Baked Chocolate Cheesecake
This Baked Chocolate Cheesecake is a rich and creamy dessert that strikes the perfect balance between indulgence and simplicity, making it a delightful treat for family gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
For the cheesecake filling
- 16 ounces cream cheese, softened
- 1 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups unsweetened cocoa powder
- 8 ounces semi-sweet chocolate, melted and cooled slightly
For topping (optional)
- whipped cream
- chocolate shavings
- fresh berries
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add in the sugar, mixing until incorporated.
- Add the eggs one at a time, making sure to mix well after each addition.
- Stir in the cocoa powder and vanilla extract.
- Finally, mix in the melted chocolate until the mixture is smooth and creamy.
Combine and Bake
- Pour the cheesecake filling over the cooled crust, smoothing the top.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool for an hour.
Chill
- After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight for the best texture.
Serve
- Once chilled, carefully remove the cheesecake from the springform pan. Top with whipped cream, chocolate shavings, or berries, if desired.
Notes
For best results, make sure your cream cheese is at room temperature. Avoid overmixing to prevent cracks during baking. For a gluten-free option, use gluten-free graham crackers.