Are you planning a special occasion, and looking for the perfect dessert? Want to make sure that everyone is delighted with your offering? Look no further – this 5 ingredients chocolate cheesecake filling will be an irresistible hit!
Rich in flavor yet surprisingly quick and easy to prepare, this creamy concoction will tantalize the taste buds of even the most discerning dessert-lover.
With its delectable combination of rich cream cheese, semi-sweet chocolate, sugar and a chocolate cookie crust it is sure to become one of your favorite cheesecake recipes.
This chocolate cheesecake filling recipe is an irresistible and crowd-pleasing dessert that is perfect for any occasion. Just like my classic homemade cheesecake filling.
The rich and decadent flavors of semi-sweet chocolate and cream cheese combined with its creamy texture make it a highly desirable treat for any gathering or event.
You might like to try my White Chocolate Cheesecake filling also. Either of these rich and decadent chocolate cheesecakes are perfect for a special occasion.
Recipe Prep
Get ready for a delectable journey with our chocolate cheesecake! But, before we dive into the creamy filling, we need to take care of two important steps: creating the perfect cheesecake crust and melting the chocolate.
First things first, let's prepare the 9-inch cheesecake crust. Give it a few minutes to chill and set up, ensuring it's just right to hold the chocolate cheesecake filling.
Meanwhile, the semi-sweet chocolate needs some time to cool down before we can blend it into the cheesecake filling.
- Prep the springform pan: Spread a thin layer of butter over the bottom and sides of a 9-inch springform pan. Place a circle of parchment paper down into the bottom and smooth it out into the edges of the pan to remove any pockets of air. Set aside.
- Cheesecake crust: Make the crust for a 9-inch springform cheesecake crust.
- melting the chocolate: melt the semi-sweet chocolate in a small bowl in the microwave. Heat for 10 seconds and then stir. Return to the microwave and heat for 5-10 seconds at a time until the chocolate is smooth and creamy. Set the bowl aside to cool while you start the filling recipe.
- Preheat the oven to 325 degrees Fahrenheit.
- Optional: Bake the cheesecake in a Bain Marie for baking
Chocolate Crust Ingredients
- 24 double chocolate Oreo sandwich cookies
- 5 tablespoons unsalted butter
Crust Directions
- Using a food processor crush the cookies into fine crumbs.
- Add the melted butter to the food processor and run on high for 2 to 3 minutes or until the cookie crumbs are completely moistened with butter.
- Press the crumbs into the bottom and slightly up the sides of a nine-inch springform pan.
Chocolate Cheesecake Filling Ingredients
Below is a quick look at the ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
👇See the step by step directions below!
- softened cream cheese: the softer the cream cheese the easier it is to beat and combine with the ingredients. Remove from the refrigerator a couple of hours before starting the recipe.
- granulated white sugar
- vanilla extract: use pure vanilla extract. I use my homemade vanilla extract for baking.
- chocolate: use a good semi-sweet melting chocolate for this recipe. It will have the best flavor and will melt easier.
- eggs: eggs are used to bind the filling together and lend a custard like texture.
Step by Step Directions
- Step 1: In a large mixing bowl beat the softened cream cheese, sugar and vanilla extract with a handheld mixer until well blended.
- Step 2: Add the cooled melted chocolate to the bowl and beat until evenly combined. Scrape down the sides of the bowl and the bottom of the bowl.
- Step 3: Add the eggs to the bowl one at a time, beating well between each egg. Scrape the bowl down again and beat 1 more minute.
- Step 4: Pour the chocolate cheesecake filling into the cheesecake crust in the springform pan.
Smooth the top with a spatula or back of a spoon.
- Step 5: Bake the chocolate cheesecake in the preheated 325 °F degrees oven for 60 minutes.
- Step 6: Turn off the oven and wedge open the door for 1 hour to allow the cheesecake to cool down slowly.
- Step 7: Remove the chocolate cheesecake from the oven and place on a wire rack cool completely.
- Step 8: Once the cheesecake has cooled completely cover the pan with plastic wrap and refrigerate at least 4 hours before serving. Overnight chilling is best.
- Step 9: Garnish the cheesecake with whip cream, chocolate sprinkles or chocolate curls and a dusting of cocoa powder for a pretty presentation.
Chocolate Cheesecake Garnishes
Chocolate cheesecake can be garnished with a variety of toppings to enhance its flavor and visual appeal.
- A simple option is whipped cream, possibly accompanied by a sprinkling of cocoa powder or chocolate shavings or sprinkles like I've done here.
- Fresh fruits, such as strawberries or raspberries, can introduce a pop of color and a refreshing counterpoint to the richness of the chocolate.
- Nuts like almonds, hazelnuts, or pecans provide a delightful crunch, while a drizzle of caramel or hot fudge sauce can add an extra touch of decadence.
- For a holiday version, consider using peppermint sticks or crushed candy canes. With the right garnishes, your chocolate cheesecake can be a feast not only for the palate but also for the eyes.
