Chocolate Cheesecake is a rich, creamy and chocolatey cheesecake recipe on top of a crunchy Oreo crust! This easy cheesecake is for true chocolate lovers!
Table of Contents
- The Creamiest Chocolate Cheesecake Recipe Ever!
- This Easy Chocolate Cheesecake is a Great Make Ahead Dessert Recipe!
- Ingredients:
- How Do You Make Chocolate Cheesecake?
- Do I Need to Use a Water Bath When I Bake This Cheesecake?
- How Long Do I Have To Chill Chocolate Cheesecake?
- Cheesecake Topping Ideas:
- Can You Freeze Cheesecake?
- Looking for more easy cheesecake recipes?
- Get the Recipe
The Creamiest Chocolate Cheesecake Recipe Ever!
I KNEW I had to share this Chocolate Cheesecake recipe with you! I have been asked SO many times for a chocolate version of my Perfect Cheesecake and I have finally done it. This chocolate cheesecake has 3 laters of chocolate to love: an Oreo cookie crust, creamy chocolate cheesecake, and a layer of silky chocolate ganache! I love adding new cheesecake recipes to my now pretty popular list of cheesecake recipes. Cheesecake has been my favorite dessert for as long as I can remember, so I love sharing tips and tricks with you to make baking cheesecake something that isn’t scary, but FUN!
This Easy Chocolate Cheesecake is a Great Make Ahead Dessert Recipe!
This Chocolate Cheesecake is for TRUE chocolate lovers. It is creamy and rich…almost like a dense chocolate mousse, but BETTER! The Oreo crust really pairs beautifully with the creamy chocolate filling, and I topped t all off with an easy chocolate ganache!
Ingredients:
Oreo Crust:
- Finely crushed Oreo cookies, or any other brand of chocolate sandwich cookie, Trader Joe’s JoJos are a popular alternative! You can crush them in a blender or food processor for the most even crumb.
- Granulated sugar
- 1/4 cup butter, melted
Cheesecake:
- Semi-sweet chocolate, chopped and melted. Obviously the higher quality chocolate the better. You can chop up chocolate bars, or you can use chocolate chips! I feel like this recipe has the perfect amount of sweetness, but if you prefer an even less sweet version you could use bittersweet chocolate instead of semi-sweet.
- Cream Cheese. You want your cream cheese to be room temperature. This will allow it to mix evenly without lumps, and it will also ensure even baking.
- Granulated sugar
- Sour cream. It’s best if this is room temperature.
- Unsweetened cocoa powder. You can use a fancy Dutch processed cocoa powder, or simply Hershey’s that you buy at the grocery store.
- Large eggs, also at room temperature.
Ganache Topping
- Semi-sweet chocolate, chopped and melted
- Heavy whipping cream
How Do You Make Chocolate Cheesecake?
Definitely refer back to my Perfect Cheesecake Recipe for more in depth tips on cheesecake baking, because all the same rules apply. With this chocolate cheesecake version I have used an Oreo Crust as the base, which is just as easy as a graham cracker crust.
Pro Tip: To make this CHOCOLATE, I used both a combination of melted, semi-sweet chocolate AND a little cocoa powder. The cocoa powder is included as both chocolate flavor, and also a little bit of a binder, to help with the texture.
- Crust: Preheat oven to 350°F
- In a large bowl mix the cookie crumbs, sugar, and melted butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.
- Bake the crust for 8 minutes. Set aside while you make the cheesecake.
- Cheesecake: Melt the 10- ounces of chocolate in the microwave or using a double boiler until smooth. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.
- Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
- Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
- Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool on a wire rack at room temperature for at least an hour.
- Ganache: Melt the chocolate and heavy cream in a small bowl in the microwave or in a small saucepan, and stir until smooth. Spread the ganache on top of the cooled cheesecake.
- Cover the springform pan and transfer the cheesecake into the refrigerator to chill for 6 hours or overnight.
- Release the sides of the springform pan before slicing.
Do I Need to Use a Water Bath When I Bake This Cheesecake?
Yes, you still need to do a water bath for this cheesecake, as you do with a classic cheesecake. It prevents cracking, and ensures that the cheesecake bakes evenly. BUT if it does happen to crack don’t worry too much because you are covering the top with a delicious chocolate ganache!
How Long Do I Have To Chill Chocolate Cheesecake?
Allow this cheesecake to cool at room temperature for about an hour. THEN spread your ganache topping on it and cover the pan with foil or if you have an airtight container large enough. It will need to chill in the refrigerator for at least 6 hours, but preferably overnight.
You can also top the cheesecake with the chocolate ganache the next day, after it’s completely chilled, just make sure to dab off any moisture that has built up overnight.
