Best 12 Double Chocolate Cheesecake Recipes

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Indulge in a symphony of chocolate flavors with our tantalizing Double Chocolate Cheesecake. This delectable dessert combines the richness of cocoa with the creamy smoothness of cheesecake, resulting in an explosion of taste that will satisfy even the most discerning palate. The velvety chocolate filling, nestled atop a crisp graham cracker crust, is complemented by a luscious chocolate ganache topping, creating a harmonious balance of textures and flavors. As an added bonus, we've included three additional cheesecake recipes to satisfy your sweet cravings: a classic New York Cheesecake, a tangy Lemon Cheesecake, and a refreshing No-Bake Cheesecake. With our detailed instructions and helpful tips, you'll be able to create these culinary masterpieces in the comfort of your own kitchen. So, prepare to embark on a delightful journey of cheesecake indulgence and satisfy your sweet tooth with our irresistible recipes.

Here are our top 12 tried and tested recipes!

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Double-Chocolate Cheesecake image

Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h5m

Yield 16

Number Of Ingredients 9

24 each OREO Cookies, crushed
¼ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
4 large eggs eggs
½ cup blueberries

Steps:

  • Heat oven to 325 degrees F.
  • Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
  • Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
  • Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
  • Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 37.3 g, Cholesterol 117.4 mg, Fat 28.5 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 14.5 g, Sodium 373.8 mg, Sugar 26.7 g

DOUBLE CHOCOLATE ALMOND CHEESECAKE



Double Chocolate Almond Cheesecake image

This cheesecake is easy to make-but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

CRUST:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 large eggs, room temperature, lightly beaten
TOPPING:
1 cup sour cream
1/4 teaspoon baking cocoa
2 tablespoons sugar
1/2 teaspoon almond extract
Sliced almonds, toasted, optional

Steps:

  • In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.

Nutrition Facts : Calories 315 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 215mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

DOUBLE-CHOCOLATE CHEESECAKE



Double-Chocolate Cheesecake image

Categories     Cheese     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Spring     Shavuot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10 to 12

Number Of Ingredients 16

For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted
For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped

Steps:

  • Make crust:
  • Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
  • Make filling:
  • Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
  • Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
  • Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.
  • Make glaze:
  • Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.

DOUBLE CHOCOLATE CHEESECAKE



Double Chocolate Cheesecake image

Cocoa and chocolate chips bring lots of chocolate to this creamy, delicious cheesecake.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h5m

Yield 10

Number Of Ingredients 12

1 serving Crisco® Original No-Stick Cooking Spray
1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter, melted
3 (8 ounce) packages reduced fat cream cheese, softened
⅓ cup unsweetened cocoa powder
3 tablespoons Pillsbury BEST® All Purpose Flour
3 large egg whites large egg whites
1 (14 ounce) can EAGLE BRAND® Low Fat Sweetened Condensed Milk
1 large egg
¼ cup semi-sweet chocolate chips, melted
1 ½ teaspoons vanilla extract

Steps:

  • Heat oven to 300 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
  • Combine graham cracker crumbs, sugar and butter; sprinkle evenly into bottom of pan.
  • Beat cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.
  • Bake 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 42.4 g, Cholesterol 73 mg, Fat 21 g, Fiber 1.5 g, Protein 13.1 g, SaturatedFat 12.6 g, Sodium 354.7 mg, Sugar 29.3 g

DOUBLE CHOCOLATE-PUMPKIN CHEESECAKE



Double Chocolate-Pumpkin Cheesecake image

This great recipe comes from the 1 Nov 2004 issue of Womansday magazine. Cake can be completed up to 1 week ahead -- just cover & refrigerate. Preparation & cooking time does not include the 1 hour cooling in the oven & at least 4 1/2 hours chilling in the frig.

