Tessa’s Recipe Rundown
Taste: Absolutely packed with chocolate flavor and the perfect balance of sweetness.
Texture: Rich, creamy, smooth, and fudgy with a hint of crunch from the crust.
Ease: No water bath required! There are a few steps involved, and you will dirty some dishes, but it’s nothing you can’t handle!
Pros: Crowd-pleasing, can be made ahead of time, and will satisfy any chocolate craving.
Cons: Positively decadent!
Would I make this again? Yes, I make this cheesecake frequently!
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Death by Chocolate Cheesecake is a true chocoholic’s dream come true!
Life without chocolate would be no life at all. As a total chocolate lover, I strongly believe that! I enjoy at least a bite of chocolate basically every day.
This Death by Chocolate Cheesecake recipe is for true chocolate lovers only. It’s the definition of chocolate decadence.
There’s chocolate in FOUR forms: chocolate graham cracker crust, double chocolate filling (both cocoa powder and melted chocolate), and a chocolate ganache topping.
If you’ve ever muttered, “This is too rich and chocolaty” in your life, then this may not be the recipe for you.
Besides the delightful chocolate flavor, the texture in this recipe is simply incredible. You get that perfect contrast of a slightly crunchy yet buttery crust, rich and smooth filling, and fudgy ganache topping.
I made this cheesecake for Father’s Day this past weekend and everyone loved it! You can serve alongside fresh strawberries or raspberries to really complement the chocolate flavor.
How to Make Death by Chocolate Cheesecake
Chocolate Cookie Crust
This Death by Chocolate Cheesecake recipe calls for 15 “full size” chocolate graham crackers, meaning the entire rectangular sheet of graham cracker. This should weigh 225 grams or 8 ounces. If you’re using pre-ground crumbs, it should be 1 cup crumbs.
You could also make an Oreo cookie crust if you’d prefer! Simply swap in 30 (340 grams) standard whole Oreo cookies (NOT double-stuffed) and reduce the butter to 4 tablespoons (57 grams).
How to Make Creamy, Smooth Cheesecake
- Be sure to use high-quality full-fat bricks of cream cheese. It really makes a difference!
- Whatever you do, don’t use cream cheese that’s meant for spreading on a bagel.
- The cream cheese should be completely softened to room temperature. If it’s too cold, it won’t mix thoroughly and you’ll end up with little bits and pockets of unblended cream cheese throughout your Death by Chocolate Cheesecake.
- Make sure your eggs are at room temperature too.
- Beat the cream cheese well before adding any other ingredients.
- You’ll also want to routinely scrape down the sides and bottom of the mixing bowl, even if you’re using a paddle attachment that scrapes as it blends.
Baking Cheesecake without a Water Bath
There is no water bath required for this recipe! I decided to skip that hassle because even if some cracks form, we’re covering the cheesecake with thick chocolate ganache, which will hide any imperfections.
To prevent cracks without the need for a messy water bath, we’re using the oven door trick for this Death by Chocolate Cheesecake. Once the cheesecake is almost done baking, turn off the oven but leave the cheesecake inside. Crack the oven door just slightly to allow the oven to lose some of that heat. The key to preventing cracks is to prevent any dramatic changes in temperature, as this will cause cracks to form! If you want more tips for baking cheesecake without cracks, check out my free Ultimate Cheesecake Guide.
That’s why it’s also important to allow the Death by Chocolate Cheesecake to cool to room temperature completely before chilling. When it comes to cheesecake, it’s always better to err on the side of underbaking than over-baking. The edges should be set and dry, but if the center is still slightly wobbly or jiggly that’s fine. The residual heat will continue to cook the cheesecake even once it’s removed from the oven.
In my online baking class The Magic of Baking, I go in-depth in this concept and others so that you can know with confidence when something is truly done.
What’s the Best Pan for Chocolate Cheesecake?
- This recipe requires a 10-cup, 9-inch diameter springform pan like this one.
- Not all springform pans are made equally; you want one that’s both heavy-duty and sturdy.
- Avoid putting your pan in the dishwasher as hand washing will extend the life of a springform pan.
- Just because your pan is 9-inches in diameter doesn’t necessarily mean it has a 10-cup batter volume capacity.
- Every brand may vary slightly, so be careful not to overfill your pan if yours has a smaller capacity!
How to Slice and Serve Death by Chocolate Cheesecake
The hardest part of this Death by Chocolate Cheesecake recipe is that you must let it chill for at least 4 hours before you slice and serve it! I usually like to let it chill overnight, just to make sure it’s completely set and I’m able to cut clean slices. Use a sharp knife and run it under hot water in between cuts for beautiful bakery-quality slices. Feel free to add some fresh whipped cream, if you like!
How to Store Death by Chocolate Cheesecake
Store Death by Chocolate Cheesecake in the fridge for up to 2 days. The longer it sits, the softer the crust will become.
Can I Freeze Chocolate Cheesecake?
Yes, Death by Chocolate Cheesecake freezes beautifully! Place whole or individual slices on a baking sheet inside the freezer until firm. Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to 2 months. To serve, defrost a whole cheesecake in the fridge overnight, or defrost individual slices in the fridge overnight, or at room temperature for about 30 minutes.
