Prepare to be transported to dessert heaven with the most decadent, rich, and irresistible cheesecake you've ever tasted! This Philadelphia Double Chocolate Cheesecake is not just a dessert—it's a chocolate lover's ultimate fantasy, combining the creamy smoothness of classic cheesecake with an intense chocolate experience that will make your taste buds dance with pure joy. Whether you're looking to impress guests or treat yourself to a luxurious homemade dessert, this recipe promises to be your new go-to chocolate indulgence.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine chocolate cookie crumbs with melted butter. Mix thoroughly until the crumbs are evenly coated and moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust. Use the back of a spoon or flat-bottomed measuring cup to smooth the surface.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add granulated sugar to the cream cheese, continuing to mix until well incorporated and the mixture is light and fluffy.
- Mix in the vanilla extract, blending thoroughly.
- Add eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Fold the melted chocolate into the cheesecake batter, creating a marbled effect or completely incorporating it for a uniform chocolate cheesecake.
- Pour the cheesecake batter over the prepared cookie crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform ring.
- Optional: Garnish with whipped cream, chocolate shavings, or fresh berries before serving.
Tips
- Room Temperature Matters: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother, lump-free batter.
- Don't Overmix: When adding eggs, mix just until combined to prevent incorporating too much air, which can cause cracking.
- Water Bath Alternative: For extra insurance against cracks, place a pan of hot water on the bottom rack of your oven while baking.
- Chocolate Melting Hack: Use a double boiler or microwave in short intervals, stirring frequently to prevent burning.
- Cooling is Crucial: The slow cooling process (leaving the cheesecake in the oven with the door slightly open) helps prevent surface cracks.
- Chill Thoroughly: Always refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set completely.
- Clean Cuts: Use a hot, clean knife wiped between each slice for perfect, smooth servings.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 115mg