Provided by Sydney Mike

Categories     Cheesecake

Time 2h35m

Yield 16 serving(s)

Number Of Ingredients 15

1 1/2 cups chocolate cookie crumbs, purchased
4 tablespoons unsalted butter, melted
3 (8 ounce) packages neufchatel cheese, softened
1 cup granulated sugar
2 tablespoons cornstarch
3 large eggs
1/2 cup low-fat sour cream
2 teaspoons vanilla extract
6 ounces milk chocolate chips, melted, cooled
1 cup canned 100% pumpkin puree
1 teaspoon pumpkin pie spice
6 ounces semi-sweet chocolate chips, melted, cooled
3 ounces bittersweet baking chocolate
2 tablespoons unsalted butter
1 tablespoon light corn syrup

Steps:

  • Preheat oven to 350 degrees F, & coat an 8 inch springform pan with nonstick spray. Set out a roasting pan larger than the springform pan.
  • FOR THE CRUST, put the crumbs in a small bowl, & stir in butter until evenly moistened.
  • Press firmly over the bottom of the pan.
  • Bake 8-10 minutes until set, then cool on a wire rack.
  • Wrap the outside of the pan with heavy-duty foil.
  • Reduce oven temperature to 300 degrees F.
  • At this point, set 4-6 quarts of water on to boil [to be added to the roasting pan in which the springform pan will be placed ~ to come halfway up the sides of the springform pan].
  • FOR THE FILLING, put the cream cheese, sugar & cornstarch in a large bowl, & beat with a mixer on medium speed until smooth, scraping sides of the bowl several times with a rubber spatula.
  • Beat in eggs, 1 at a time, just until blended.
  • Beat in sour cream & vanilla to combine, then divide the batter evenly between 3 medium bowls.
  • Stir melted milk chocolate into the 1st bowl of batter, & pour this chocolate mixture into the crust in an even layer.
  • Whisk pumpkin & pumpkin pie spice into the 2nd bowl of batter, then carefully spoon this mixture over the chocolate layer to cover, then gently smooth into an even layer with an offset spatula [do not let the two layers of batter run together].
  • Stir semisweet chocolate into the 3rd bowl of batter, then carefully spoon it over the pumpkin layer, spreading carefully & evenly as indicated above.
  • Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven.
  • Add boiling water, enough to come halfway up the sides of the springform pan.
  • Bake 1 1/2 to 1 3/4 hours until set [to a point where the center still jiggles slightly when gently shaken ].
  • Turn off the oven & leave the door closed, letting the cake cool in the oven for 1 hour. [If the cake hasn't pulled away from the sides of the pan, carefully run a thin knife around the edge of the pan to release the cake.]
  • Remove the foil & cool the cake in the pan on a wire rack.
  • Cover & refrigerate at least 4 hours or overnight.
  • FOR THE CHOCOLATE GLAZE: In a small saucepan, stir the glaze ingredients over low heat until chocolate melts & mixture is smooth.
  • Remove from heat, & cool slightly.
  • Remove pan sides & place cake on a serving plate.
  • Spread the glaze over the top, just to the edge. [You might even want some to drip down the side of the cake.].
  • Refrigerate until glaze sets.

Nutrition Facts : Calories 396.9, Fat 25.9, SaturatedFat 15, Cholesterol 101.7, Sodium 262.7, Carbohydrate 36.9, Fiber 0.8, Sugar 19.8, Protein 7.6

DOUBLE CHOCOLATE CHEESECAKE MUFFINS (NEW ZEALAND)



Double Chocolate Cheesecake Muffins (New Zealand) image

This recipe is being entered for ZWT II & my source is www.foodlovers.com. They acknowledged Helen Jackson & described her as "an Auckland-based foodie who teaches cooking classes, catering & designing recipes." (The yield & times were not specified, so have been estimated w/some fear & trepidation)

Provided by twissis

Categories     Quick Breads

Time 40m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 11

75 g cream cheese
2 tablespoons sugar
2 cups flour
3/4 cup chocolate chips
1/2 cup sugar
3 tablespoons cocoa
4 teaspoons baking powder
1/2 teaspoon salt
1 egg (beaten)
60 g butter (melted)
1 cup milk

Steps:

  • Preheat oven to 190°C Beat cream cheese & 2 tbsp sugar together & set aside.
  • In a lrg bowl, combine flour, chocolate chips, 1/2 cup sugar, cocoa, baking powder & salt.
  • Make a well in the centre. Pour in egg, butter & milk stirring till just moist.
  • Spoon some chocolate batter into ea muffin tin & drop 1 tsp of cream cheese mixture on top. Then cover w/chocolate batter.
  • Bake 15-20 min till springy to touch.

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Double-Chocolate Cheesecake image

"Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries. " by Philadelphia Cream Cheese.

