Double Dark Chocolate Cinnamon Cheesecake
A rich, decadent cheesecake with a subtle hint of the holidays, this double dark chocolate cinnamon cheesecake is easy, delicious, and the perfect dessert to add to your holiday table!
Equipment
- Springform Pan (or round deep baking pan)
Ingredients
Crust
- 4 Tbsp Butter
- 1 C Oreo Crumbs
Cheesecake Filling
- 1 bag Ghirardelli Dark Chocolate Chips (10 oz)
- 1/2 C Milk whole preferred
- 3 packages cream cheese (24 oz)
- 1 C Sugar
- 1/4 C cocoa powder unsweetened
- 4 eggs large
- 2 tsp cinnamon
Ganache Topping
- 1 C chocolate chips
- 1/2 C heavy cream
- 1/2 tsp cinnamon
Instructions
Crust
- In the bottom of the pan, pour melted butter and distribute evenly.
- Sprinkle oreo crumbs over the butter and use the back of a spoon to press the crumbs into the butter.
Cheesecake Filling
- In a stockpot, melt your bag of chocolate chips over low heat with milk, stirring frequently to avoid burning. Once melted, turn off heat and set aside.
- In a separate bowl, cream together cream cheese and sugar with an electric mixer. Then, slowly incorporate cocoa powder with a spoon, followed by the eggs (using a beater once the cocoa powder has been incorporated). Finish with the cinnamon.
- Pour the chocolate chip mixture into the cream cheese mixture and use a spoon to combine.
- Pour this into your greased pan (crust in the bottom) using a spoon to evenly distribute.
- Bake at 350 for 55-65 minutes. Begin checking for doneness at 55 minutes - characterized by just a slight wobble and a faded "wet spot" in the center. (refer to "baking tips" above to see how you can tell when your cheesecake is done). Turn off the oven and crack, allowing the cake to sit in there for about 20 more minutes.
- Set cheesecake in the fridge to cool for 3-4 hours.
Ganache Topping
- Heat milk over medium heat on the stove until it reaches a simmer. Place 1 C chocolate chips in a bowl.
- Once the milk has reached a simmer, pour it into the bowl of chocolate chips.
- Allow this to sit for 2-3 minutes, then stir to combine and smooth into a ganache topping. stir in cinnamon.
- Pour this ganache over the top of your cooled cheesecake and use a spoon to evenly distribute over the top.
- Optional - sprinkle with oreo crumbles or dark chocolate shavings and a dusting of cinnamon.
- Store in fridge until topping is set! Serve chilled and enjoy!
Nutrition
Calories: 510kcal
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