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holiday cheesecake with truffles
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Best Chocolate Cheesecake

This is the Best Chocolate Cheesecake recipe ever! Perfectly rich, and creamy texture, made with real chocolate, and absolutely decadent. Easy to make and perfect for holidays and special occasions.
Course Dessert
Cuisine American
Keyword cheesecake, chocolate
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chill 4 hours
Total Time 5 hours 25 minutes
Servings 12 slices

Equipment

  • Mixer
  • 10" Springform Pan

Ingredients

  • 18 creme-filled chocolate sandwich cookies crushed to fine crumbs
  • 2 tablespoons butter melted
  • 32 ounces cream cheese softened (four: 8 oz blocks)
  • 14 oz. sweetened condensed milk
  • 2 teaspoons vanilla
  • 12 ounces semi-sweet chocolate chips
  • 4 eggs

Topping

  • 6 ounces semi sweet chocolate chips
  • ¼ cup heavy whipping cream
  • ½ cup white chocolate chips
  • Assorted Lindor truffles - if desired

Instructions

  • Preheat the oven to 300 degrees.
  • Combine the cookie crumbs and melted butter, mixing until the crumbs resemble wet sand.
  • Press onto bottom of a 10-inch springform pan. Place in the freezer until you are ready to fill it. This helps to solidify the crust.
  • Beat the cream cheese, sweetened condensed milk and vanilla in a large bowl with the mixer until blended.
  • Melt the 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30 second increments until they are all melted and the chocolate is smooth.
  • Add in the melted chocolate to the cream cheese mixture and mix well. Sometimes this works best if you allow it to cool slightly so the temperature is closer to the mixture.
  • Add the eggs, 1 at a time, mixing on low speed after each one just until blended.
  • Remove the prepared crust from the freezer and then pour the cream cheese mixture over the crust.
  • Bake for 1 hour 5 min or until center is almost set but still slightly jiggly.
  • Run a knife around the rim of the pan to loosen the cake while it is still hot and then cool completely before removing the rim.

Topping

  • Place the chocolate chips in a medium glass bowl. Set aside.
  • Heat up the heavy cream in a small saucepan on the stove or in a glass bowl in the microwave - until just simmering - not boiling.
  • Pour the hot cream over the 6 ounces of semi sweet chocolate chips in the other glass bowl and let it sit for 2 minutes to melt and soften the chocolate. Stir till smooth.
  • Pour the creamy chocolate mixture over the top of the cheesecake.
  • Refrigerate the cheesecake for at least 4 hours.
  • Before serving, melt the white chocolate chips in a microwave-safe bowl in 30 second increments until melted and smooth.
  • Drizzle the melted white chocolate over the cheesecake.
  • Decorate with the truffles - if desired.