Provided by Penny Hall

Categories     Cakes

Time 1h5m

Number Of Ingredients 9

24 oreo cookies, crushed
1/4 cup butter or margarine, melted
4 (8 ounce) packages philadelphia cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package baker's semi-sweet chocolate, melted
4 eggs
1/2 cup blueberries

Steps:

  • 1. Directions 1. Heat oven to 325 degrees F. 2. Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min. 3. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. 4. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. 5. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries. Size-Wise: Need a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 16 people, it easily fits the bill. How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of a dry measuring cup to evenly press cookie crumb mixture onto bottom of pan. Special Extra: Add 1/4 cup hazelnut liqueur with the melted chocolate. Variations are strawberries, cherries, raspberries instead of blueberries.

DOUBLE CHOCOLATE PUMPKIN CHEESECAKE



DOUBLE CHOCOLATE PUMPKIN CHEESECAKE image

Categories     Cake     Chocolate     Dessert     Bake     Thanksgiving

Number Of Ingredients 17

CRUST:
1 1/2 cups chocolate cookie crumbs
1/2 sticke (4 tblsp) melted butter
FILLING:
3 x 8 oz light cr. cheese - softened
1 cup sugar
3 tbsp cornstarch
3 lg eggs
1/2 cup light sr crm
2 tsp vanilla
6 oz choc chips melted & cooled
1 cup canned 100% pumpkin
6 oz choc chips melted & cooled
CHOC GLAZE:
3 oz bittersweet baking chocolate
2 tbsp butter
1 tbsp light corn syrup

Steps:

  • heat oven to 350. spray 8 in springform pan. have larger roasting pan ready. CRUST:put crumbs in sm bowl - stir in butter until moistened - press firmly over bottom of pan - bake 8 - 10 mins until set - cool on rack - wrap outside of pan with alum. foil. reduce temp to 300. FILLING:beat cr cheese, sugar & cornstarch in lg bowl on med speed until smooth, scrape bowl often. beat in eggs, 1 at a time, until blended. beat in sr cr & vanilla. divide batter betwn 3 med bowls. stir melted choc into 1 bowl; pour into crust. whisk pumpkin into 2nd bowl & spoon over choc layer - smooth top. stir choc into 3rd bowl - spoon & spread. set springform pan in ctr of roasting pan. place pan in oven & add boiling water to 1/2 up sides. bake 1 1/2/ - 1 3/4 hrs until set but jiggly. turn off oven c door closed - leave 1 hr - run knife along edges to release - remove foil - cool in pan on wire rack - refrig 4 hr or overnight GLAZE: stir ingred in saucepan on low until melted & smooth. cool slightly. remove pan sides - spread glaze to edges to drip.

ORGANIC DOUBLE CHOCOLATE CHERRY CHEESECAKE



ORGANIC DOUBLE CHOCOLATE CHERRY CHEESECAKE image

Categories     Cake     Chocolate     Dessert

Yield 1 9" cake

Number Of Ingredients 21

Crust:
1 ¾ cups nuts (I used raw almonds)
½ cup raw cacao nibs
1/8 teaspoon Himalayan crystal salt
¾ teaspoon cherry extract
1 tablespoon raw chocolate powder
¾ cup raisins
Filling:
3 cups cashews, soaked 1-2 hours, drained
1/3 cup raw agave
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder
Coulis:
1 bag frozen berries (cherries would be optimal but any will do!)
¼ cup raw agave
dash fresh lemon juice
pinch cinnamon

Steps:

  • Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the "S" blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling. Filling directions: Using a food processor, fitted with the "S" blade, process the cashews, agave, dates, lemon juice, and water until it's creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating. Coulis directions: Blend all of the ingredients together.

DOUBLE CHOCOLATE CHEESECAKE



Double Chocolate Cheesecake image

This cake reminds me of a Black Forest cake, but with a whole lot of extra creaminess and creativity thrown in!

