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Double Chocolate Cheesecake
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Double Chocolate Cheesecake with Espresso Chocolate Cracker Crust

Satisfy your chocolate sweet tooth with this extra creamy and delicious Double Chocolate Cheesecake with Espresso Chocolate Cracker Crust. If you're a chocolate lover, you need this in your life!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Servings: 1 cake
Calories: 0kcal
Author: Renee - Kudos Kitchen

Ingredients

  • For the crust:
  • sleeves of chocolate graham crackers
  • 2 tablespoons granulated sugar
  • 1 tablespoon espresso powder optional, but recommended
  • 6 tablespoons butter melted
  • For the filling:
  • 1 bar 4 ounces high quality buttersweet chocolate, cut into small pieces
  • 4 packages 8 ounces, each cream cheese, softened to room temperature
  • cups granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 4 large eggs at room temperature
  • 1/8 teaspoon salt
  • For the white chocolate ganache:
  • cups white chocolate chips at room temperature
  • tablespoons heavy cream warmed slightly
  • sprinkles or chocolate shavings for garnish if desired

Instructions

  • Preheat oven to 350 degrees.
  • Prepare a springform pan by spraying with baking spray.
  • To make the crust:
  • Pulse the graham crackers, sugar and espresso powder in a food processor to form fine crumbs.
  • Add the melted butter and pulse again to form the consistence of "wet sand"
  • Add the crumbs to the springform pan and flatten the crumbs into an even layer on the bottom of the pan. Place the pan on a baking sheet and bake the crust in a preheated oven for 7-10 minutes. Prepare the filling while the crust bakes.
  • To make the filling:
  • Place the bittersweet chocolate in a microwave safe bowl. Microwave on low power (stirring frequently) until melted and smooth. Set aside
  • In the bowl of a stand mixer, or a large bowl with a hand mixer, blend the softened cream cheese, sugar, cocoa powder and salt until creamy.
  • Add the eggs, one at a time, blending after each addition.
  • Add the melted chocolate and stir until well combined.
  • Pour the cream cheese mixture into the springform pan (with baked crust, and on baking sheet), and smooth the cream cheese mixture evenly.
  • Bake the cheesecake in the preheated oven for 60-70 minutes, or until the middle of the cheese cake is set and no longer looks wet.
  • Remove the cake from the oven and cool on a rack for at least 30 minutes.
  • Undo the buckle on the springform pan and carefully remove the sides of the pan from the cake. Cool the cake completely before plating, and adding the white chocolate ganache.
  • To make the white chocolate ganache:
  • In a microwave safe bowl, melt the white chocolate chips on low power, stirring frequently.
  • Add the warmed heavy cream to the melted white chocolate and whisk until smooth and creamy.
  • Pour the white chocolate ganache evenly over top of the cooled cheesecake and allow some to drizzle over the sides, if desired.
  • Garnish the top of the cheesecake with sprinkles of your choice, or chocolate shavings (if desired)

Notes

*NOTE - When plating the cheesecake, wet, squeeze, and fold a paper towel and place it on the serving platter before adding the cake to keep it from sliding.
*Cheesecake is best served at room temperature. Remove the cheesecake from the refrigerator at least 30 minutes before serving.

Nutrition

Serving: 0 | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg