Chocolate Cream Cheese Cheesecake

Introduction

You get a dense, sliceable filling from 24 oz of cream cheese and melted semi-sweet chocolate. The chocolate wafer crust is pressed up the sides of a 9-inch springform pan, so each slice has structure and chocolate in every bite. You can treat it as a make-ahead dessert since the bake is about 50 minutes and the texture improves after chilling.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12

Ingredients

• 1½ cups finely-crushed chocolate wafers
• 3 packages (24 oz) softened cream cheese
• 1½ cups white granulated sugar
• 4 oz semi-sweet chocolate, melted and cooled
• 2 tbsp flour
• 1 tsp vanilla essence
• 4 eggs
• ¼ cup milk
• ¼ cup vanilla-flavored pieces, melted

Instructions

Crust

1. Stir together crushed wafers and butter.
2. Press mixture evenly over the bottom and 1¾ inch up sides of 9-inch springform pan.

Filling

1. In large bowl, beat cream cheese, sugar, chocolate, flour and vanilla until well mixed.
2. Add eggs all at once. Beat with electric mixer on low speed until just mixed. Do not overbeat.
3. Stir in milk.

Baking

1. Pour filling into crust.
2. Bake in a 350°F (175°C) oven about 50 minutes or until center appears nearly set when gently shaken.
3. Cool on a wire rack for 5-10 minutes.
4. Loosen sides of cheesecake from pan. Cool 30 minutes.
5. Remove sides of pan. Cover and chill for 4-24 hours.
6. Pipe melted vanilla flavored pieces decoratively atop cheesecake.

Variations

• Replace the 4 oz semi-sweet chocolate with dark chocolate for a deeper chocolate flavor and a slightly less sweet filling.
• Replace the 4 oz semi-sweet chocolate with milk chocolate if you want a sweeter cheesecake with a softer chocolate profile.
• Replace the 2 tbsp flour with 2 tbsp cornstarch to make the filling gluten-free; the texture stays set but turns a bit silkier.
• Replace the chocolate wafers with graham crackers for a milder crust that puts more focus on the cream cheese filling.
• Skip the melted vanilla-flavored pieces on top if you want a less sweet finish and a cleaner chocolate look.

Tips for Success

• Make sure the 3 packages of cream cheese are fully softened before mixing, or the filling will stay lumpy.
• When you add the 4 eggs, beat on low speed only until just mixed; overbeating adds air and raises the risk of cracks.
• Press the chocolate wafer crust evenly over the bottom and 1¾ inch up the sides so it bakes at the same rate all around.
• Pull the cheesecake when the center appears nearly set and still has a slight wobble; a fully firm center in the oven usually means an overbaked texture.
• Chill the cheesecake completely before adding the melted vanilla-flavored pieces so the topping sets instead of running.

Storage and Reheating

Store the cheesecake whole or in slices in an airtight container, or wrap it tightly on a plate, and keep it in the fridge for up to 5 days. For longer storage, wrap slices or the whole cheesecake in plastic wrap and foil, then freeze in a sealed container for up to 2 months.

Cheesecake is best served cold or after 15 to 20 minutes at room temperature. If frozen, thaw it overnight in the fridge. Microwaving is not the best option because the filling softens unevenly and the topping can melt.

FAQ

Can you make this cheesecake a day ahead?

Yes. You get cleaner slices and a firmer texture after a full chill, so making it the day before works well.

How do you know when the cheesecake is done baking?

The outer edge should look set, and the center should still wobble slightly when you gently shake the pan. If the middle looks liquid, it needs more time.

Can you substitute the semi-sweet chocolate?

Yes. You can use dark chocolate for a less sweet result or milk chocolate for a sweeter one, as long as you keep the amount the same.

The crust instructions mention butter, but it is not listed in the ingredients. What should you do?

The provided ingredient list leaves out the butter amount, so you should confirm that detail from your original source before starting. The crust step depends on it to hold together.