For a holiday dessert that’s equal parts festive and indulgent, this Christmas Cheesecake with Chocolate Sauce is a showstopper.
Each bite delivers layers of creamy, tangy cheesecake on a buttery graham cracker crust, topped with a luxurious, bittersweet chocolate sauce that perfectly complements the cheesecake’s sweetness.
This isn’t just any dessert—it’s a blend of two seasonal favorites: rich, velvety cheesecake and glossy chocolate drizzle that flows like a river of pure decadence. The result? A dessert that’s both elegant and crowd-pleasing, ready to impress at any holiday gathering.
The best part? Cheesecake is a forgiving, make-ahead treat, allowing you to prep it in advance and focus on the main meal or simply relax with loved ones.
This holiday season, bring joy to your table with a dessert that balances festive charm with delicious, chocolatey indulgence.
Why I Love This Recipe (And You Will Too):
- It’s Make-Ahead Friendly: The cheesecake can chill overnight, and the chocolate sauce can be made in advance—perfect for stress-free holiday prep.
- Rich, Balanced Flavor: The chocolate sauce adds a depth of bittersweet richness that cuts through the creamy cheesecake for a balanced dessert.
- Adaptable Toppings: Whether it’s a sprinkle of crushed peppermint or a handful of festive red berries, there are endless ways to make it your own.
- A Crowd-Pleaser: I’ve found it’s a hit with everyone, young and old alike, making it the ultimate family dessert.
Christmas Cheesecake With Chocolate Sauce Recipe
Equipment
- 9-inch springform pan
- Heavy-duty aluminum foil
- Mixing Bowls
- Medium Saucepan
- Heatproof bowl
- Food Processor
- Silicone Spatula
- Whisk
Ingredients
For the Crust:
- 1 and 1/2 cups Chocolate Wafer Crumbs
- 1/4 cup unsalted butter melted
For the Ultimate Chocolate Cheesecake:
- 2 cups bittersweet chocolate coarsely chopped
- 1 and 1/2 pounds full-fat cream cheese at room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 3 Tablespoons unsweetened natural cocoa powder
- 4 large eggs plus 2 egg yolks at room temperature
- 3/4 cup heavy cream at room temperature
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 and 1/3 cups semi-sweet chocolate finely chopped
- 1 and 1/4 cups heavy cream
- 1/4 cup unsalted butter at room temperature, cut into cubes
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Grease and wrap a 9-inch springform pan in foil.
- Make Crust Base: Mix chocolate wafer crumbs and melted butter, press into pan, and bake for 10 minutes. Let cool.
- Melt Chocolate: Set a heatproof bowl over simmering water, add chopped chocolate, and stir until melted. Set aside.
- Prepare Cheesecake Filling: Blend cream cheese, sugars, and cocoa in a food processor. Add eggs, yolks, cream, melted chocolate, and vanilla; mix until smooth.
- Assemble Cheesecake: Pour filling over the crust in the pan.
- Bake in Water Bath: Place the pan in a larger baking dish, add hot water around it, and bake for 1 hour and 10 minutes until center is set but jiggly.
- Cool and Chill: Remove from water bath, loosen foil, run a knife around edges, and cool. Refrigerate for 6 hours.
- Make Ganache: Heat cream, pour over chocolate, whisk until smooth, add butter, and stir until glossy.
- Finish and Serve: Pour ganache over chilled cheesecake and let set for 1 hour. Slice with a clean knife, and enjoy!
