Chocolate Cheesecake
Prep time
Cook time
Total time
Serves: 12-14 slices
  • For Chocolate Cake Crust:
  • 1 box of triple chocolate cake mix
  • water
  • eggs
  • oil for the cake mix
  • pam baking spray
  • For Cheesecake Filling:
  • ⅓ C Hershey cocoa powder
  • 1¾ C sugar
  • 3 8oz cream cheese, softened
  • 1 C 60% bittersweet chocolate, melted
  • 4 Large eggs
  • 1 C sour cream
  • ½ C heavy cream
  • For Chocolate Ganache:
  • ½ C heavy whipping cream
  • ¾ C semi sweet chocolate chips
  • For Chocolate Whipped Cream:
  • 1 C heavy whipping cream
  • ¼ C hershey coco powder
  • ¼ C powder sugar
  • 1 disposable piping bag fitted with a star tip
  • For Chocolate Topping
  • ¼ C semi sweet chocolate, melted
  • 1 disposable piping bag
  • Maraschino cherries
  1. Preheat your oven to 350 degrees
  2. To make the crust:
  3. Using a large mixing bowl, follow the directions on the bake of the cake box
  4. Spray your springform pan with the pam spray and set aside
  5. Once the cake mix is made, pour batter into the springform pan about ½ filled
  6. Bake in the oven for 25 minutes or until a tooth pick comes out clean
  7. Let completely cool while you make the cheesecake mixture.
  8. To make the filling:
  9. Using a double boiler, melt the 1 C of chocolate and set aside
  10. In a small mixing bowl, combine the cocoa powder and sugar using a whisk to combine.
  11. In a standing mixer, add in the cream cheese and beat on medium speed until the cream cheese is creamy.
  12. Gradually mix in the coco sugar mixture and mix on medium speed until combined.
  13. Add the melted bittersweet chocolate and one of the eggs into the cream cheese mixture, beating until fully incorporated.
  14. Mix in the rest of the eggs, beating fully until adding the rest.
  15. Add the sour cream and heavy cream into the cream cheese mixture and beat until combined
  16. Pour the cheesecake batter on top of the cake filling the pan about ¼ from the top.
  17. Place the cheesecake into the oven and bake for 1 hour and 15 minutes.
  18. When the timer goes off, check the cheesecake to see if it jiggles. If the cheesecake slightly jiggles then its done. If the cheesecake jiggles alot and looks like pudding in the center then bake it for another 10 minutes.
  19. Once the cheesecake is done, turn the oven off and crack the oven open and let the cheesecake cool completely inside.
  20. Once the cheesecake is cooled, start making your chocolate ganache
  21. To make the ganache:
  22. Using a double boiler, combined the heavy whipping cream and chocolate chips and melt on medium heat.
  23. Using a whisk, gradually mix the chocolate ganache until melted.
  24. The ganache will start to become slightly thick and thats a good thing!
  25. Let the ganache cool to room temperature before pouring the ganache onto the center of the cheesecake.
  26. Place the cheesecake to cool in the fridge overnight
  27. To make the whipped cream:
  28. In a standing mixer, beat together the heavy whipping cream, coco powder, and powder sugar on medium speed until stiff peaks form
  29. Scoop whipped cream into the piping bag
  30. To make the topping:
  31. Melt the ¼ C chocolate and then scoop into the piping bag
  32. Drizzle over the cheesecake
  33. Pipe the whipped cream around the edge of the cheesecake and top with the cherries.
  34. Enjoy with a big glass of milk!
Recipe by Afropolitan Mom at