Chocolate Cheesecake

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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!

Prep Time20

Cook Time1 10

Chill Time14

Total Time15 30

Course: Dessert

Cuisine: Cheesecake

Keyword: chocolate cheesecake

Servings: Slices

Calories: 830kcal

Author: Jill

Ingredients

Oreo Crust:

17 ounces dark chocolate Oreos 1 pound 1 ounce family-size package
⅓ cup salted butter melted

Cheesecake Filling:

16 ounces cream cheese softened
1 ½ cup powdered sugar
½ cup Dutch process cocoa powder
¾ cup sour cream
3 large eggs

Chocolate Ganache:

10 ounces semi-sweet chocolate chips
1 ⅓ cups heavy cream
Chocolate shavings optional garnish
Chocolate squares optional garnish

Instructions

Preheat the oven to 350 degrees Fahrenheit and assemble a 9-inch springform pan.

Oreo Crust

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.

Cheesecake Filling

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.

Ganache

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.

Notes

Leftover Chocolate Cheesecake can be stored well wrapped or in an airtight container in the refrigerator for up to 4-5 days. You can also freeze the slices in a freezer-safe bag or container for about 1-2 months and thaw them in the refrigerator or at room temperature before serving. Be aware that refrigerating or freezing the ganache will cause it to harden slightly, and it is best warmed at room temperature for up to 30 minutes before serving.

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.

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