When I am thinking about Valentine’s Day I usually think about chocolate and this decadently creamy dark chocolate cheesecake is the perfect treat to end a fabulous Valentine’s Day! This cheesecake is so easy to make with it’s chocolate cookie crumb crust and the cheesecake part being the simple combination of cream cheese, eggs, sugar, cream and of course, plenty of dark chocolate! You really just need to mix the cookie crumbs and melted butter, press them into the bottom of a spring form pan, mix the remaining ingredients and pour them into the pan before baking until set. The hardest part is waiting until it’s cooled before cutting into it, but it’s well worth the wait! Surprise that special someone in your life with this dark chocolate cheesecake this Valentine’s Day, or any day for that matter, or just bake one for yourself!
Dark Chocolate Cheesecake (medium 6-7 inch)
A decadently smooth and creamy dark chocolate New York style cheesecake!
ingredients
- 1 cup chocolate cookie crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 2 eggs
- 2/3 cup sugar
- 1/3 cup heavy/whipping cream (or sour cream)
- 7 ounces (200g) dark chocolate (chips or chopped), melted
directions
- Mix the crumbs and butter and press into the bottom of a 6-7 inch springform pan.
- Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, cream and chocolate.
- Pour the batter into the pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set (the top will still be a little jiggly), about 50-70 minutes, before removing and letting cool at room temperature before transferring to the fridge to chill.
Dark Chocolate Cheesecake (large 8-9 inch)
A decadently smooth and creamy dark chocolate New York style cheesecake!
ingredients
- 1 1/2 cups chocolate cookie crumbs
- 6 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 3 eggs
- 1 cup sugar
- 1/2 cup heavy/whipping cream (or sour cream)
- 10.5 ounces (300g) dark chocolate (chips or chopped), melted
directions
- Mix the crumbs and butter and press into the bottom of a 8-9 inch springform pan.
- Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, cream and chocolate.
- Pour the batter into the pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set (the top will still be a little jiggly), about 50-70 minutes, before removing and letting cool at room temperature before transferring to the fridge to chill.
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The instructions say lemon juice and zest which are not in the ingredients list, and it doesn’t mention when to put the chocolate in?
What masterofpona said.
Kevin,
Just getting ready to make your dark chocolate cheesecake and thought you might want to clarify the crust instructions. I went back and read your comments before the recipe and am going to put the batter into the. Cookie crumb crust and then bake. Your recipe says to put the cookie crumb mixture into a speingform pan and then mix up the batter and put it into a greased springform pan. That makes it sound like 2 pans.
Just thought it could be clearer, though common sense dictates the way I’m going to do it.
Thanks for your recipes.
The batter should be poured into the crust in the springform pan. Thanks fr catching that! I have clarified the recipe! Enjoy!