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Chocolate Cream Cheese Cheesecake Recipe

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Chocolate Cheesecake Recipe Taste of Home
Chocolate Cheesecake Recipe Taste of Home from www.tasteofhome.com

Description

Nothing says decadence like a Chocolate Cream Cheese Cheesecake. This classic dessert is sure to impress your dinner guests or make a perfect end to your family dinner. Cream cheese, chocolate and a buttery graham cracker crust all come together in one delicious dessert. This recipe can serve up to 12 people, so it's perfect for family gatherings or special occasions. The best part is that it's really easy to prepare and doesn't require any special equipment. It's a dessert that everyone will love.

This Chocolate Cream Cheese Cheesecake is made with a creamy filling of cream cheese, sugar, eggs, cocoa powder and semi-sweet chocolate chips. It's then topped with a layer of rich chocolate ganache and a sprinkle of chopped pecans. The buttery graham cracker crust holds the filling together and provides the perfect balance of sweetness and crunch. This recipe is sure to be a hit with everyone who tries it!

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 tablespoons cocoa powder
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1/4 cup chopped pecans

Instructions

Preheat oven to 350 degrees F. Grease a 9-inch springform pan and set aside.

In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes.

In a large bowl, beat together the cream cheese and sugar until light and fluffy. Add the eggs, one at a time, beating until just combined. Stir in the cocoa powder and chocolate chips.

Pour the batter into the prepared crust and bake for 40-45 minutes or until the center is just set. Allow to cool completely before chilling in the refrigerator for at least 4 hours.

To make the ganache, heat the cream in a small saucepan over medium heat until it just begins to simmer. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Stir until the chocolate is melted and the mixture is smooth. Pour the ganache over the cheesecake and sprinkle with the chopped pecans.

Slice and serve chilled.

Equipment

  • 9-inch springform pan
  • Medium bowl
  • Large bowl
  • Small saucepan
  • Heatproof bowl

Notes

This cheesecake can be made a day in advance. Be sure to cover it with plastic wrap and store it in the refrigerator until ready to serve.

If you want to dress up your cheesecake, try adding a layer of raspberry or strawberry jam before pouring the ganache on top.

Nutrition

Serving size: 1 slice (about 1/12 of the cake)

Calories: 375

Total Fat: 22 g

Saturated Fat: 12 g

Cholesterol: 82 mg

Sodium: 202 mg

Total Carbohydrate: 36 g

Dietary Fiber: 2 g

Sugars: 28 g

Protein: 6 g


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