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–+ servings
Pouring ganache over the chilled Ultimate Chocolate Cheesecake before serving

Christmas Cheesecake With Chocolate Sauce Recipe

9-inch springform pan Heavy-duty aluminum foil Mixing bowls Medium saucepan Heatproof bowl Food processor or hand mixer Silicone spatula Whisk
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Inactive Time: 6 hours
Total Time: 7 hours 40 minutes
Calories: 625kcal
Author: Anne Carter
Servings: 1

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!

Nutrition

Calories: 625kcal | Carbohydrates: 47g | Protein: 8g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 12g | Trans Fat: 185g | Cholesterol: 260mg | Sodium: 260mg | Potassium: 260mg | Fiber: 3g | Sugar: 36g | Vitamin A: 900IU | Iron: 3.5mg