Chocolate Cheesecake Decadence. Chocolate graham cracker crust, chocolate cheesecake filling with chocolate sprinkles!
Chocolate Cheesecake Decadence. Chocolate graham cracker crust, chocolate cheesecake filling with chocolate sprinkles!
Today is the day.
The day I get to share The Mother of all Cheesecakes with you . . . And I am guest posting today over at 
Why did I bake this cheesecake then. . if I wasn’t a big fan of cheesecake? Well, I needed something awesome. Something decadent. Something that involved chocolate and lots of it. Something that would make you just stop and look. And say, O. M.G.
This Chocolate Cheesecake! Chocolate graham cracker crust, chocolate cheesecake filling with chocolate sprinkles!
And who said food can’t be sexy? I’m bringing sexy back with this. Just wish Justin T. was here, eating this cheesecake with me. Wouldn’t that be amazing?
As always, thank you for reading and I hope you enjoy!
Chocolate Cheesecake Decadence
Ingredients
For the cheesecake:
- 14 oz. cream cheese
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 eggs
- 6 ½ oz. bittersweet chocolate roughly chopped (or a combination of bittersweet + semi-sweet + dark)
For the crust:
- 6 ½ oz. graham crackers
- 2 tablespoons unsweetened cocoa powder
- 1 stick 1/2 cup plus 2 tablespoons unsalted butter; melted
For the chocolate curls:
- 2-3 oz. good quality chocolate milk, semi-sweet, dark, use whatever you want!
- Vegetable peeler
- A few chocolate sprinkles were also added for fun
Instructions
- Preheat the oven to 350 degrees F
- For the crust: Roughly break up the graham crackers and put them in a food processor with the cocoa powder. Process until finely ground. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base of your prepared cake pan, using the ball of your hand or a spoon to flatten. Refrigerate the crust while you make the cheesecake filling.
- For the filling: Using an electric stand mixer fitted with the paddle attachment or handheld mixer, mix the cream cheese, sugar and vanilla extract on slow speed until you get a very smooth, thick mixture. Add one egg at a time; ensuring each one is incorporated well before adding the next egg. Scrape any unmixed ingredients from the side of the bowl as needed. The mixture should be smooth and creamy. You can turn up the mixer to a higher speed at the end to make the mix a little lighter and fluffier but be careful not to over mix or the cheese will split.
- Melt the chocolate using a double boiler until melted and smooth. Or if a microwave is your only option, melt the chocolate in increments of 30 seconds, whisking well after each :30 interval. Spoon a little of the cream cheese mixture into the melted chocolate, stir to mix then add a little more. This will even out the temperatures of the two mixtures. Eventually you can stir all the cream cheese mixture into the chocolate mixture until well combined and smooth.
- Spoon the mixture onto the cold crust. If attempting the water bath, line the outside of the cake pan with a good layer of cling wrap and then another layer of strong foil over that to protect from the water bath. Put the cake pan inside a deep baking tray and fill with water until it reaches two-thirds of the way up the cake tin. If NOT attempting the water bath, simply put your cake pan into the oven and bake for 40 -50 minutes, checking regularly after 40 minutes to ensure the cheesecake doesn’t burn.
- Don’t overcook the cheesecake. It should be wobbly in the center. Leave to cool slightly in the cake pan, then cover and refrigerate overnight before serving.
- When ready to serve, if decorating with the chocolate curls: microwave your chocolate for 10-15 seconds and simply use your vegetable peeler to shave and create chocolate curls. You can do this right over the cheesecake so the curls just land on top. Enjoy!
Recipe adapted from The Hummingbird Bakery Cookbook, published by Ryland Peters & Small; also published online 
lol – you definitely brought sexy back with this, Alice! Thank you once again for an amazing guest post. And I can’t freaking wait to taste that slice you froze for me (you are such a sweetheart). I can’t tell you how much I loved this.
I’m so happy, Nancy! Thank you lady! And we’re on FoodGawker with this! woot woot!!
THEY ALL LOOK GOOD AND I LOVE SWEET AND I WOULD TRY THEM ALL
THEY ALL LOOK GOOD AND I LOVE SWEET AND I WOULD TRY THEM ALL . STAWBERRY AND BLUE BERRY WOULD THE ONE I MAKE .. CHEESE CAKE I LIKE NEVER HAD CHOLATE
The perfect recipe to post over at Nancy´s blog! This is decadent Alice, and I´m glad it made a cheesecake convert out of you!
Gorgeous, absolutely what you’ve described a choc full cheesecake of decadence & indulgence! Love the look of this, beats my mini jars any day. Hands down 🙂
Thank you, Alice!! 🙂 you made my day!
I love your pictures and recipes. I’d like to inform you of a great new website http://www.foodieportal.com. I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.
This looks soooo beautiful!
It’s funny that this is the cake that won you over to cheesecakes… I don’t love chocolate cakes (but I do love cheesecakes), and I’m 100% positive this cake would win me over, too! 🙂
sorry for my english, a recipe very rich and beautiful photos
kisses
Thank you so much, Laurel!!
This looks absolutely spectacular! I just stumbled across your beautiful blog and can’t wait to explore more. You are seriously talented!
Oh my goodness! Thank you so much Kelly! So glad you found me. . I just visited Just a Taste. . I will be spending a lot of time on your blog. . beautiful!
This sounds SO GOOD! And I absolutely looooove your photos!! The light is incredible!
This chocolate cheesecake looks dangerously decadent! I love it and I also love Nancy’s blog: Gotta Get Baked. I’ve been reading her blog for months and now I have discovered this Hip Foodie Mom, which I’m pretty sure I will continue to read as well!
Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.