Chocolate Cheesecake

If you’re a chocolate lover and a cheesecake fan, there’s one dessert that stands above the rest—chocolate cheesecake. Rich, creamy, and indulgent, it’s the kind of treat that turns a simple evening into a celebration. Whether you’re baking for a special occasion or just treating yourself (because you deserve it), this chocolate cheesecake recipe is sure to impress.

Cheesecake alone is a decadent classic. Add chocolate to the mix, and you’ve got a dessert that feels luxurious but isn’t overly complicated to make. The smooth, velvety texture paired with deep chocolate flavor is everything you want in a sweet finish.

The ingredients are pretty basic. Oreos and butter for the crust, cream cheese, eggs, sugar, cocoa and chocolate for the filling and chocolate, butter and cream for the topping. 

Some tips:

• Room temperature ingredients make mixing easier and help create a smooth texture.
• Don’t overmix once the eggs are in—it can incorporate too much air and cause cracking.
• If cracks happen anyway? There’s a ganache layer that goes over the top!

This chocolate cheesecake is rich and balanced enough to satisfy serious chocolate cravings. Whether you share it or savor it slice by slice, it’s bound to become a go-to recipe in your kitchen.

Chocolate Cheesecake

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Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Course Dessert

Servings 10

Equipment

• 1 springform pan
• 1 large roasting pan

Ingredients

  

Crust:

• 24 oreo cookies
• ¼ cup unsalted butter melted

Cheesecake:

• 2 pounds full-fat cream cheese room temperature
• 1 ¼ cups powdered sugar
• 3 tablespoons cocoa powder
• 4 eggs
• 12 ounces semi-sweet chocolate chips melted

Topping:

• ¾ cup heavy cream
• 6 ounces semi-sweet chocolate finely chopped
• 2 tablespoons unsalted butter

Instructions

 

• Preheat oven to 350 degrees.
• Using a food processor, crush the oreos until crumbled. Add in melted butter and pulse until the mixture is like wet sand. Alternatively, brush the oreos in a large ziploc bag using a rolling pin or a meat mallet. Combine with melted butter.
• Press crumb mixture into the bottom and up the sides of a 9 inch springform pan. Bake at 350 for 10 minutes. Set aside to cool.
• Using a microwave, melted chocolate chips in 30 second bursts, stirring in between until melted. Set aside to cool.
• In the bowl of a stand mixer (or using a hand-held mixer) beat the cream cheese until soft and fluffy. Add in the sugar and cocoa powder, and mix well. Beat in the eggs, one and a time, mixing until just blended. Mix in melted chocolate and mix until just combined.
• Pour batter into baked crust.
• Wrap pan in a double layer of foil. (Alternatively, place springform pan in a larger, 10-inch cake pan.) Set wrapped pan inside a large roasting pan and fill with enough hot water to come up about an inch on the side of the springform pan.
• Bake at 350 degrees for 45 minutes. Turn oven off and and crack the oven door open, using a wooden spoon handle to leave the door cracked. Let cheesecake set in oven for one hour.
• Remove from oven to cool completely on wire rack.
• To make ganache, bring cream and butter to a simmer and pour over chopped chocolate. Allow to sit for 2-3 minutes and stir until smooth. Pour over cooled cheesecake.
• Refrigerate for at least two hours or overnight before serving.
• To serve, run a knife around the edge of the springform pan before loosening the sides and removing. Slice with thin knife that has been run under hot water.