More Cheesecake Recipes:
- Nutella Cheesecake Bars
- Ultimate Classic Cheesecake
- Oreo Cheesecake
- Pumpkin Cheesecake
- Ultimate Peanut Butter Cheesecake
More Chocolate Recipes:
- Best Chocolate Cake
- Flourless Chocolate Cake
- Best Chocolate Cupcakes
- Chocolate Brownie Cake with Peanut Butter Frosting
Death by Chocolate Cheesecake
Ingredients
For the crust:
- 15 (225 grams) full size chocolate graham crackers
- 6 tablespoons (85 grams) unsalted butter, melted
For the filling:
- 8 ounces (227 grams) semisweet chocolate, chopped
- 24 ounces (680 grams) full fat cream cheese, at room temperature
- 1 cup (200 grams) granulated sugar
- 1/4 cup heavy cream
- 1/4 cup (21 grams) unsweetened cocoa powder
- 4 large eggs, at room temperature
For the topping:
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
For the crust:
- Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until you have 1 cup of finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes, or until fragrant. Let cool slightly and maintain oven temperature while making the filling.
For the filling:
- In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
- In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat until well combined. Scrape down the sides and bottom of the bowl to make sure all cream cheese is being incorporated. Add the eggs, one at a time, beating just until smooth. Beat in the melted chocolate until just combined. Be careful not to overbeat.
- Pour the batter into the cooled crust. Place the springform pan on a rimmed baking sheet and bake for about 50 minutes, or until the top looks slightly dry and the middle is slightly wobbly. Err on the side of under-baking. Turn off the oven and crack the oven door open and allow to cool for 10 minutes (this helps prevent cracking). Remove the cheesecake from the oven to a wire rack to cool to room temperature.
- Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
For the topping:
- Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. If needed, allow to cool and thicken. Pour over the cheesecake.
This post was originally published in 2018 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.
I am making this for my daughter’s 14th birthday. Cheesecake is her favorite. It’s in the oven as we speak. Usually I make regular NY style cheese cake and add raspberry topping. Wonder if I could eliminate the extra chocolate topping and just use raspberry topping instead? Seems like it would pair well.
That should work well instead if you prefer, Theresa! Let us know what you think about this cheesecake once you’ve given it a taste! 🙂
Wow! Just wow! This is the best chocolate cheesecake I’ve ever made! Simple (for a cheesecake- no water bath) yet so decadent. The only change I make is an Oreo cookie crust. 35 Oreos blended into crumbs, 5 tablespoons melted butter, press into bottom of springform pan and bake for 10 minutes. This looks and tastes like a professionally baked cheesecake. Most requested by my family. You gotta try it! Oreo crust recipe from: https://www.lifeloveandsugar.com/easy-oreo-cookie-crust-recipe/
So happy to hear how much you love this recipe! Thanks for the comment 🙂
Hi just want to ask for this death by chocolate cheesecake recipe for 6 inch pan. Pleaseeeee.. Thank you!! I’m a big fan of yours
Hi Hez! We haven’t tried making this cheesecake using a 6-inch pan, but it should work! Just know that you will have extra batter leftover and will have to alter the baking time. Other readers have had success baking them in a cupcake/muffin tin, so you could always use the remaining batter to make mini cheesecakes too! You’ll need to alter the baking time on them as well. Good luck!
I made this for Thanksgiving dessert. It was utterly fantastic. The smoothest texture I’ve ever achieved in a cheesecake! Thanks!!
I love this cheesecake! I do need help with the recipe conversion, as I need to make this recipe in an 11″ springform.
Hi Evey! We haven’t tried making this in an 11″ springform, so I can’t help with the conversion, but you will need to reduce the timing if you don’t adjust the recipe. Please let us know how it goes!
O used an 11′ and followed the same exact steps and it turned out great..
What can we replace in eggs with?
We don’t bake with egg substitutions, so we can’t say for sure; however, we’ve found them to be a necessary ingredient for this recipe. Good luck!
Can I make any of your cheesecake recipes for easy to get. I want to give some cheesecake away for a wedding but I want them to be easy to get. No cutting. So in was wondering if I can make these in a cupcake tin? Or muffin tin?
I have a few recipes that I specifically made in a mini cheesecake tin: mini orange cheesecakes, chocolate strawberry mini cheesecakes, no bake mini blackberry cheesecakes, and mini gingerbread cheesecakes with candied walnuts. For my other cheesecake recipes, I personally haven’t tried them in a tin; however, other reviewers have had success. You would just need to alter the baking time on any that are baked. Good luck!
So rich and chocolatey!!! Was a crowd pleaser!!
So glad to hear that!
Thank you, Tessa! I love this recipe so much! 🙂
It can also be scaled down, as I have proven when I also made a 6-inch version alongside the 9-inch one.
My only concern is that my cheesecake looks a bit shorter in height compared to Tessa’s finished product. I’m not sure if I have over-mixed the filling, or if there’s not enough cheesecake. :-/
Otherwise, it is really really yummy!
Does the crust have to be baked or can it just be refrigerated and baked with the cheesecake
Btw … I have made this twice now and the reviews are fab !!!
With Oreo cookie crusts, I freeze them for 20-30 minutes, no baking. I’ve found they become too hard when they’re baked twice. I always bake graham cracker crusts 8-9 minutes at 350 degrees.
Can you use a stand mixer instead of a hand mixer and why a hand mixer. I have made Oreo crusts baked and it comes out as hard of a brick . What am I doing wrong ?
Can this cheese cake be made without eggs too .