Recipe FAQS
It takes about an hour and a half to mix and bake the cheesecake.
Chocolate cheesecake crusts are easy to make. A classic crust is made from crushed cookie crumbs and butter that is pressed into a springform pan and then chilled to set up before pouring the cheesecake filling in.
A favorite and creative topping for a chocolate cheesecake is to use a large star decorator tip and pipe a ring of whip cream around the edge of the cheesecake. You can them dust it with cocoa powder or sprinkle chocolate curls on top.
📌Pro Cheesecake Tips
- softening the cream cheese: Remove the cream cheese from the refrigerator at least one hour before using. I may take longer if your home is cold.
- do not skip scraping the bowl: There will be bits of cream cheese stuck to the bottom of the bowl. If you don't scrape the bowl down when you pour the chocolate cheesecake filling into the cookie crust you will see streaks of white through out the chocolate filling.
- baking cheesecake: Baking if using a dark pan bake at 325 degrees. Darker pans heat up more than light aluminum pans.
- cooling: the cheese cake slowly prevents the top from cracking. The longer you chill the cheesecake the easier it will be to slice.
- unmolding the cheesecake: You can run a sharp pointed knife around the edges to separate the cheesecake from the pan but if you greased the pan with butter this step is usually not necessary. The cheesecake edges should pull away when you open the springform pan release. If an edge looks stuck use a knife.
- how to tell if the cheesecake is completely cooled? Lift the pan up and place the palm of your hand on the bottom. It should feel cool to the touch. If you feel any warmth the center of the cheesecake is still warm. Leave it on the counter for another hour.
Bake It Today!
Something this simple and delicious should be shared with everyone! Chocolate cheesecake will have every special occasion guest asking for the recipe.
Take a little time to enjoy making this divine dessert – you will not be disappointed!
If you are looking for an easy, yet impressive treat to impress and delight friends and family then this amazing chocolate cheesecake is the perfect choice.
So don't wait any longer – get out your ingredients and start baking this yummy dessert recipe today!
More Cheesecake Filling Recipes
Looking for more delicious cheesecake filling recipes to indulge in? With a variety of creamy and flavorful options, such as White chocolate, peanut butter, lemon and Nutella, these cheesecake filling recipes will have your taste buds dancing with joy.
Plus, they're easy to make and perfect for any occasion.
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Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Chocolate Cheesecake Filling
Ingredients
Chocolate Cheesecake Crust
- 24 whole OREO Double Chocolate Sandwich Cookies
- 5 tablespoons unsalted butter
Chocolate Cheesecake Filling
- 24 oz. cream cheese (softened)
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 8 oz. Bakers semi-sweet chocolate (melted and cooled)
- 3 large eggs
Instructions
Chocolate Cookie Crust
- Crush the cookies into fine crumbs and combine with the melted butter.
- Press the crumbs into the bottom of a 9-inch springform pan.
- Place the crust in the freezer to firm up while you mix the cheesecake filling.
Chocolate Cheesecake Filling
- In a large mixing bowl beat the softened cream cheese, sugar and vanilla extract with a handheld mixer until well blended.
- Add the cooled melted chocolate to the bowl and beat until evenly combined. Scrape down the sides of the bowl and the bottom of the bowl.
- Add the eggs to the bowl one at a time, beating well between each egg. Scrape the bowl down again and beat 1 more minute.
- Pour the chocolate cheesecake filling into the cheesecake crust in the springform pan. Smooth the top with a spatula or back of a spoon.
- Bake the chocolate cheesecake in the preheated 325 °F degrees oven for 60 minutes.
- Turn off the oven and wedge open the door for 1 hour to allow the cheesecake to cool down slowly. Remove the chocolate cheesecake from the oven and place on a wire rack cool completely.
- Once the cheesecake has cooled completely cover the pan with plastic wrap and refrigerate at least 4 hours before serving. Overnight is best.
Recipe Expert Tips
- softening the cream cheese: Remove the cream cheese from the refrigerator at least one hour before using. I may take longer if your home is cold.
- do not skip scraping the bowl: There will be bits of cream cheese stuck to the bottom of the bowl. If you don't scrape the bowl down when you pour the chocolate cheesecake filling into the cookie crust you will see streaks of white through out the chocolate filling.
- baking cheesecake: Baking if using a dark pan bake at 325 degrees. Darker pans heat up more than light aluminum pans.
- cooling: the cheese cake slowly prevents the top from cracking. The longer you chill the cheesecake the easier it will be to slice.
- unmolding the cheesecake: You can run a sharp pointed knife around the edges to separate the cheesecake from the pan but if you greased the pan with butter this step is usually not necessary. The cheesecake edges should pull away when you open the springform pan release. If an edge looks stuck use a knife.
- how to tell if the cheesecake is completely cooled? Lift the pan up and place the palm of your hand on the bottom. It should feel cool to the touch. If you feel any warmth the center of the cheesecake is still warm. Leave it on the counter for another hour.
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