Name: Classic Baked Cheesecake with Chocolate Sauce & Ice Cream
Prep time: 20 min
Cook time: 1 h
Total time: 6 h 30 min
Cuisine: American
Ingredients: 200g graham crackers or digestive biscuits (about 2 cups crumbs); 100g unsalted butter, melted (7 tbsp); 680g cream cheese, softened (24 oz); 200g granulated sugar (1 cup); 3 large eggs; 1 tsp vanilla extract; 120g sour cream or heavy cream (1/2 cup); 170g semisweet or dark chocolate, chopped (6 oz); 120ml heavy cream (1/2 cup, for chocolate sauce); Vanilla ice cream (or flavor of choice), for serving

Classic Baked Cheesecake with Chocolate Sauce & Ice Cream

Why You’ll Love This Recipe

This baked cheesecake is everything a great cheesecake should be—dense, smooth, and not overly sweet. The chocolate sauce adds a luxurious depth that pairs beautifully with the tanginess of the cream cheese, while the ice cream offers a contrast of temperature and texture. It’s a dessert that feels elegant but is surprisingly easy to prepare at home. Perfect for chocolate lovers and cheesecake enthusiasts alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham crackers or digestive biscuits
unsalted butter
cream cheese
granulated sugar
eggs
vanilla extract
sour cream or heavy cream
semisweet or dark chocolate
heavy cream (for the chocolate sauce)
vanilla ice cream (or any flavor of choice)

Directions

Preheat your oven to 325°F (163°C).
Crush the graham crackers or biscuits into fine crumbs. Mix with melted butter and press into the bottom of a springform pan to form the crust.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract and sour cream or heavy cream.
Pour the filling over the crust and smooth the top.
Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
For the chocolate sauce, heat heavy cream until simmering, then pour over chopped chocolate. Let sit for a minute, then stir until smooth.
Serve slices of cheesecake with a drizzle of chocolate sauce and a scoop of ice cream.

Servings and timing

This recipe serves 10–12 people.
Prep time: 20 minutes
Cook time: 60 minutes
Cooling & chilling time: 5 hours
Total time: about 6.5 hours

Variations

Use a chocolate cookie crust for extra decadence.
Add a swirl of raspberry puree before baking for a fruity contrast.
Infuse the cheesecake filling with lemon zest for a citrusy twist.
Top with fresh berries or chopped nuts along with the chocolate sauce.
Use flavored ice creams like salted caramel or chocolate chip for a fun pairing.

Storage/Reheating

Store leftover cheesecake in the refrigerator, tightly covered, for up to 5 days. You can also freeze slices by wrapping them in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving. Chocolate sauce can be reheated gently in the microwave or over low heat. Ice cream should be stored in the freezer and added just before serving.

FAQs

Can I make this cheesecake without a water bath?

Yes, although using a water bath helps prevent cracks and ensures even baking, you can bake without it by placing a pan of water on a lower oven rack.

What type of chocolate should I use for the sauce?

Semisweet or dark chocolate works best for a rich and balanced flavor.

Can I make the cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day in advance. It tastes even better after chilling overnight.

How do I know when the cheesecake is done?

The edges should be firm while the center still has a slight jiggle. It will continue to set as it cools.

Can I use a different crust?

Absolutely. Try a chocolate cookie crust, shortbread crust, or even a nut-based crust.

What’s the best way to serve this cheesecake?

Slice with a hot knife for clean cuts, drizzle with warm chocolate sauce, and serve with a scoop of ice cream.

Can I use whipped cream instead of ice cream?

Yes, whipped cream is a great alternative if you prefer a lighter side topping.

What if my cheesecake cracks?

Cracks are cosmetic and don’t affect the taste. You can easily cover them with chocolate sauce or toppings.

How long should I let the cheesecake cool before refrigerating?

Let it cool at room temperature for an hour (ideally in the oven with the door ajar), then refrigerate for at least 4 hours or overnight.

Is this recipe suitable for freezing?

Yes, baked cheesecake freezes well. Wrap tightly and store for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

Classic Baked Cheesecake with Chocolate Sauce & Ice Cream is a timeless dessert that brings comfort, richness, and elegance to any table. Whether you’re serving it at a celebration or enjoying a quiet slice at home, this cheesecake never fails to impress. The contrast of creamy cheesecake, decadent chocolate, and cold ice cream creates a perfect harmony that’s hard to beat.