If you are looking for the ultimate chocolate lovers’ dessert, then you have to try this Chocolate Cheesecake Recipe. With a crunchy Oreo crust, velvety chocolate cheesecake filling, and a decadent chocolate ganache, you are going to be in chocolate heaven!
The Best Chocolate Cheesecake
Do you love chocolate on chocolate on chocolate? It’s great to indulge in your cravings every once in a while, and this chocolate cheesecake is perfect for that. It’s rich and absolutely delicious. Plus, it’s completely from scratch. I love to make it for holiday gatherings or special occasions. It even makes a great birthday cake.
The chocolate ganache topping is my favorite part, it really makes this a decadent chocolate cheesecake. It’s thick and creamy and pairs with the rest of the cheesecake beautifully. If that isn’t enough, the cocoa adds just a touch of chocolate flavor to the filling without being overly sweet. The chocolate Oreo crust just takes it over the top!
If you don’t want to turn on the oven, try our No-Bake Chocolate Cheesecake recipe.
What You’ll Need,
Believe it or not, there are not a lot of ingredients to make this chocolate cheesecake recipe. Plus, they are common and inexpensive.
- Oreos: I recommend dark chocolate Oreo cookies for the ultimate chocolate experience.
- Butter: Melt the butter right before mixing with the Oreos. I use salted butter to balance the sweetness.
- Cream Cheese: Soften the cream cheese at room temperature to incorporate it into the filling easiest.
- Powdered Sugar
- Cocoa Powder: I use Dutch process cocoa powder.
- Sour Cream
- Chocolate Chips: we used semisweet chocolate chips, but you can also use dark chocolate if you prefer.
- Heavy Cream
- Chocolate Shavings and Chocolate Squares: These are an optional garnish.
How to Make Chocolate Cheesecake
This baked chocolate cheesecake is worth all of the effort it takes to make it. There are a lot of steps, but I promise it’s so simple.
- Preheat your oven to 350 degrees F and assemble a 9-inch springform pan.
- Add the Oreos to a food processor and pulse until crushed into crumbs. Pour in the melted butter and continue to pulse until the mixture resembles wet sand.
- Pour the Oreo mixture into the bottom of the springform pan. Press firmly for a thick crust on the bottom and make sure it goes up about 1 inch in the side of the pan.
- Bake for 8-10 minutes or until it is set.
- Lower the oven to 325 degrees F. Set the crust to the side and allow it to cool completely.
- Add cream cheese, powdered sugar, and Dutch process cocoa powder to a stand mixer. Beat until smooth and fully combined.
- Stir in sour cream and beat for 1-2 minutes on low until smooth.
- Slowly incorporate the eggs and beat until just combined. Do not overmix.
- Wrap the bottom of the springform pan with aluminum foil. This will prevent water from getting inside the pan.
- Pour the cheesecake filling over the crust. Tap gently to remove any air bubbles.
- In a large roasting pan, place a lint-free towel into the bottom. Put the sping-form pan on top. Pour hot water into the roasting pan until it reaches halfway outside the springform pan.
- Carefully place it into the oven and bake for 55-75 minutes. It’s ready when the edges are set, but the middle is still slightly jiggling.
- Leave the cheesecake in the oven and turn it off. Crack the oven door for about 1 hour while it cools.
- Carefully remove the roasting pan from the oven and then the cheesecake from the water bath. Allow it to cool on a wire rack at room temperature for an additional hour.
- Once the cheesecake is completely cooled, wrap it with plastic wrap and place it in the refrigerator overnight.
- To make the ganache, add the chocolate chips to a medium heat-safe bowl.
- Pour the heavy cream into a separate microwave-safe bowl. Heat the cream in 30-second intervals, stirring in between each one. Do this for 2 minutes or until it is steaming.
- Pour the hot cream over the chocolate chips but do not stir. Allow it to sit for about 5 minutes.
- Whisk until thick and smooth.
- Pour the ganache evenly over the cheesecake and allow it to cool for 10-15 minutes at room temperature.
- Garnish with chocolate shavings and chocolate squares once the ganache has set.
- Slice and serve!