Provided by Jenny Curtis

Categories     Chocolate

Time 1h

Number Of Ingredients 11

1 cake mix, chocolate
1/3 c vegetable oil
3 eggs
1 can(s) cherry pie filling
8 oz cream cheese
1/2 c sugar
2 eggs
2 tsp butter
2 oz white chocolate chips
2 tsp corn syrup, light
marchino cherries, optional

Steps:

  • 1. Beat 3 eggs with mixer. Add dry cake mix, then add the oil, mix well with mixer. Add the cherry pie filling stir until well blended. Keep back 1 cup of batter. Pour rest of batter into a bundt pan. Set aside.
  • 2. Combine cream cheese and sugar, mixing well. Blend in the 2 eggs, one at a time, until well blended .
  • 3. Pour over batter in pan. Spoon reserved batter over cream cheese. Bake at 350 for 1 hour.
  • 4. Combine butter, white chocolate chips, and corn syrup in a double boiler. Cook over low heat until chocolate is melted. Drizzle over cooled cake.
  • 5. For looks, you can add a few maraschino cherries on top.

DOUBLE CHOCOLATE CHEESECAKE



DOUBLE CHOCOLATE CHEESECAKE image

Categories     Cake     Chocolate     Dessert     Bake     Quick & Easy

Number Of Ingredients 11

1 cake mix, chocolate
1/3 c vegetable oil
3 eggs
1 can(s)cherry pie filling
8 oz cream cheese
1/2 c sugar
2 eggs
2 tsp butter
2 oz white chocolate chips
2 tsp corn syrup, light
marschino cherries,optional .)

Steps:

  • 1-Beat 3 eggs with mixer , add dry cake mix, then add the oil ,mix well with mixer, then add the cherry pie filling stir until well blended .keep back 1 cup of batter , then pour rest of batter into a bundt pan.Set aside . 2-Combine cream cheese and sugar , mixing well . Blend in the 2 eggs , one at a time until well blended . 3-Pour over batter in pan . Spoon reserved batter over cream cheese . Bake at 350 % for 1 hour . 4-Combine butter , white chocolate chips , and corn syrup , in a double boiler and cook over low heat , until chocolate is melted . Drizzle over cooled cake . 5-for looks , you can add a few marschino cherries on top .

DOUBLE CHOCOLATE CHEESECAKE



Double Chocolate Cheesecake image

When rich chocolate and gorgeous is what you're looking for, this cheesecake delivers. Source: Martha Scott

Provided by Lynnda Cloutier

Categories     Chocolate

Number Of Ingredients 12

1 1/2 cups finely crushed chocolate wafers
1/3 cup butter or margarine, melted
3 pkg. cream cheese, softened, 8 oz. each
1 1/2 cups sugar
4 square semisweet chocolate, melted and cooled, 4 oz
2 tbsp. flour
1 tsp. vanilla
4 eggs
1/4 cup milk
1/4 cup vanilla flavored pieces, melted, optional
1 square semisweet chocolate
2 tsp. shortening

Steps:

  • 1. For crust in mixing bowl, stir together crushed wafers and butter or margarine, Press mixture evenly over bottom and 1 3/4 inches up sides of a 9 inch springform pan. Put pan in shallow baking pan. For filling, in large bowl, beat cream cheese, sugar, the 4 squares melted chocolate, flour and vanilla till well mixed. Add eggs all at once, then beat with mixer on low speed just till mixed. Do not overbeat. Stir in milk. Pour filling into crust. Bake at 350 for about 45 minutes or til center appears nearly set when gently shaken. Cool on wire rack for 5 to 10 minutes. Loosen sides of cheesecake from pan Cool about 30 minutes. Remove sides of pan. Cover and chill 4 to 24 hours. For star design, if desired, put melted vanilla flavored pieces in pastry bag fitted with small round tip or in small plastic bag with corner snipped. Pipe melted vanilla flavored pieces into stars on top of cheesecake. In small pan, melt the 1 square chocolate and shortening over low heat. Pipe into stars as directed above or drizzle over top of cheesecake. Chill til chocolate is set.
  • 2. Marsha Scott says:Make sure to let all your ingredients come to room temperature.

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the cheesecake will taste. Look for chocolate with a cocoa content of at least 70%.
  • Make sure the cream cheese is at room temperature. This will help it mix smoothly with the other ingredients.
  • Do not overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 6 hours before serving. This will allow the cheesecake to set properly.

Conclusion:

This double chocolate cheesecake is a rich, decadent, and delicious dessert that is perfect for any occasion. It is easy to make and can be customized to your own liking. With its creamy chocolate filling and chocolate cookie crust, this cheesecake is sure to be a hit with everyone who tries it.

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