Chocolate-Chocolate Chip Cheesecake
Rich and decadent chocolate cheesecake with a crunchy graham cracker crust, smooth cream cheese filling, and gooey chocolate chips, perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- Butter a 10-inch spring-form pan.
- Mix crushed chocolate graham crackers with melted butter and press into the bottom of the pan to form the crust.
- In a large mixing bowl, beat sugar and eggs until light and thick.
- Gradually add softened cream cheese and beat until smooth.
- Stir in melted semi-sweet chocolate chips, Kahlua (or vanilla), and cocoa powder.
- Mix in sour cream until well combined.
- Fold in melted butter, then add mini chocolate chips.
- Pour the filling into the prepared crust.
- Bake at 350°F for 1 to 1.5 hours until set.
- Let the cheesecake cool, then refrigerate.
- Remove the outer rim of the pan before serving.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of semi-sweet chocolate chips. If you're short on time, a pre-made chocolate cookie crust can work as a substitute for the graham cracker crust. To ensure a smooth cheesecake, make sure all ingredients are at room temperature before mixing. Be careful not to overbeat the batter to prevent cracks.
Serving Suggestions
Serve the cheesecake chilled, garnished with whipped cream and chocolate shavings for an elegant touch. It pairs beautifully with a cup of coffee or dessert wine. For a festive occasion, consider serving it alongside slices of Mary Ann'S 7 Layer Cookies for a delightful dessert spread.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to one week. If you want to freeze it, wrap individual slices tightly in plastic wrap and then in aluminum foil, keeping them for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate-Chocolate Chip Cheesecake contains roughly 903 calories, with 9g protein, 32g carbohydrates, and 83g fat. It is an excellent source of dietary fiber (26% of the Daily Value), vitamin A (22% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate for this cheesecake?
Yes, you can use dark chocolate for a richer taste or even white chocolate for a sweeter variation. Just ensure that the chocolate is melted smoothly before incorporating it into the batter.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking to maintain a creamy texture.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just make sure to let it cool completely before refrigerating. It tastes even better the next day as the flavors meld together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).