How to Store This Baked Chocolate Cheesecake
Leftovers can be stored in the refrigerator for 4-5 days. Cover the chocolate cheesecake tightly with plastic wrap or place it in an airtight container. You can freeze slices for 1-2 months as well. Defrost in the refrigerator overnight before enjoying. However, this will cause the ganache to harden slightly/ Allow the cheesecake to sit at room temperature for up to 30 minutes to warm up.
Tips and Tricks
- Over-beating the filling will cause cracks and change the texture.
- Don’t skip the water bath. It prevents cracking and burning and helps the cheesecake bake evenly.
- An electric hand mixer can be used in place of a stand mixer.
- Alternatives: feel free to change the semi-sweet chocolate to dark chocolate chips or use regular Oreos instead of dark chocolate Oreo cookies. You can add dollops of whipped cream on top or even a drizzle of caramel sauce for an extra decadent dessert.
More Cheesecake Recipes
- Twix Cheesecake
- Lemon Cheesecake
- New York Cheesecake
- Red Velvet Cheesecake
- Cinnamon Roll Cheesecake
- Strawberry Cheesecake
- 17 ounces dark chocolate Oreos 1 pound 1 ounce family-size package
- ⅓ cup salted butter melted
- 16 ounces cream cheese softened
- 1 ½ cup powdered sugar
- ½ cup Dutch process cocoa powder
- ¾ cup sour cream
- 3 large eggs
- 10 ounces semi-sweet chocolate chips
- 1 ⅓ cups heavy cream
- Chocolate shavings optional garnish
- Chocolate squares optional garnish
- Preheat the oven to 350 degrees Fahrenheit and assemble a 9-inch springform pan.
- Crush the Oreos in a food processor until fully crumbled, about 2 minutes, and then add the melted butter and pulse until the mixture resembles wet sand.
- Press the crust into a 9-inch springform pan, making a thick crust on the bottom and about 1 inch up the side of the pan.
- Bake the crust for 8-10 minutes or until set.
- Allow the crust to cool and lower the oven to 325 degrees Fahrenheit while filling the cheesecake.
- Using a stand or hand mixer, beat the cream cheese, powdered sugar, and dutch process cocoa powder until smooth and combined, about 2-3 minutes.
- Mix in the sour cream, beating on low until smooth, about 1-2 minutes.
- On low speed, beat in the eggs just until combined. Do not overbeat.
- Wrap the bottom of the cooled springform pan well with aluminum foil or use a baking bag to keep any excess water out of the cheesecake filling.
- Pour the cheesecake filling into the prepared springform pan and tap the pan several times on the counter to pop any air bubbles.
- Place a lint-free towel in the bottom of a large baking or roasting pan and place the cheesecake on top.
- Pour hot water into the baking or roasting dish outside of the springform pan until it reaches about halfway up the sides of the pan.
- Carefully place the water bath and pan in the oven and bake for 55-75 minutes or until the edges of the cheesecake are all set and the middle still has a slight wobble.
- Turn off the oven and leave the oven cracked for 1 hour while the cheesecake and oven cool.
- Remove the cheesecake from the water bath and cool for another hour at room temperature.
- Once cooled to room temperature, cover well with plastic wrap and place in the refrigerator overnight.
- Make the ganache once the cheesecake is set and ready to serve it.
- Place the chocolate chips in a medium-sized, heat-safe bowl.
- Heat the heavy cream in a separate microwave-safe bowl, 30 seconds at a time, stirring well in between heating until it is steaming, about 2 minutes, depending on the power of the microwave.
- Pour the steaming cream over the top of the chocolate chips. Do not stir.
- Allow the ganache to set for 5 minutes, then whisk together well until thick and completely smooth.
- Pour the warm ganache evenly over the cheesecake and let it cool to room temperature for 10-15 minutes.
- Once the ganache has set, garnish with chocolate shavings and chocolate squares, optional, cut into slices, and serve.
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- Ensure the cream cheese is softened: Ensure it is at room temperature before using it in the filling. This will ensure a smooth and creamy texture without any lumps and help prevent over-beating of the ingredients.
- Don’t overbeat the filling: Keep the cheesecake filling after adding the eggs. Overmixing can incorporate too much air, leading to cracks during baking and affecting the texture.
- Use quality chocolate: Opt for high-quality dark chocolate in the crust and the ganache for a vibrant flavor.
- Use a water bath: Using a water bath (placing the springform pan in a larger pan with hot water) helps prevent cracking and provides gentle, even heat during baking.