This no fail creamy chocolate cheesecake is rich and delicious. It is a perfect make ahead dessert for any occasion.
This creamy chocolate cheesecake is really easy to make. The hardest part is waiting for it to chill before you enjoy it. The recipe is simple and I’ve never had it crack. I’ll share my tips and tricks so you can keep the no crack streak alive!
For those of you who didn’t read the original cheesecake post, my aunt Donna is famous for her cheesecakes. They are sooo good!
As much as I love the original, this chocolate version might be my favorite. I originally shared it around Mother’s Day of 2015.
It was a focal point of our Mother’s Day dessert buffet that year. I made it in a heart shaped springform pan.
Instead of making all of the batter chocolate, I reserved some and dyed it red. I used that to make red hearts on top of the chocolate base.
It would have been beautiful plain, but I saw an idea on Hungry Happenings where she decorated her cheesecake with colored cheesecake. Red hearts seemed about my artistic skill level, so the idea was born.
This time I decided to make a round cheesecake, it’s easier to slice! I thought about leaving it plain, but couldn’t pass up the chance to fancy it up a bit.
I piped stripes of red over the chocolate cheesecake. Then drug a knife through one way and then the other.
That made a fun little pattern on top with almost no effort. It bakes in a nice level layer with a little design.
This cheesecake is really chocolaty and has just the right amount of sweet. The chocolate batter has a whole bag of melted chocolate chips.
It may not be the Mona Lisa, but it was certainly a tasty little addition to our celebration.
Tips and tricks for a creamy crack free cheesecake
Beat all of the lumps out cream cheese before you add anything else. Be sure to scrape the sides of the bowl and beater to make sure it’s all creamy and smooth.
Slowly add the sweetened condensed milk so that is incorporates fully. Scrape the sides of the bowl again half way through.
Add the eggs one at a time. Once you start adding the eggs, only beat them on low. You don’t want to incorporate too much air at that point.
Check the cheesecake around 55 minutes. Once it is mostly set, there should be just a tiny wobble in the middle, turn off the oven and leave the door shut.
It will help finish cooking the cheesecake and slow down the cooling process. Too fast of a temperature swing can cause a crack in the top of the cheesecake.
After about 15 minutes, remove the cheesecake from the oven and let it come to room temperature. Then move it to the refrigerator to chill completely.
We normally enjoy our cheesecake plain. However it would be delightful with whipped cream and berries or a cherry sauce.
Or for peanut butter lovers, check out the peanut butter toffee cheesecake. It is a show stopper!
- 1 package chocolate sandwich cookies (14-15 ounces)
- 1/4 cup butter, melted
- 1 can sweetened condensed milk (14 ounces)
- 2 teaspoons vanilla
- 24 ounces cream cheese, softened
- 4 eggs
- 12 ounce bag chocolate chips
- Optional: red food coloring
- Crush the cookies, I like to use my food processor for this. Mix with the melted butter and press into the bottom of your springform pan.
- In a mixer, cream the cream cheese. Mix in eggs, condensed milk, and vanilla until completely smooth. (If you'd like to do cheesecake art, this would be the time to remove some batter. I took out 3/4 cup and died it red)
- Melt chocolate chips and mix into cheesecake batter.
- Pour into springform pan. Thump it on the counter a couple of times to get out any air bubbles.
- Add died batter if any.
- Bake at 300° F until the middle is just set (about an hour)
- Allow to cool for an hour or two at room temperature, then move to the refrigerator for at least another couple of hours.
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Amount Per Serving: Calories: 325Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 98mgSodium: 204mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 6g