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Death By Chocolate Cheesecake Recipe

Prep time: 30 minutes

Cook time: 2 hours

INGREDIENTS

Gather your ingredients

Crust:

1/3 cup Unsalted Butter, melted

2 1/2 cups Chocolate Graham Crackers, crushed

1 Tbsp Sugar

Cheesecake:

3/4 cup Semisweet Chocolate Chips

1/2 cup Heavy Whipping Cream

16 oz (2 packages) Cream Cheese, room temperature

1 1/2 cup Sugar

2 1/2 cups Plain Greek Yogurt

4 large Eggs

2 tsp Pure Vanilla Extract

Pinch of Salt

1/4 cup Dutch Process Cocoa

Chocolate Ganache:

8 oz Semisweet Chocolate Chips

1/2 cup Heavy Whipping Cream

1 tsp Instant Coffee Granules (optional)

Instructions

Crust:

Preheat oven to 325 degrees F and line a 9″ Springform pan with parchment. Lightly grease the inside of the pan and wrap the outside bottom of the pan in aluminum foil.

In a food processor, break up approximately 2 sleeves of Chocolate Graham Crackers and pulse until it becomes a fine crumb.

Combine melted butter, chocolate crumbs and sugar and press into the bottom of the pan and 1″ up the sides.

Preparing the crust

Bake for 12-15 minutes until dry. Set aside. Reduce oven temperature to 275 degrees F.

Cheesecake:

In a small microwaveable bowl, combine chocolate and cream and microwave on high in 20-30 second intervals, stirring each time, until smooth. Set aside.

In a large bowl, beat cream cheese until smooth. Add sugar and beat until smooth.

Combining ingredients

Add yogurt, eggs, vanilla, salt and cocoa and beat until smooth and combined, scraping down sides of the bowl if necessary.

Add melted chocolate and beat until combined.

Adding the chocolate

Pour onto crust and bake at 275 degrees F for 2 hours, until top appears dry but cheesecake still wiggles when moved. Turn the oven off and let sit in warm oven with the door closed for 20 minutes.

Remove to a wire rack on the counter, gently run a knife around the inside of the pan and let cool to room temperature.

Cooling before Ganache

Remove outer ring of Springform pan. Then prepare ganache.

Chocolate Ganache:

Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Pour ganache over top of the cooled cheesecake. Put cheesecake into refrigerator and chill until completely set, I prefer to chill cheesecake overnight.

Before overnight refrigeration

Once cheesecake has completely cooled, serve and enjoy. I like to decorate the cheesecake with whipped cream stars. If you would like to create the perfect slice for presentation, run the knife under hot water, dry the blade, and it will cut without pulling.

Enjoy!
Created By
Italian Queen
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