Dangerously Decadent Chocolate Cheesecake

ob电竞集团 ,Cheesecakes,Chocolate,Recipes/ Thursday, October 10th, 2019

My mom made the best cheesecake. EVER. She didn’t make it often, but whenever she did it was my absolutely favorite—a rich, dense, creamy slice with cherry pie filling dripping over its edges. HEAVEN, I tell you, and the dessert highlight of my childhood.

When Steve and I got married, the cake HAD to be my mom’s cheesecake. So the day before our wedding, Mom and I spent the day baking a bunch of cheesecakes—maybe 6 or 7 of them? It was 19 years ago and the weekend was a whirlwind of good friends and good times, so I don’t remember exactly.

chocolate wafer cookies
Someday I’ll probably make my own chocolate wafer cookies from scratch, but today is not that day.
chocolate wafer cookies and butter
Butter was mostly melted, which was good enough.

But I do remember all those decadent cheesecakes and the blueberry pie filling my mother-in-law made to adorn them. Not only is it one of my favorite desserts, it’s also a seriously warm fuzzy.

But…this is not that recipe.

(That was mean, I know, to set you up like that, but this is all going somewhere delicious. PROMISE. And I WILL post my mom’s recipe, too, at some point.)

chocolate wafer cookies and butter
Press the crust firmly into the bottom of the springform pan. I usually use a metal measuring cup to press it in nice and tight.

This recipe, however, is based on my mom’s perfect cheesecake recipe, and was inspired by a slice of chocolate cheesecake made by the nuns at theNew Skete monasteries in Cambridge, New York. Steve’s parents frequently have a New Skete cheesecake in their freezer, and after getting a taste of their rich, deep chocolate cheesecake, I was HOOKED.

And INTRIGUED. I had a fabulous recipe for vanilla cheesecake, but clearly I needed a chocolate cheesecake recipe, too. And after sampling the New Skete cheesecake, it HAD to be good.

So I went to the magical internet and started looking.

sugar cream cheese salt
So…this is going to FILL up your food processor, but it’s really worth it to get that cream cheese super smooth.
sugar cream cheese salt eggs
Look at how lovely and creamy! This is just the cream cheese, sugar, and salt. Next pic is with the eggs added in.

But cheesecake is a tricky thing because it comes in different textures, and I do not happen to be someone who appreciates them ALL. I grew up on dense, creamy, and rich cheesecakes, so that’s what I want and expect. But there are also some lighter, fluffier versions, and I’ve never been a fan of them.

So I needed to find a recipe that would be the texture I wanted but also intensely chocolatey. I LOVE strong flavors. It’s why I bake, and why I tinker with recipes until they’re perfect.

sugar cream cheese salt eggs
Eggs added, nice and smooth and liquidy.

After much hemming and hawing over the recipes I found online, not finding anything that I felt confident would give me what I wanted, I thought,what if I just adjust my mom’s recipe instead?I mean, really, what could go wrong? (Well, a LOT of things, probably, but that’s never stopped me before. Every time something doesn’t work, every time you fail, you learn and it makes you better at whatever you’re doing. Failure is progress!)

So, I jumped in. First thing I decided to do differently was add a crust. My mom’s cheesecake is crustless and perfect that way. But I did really enjoy the chocolate crust on the New Skete cheesecake, so I wanted to add that in. I also wanted this to be decadently chocolatey, so I knew I wanted to use really dark chocolate. What I found was that I get the best intense chocolate flavor from dark chocolate that’s 60-72% cocoa (or a combination that gets you in that range). I made it once with chocolate that was 80-90% cocoa, and it ended up having an aftertaste that was too bitter for my tastebuds. You can absolutely adjust the chocolate to your liking, too.

ghirardelli lindt chocolate
You could use all of one kind of chocolate, but since I wanted to use close to 70% cocoa and I didn’t have enough bars for that, I did a mixture. One bar of 85%, one bar of 70%, and the rest of the weight made up with my favorite 60% chocolate chips.

