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Judy John

Dark Chocolate Cheesecake

This Dark Chocolate Cheesecake delivers rich chocolate flavor, a creamy texture, and a smooth finish that makes every slice feel indulgent and satisfying.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Crust
  • 2 cups chocolate cookie crumbs finely crushed
  • 5 tbsp unsalted butter melted
Dark Chocolate Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 8 oz dark chocolate melted and cooled
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer
  • Spatula
  • Measuring Cups
  • Freezer
  • Tray
  • Oven
  • Saucepan
  • Cooling Rack

Method
 

  1. Preheat the oven and prepare a springform pan.
  2. Combine cookie crumbs and butter, then press firmly into the pan.
  3. Bake the crust briefly until set and allow it to cool.
  4. Beat cream cheese and sugar until smooth and creamy.
  5. Add eggs, vanilla, and melted dark chocolate until silky and uniform.
  6. Pour filling into the crust and smooth the top evenly.
  7. Bake until slightly set, cool completely, chill thoroughly, and slice.

Notes

For a softer crust, reduce baking time slightly. For a crispier texture, bake the crust a few minutes longer. Freeze the fully chilled cheesecake for up to two months and thaw overnight in the refrigerator. Use a warm knife for clean slices and easier serving. Customize flavors with espresso powder, orange zest, sea salt, caramel, or chocolate shavings. Store covered in the refrigerator for up to five days.