This recipe for chocolate covered cheesecake has 4 layers of flavor. A rich chocolate crust is filled with a creamy vanilla cheesecake, followed by a layer of raspberry preserves and drenched in chocolate ganache.
We've taken our vanilla bean cheesecake recipe and turned it into a chocolate lovers dream. Raspberry and chocolate is a popular flavor combination among many, making this recipe sure to please a crowd. This cheesecake recipe is easy to make and creates a stunning presentation for your holiday dinners.
Other amazing Cheesecake recipes you might like!
- Tiramisu Cheesecake
- Banana Cream Pie Cheesecake
- Instant Pot Cheesecake
- Vanilla Bean Cheesecake
- Oreo Cheesecake
Chocolate Covered Cheesecake
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- 8 tablespoons butter (melted)
- 2 teaspoons vanilla extract
- 2 cups chocolate graham crackers (crushed)
- ¼ cup unsweetened cocoa powder
- ¼ cup light brown sugar
- 16 tablespoons butter (room temperature)
- 16 oz. cream cheese (room temperature)
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tablespoons corn starch
- 1 teaspoon vanilla extract
- 12 oz. dark chocolate chips
- 1 cup heavy cream
- ½ cup raspberry preserves (optional)
- Preheat oven to 350°F and line a spring-form pan with parchment paper.
- Make the crust: Combine the crust ingredients in a mixing bowl. Press it firmly into the bottom of a spring-form pan. Bake for 10 minutes and remove. Turn down oven temperature to 320°F.
- Make the filling: Using a stand mixer (or electric mixer), beat the butter, cream cheese and sugar until smooth. Add the sour cream, corn starch and vanilla extract and beat until well combined. Pour over crust and spread it evenly with a spatula.
- Bake for 1 hour. Remove from oven and let cool on counter-top for 1 hour. (The filling will be jiggly in the middle.)
- Chill: Place in the refrigerator overnight or for at least 6 hours
- Make the ganache: Place the chocolate chips and heavy cream in a medium microwave safe bowl. Heat in the microwave on high for one minute. Remove and stir until the chocolate and heavy cream are fully combined.
- Serve: Spread the raspberry preserves on top of the filling. Pour the ganache over the cheesecake letting it fall over the sides. Place the cheesecake into the refrigerator for thirty minutes to an hour for the ganache to set up.
- To Store: Keep leftovers covered in the fridge for up to 5 days.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.