I used nearly the same recipe to make the BEST chocolate cheesecake as my Classic Cheesecake and Lemon Cheesecake recipes. Slight alterations were made (think lemon and chocolate additions), but the cooking methods are other ingredients identical and SIMPLE. How many cheesecakes can you admit to being SIMPLE and EASY to make? Well, a lot of the ones I’ve made have been overcooked or too soft, however, this one is my foolproof chocolate cheesecake recipe that is a total hit at any party or get together! I love serving it on Thanksgiving and Christmas and there is no double boiling required, making it one of the simplest cheesecake dessert recipes out there!
The texture reaches the perfect level of creaminess and rich enough without being overpowering like many chocolate cheesecakes can taste. My recipe uses just the right amount of chocolate to give this cheesy cake the perfect level of smoothness and taste without it tasting overly sweet.
My insanely delicious recipe calls for graham cracker crumbs, brown sugar, butter, cream cheese, sour cream, sugar, salt, eggs, and semi-sweet chocolate chips and is done baking in about 30 minutes. This has gotta be one of my favorite desserts as I’m a huge chocolate and dessert lover!
Ingredients in Chocolate Cheesecake
Graham crackers. Make sure to use graham cracker crumbs from real graham crackers as the pre-crushed graham crackers are not as high quality.
Brown sugar. Brown sugar adds sweetness to the crust.
Butter. Butter binds the brown sugar and graham cracker crumbs together to form the crust.
Cream cheese. Use full fat cream cheese. There’s no skimping when you make a cheesecake.
Sour cream. Creamy and rich sour cream produces a thick and silky texture.
Sugar. Granulated sugar adds a sweet flavor.
Salt. Salt helps bring out the flavors of the other ingredients.
Eggs. Eggs add nutrition, flavor, and texture.
Semi-sweet chocolate chips. Use Ghiradelli semi-sweet chocolate chips for the best taste.
How to make the best Chocolate Cheesecake
STEP 1: To prepare the crust, combine the graham cracker pieces with the brown sugar in a bowl. Stir in the melted butter. If using unsalted butter, add salt. If necessary, mix using your hands. Pour the mixture into a 9-inch springform pan. Use the bottom of a measuring cup or a glass to press down on the mixture, compacting it. Bake in the oven for 10-12 minutes, until slightly golden. Remove from the oven and leave the oven turned on. Note: you can use an 8-inch springform pan or a 9×13-inch baking dish; if you use a baking dish, make sure to line it with parchment paper.
STEP 2: To make the filling, use a hand or stand mixer to beat the cream cheese, sour cream, sugar, and salt until smooth and creamy, about 2 minutes. Add the eggs and beat until well-incorporated, about 1-2 minutes.
STEP 3: Add the chocolate chips to a microwave-safe bowl and heat in the microwave for 1 minute. Stir and if not fully melted, place back in the microwave and heat in 15-20 second increments, stirring in between, until fully melted. Stir into the cream cheese bowl, working quickly as the chocolate melts rapidly. Stir until the chocolate and cream cheese mixture are completely combined, about 2 minutes.
STEP 4: Pour into the cooked graham cracker crust and bake in the preheated oven for 25-35 minutes. It’s done as soon as the edges firm up and the center turns jiggly. Be careful not to overcook it as it will crack. Oven temperatures vary so keep a close watch on it after 25 minutes. Turn the oven off. Place a spoon in the oven door to keep it open to let the cheesecake cool for 10 minutes.
STEP 5: After 10 minutes, remove the cheesecake and place it on a wire rack to cool, about 45 minutes. Cover it with plastic wrap and refrigerate it for at least 4 hours. Serve cold.
More desserts you’ll love!
Chocolate Peanut Butter Layered Dessert
Easy 5-Minute Chocolate Pudding Pie
Blueberry Lemon Cream Cheese Pies in a Jar
Final Thoughts
Finally, if you make this Chocolate Cheesecake, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Chocolate Cheesecake
Equipment
- Stand mixer or hand mixer
Ingredients
Crust
- 2 1/2 c graham crackers crushed
- 1/4 c brown sugar
- 1 stick butter melted
Filling
- 16 oz. cream cheese (or two 8 oz. packages); use full fat and do not use whipped; softened to room temperature
- 1 1/4 c sour cream full fat
- 3/4 c granulated sugar
- 1/4 tsp salt
- 2 eggs
- 2 c semi-sweet chocolate chips
Instructions
- Preheat the oven to 325° F.
- To prepare the crust, combine the graham cracker pieces with the brown sugar in a bowl. Stir in the melted butter. If using unsalted butter, add salt. If necessary, mix using your hands. Pour the mixture into a 9-inch springform pan. Use the bottom of a measuring cup or a glass to press down on the mixture, compacting it. Bake in the oven for 10-12 minutes, until slightly golden. Remove from the oven and leave the oven turned on.
- To make the filling, beat the cream cheese, sour cream, sugar, and salt until smooth and creamy, about 2 minutes. Add the eggs and beat until well incorporated, about 1-2 minutes.
- Add the chocolate chips to a microwave-safe bowl and heat in the microwave for 1 minute. Stir and if not fully melted, place back in the microwave and heat in 15-20 second increments, stirring in between, until fully melted. Stir into the cream cheese bowl, working quickly as the chocolate melts rapidly. Stir until the chocolate and cream cheese mixture are completely combined, about 2 minutes.
- Pour into the cooked graham cracker crust and bake in the preheated oven for 25-35 minutes. It’s done as soon as the edges firm up and the center turns jiggly. Be careful not to overcook it as it will crack. Oven temperatures vary so keep a close watch on it after 25 minutes. Turn the oven off. Place a spoon in the oven door to keep it open to let the cheesecake cool for 10 minutes.
- After 10 minutes, remove the cheesecake and place it on a wire rack to cool, about 45 minutes. Cover it with plastic wrap and refrigerate it for at least 4 hours. Serve cold.
- If you make this, don't forget to leave a rating and comment!
Nutrition (per serving)
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