Gluten-free death by chocolate cheesecake is the ULTIMATE chocolate cheesecake and the perfect decadent dessert. Crunchy chocolate cookie crust with rich, creamy, chocolate cheesecake filling and topped with a sweet, smooth chocolate ganache.
Cheesecake is one of my favorite desserts. I also love chocolate, I mean, who doesn’t? I guess I have known like 2 people who didn’t like chocolate, which is unfortunate but it just means more for me. 🙂
This cheesecake is so good! Even my family members that aren’t cheesecake fans were won over by its creamy chocolaty goodness. And those who were cheesecake fans ate it up.
Cheesecake freezes incredibly well. I froze a big leftover slice and when I unwrapped it and let it thaw a few weeks later, because even in the freezer I can’t resist the cheesecake, it was just as creamy and delicious as the day I baked it.
Cheesecake doesn’t have to be a daunting dessert. It really is a simple filling baked in a cookie crumb crust.
People always make a big deal about sunk middles and cracked tops but I don’t think that you should stress about it. The reason you should make cheesecake is because it is delicious. Creamy, smooth, rich chocolate cheesecake filling baked into a crisp chocolate cookie crust and covered in sweet chocolate ganache. That is why you should bake cheesecake.
My middle was a little sunk, and it had a little crack. I probably overbeat my filling or something. I don’t care. Ganache covers a multitude of sins. Cracks disappear under the glistening layer of chocolate.
You are just going to eat it anyways.
The filling is actually pretty simple to make. Just cream together cream cheese and sugar, add eggs, chocolate, cocoa, and a little vanilla. Pour it into a cookie crumb crust (I used gluten-free oreo cookies, minus the cream,) and bake.
To prevent it from cracking too badly I don’t remove it from the oven when it has finished cooking. Instead I turn off the oven, and open it about half way until the cheesecake has cooled. This helps it to cool slower and prevents cracking. I’ve messed with water baths before, and yes they really do prevent it from cracking but I have such a hard time not getting water in my cheesecake. I think we’ve already established that a few little cracks are no big deal. Making a water bath is a hassle so I skip it. For me letting the cheesecake cool in the oven isn’t a hassle so I do it.
I want to enjoy my cheesecake and not be consumed with perfection.
- 1½ cups crushed gluten-free chocolate cookies (I used 1 whole package of gluten-free oreo style cookies with the cream removed)
- 4 Tablespoons butter, melted
- 4, 8oz pkgs. cream cheese, softened (total of 32 oz)
- 1¼ cups white sugar
- 4 eggs
- ¼ cup cocoa powder
- 10 oz semisweet chocolate, melted and cooled
- 2 cups chopped chocolate
- 1 cup heavy cream
- Mix the crushed gluten-free chocolate cookies with the melted butter and press evenly over the bottom and ⅓ up the sides of a 9 inch spring-form pan.
- Preheat the oven to 325F.
- In a stand mixer or using heavy duty electric hand beaters beat together the cream cheese and sugar until just combined.
- Add the eggs and mix until just combined.
- Stir in the melted chocolate and cocoa powder, until just combined.
- Pour the filling into the prepared crust and bake for 50-60 minutes or until the cheesecake it set around the edges and just the very center will jiggle slightly.
- Turn off the oven, prop open the door, and let the cheesecake cool for at least an hour.
- Heat the cream until it is steaming (either in a saucepan on the stove-top or in the microwave.)
- Pour the cream over the chocolate and stir until it is all smooth and melted.
- Let cool to body temperature before pouring the ganache on the top of the cheesecake.
- Let the ganache set before slicing. For best results the cheesecake should be chilled for 4-6 hours, which you can do before or after you pour on the ganache.
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