Servings: ten to twelve.
You can’t get more chocolate than this cheesecake: a chocolate-wafer crust, melted dark chocolate in the filling, and chocolate shards scattered over the top. Create your own customized cheesecake recipe with our Recipe Maker.
In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate shards and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Make Ahead Tips
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
I wanted to tone back the “extreme” so switched up the crust to a seedy granola crust that I winged. I used some oats, sesame seeds, sunflower seeds, pumpkin seeds, hazelnuts and mixed it with some melted butter and honey. I think pumpkin seeds and chocolate are an amazing combo and I was really happy with the balance I achieved and the texture the crust added to the cake!
I also baked it in a hot water bath because I think that cheesecakes have a better consistency with the cooking method. If you like chocolate and cheese cake this is a great choice. I will make this one again for sure!
This to-die-for chocolate cheesecake became my go-to cake for special (or any) occasions about twenty pounds ago.
It's quick and easy to make, and should be made liable for my moving up several pant sizes.
This recipe somehow magically makes a high-end, artisan-chocolate cheesecake with the ordinary semi-sweet chocolate morsels that most people have just sitting in their pantries. It is delicious!!
Pure chocolate, pure indulgence, and a huge hit with everyone. I often serve whipped cream on the side, because .....why not?
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