This Chocolate Cheesecake Recipe delivers rich chocolate flavor, a buttery Oreo crust, and a smooth ganache layer that makes every bite unforgettable.
author’s note
The Chocolate Cheesecake That Never Survives Photos!
This Chocolate Cheesecake has been a long time coming. I’m a major chocolate lover and cheesecake has always been one of my forever favorites, so my expectations were sky-high from the start. I kept testing batch after batch until it finally matched the recipe I had in my head. Luckily, my chocolate-loving boys were more than happy to “help” by sampling every single version along the way.
When I finally nailed it, I made a fresh cheesecake, set it out to photograph, walked away for one minute, and came back to a giant chunk missing. They didn’t even try to deny it. I made another one and hid it in the back of the fridge so I could actually get a picture.
aAnd honestly, I get it. I wanted to sneak a piece too. It’s rich, fudgy, creamy, smooth, chocolate on chocolate, and truly my dream dessert.
Chocolate Cheesecake Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Cream cheese (full fat) | Use block cream cheese only. Room temp is key for a smooth, creamy filling. |
| Semi-sweet chocolate chips | Swap for dark chocolate chips or a chopped chocolate bar for a deeper flavor. |
| Cocoa powder | Natural cocoa or dutch cocoa works great. |
| Oreo crumbs | Any chocolate sandwich cookie works. Keep the creme inside for texture. |
| Eggs | Use room-temp eggs so the filling mixes smoothly. |
| Heavy cream (for ganache) | Half-and-half works, but the topping will set softer. Warm gently for the smoothest ganache. |
How To Make Chocolate Cheesecake Recipe
- Crust: Crush the Oreos, mix with butter and sugar, and press into the pan. Bake.
- Melt chocolate: Microwave the chocolate in short bursts until smooth.
- Filling: Beat the cream cheese and sugar. Add cocoa powder and the melted chocolate. Mix in eggs, vanilla, and salt on low speed.
- Water bath: Wrap the pan with foil and place it into a larger pan. Add hot water.
- Bake: Bake. Cool in oven, then cool on the counter, then chill overnight.
- Ganache: Spread the cooled ganache over the cheesecake and add whipped cream.
Quick Tip
How to get that perfect silky slice: Slice the cheesecake with a sharp, hot knife. Run the knife under very hot water, dry it, and make one clean, quick cut. Repeat.
Baking Tips For Success
- Use a springform pan: Grease it well so the chocolate cheesecake recipe holds its shape.
- Wrap pan in foil: Use two layers of heavy foil to keep water out during the water bath.
- Bake in a water bath: Set the pan in a larger pan and pour in about an inch of hot water for even baking.
Storage
- Store leftover slices of this chocolate cheesecake recipe in an airtight container in the fridge for up to 5 days.
- For longer storage, wrap each slice tightly in plastic, place in an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge.
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Chocolate Cheesecake
This rich and fudgy Chocolate Cheesecake features an Oreo cookie base, a smooth chocolate filling, and a simple ganache topping.
Video
Equipment
- Springform pan 9-inch
Ingredients
Crust
- 1-3/4 cups Oreo crumbs or other chocolate cookie sandwich
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
Filling
- 4 (8-ounce) packages cream cheese full-fat, room temperature
- 1 (12-ounce) package semi-sweet chocolate chips
- 1-1/2 cups granulated sugar
- 4 tablespoons cocoa powder
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 tablespoon vanilla extract
Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Optional Topping
- 3/4 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Wrap a well-greased, 9-inch springform pan in two layers of heavy-duty aluminum foil. Secure foil around the pan.
- In a small bowl, combine Oreo crumbs and sugar, then stir in butter. Press firmly into the bottom of the greased and prepared springform pan—don’t go up the sides—just press into the bottom of the pan. Place pan on a baking sheet. Bake 10 minutes, then remove to a cooling rack.
- Melt the chocolate chips in the microwave in bursts of 15 seconds, stirring between each burst for 10 seconds until the chocolate is melted and smooth. Allow to cool to room temperature.
- In a very large bowl, beat the room temperature cream cheese and sugar in a circular motion and with consistent medium-low speed until smooth. Be careful not to overbeat or beat too fast or your cheesecake will fall and crack after baking. Use a spatula to scrape every bit of the melted and cooled chocolate into the cheesecake filling mixture. Add cocoa powder. Beat until just combined.
- In a small bowl, whisk eggs together. Add them to the filling mixture along with salt and vanilla extract. Beat on low speed until just combined. Use a spatula to scrape every bit of this mixture on top of the Oreo crust in the springform pan. Smooth the top of the cheesecake with the spatula. Place the springform pan in a large baking pan and add 1 inch of boiling water to the baking pan.
- Bake the cheesecake at 325°F for 55–70 minutes, or until the center is set and the top is no longer shiny. The center should have a slight jiggle, as it will firm up as it cools. If it jiggles a lot, it needs more time—check again in 5 minutes. Once fully baked, turn off the oven and open the door completely. Carefully pull the oven tray with the cheesecake out and let it cool in the water bath for 45 minutes. Afterward, remove it from the water bath, carefully take off the foil, and let it sit at room temperature on a wire rack for 30 minutes. This gradual cooling helps prevent cracks. Finally, cover the cheesecake and transfer it to the fridge to chill for at least 8 hours, preferably overnight.
- Place chocolate for the ganache in a small bowl with the butter and heavy cream. Microwave in bursts of 20 seconds, stirring between each burst for 10 seconds until the mixture is smooth. Let stand until it has cooled to room temperature before topping the cheesecake with the ganache. Spoon the ganache into the center of the cheesecake, keep it about an inch away from the edge, and smooth the ganache with the back of the spoon. Cover ganache-topped cheesecake and place in the fridge for an hour or until fully set.
- When ready to serve, combine the heavy cream, powdered sugar, and vanilla extract in a stand mixer. Beat on high until soft peaks form, then spoon or pipe the whipped cream over the cheesecake slices.
- To get the perfect slices, you’ll want to use a large, very sharp knife. Run the knife under very hot water, dry it off with a kitchen towel, and make one quick and decisive cut. Repeat this process for each cut you make.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Cheesecake Tips and Troubleshooting:
- Use room-temp cream cheese so it mixes smoothly without lumps. Cold cream cheese stays clumpy and may tempt you to overmix.
- Use room-temp eggs to help everything blend evenly and prevent cracks.
- Don’t overmix. Overmixing adds too much air, which causes the cheesecake to rise, fall, and crack.
- Mix on low and consistent speeds in one direction to reduce air bubbles.
- Cool slowly at room temp before chilling. Rushing it can cause cracks or a weird texture from condensation.
Nutrition
Serving: 1serving | Calories: 599kcal | Carbohydrates: 69g | Protein: 16g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 667mg | Potassium: 464mg | Fiber: 4g | Sugar: 54g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Cheesecake Recipe FAQs
Why did my cheesecake crack?
Usually from overmixing, too much air in the batter, or cooling it too fast. Mix slowly and cool gradually.
Why is my cheesecake lumpy?
Cold cream cheese. Bring it to room temperature or microwave in short bursts.
Why is my crust crumbly?
Not enough butter or not pressing it firmly enough with a flat measuring cup.
