Doubly Decadent Dark Chocolate Cheesecake

Doubly Decadent Dark Chocolate Cheesecake

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"This creamy chocolate cheesecake is topped with chocolate whipped cream for a double chocolate treat."
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5 h 2 m servings 395 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage.
  2. Microwave 1 1/4 cups morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.
  3. Combine crumbs, 2 tablespoons granulated sugar and butter in ungreased 9-inch-springform pan. Press onto bottom and 1-inch up side of pan.
  4. Beat cream cheese, remaining 1 cup sugar, sour cream and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate until blended. Pour onto crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.
  5. Bake for 45 to 50 minutes or until edges are set but center still moves slightly. Remove cheesecake from water bath to wire rack. Run wet knife around edge of cheesecake. Refrigerate for 1 hour and remove side of pan.
  6. Microwave remaining morsels and whipping cream in small, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 to 2 minutes; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool for 5 minutes. Spread over cheesecake. Refrigerate for 4 hours or overnight.



Made this for my Anniversary and it was delish! I followed the recipe as written and it turned out great. I did find that it was a bit on the salty side and I think that had to do with the brand...

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