If this cheesecake is wrong, then I never want to be right!

If you’re like me then you love chocolate desserts. If you’re even more like me, then you love chocolate on chocolate desserts. So today, we are taking “Death by Chocolate” to a whole new chocolate lovers level with my Sinful Chocolate Cheesecake. A creamy chocolate cream cheese filling, a crunchy chocolate cookie crust, silky smooth chocolate ganache, and loaded with chocolate goodies.

The key to the perfect texture of this divine chocolate cheesecake is room temperature ingredients. Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.

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Once your beautiful cheesecake has baked, the trick to making sure it stays just as gorgeous when removing from the springform pan is pan preparation. There will always be the “next best way to prepare your pan” article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

And lastly, but most importantly with this perfect chocolate cheesecake is allowing it to bake in a water bath. Now I’ll admit, at times, even I think about skipping this step when baking cheesecake. But it’s helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.

If you’d like to load this cheesecake with even more chocolaty goodness then let your imagination run wild with all your favorite goodies that you load up your cheesecake with.

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More Recipes You Might Enjoy:

Chocolate Fudge
Peanut Butter Ice Cream Cookies
Chocolate Dipped Cherry Crunch Snickerdoodle Donuts
Cinnamon Toast Crunch Cookies

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Posted by Man Cake on Wednesday, July 10, 2019
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Let’s Make Cheesecake!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

Sinful Cheesecake

Sinful Cheesecake

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 1 hour
Total Time: 2 hours 25 minutes

Yes. Just yes.

Ingredients

  • 2 & 1/2 cups crushed chocolate sandwich cookies
  • 6 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 4-8 ounce blocks of cream cheese, at room temperature
  • 3/4 cup granulated white sugar
  • 1/2 cup brown sugar, packed loosely
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 4 eggs at room temperature
  • 1 & 1/2 cups dark chocolate chips
  • 1/4 cup heavy cream
  • 3/4 cup chocolate chips
  • Chocolate fudge pieces
  • Chocolate wafer cookies
  • Chocolate covered butter cookies
  • Raspberry filled chocolate pieces

Instructions

Prepping For Your Cheesecake:

  1. Preheat oven to 350 degrees.
  2. Line the outside of your cheesecake pan(s) with at least 7 layers of tin foil up to the rim of the the pan.

Making the Chocolate Cookie Crust:

  1. Add crushed chocolate sandwich cookies, salt, & melted butter into bowl and mix until fully combined.
  2. Press crust mixture to the bottom of pan, spreading evenly, using the back of a 1 cup measuring cup or wide glass. This will help give you a nice and flat crust.

Making the Cheesecake Filling:

  1. In a large mixing bowl cream together cream cheese, brown sugar, white sugar, cocoa powder, and salt with a hand mixer at a high speed until fully smooth.
  2. Individually add eggs and beat on a low speed after each addition.
  3. Melt chocolate chips and fold into cheesecake filling.
  4. Pour your cheesecake filling into your prepared pan and place into a larger pan.
  5. Fill a larger pan with water, filling up to at most 1 inch below the top of the aluminum foil.
  6. Place the cheesecake in its water bath into the oven and bake, uninterrupted (no opening the door to peek) for 1 full hour.
  7. Once your cheesecake is done baking, turn the oven off, leave the oven door slightly ajar, and allow the cheesecake to cool to room temperature in the oven. This will help prevent any splitting.
  8. Once cooled, remove the cheesecake from the oven and place in the refrigerator to cool for another 4 hours.
  9. When ready to garnish, carefully remove the cheesecake from the pan.

Making the Chocolate Ganache:

  1. Place chocolate chips into a heatproof bowl.
  2. In a glass measuring cup, pour 1/4 cup of heavy cream and heat for 60 seconds in microwave.
  3. Pour hot heavy cream over chocolate chips and allow to sit for 1 - 2 minutes.
  4. Mix chocolate chips & heavy cream until fully combined and you are left with a silky smooth chocolate ganache mixture.

Putting It All Together:

  1. Pour ganache over top of the cheesecake and allow to drip down the sides.
  2. Garnish with your preferred chocolate fixings. For this cheesecake, I topped with my chocolate walnut fudge, chocolate wafer cookies, chocolate dipped biscuit cookies, and raspberry filled chocolate pieces.
  3. Once your cheesecake is sinfully garnished you can slice, serve, and enjoy!

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Water Bath: At times, even I think about skipping this step when baking cheesecake. But it's helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.
  • If you'd like to load this cheesecake with even more chocolaty goodness then let your imagination run wild with all your favorite goodies that you load up your cheesecake with.

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