Deeply Chocolate Cheesecake with Chocolate Graham Cracker Crust

Prep Time:30

Cook Time:1 5

Cool Time:9

Total Time:10 35

Servings: slices

Author: Julie Gavin

equipment (affiliate links

Measuring cups
Measuring spoons
kitchen scale
mixing bowl
stand mixer with paddle attachment or
hand mixer
spatula
9-inch springform pan
Parchment paper
10-inch round cake pan optional but to protect springform pan from waterbath
Large roasting pan

Ingredients

Crust

2 c. (200 g) chocolate graham crackers crushed, about 15-18 sheets
¼ c. (50 g) granulated sugar
½ c. (113 g) salted butter melted

Filling

24 oz. (600 g) full-fat cream cheese softened to room temperature
¾ c. (150 g) granulated sugar
6 tbsp. (90 g) sour cream room temperature
6 oz. (170 g) semi-sweet chocolate melted and slightly cooled
3 tbsp. (17 g) unsweetened cocoa powder not dutch-processed
1½ tsp. vanilla extract
¼ tsp. salt
3 large eggs room temperature

Topping (optional but recommended)

stabilized whipped cream
light dusting of unsweetened cocoa powder or
fresh raspberries or strawberries

Instructions

Preheat and prep: Preheat oven to 325°F (165°C). Line the sides of a 9-inch springform pan with a parchment strip for easy release. Lightly grease the bottom.
Make the crust: Combine chocolate graham cracker crumbs, sugar, and melted butter until the mixture holds together when squeezed. Press very firmly into the bottom and 1-2 inches up the sides of the pan. Bake for 10-12 minutes. Set aside to cool.
Make the filling: Beat softened cream cheese until completely smooth. Add sugar and beat to combine. Mix in sour cream, melted chocolate, cocoa powder, vanilla extract, and salt until fully incorporated. Add eggs one at a time, mixing on low speed just until blended—do not overmix.
Prepare to bake: Pour filling into the cooled crust. Place springform pan inside a 10-inch cake pan, then set that into a shallow roasting pan. Add hot water to the roasting pan to create a water bath (about 1 inch up the sides).
Bake and test: Bake for 50-65 minutes, until edges are set and the center has a gentle jiggle (like Jell-O). Internal temperature should reach about 150-155°F if using a thermometer.
Cool: Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool inside for 1 hour. Remove from oven and water bath. Cool to room temperature, then refrigerate (still in pan) for at least 8 hours or overnight.
Serve: Run a knife around the edge, remove springform sides (parchment makes it easy), and transfer to a serving plate. Top with stabilized whipped cream and a light dusting of cocoa powder. Slice with a hot, dry knife for clean cuts.

Video

Notes

Moisture spots on top after chilling: These are normal condensation and will fade as it sits.
Chocolate tip: Semisweet chocolate bars work best. But if using chocolate chips and they melt thick, stir in 1-2 tsp neutral oil (vegetable or canola) to thin.
Storage: Store covered in the refrigerator for up to 5 days. Freezes well for up to 2 months (wrap individual slices or uncut protions whole and wrapped).