Death by Chocolate Cheesecake

This intensely rich Death by Chocolate Cheesecake showcases chocolate in four decadent forms with a chocolate cookie crust, double chocolate cheesecake filling, and silky chocolate ganache topping. It's pure indulgence for serious chocolate lovers!

I first created this recipe for my husband's birthday after he requested "the most chocolate possible in one dessert." Five years later, it's still the most requested celebration cake in our family, especially from my chocolate-obsessed nieces.

Ingredients

• For the crust
• Full-size chocolate graham crackers: Provide the perfect chocolate foundation while adding a subtle crunch
• Unsalted butter: Binds the crust together while allowing you to control the salt level

• For the filling
• Semisweet chocolate: Brings deep chocolate flavor while maintaining balance with the sweetness
• Full-fat cream cheese: Creates that signature cheesecake texture – look for Philadelphia brand for best results
• Granulated sugar: Sweetens without adding moisture that could affect texture
• Heavy cream: Adds richness and helps create that velvety smooth texture
• Unsweetened cocoa powder: Intensifies the chocolate flavor – choose Dutch-processed for deeper color
• Large eggs: Provide structure and creaminess – best when truly at room temperature for proper mixing

• For the topping
• Semisweet chocolate chips: Melt beautifully for the ganache
• Heavy cream: Creates the perfect ganache consistency

Step-by-Step Instructions

Prepare the Crust:

Process the chocolate graham crackers until you have fine crumbs that resemble wet sand. The finer the crumbs, the better your crust will hold together. Add melted butter and pulse until every crumb is moistened. The mixture should hold together when pressed between your fingers. Press firmly into the springform pan using the bottom of a measuring cup for an even layer. Bake just until fragrant to prevent a burnt taste.

Melt the Chocolate:

Chop your chocolate into small, uniform pieces for even melting. Use 30-second microwave bursts, stirring thoroughly between each interval. Stop heating when most pieces are melted and stir until completely smooth. Allow to cool slightly but not harden. This prevents the chocolate from seizing when added to the batter.

Create the Filling:

Beat cream cheese until completely smooth before adding any other ingredients. Any lumps now will remain in your final cheesecake. Add sugar, cream, and cocoa powder, beating thoroughly and scraping the bowl several times. The mixture should be completely uniform with no streaks. Add eggs one at a time, mixing just until incorporated. Overbeating after adding eggs can trap air bubbles that cause cracks. Fold in melted chocolate with gentle strokes until fully combined.

Bake with Care:

Pour filling into the partially cooled crust. Bake on a rimmed baking sheet to catch any butter that might leak from the springform pan. Look for a slightly dry top with a center that jiggles like Jello but doesn't slosh like liquid. The gradual cooling in a turned-off oven with door slightly open prevents dramatic temperature changes that cause cracks.

Create the Ganache:

Heat cream just until tiny bubbles form around the edges – do not boil. Pour over chocolate chips and let sit undisturbed. This allows the hot cream to gently melt the chocolate. Stir from the center outward until completely smooth. Allow to thicken slightly before pouring over the chilled cheesecake.

This cheesecake brings back memories of my grandmother teaching me to bake. She always said chocolate desserts needed a pinch of salt to enhance the flavor, and she was right. That tiny addition makes all the difference in this recipe by highlighting the complex chocolate notes without adding sweetness.

Preventing Cracks

The most common issue with cheesecakes is cracking on the surface. While the ganache covers any imperfections, you can achieve a perfectly smooth top by following a few key techniques. First, ensure all ingredients are truly room temperature. Cold ingredients don't incorporate properly and create an uneven batter. Second, avoid overmixing after adding the eggs, which introduces air bubbles that expand and contract during baking. Finally, the slow cooling method allows the cheesecake to gradually adjust to temperature changes rather than shocking it with cold air.

Storage and Make-Ahead Tips

This cheesecake actually improves with time as flavors meld together. You can store it covered in the refrigerator for up to 5 days, though the crust will soften slightly after day two. For longer storage, freeze individual slices without the ganache topping. Wrap each piece tightly in plastic wrap followed by foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Add fresh ganache just before serving for the best presentation.

Serving Suggestions

Transform this already decadent dessert into an even more impressive finale by adding complementary elements. A dollop of lightly sweetened whipped cream cuts through the richness. Fresh raspberries or strawberries provide bright acidity that balances the chocolate intensity. For truly special occasions, dust the plate with cocoa powder and add chocolate curls or shards to the top. Serve with coffee or a sweet dessert wine like port for an elegant finish to any meal.

Frequently Asked Questions

→ What type of chocolate works best for the filling?

Semisweet chocolate is recommended for the filling, as it balances sweetness and richness. Opt for high-quality chocolate for the best flavor.

→ Can I prepare this dessert in advance?

Yes, this cheesecake can be made up to two days in advance. Simply store it in the refrigerator until ready to serve.

→ How do I prevent the cheesecake from cracking?

To avoid cracks, do not overmix the batter and follow the cooling process by cracking the oven door post-baking. Cooling gradually prevents drastic temperature changes.

→ Can I use a different crust instead of chocolate graham crackers?

Absolutely! Oreo cookies, regular graham crackers, or digestive biscuits can be used as alternatives for the crust base.

→ How should I store leftovers?

Cover the cheesecake with plastic wrap or store in an airtight container in the refrigerator for up to 2 days. Note: the crust may soften slightly over time.

→ Can I freeze this cheesecake?

Yes, freeze the cheesecake without the ganache topping for up to 3 months. Thaw in the refrigerator overnight before adding the ganache and serving.