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3D Chocolate Cheesecake Recipe

3D Chocolate Cheesecake Recipe photo by Taste of Home

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A cheesecake that is deep, dark and decadent earns the right to be called "3D." This version always looks its chocolate best, because the ganache coating blankets any cracks you may experience, as cheesecakes sometimes like to show. —Vanassa Hicks, Flint, Michigan

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3D Chocolate Cheesecake Recipe

Prep: 30 min. Bake: 55 min. + chilling

Yield: 16 Servings

30 55 85

Ingredients

1 cup chocolate graham cracker crumbs (about 5 whole crackers)
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips, melted and cooled
1/4 cup baking cocoa
4 eggs, lightly beaten
GANACHE:
2/3 cup (4 ounces) 60% cacao bittersweet chocolate baking chips
1/2 cup heavy whipping cream
1 tablespoon sugar

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally.
Remove rim from pan. Spread ganache over cheesecake to within 1-in. of edge. Refrigerate for 1 hour or until set. Yield: 16 servings.

Nutritional Facts 1 slice equals 480 calories, 35 g fat (21 g saturated fat), 133 mg cholesterol, 241 mg sodium, 40 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as 3D Chocolate Cheesecake in Taste of Home April/May 2012, p67

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3D Chocolate Cheesecake

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Reviewed on May. 26, 2013 by KARNES.4

The MOST wonderful cheesecake I've EVER had! I have made this 3 times. There is no reason in the world to change ANYTHING about this recipe! Love it! Also loved the fact that the person who submitted it is from my home town.. Flint, MI!! Go Flint!

Reviewed on Feb. 01, 2013 by justmbeth

Very rich but scrumptous!

Reviewed on Dec. 11, 2012 by JBoomsma

AMAZING!!! This is my husband's favorite.

Reviewed on Oct. 01, 2012 by Brittfawn88

I made this for my sister's birthday. She is a HUGE chocolate lover and said this was the best thing she ever put in her mouth! I even forgot to add the extra coco and it was still super chocolate goodness. In fact, I think adding the extra coco might have made it too chocolaty and less cheesecake like. I also used oreo's for the crust and it was an amazing crust!

Reviewed on Apr. 17, 2012 by kristinscotth

This cheesecake is delicious. I usually prefer a "white" cheesecakes, as opposed to chocolate-based ones, but this one was really good. I love bittersweet chocolate, and I thought it was the perfect balance of chocolate and cream cheese. I almost always follow recipes exactly, especially the first time around; however, I didn't this time, but I didn't because I've made so many different cheesecakes that I know what I like. The only changes I made were not adding the sugar in the crust (and I used Oreos--instead of chocolate graham crackers--sans the white cream), and not adding the sugar in the ganache. I really love bittersweet chocolate, so I didn't want to sweeten them. I didn't have any problems or any special tips to give for this recipe. I baked my cheesecake for 60 minutes. I DO prefer other kinds of cheesecakes, but as far as a plain chocolate cheeseake, this one is very good and worth adding to my cheesecake repertoire.

Reviewed on Mar. 24, 2012 by Chumley5

While I haven't made this particular recipe it is almost identical to the "Deep Dark Chocolate Cheesecake" which appeared in the October 2006 issue of Bon Appetit magazine. It is well worth the effort. This is extremely rich and chocolate lovers will adore it. It freezes well, too.