To get the smoothest texture, you want to make sure your cream cheese is at room temperature. I’ve also found that mixing the cream cheese, sugar, salt, and eggs in a food processor first gives you a much smoother batter than simply mixing it all in a stand mixer. I also discovered that if you let the stand mixer run on long or on high once you add the sour cream, you end up with a lighter and fluffier texture—I was not entirely pleased by that discovery, but like I said above, every time you fail, you learn something. You can bet I’ve not made that mistake ever again.

chocolate cheesecake batter
Batter spread and ready for baking.
chocolate cheesecake
Sometimes I get a crack in the middle, sometimes I don’t. Doesn’t really matter to me, personally. I’m more concerned with how it tastes!

You bake it for an hour, then simply turn off the oven and leave it to cool slowly in the oven for another hour. Then, for the best flavor, it needs to cool completely and be refrigerated for hours (or overnight) before serving. A wet knife slices through it cleanly, and you can preserve slices in the freezer, separated with sheets of waxed paper between them, to be able to enjoy this treat any time.

chocolate cheesecake slice
I totally ate this piece right after I took these pictures. It was right before dinner—while I was making dinner, actually–and I just couldn’t help it. It’s soooooooo good.

I think this recipe could EASILY be made gluten free because it contains only 1 1/2 tablespoons of flour, but I haven’t made it GF so I cannot advise what to use instead of the wheat flour. A one-to-one baking flour may work just fine, and if you make it GF, please let us know what you used!

chocolate cheesecake slice
I made this to celebrate our 19th wedding anniversary, and I’m just saying, I might need to marry Steve more often just so we have more excuses to make cheesecake.

chocolate cheesecake slice

Chocolate Cheesecake

A decadently rich, creamy, dense, and intensely chocolatey cheesecake.
Prep Time: 15minutes
Cook Time: 2hours
Total Time: 2hours15minutes
Course: Dessert
Servings: 110" Cheesecake


  • 19-ounce package of chocolate wafer cookies(or homemade, of course)
  • 6tablespoonsbutter, melted
  • 48-ounce bars of regular cream cheese, room temperature
  • 1 1/2cupssugar
  • 1/2teaspoonsalt
  • 4large eggs
  • 16ozsour cream
  • 1 1/2Tflour
  • 12ounces60-72% chocolate, melted


  • Preheat oven to 325 F/163 C. Place a 10" springform cheesecake pan on a rimmed baking sheet.
  • In a food processor, pulse cookies until finely ground. Add melted butter, and pulse to moisten. Transfer to springform pan, and press crumbs firmly and evenly into the bottom (use the bottom of a metal measuring cup to help). Bake for 10 minutes, and set aside.
  • Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With processor running, add eggs one at a time. Pour mixture into stand mixer (or mix by hand), then add sour cream, flour, and finally melted chocolate. Blend filling until smooth, scraping down sides of bowl as needed.
  • Pour filling into pan over prebaked crust. Place baking sheet with cake pan in oven. Bake at 325 F/163 C until set (puffed up around the edges and center is set, but slightly wobbly), about 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening door.
  • Run a knife around the edge of the pan just to loosen sides, then cool completely on wire rack. Cover loosely and refrigerate at least 6 hours or overnight. Cut with a wet knife for the cleanest cuts, and store covered in the refrigerator or in a container/ziptop bag in the freezer, slices separated by waxed paper.

10 Replies to “Dangerously Decadent Chocolate Cheesecake”

  1. A water bath will keep your cheesecake from cracking. Also, you could forgo the eggs and flour for an easier recipe! I never use eggs in my cheesecake. Just cream cheese, sour cream, and sugar — plus whatever x-factor flavor ingredient you desire.

    1. Good to know, Marshall! While I don’t think it’s difficult to add in the eggs and flour, I’m certainly up for trying another way of making cheesecake! I’ll have to search up a recipe and give it a try. Thanks so much for sharing your expertise!

  2. I have a chocolate cheesecake recipe that is very close to this one with what I would call “just a little extra”. I have made it for the past few Christmas dinners and a few birthdays. Absolutely divine and I too share your texture taste. Happy to share a link if you like!! Thanks for sharing this one. Plan to give it a go tomorrow!!

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