Cheesecake Topping Ideas:
- Chopped Peanut Butter Cups
- Mini Marshmallows. Swap out the Oreo crust for a Graham Cracker Crust and you have yourself a spin on s’more flavors!
- Chopped Brownies
- Chopped Oreos
- Chocolate Curls
Can You Freeze Cheesecake?
Yes, absolutely! Cheesecake is a great dessert to make ahead and freeze, and this chocolate cheesecake recipe is no different. I have frozen it right in the springform pan, if I’m doing it for just a few days, BUT a really great way to freeze cheesecake is:
- Place the cheesecake (on the cake pan) in the freezer until completely frozen. This will take a few hours.
- Remove the cheesecake from the freezer, wrap in plastic wrap and then place it in a large zip-top bag. This will stay fresh for up to 30 days!
- If you don’t have a zip-top bag large enough, wrap the frozen cheesecake in plastic wrap, and then wrap it again in aluminum foil to prevent any freezer burn or absorption of freezer smells.
Looking for more easy cheesecake recipes?
Print
Chocolate Cheesecake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Cheesecake
- Method: Baking
- Cuisine: Dessert
Description
This is a creamy, easy chocolate cheesecake recipe that is perfect for chocolate lovers!
Ingredients
Crust
- 24 chocolate sandwich cookies (like Oreos), finely crushed
- 2 tablespoons granulated sugar
- 1/4 cup butter, melted
Cheesecake
- 10 ounces semi-sweet chocolate, melted
- 4 (8 ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup unsweetened cocoa powder
- 4 eggs, room temperature
Ganache Topping
- 5 ounces semi sweet chocolate, chopped
- 3/4 cup heavy cream
Instructions
- Crust: Preheat oven to 350°F
- In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.
- Bake the crust for 8 minutes. Set aside while you make the cheesecake.
- Cheesecake: Melt the 10- ounces of chocolate in the microwave or using a double boiler until smooth. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.
- Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
- Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
- Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour.
- Ganache: Melt the chocolate and heavy cream in a small bowl in the microwave or in a small saucepan, and stir until smooth. Spread the ganache on top of the cooled cheesecake.
- Cover the springform pan and transfer the cheesecake into the refrigerator to chill for 6 hours or overnight.
- Release the sides of the springform pan before slicing.
Notes
Store airtight, refrigerated, for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 745
- Sugar: 47.4 g
- Sodium: 372.4 mg
- Fat: 53.5 g
- Carbohydrates: 60.3 g
- Protein: 11.6 g
- Cholesterol: 169.5 mg
Keywords: cheesecake, cookies and cups, chocolate, recipe, springform pan, cream cheese, melted chocolate, chocolate ganache, oreo crust
Want To Save This Recipe?
Find more recipes like this:
PIN for later:
This is a go-to recipe for birthdays or holidays. It’s my husband’s favorite dessert!
★★★★★
Love hearing that! It’s a huge favorite of ours too!
I made this cheese cake in a 10in spring form and it cooked perfectly … I how e very did not use the topping here I used a different one
★★★★★
Loved the flavor and it was great! It was really rich, and fluffy like a mousse. But I think it needs to be baked in. 10” pan. The 9” made exceptionally thick pieces and was still undercooked after 70 minutes in the oven.
Can’t wait to try it again tomorrow with a little bit bigger pan.
★★★★★
My oven doesn’t have an accurate temperature and I baked the cake an extra 10 minutes till the centre rose to the same height as the edges. I’m hoping it doesn’t “fall in” when I take the cake out of the oven! I will report back to whether it was a success
Yes the cake was delicious but it still “fell in” when I took it out of the oven! Is there anything you can do to avoid this from happening?
Can I add some heavy cream to chocolate to melt in microwave?
I was wondering could I use the crust from regular cheesecake recipe instead of Oreo cookies. So that it will not be as rich? Thank you.
Sure! That will be fine!
Thank you very much.
This looks delicious, but I really don’t like sour cream. Can I substitute with Plain Greek Yogurt?
Yes you can, but you absolutely can’t taste the sour cream in this recipe 🙂
Can I use heavy cream instead?
This cheesecake was really rich and absolutely delicious. Only thing is I’d recommend a pinch of salt in the filling just to amp up the flavour as it can get pretty one note. Can’t eat too much either because it’s so rich, creamy and satisfying. Thanks so much for a great recipe! P.s. I baked mine in a 6 inch pan for about the same time (70 mins roughly) and it was thick and beautiful
★★★★★
hello, im baking this cake and I would like to know if when I do the water bath, do I place the cake with water in the oven? Or do I take the cake batter out of the water bath and then out it in the oven.
all at the same time!
Would like to know what if I don’t use a water bath? What’s it for? Because I dont have a bigger pan
A water bath helps the cheesecake cook evenly, while also creating steam which aids in the prevention of cracking. You can do it without, but it’s my preferred method 🙂