs perfectly with dark chocolate for a bold taste. You can easily make this cheesecake gluten-free. - Substituting crust ingredients: Use gluten-free chocolate graham cracker crumbs or crushed nuts. Mix them with melted butter and sugar, just like the original recipe. This keeps the crust tasty and solid. - Alternative cheesecake fillings: Instead of regular cream cheese, try using a dairy-free cream cheese. This keeps the rich flavor while making it suitable for those with dietary needs. How you present your cheesecake matters. A pretty cake looks even better on the table. - Layering with additional chocolate elements: Add layers of chocolate chips, fudge, or brownie pieces between the cheesecake layers. This makes each slice a surprise. - Decorative garnishing options: Top your cheesecake with whipped cream, dark chocolate shavings, and fresh fruit. Use mint leaves for a pop of color. These simple touches make it look gourmet and fancy. For the full recipe, check out the Death by Chocolate Cheesecake. To keep your Death by Chocolate Cheesecake fresh, chill it well. After it cools, cover it tightly with plastic wrap. This keeps it moist and prevents it from absorbing odors. Store it in the fridge for up to five days. The longer it sits, the more the flavors blend. This makes each bite even richer. If you want to save some for later, freezing works great. First, let the cheesecake cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. This helps avoid freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, take it out. Place it in the fridge overnight to thaw. For the best texture, avoid thawing at room temperature. This keeps the cheesecake creamy and smooth. Enjoy it with a fresh garnish for that perfect touch. You can find the Full Recipe for more details. Making Death by Chocolate Cheesecake takes about 5 hours in total. Here’s the breakdown: - Prep time: 30 minutes - Baking time: 55-60 minutes - Cooling time: 1 hour in the oven - Chilling time: At least 4 hours in the fridge This dessert requires patience, but the taste is worth it! You can use low-fat cream cheese, but it may change the flavor and texture. The cheesecake might not be as rich or creamy. Full-fat cream cheese gives a smooth texture and deep flavor. For the best results, I recommend sticking with regular cream cheese. If you can't find chocolate graham crackers, don't worry! You can use regular graham crackers mixed with cocoa powder. Another option is to use crushed Oreos or chocolate wafer cookies. Each of these substitutions will still give you a delicious crust. To check if the cheesecake is done, look for these signs: - The edges should be set. - The center should still be slightly wobbly. - It will puff up a bit when baking. Remember, it will firm up as it cools, so don’t overbake! Yes, you can make this cheesecake ahead of time! It keeps well in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and foil. When ready to serve, thaw it in the fridge overnight. Enjoy this delightful treat at your convenience with the full recipe! This blog post explored making a decadent Death by Chocolate Cheesecake. We covered crust ingredients, filling creation, and the chocolate ganache. I shared tips to achieve the perfect texture and prevent cracks. Variations included mint and espresso flavors, as well as gluten-free options. Embrace this dessert adventure, and remember to enjoy each rich bite. With practice, you will create a cheesecake that wows everyone. Happy baking!$

Indulge in the ultimate dessert experience with our Death by Chocolate Cheesecake! This decadent treat features a rich chocolate crust, creamy filling, and luscious chocolate ganache, topped with whipped cream and fresh berries for a stunning presentation. Perfect for any celebration, this cheesecake will impress your guests! Click through to discover the full recipe and create this chocolate lover's dream today!

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Ingredients

For the crust:

1 ½ cups chocolate graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 teaspoon vanilla extract

4 large eggs

8 ounces dark chocolate, melted (cooled)

For the chocolate ganache:

1 cup heavy cream

8 ounces semi-sweet chocolate chips

For garnish:

Whipped cream

Dark chocolate shavings

Fresh raspberries or strawberries, optional

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and crumbly.

Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and beat until combined.

Add sour cream and vanilla extract, mixing until smooth. Add the eggs one at a time, mixing well after each addition. Lastly, stir in the melted dark chocolate until fully incorporated.

Assemble the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, until the edges are set but the center is slightly wobbly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Prepare the ganache: In a small saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 5 minutes, then stir until smooth.

Once the cheesecake is thoroughly cooled, pour the chocolate ganache over the top. Smooth it out and refrigerate for at least 4 hours, or overnight for best results.

Serve: Carefully run a knife around the edge of the springform pan before removing the sides. Slice the cheesecake and serve with whipped cream, chocolate shavings, and fresh raspberries or strawberries if desired.

- Prep Time: 30 minutes | Total Time: 5 hours (includes chilling) | Servings: 12 slices