Description

Chocolate Cheesecake Featuring Ghirardelli is a rich, decadent dessert with a buttery graham cracker crust, smooth chocolate filling, and a glossy chocolate ganache topping. Perfect for any special occasion or when you want to indulge in a luxurious treat.

Ingredients

1 ½ cups graham cracker crumbs (for crust)

¼ cup granulated sugar (for crust)

½ cup unsalted butter, melted (for crust)

24 oz cream cheese, softened (for filling)

1 cup granulated sugar (for filling)

½ cup unsweetened cocoa powder (for filling)

4 large eggs (for filling)

1 teaspoon vanilla extract (for filling)

4 oz Ghirardelli semi-sweet chocolate, melted and cooled (for filling)

4 oz Ghirardelli semi-sweet chocolate, chopped (for ganache)

½ cup heavy cream (for ganache)

Whipped cream for garnish (optional)

Fresh berries for garnish (optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
For the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes, then let cool completely.
For the cheesecake filling: Beat the softened cream cheese and granulated sugar until smooth. Add cocoa powder, mixing well. Add eggs one at a time, beating after each addition. Stir in vanilla extract and melted Ghirardelli chocolate. Pour the mixture into the cooled crust and smooth the top. Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly. Let cool in the oven with the door ajar for 1 hour, then cool completely at room temperature.
For the ganache: Place the chopped Ghirardelli chocolate in a heatproof bowl. Heat the heavy cream over medium heat until it just begins to simmer. Pour over the chocolate and stir until smooth. Let the ganache cool slightly before pouring it over the cooled cheesecake, spreading evenly.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight. Garnish with whipped cream and fresh berries, if desired, and serve chilled.

Notes

The cheesecake benefits from sitting in the refrigerator for several hours or overnight to allow the flavors to meld.

You can skip the ganache topping if you prefer a simpler version of the cheesecake.

For a vegan version, use plant-based cream cheese and chocolate alternatives.

The cheesecake can be made ahead of time and frozen for up to 3 months; thaw in the refrigerator before serving.

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 45g
Sodium: 250mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 8g
Cholesterol: 110mg