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Easy Chocolate Cheesecake
Easy Chocolate Cheesecake

Easy Chocolate Cheesecake

Recipe and Photo by Allie Doran, Miss Allie's Kitchen
4 Hr(s) 15 Min(s) (incl. refrigerating)
25 Min(s) Prep
3 Hr(s) 50 Min(s) Cook
What You Need
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16 servings
Original recipe yields 16 servings
6 chocolate graham cracker sheets
1/4 cup butter, melted
1/4 cup packed brown sugar
1 pinch sea salt
1 cup granulated sugar
3 eggs, at room temperature
1/4 cup heavy whipping cream, at room temperature
2 tsp. vanilla
1/2 tsp. sea salt
1/2 cup heavy whipping cream
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Let's Make It
1
Preheat the oven to 325°F.
2
Put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish placed on the bottom rack in the oven, filling the casserole dish almost all the way. (This acts as a makeshift water bath and turns the oven into a “steam room,” ensuring your cheesecake won’t crack.)
3
Crust
4
To make the crust, add the graham crackers to a food processor or high-powered blender and pulse until they’re processed to resemble a coarse meal.
5
Add the butter, brown sugar and salt, and process or mix until combined.
6
Press the crust mixture onto the bottom of a springform pan. Set aside.
7
Cheesecake Batter
8
To make the cheesecake filling, microwave the 6 oz. semi-sweet chocolate in a microwave-safe bowl in 30-second increments on high power, scraping the side of the bowl between each increment. When melted, set aside to cool a bit.
9
Add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds or until smooth. Add the granulated sugar and cream together for about 1 min.
10
Add the sour cream, heavy cream, melted chocolate, vanilla, and sea salt and beat until everything is mixed well.
11
Crack the eggs into a separate bowl. Add the eggs, one at a time, to the cream cheese mixture, scraping the side of the bowl after each addition. Pour the cheesecake mixture over the crust in the springform pan.
12
Bake for 45 to 50 min. or until the side looks set but the center still jiggles slightly when nudged.
13
Turn the oven off and prop the oven door open a little bit. Allow the cheesecake to cool for an hour in the oven.
14
After the hour has passed, allow the cheesecake to cool completely on the counter before placing it in the fridge to chill for at least 2 hours.
15
Chocolate Ganache
16
Just before you’re ready to serve the cheesecake, prepare the chocolate ganache.
17
Add the chocolate for the ganache to a microwave-safe bowl. Microwave it in 30-second increments on high power, scraping the side of the bowl and stirring between each increment. When the chocolate is almost melted, add the heavy cream. Return to the microwave and microwave in 30-second increments until chocolate is completely melted and mixture is smooth when stirred.
18
Pour the ganache over the cheesecake.
19
Slice with a hot, clean knife and serve!
Kitchen Tips
Tip 1
Recipe and Photo by
Tip 2
Special Extra
If desired, shave some extra chocolate over the top of the cheesecake with a vegetable peeler.
Tip 3
Size Wise
Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.
Tip 4
Substitute
Substitute 1 cup chocolate graham cracker crumbs for the crushed graham crackers.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 36g
46%
Saturated Fat 22g
110%
Trans Fat 1g
Cholesterol 120mg
40%
Sodium 350mg
15%
Total Carbohydrates 29g
11%
Dietary Fibers 2g
7%
Sugars 31g
62%
Protein 7g
14%
Vitamin A
20%
Vitamin C
0%
Calcium
4%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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