Rich and creamy, this Easy Chocolate Cheesecake recipe will be the hit of any dinner party.
Course: Baking, Dessert
Keyword: chocolate cheesecake
FOR THE CRUST:
2cupschocolate wafer cookie crumbs approximately 9 ounces whole cookies
FOR THE FILLING:
4 8-ounceblocks cream cheese room temperature
2cupssemi-sweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl, mix together the cookie crumbs, butter and salt until clumps begin to form.
Press the crumb mixture into a 9 inch springform pan firmly and evenly across the bottom and halfway up the sides.
Transfer the crust to the oven and bake until set, approximately 10 minutes.
Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
Reduce the oven to 325 degrees.
Add the chocolate chips and heavy cream to a saucepan over medium-low heat and melt the chocolate until smooth, stirring occasionally. Set aside and allow to cool to room temperature but still pourable.
Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.
Beat in the sugar and vanilla scraping down the sides of the bowl, as needed.
Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
Slowly add the melted chocolate and espresso powder to the filling mixture stirring to combine.
Pour the filling into the crust and set in a deep baking pan.
Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.
Serve chilled topped with strawberries or just straight up.