Velvety Chocolate Cheesecake

Name: Velvety Chocolate Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 slices
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup sugar; 24 oz cream cheese, softened; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 4 large eggs; 1 tsp vanilla extract; 8 oz dark chocolate, melted

Highlighted under: Easy Baking Recipes

I absolutely adore making this Velvety Chocolate Cheesecake for special occasions or just to indulge my sweet tooth. The combination of rich chocolate and creamy cheese is a match made in heaven, and every slice is an experience in luxury. I find that the addition of a subtle hint of vanilla enhances the chocolate flavors beautifully. With a crisp crust and a smooth filling, this cheesecake is not just a dessert; it's a celebration on a plate that’s sure to impress everyone who tries it.

Created by

Anna

Last updated on 2026-01-30T18:10:31.374Z

When I first ventured into the world of cheesecakes, I knew I wanted something decadent and memorable. This Velvety Chocolate Cheesecake quickly became a favorite among my friends and family. The combination of cream cheese and chocolate creates an incredibly smooth texture that is hard to resist. I recommend letting it cool completely before serving, as this allows the flavors to meld perfectly.

I experimented with different crusts and found that a classic graham cracker crust complements the cheesecake wonderfully without overpowering it. The key is to press it firmly into the pan—this ensures it holds together nicely when slicing. Trust me, everyone will be coming back for seconds!

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

Each ingredient in this Velvety Chocolate Cheesecake plays a vital role in achieving the perfect texture and flavor. The cream cheese should be softened to room temperature for optimal mixing; this ensures a smooth filling without lumps. Using high-quality chocolate is crucial, as it directly impacts the richness of the cheesecake. Aim for at least 70% cocoa content for a deep chocolate flavor that complements the creaminess of the cheese.

Graham cracker crumbs form a delightful crust that gives the cheesecake structure. If you're looking for a gluten-free option, consider substituting with ground almonds or a gluten-free cracker alternative. The melted butter not only binds the crumbs together but also adds richness, creating a crisp base that contrasts wonderfully with the velvety filling.

Baking and Cooling Techniques

Achieving the right texture for your cheesecake requires careful baking. When you pour the filling into the crust, it should be smoothed out evenly. Baking at 325°F gives the cheesecake a gentle heat, preventing cracks. Look for a slight jiggle in the center when it's done; it should be set around the edges but still wobbly in the middle. This indicates a creamy, melt-in-your-mouth consistency once chilled.

After baking, it's essential to let the cheesecake cool gradually in the oven with the door ajar for an hour. This step reduces the chance of cracking due to temperature shock. Once it’s cooled to room temperature, refrigerate it for at least four hours—overnights works best—to let it fully set and allow the flavors to meld beautifully. Patience here truly enhances the cheesecake experience.

Ingredients

For the crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup sugar

For the filling

24 oz cream cheese, softened
1 cup granulated sugar
½ cup unsweetened cocoa powder
4 large eggs
1 tsp vanilla extract
8 oz dark chocolate, melted

Instructions

Prepare the crust

Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Make the filling

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and cocoa powder, mixing until fully combined. Then, add the eggs one at a time, ensuring each is well incorporated before adding the next. Finally, mix in the vanilla extract and the melted chocolate until smooth.

Combine and bake

Pour the filling over the prepared crust in the springform pan. Bake in the preheated oven for 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Chill and serve

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set. When ready to serve, carefully remove the sides of the springform pan and slice your cheesecake. Enjoy!

Pro Tips

For an extra touch, you can garnish with whipped cream and chocolate shavings before serving.

Serving Suggestions

For an elegant presentation, consider topping your Velvety Chocolate Cheesecake with a drizzle of ganache made from heavy cream and dark chocolate. This not only enhances the chocolate flavor but also adds a refined touch. Fresh berries or orange zest can also be sprinkled on top, providing a burst of color and a complementary contrast to the rich chocolate.

If you're serving a crowd, consider slicing the cheesecake into smaller portions. The rich flavor means a little goes a long way, so bite-sized pieces are both satisfying and visually appealing. Pairing the cheesecake with a scoop of vanilla ice cream or a dollop of whipped cream can also elevate the dessert experience.

Storing and Freezing

This cheesecake can be stored in the refrigerator for up to a week, well-wrapped to prevent absorption of odors. If you wish to make it ahead of time, it freezes exceptionally well. Wrap each slice in plastic wrap, then place it into an airtight container. It can be frozen for up to three months. To enjoy, simply thaw it in the refrigerator overnight before serving for the best texture.

If you find that you have leftovers, remember not to force them to cool completely before refrigeration, as this can lead to a soggy crust. Instead, allow it to reach room temperature for about an hour before putting it in the fridge. This helps maintain the integrity of both the crust and filling.

Questions About Recipes

→ Can I use a different type of chocolate?

Yes! You can use milk chocolate or semi-sweet chocolate depending on your preference.

→ How do I know when the cheesecake is done?

The center should be set but have a slight jiggle. It will firm up as it cools.

→ Is there a way to make this cheesecake gluten-free?

Absolutely! Use gluten-free graham crackers or an almond flour crust instead.

→ Can this cheesecake be frozen?

Yes, you can freeze it wrapped tightly in plastic wrap for up to 2 months. Thaw it overnight in the fridge before serving.