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Chocolate Cheesecake

Sweet, crispy, and chocolatey crust filled with a luscious chocolate cheesecake.

  • 1 1/2 cup Water (water bath)

Chocolate Cookie Crust
  • 6 Tablespoons Unsalted Butter, softened

  • 1/4 cup Domino® Golden Sugar
  • 1/4 cup, well packed Domino® Dark Brown Sugar
  • 1 teaspoon Vanilla
  • 1/2 cup All-purpose flour
  • 1/4 cup Dutch processed cocoa powder
  • 1/2 teaspoon Baking soda
  • 1 pinch Salt

Cheesecake Filling
  • 2 1/2 cups Semi-sweet chocolate

  • 3 cups (24 oz) Cream Cheese, softened
  • 1/2 cup Sour Cream
  • 1/2 cup Domino® Golden Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla

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Prep Time: 15 minutes / Cook Time: 1 hour + Additional 2 hours in oven set to off / Yields: 8 Servings

Step 1

Preheat oven to 325°F. Place a pan filled with 1 ½ cups of water on the bottom rack of the oven to create a steamy environment for the cheesecake.

Prepare the cookies for the crust:

Step 2

Cream 4 tablespoons of softened butter (you’ll use the rest later), Domino® Golden Sugar, and Domino® Dark Brown Sugar together until light and fluffy, about 2-3 minutes.

Step 3

Add in vanilla. Then sift in flour, cocoa powder, baking soda and salt. Mix until well combined. Using a small cookie scoop, scoop the dough 2 inches apart. Bake for 9-10 minutes. Remove from oven and let cool.

Prepare the crust

Step 4

Add the cooled chocolate cookies to a blender or food processor and blend until fine. Pour the crumbs into a bowl and mix with the remaining 2 tablespoons butter. Press mixture into a greased 9-inch spring form pan.

Make the cheesecake filling

Step 5

Melt the semi-sweet chocolate in the microwave in 30 second increments. Set aside to cool.

Step 6

In a stand mixer, mix softened cream cheese, sour cream, Domino® Golden Sugar, eggs and vanilla.

Step 7

Add in cooled semi-sweet chocolate. Mix until fully combined.

Assemble cheesecake

Step 8

Add the batter to the cookie crust.

Step 9

Place the cheesecake on the rack directly about the water bath.

Step 10

Bake for 1 hour at 350 degrees. After an hour, turn the oven off and let the cheesecake cool in the oven for 2 hours without opening the oven.

Step 11

After 2 hours, pull the cheesecake out and store in the fridge until serving.

Additional Tips
  • To ensure a smooth batter, be sure the cream cheese is at room temperature.
  • Be sure not to open the oven.
  • Don’t over mix the batter. Over mixing will create air bubbles and will cause little cracks on the top of your cheesecake.
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