Chocolate Cheesecake


With a chocolate cookie crust and a dark chocolate and cream cheese filling, this chocolate cheesecake recipe is the most delicious and decadent way to end a meal. The only thing that could make a slice of this easy chocolate cheesecake better? Strawberries on top!

Chocolate Cheesecake
Prep Time:
35 mins
Bake Time:
45 mins
Cool Time:
1 hrs 45 mins
Chill Time:
4 hrs
Total Time:
7 hrs 5 mins


  • 1 ¾ cup finely crushed chocolate wafers (about 30 cookies)

  • cup butter, melted

  • 4 ounce semisweet chocolate, chopped

  • 1 ounce unsweetened chocolate or semisweet chocolate, chopped

  • 3 8 ounce package cream cheese, softened

  • 1 ¼ cup sugar

  • 2 tablespoon all-purpose flour

  • 1 teaspoon vanilla

  • 4 eggs

  • ¼ cup milk


  1. For crust, in a mixing bowl combine crushed wafers and butter. Press mixture evenly onto the bottom and 1-3/4 inches up the sides of an ungreased 9-inch springform pan. Chill while preparing filling.

  2. In a small heavy saucepan combine the semi-sweet chocolate and the unsweetened chocolate; melt over low heat, stirring occasionally. Cool slightly.

  3. In a large mixing bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until smooth. With mixer running, slowly add melted chocolate, beating on low speed until combined. Add eggs all at once. Beat on low speed just until combined. Stir in milk.

  4. Pour filling into crust-lined pan. Place in a shallow baking pan in oven. Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when gently shaken.

  5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours. Makes 12 servings.

Chocolate-Hazelnut Cheesecake:

Prepare Chocolate Cheesecake as directed, except, for hazelnut crust, omit chocolate waters and butter. Using 2 teaspoons butter, grease bottom and 1-3/4 inches up the sides of a 9-inch springform pan. Press 1 cup toasted, finely ground hazelnuts or almonds on the bottom and 1-3/4 inches up the sides of the greased springform pan. Cover; chill. For filling, prepare as directed, except decrease milk to 1 tablespoon and stir in 3 tablespoons hazelnut liqueur with the milk at the end. If desired, top the cooled cheesecake with fresh strawberries.

White Chocolate Cheesecake:

Prepare Chocolate Cheesecake as directed, except substitute new 6-ounce package white baking bars, melted and cooled, for all of the semisweet and unsweetened chocolate squares. (To melt white baking bars, heat and stir constantly over extra-low heat.)

Nutrition Facts (per serving)

480 Calories
33g Fat
41g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 480
% Daily Value *
Total Fat 33g 42%
Saturated Fat 19g 95%
Cholesterol 148mg 49%
Sodium 341mg 15%
Total Carbohydrate 41g 15%
Protein 9g
Calcium 60.6mg 5%
Iron 2.3mg 13%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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