Divine Chocolate Velvet Cheesecake

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Yield: 16 servings

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Creamy and decadent, with both bittersweet and milk chocolate in the filling, this chocolate cheesecake is a real treat. Sweet, but not too sweet, this dessert is sure to be a crowd-pleaser.

Divine Chocolate Velvet Cheesecake

star rating (7) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 servings
Published: 10/09/2014



  • 1 1/4 cups (about 25 cookies) crushed chocolate snap cookies or biscotti
  • 1/2 cup diced pecans
  • 1 tablespoon sugar
  • 1 tablespoon unsalted butter, melted


Tips from our bakers

  • We mixed together a batch of chocolate ganache to put on top of the cheesecake for a delicious and stunning garnish.


1) To make the crust: Preheat the oven to 350°F. Tightly wrap the outside of a 10" x 3" springform pan with three layers of heavy-duty foil. Note: you can use a 9" pan, but it has to be at least 3" tall; even then, you'll find the cheesecake comes perilously close to spilling over.

2) Grease the sides of the pan. To ensure stick-free removal, line with parchment, and grease the parchment.

3) Finely grind the chocolate cookies, pecans, and sugar in a food processor. Add the melted butter and process until moist crumbs form.

4) Press the mixture onto the bottom of the prepared pan. Bake the crust until it's set and beginning to smell chocolate-y, 10 to 12 minutes. Remove it from the oven, and let it cool. Lower the oven temperature to 325°F.

5) To make the filling: Melt the chocolates gently, in a microwave or double boiler. Cool slightly.

6) Beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the cooled melted chocolate and vanilla.

7) Add the eggs and egg yolk one at a time, beating just until blended after each addition.

8) Pour the cheese mixture over the crust in the pan.

9) Place the pan in a large roasting pan. Place enough hot water in the roasting pan to come halfway up the sides of the springform pan.

10) Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 65 minutes (the cake will become firm as it cools). To prevent cracking, leave it in the turned-off oven with the door ajar for 30 minutes.

11) Transfer the cake to a rack; cool for 1 hour. Cover with plastic wrap and refrigerate until the cheesecake is completely chilled, at least 8 hours or overnight.

Yield: 16 servings.

Nutrition information

Serving Size: 1 slice, 119g Servings Per Batch: 16 servings Amount Per Serving: Calories: 463 Calories from Fat: 320 Total Fat: 36g Saturated Fat: 18g Trans Fat: 0g Cholesterol: 127mg Sodium: 182mg Total Carbohydrate: 34g Dietary Fiber: 2g Sugars: 27g Protein: 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 02/15/2015
  • Sondra from Montana
  • I just ate some of this. I'll be in my bunk. Seriously, this is light and fluffy and chocolatey and perfect!!
  • star rating 01/18/2015
  • Jim from Boca Raton Fl.
  • Great Cheesecake. My neighbors loved it. I added 1 tsp. KA Espresso & 1 Tbsp. KA Black Cocoa. My crust consisted of 24 chocolate Oreos, 1/4 cup Powdered Sugar & 6 Tbsp. melted Butter. 350 degrees 10 minutes Try it! I added it to my recipe book instantly
  • star rating 01/14/2015
  • Gram from Austin TX
  • 463 calories and 36 grams of fat! WOW! Yummy but should be at that! I recommend this recipe only if your diet can handle that! It's not something to eat everyday, but once in a great while, you can treat yourself! Laurie@KAF
  • star rating 02/07/2014
  • Krista from NH
  • This was my first time making cheesecake. The recipe was easy to follow and the resulting cake was very smooth and creamy. Decadent but not too rich. I only had an eight inch springform pan so I cut the recipe in half (though I did make the entire crust). It was plenty of filling.
  • star rating 02/14/2011
  • carly5414@hotmail.com from KAF Community
  • I made this recipe last weekend for a Super Bowl party and it was a hit! It came perfectly smooth and creamy. Although the ingredients are a little on the expensive side, this cheesecake is well worth the splurge.
  • star rating 08/03/2009
  • from
  • Amazing, complex chocolate flavor. Lovely texture, reminded me of the best fudge. Fast and easy to make in a food processor. Ingredients were readily available in Trader Joes.

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