Chocolate Cheesecake

Thick, rich, luscious, and full of chocolate flavor this Chocolate Cheesecake is the only cheesecake recipe you need. Naturally a show stopper this easy recipe can be made up to two days ahead of time! Step-by-step photos help you make this cheesecake recipe.

It was only a matter of time until this glorious recipe for a chocolate-filled cheesecake appeared on here. To be honest, I don't know what took me so long, I love chocolate and cheesecake. In fact, I've made them together before in this Guinness Chocolate Cheesecake Recipe and these Double Chocolate Cheesecake Cups and in these Salted Caramel Chocolate Cheesecake Bars.

This cheesecake recipe starts with an Oreo crust, then the cheesecake batter is made with melted chocolate and cocoa powder, finally topped with a layer of chocolate ganache, fresh whipped cream, and chocolate shavings, so you get chocolate in every single bite. The flavor is incredible, a chocoholics cheesecake dream. The texture is thick, creamy, and downright scrumptious.

Chocolate cheesecake is a perfect celebration dessert you can make ahead of time, my friend loves making this for her Christmas dinner.

In the past 6 months or so I've started baking 6-inch cheesecakes versus 9-inch cheesecakes. I still bake a larger, 9-inch cheesecake here and there, but for the most part, a 6-inch tall cheesecake does the trick for my family.

You can totally make this into a 9-inch cheesecake just double the recipe and increase the baking time by 30 minutes or so. Then when you chill the baked cheesecake make sure it chills for at least 8 hours.

Let's get to the recipe.

Jump to:

• 🥚What are the ingredients
• 📖How Do You Make Chocolate Cheesecake
• 🗝How do you release cheesecake from a springform pan
• ⏲️ Can you make chocolate cheesecake ahead of time
• ♨️How long does Chocolate Cheesecake last
• 🗝How do you prevent a cheesecake from cracking
• 🍽What is the best way to serve cheesecake slices
• Recipe Card
• Craving more cheesecake recipes? Try these:
• Recipe Ratings & Comments

🥚What are the ingredients

For the delicious chocolatey crust you only need two things

• Oreos, finely crushed
• Unsalted Butter, melted

You could swap the Oreo cookies out for graham cracker crumbs but I would add 2 tablespoons of granulated sugar.

For the cheesecake batter you'll need:

• Heavy Cream
• Chopped chocolate (bittersweet. semi-sweet or dark chocolate)- you could use chocolate chips but I prefer to use chocolate without the additives to keep them in chip form.
• Cream Cheese, very soft at room temperature, this is imperative for a smooth creamy cheesecake
• Granulated Sugar
• Cocoa Powder, my favorite is Bensdorp Cocoa Powder
• Sour Cream
• Pure Vanilla Extract
• Large Eggs

You could leave the cheesecake as is just baked, but adding a few toppings always add to the wow factor!

For the chocolate ganache you'll need:

• Chocolate, finely chopped. I prefer to use semi-sweet chocolate for a rich chocolate flavor that's not as intense as bittersweet chocolate.
• Heavy Cream

Then some

• Homemade Whipped Cream  or Store-bought
• Good Quality Chocolate Bar to make Chocolate Shavings

📖How Do You Make Chocolate Cheesecake

Grease a 6-inch springform pan set aside. I place the smaller springform pan in a larger 9-inch cake pan, later I will place that into a roasting pan to create a water bath. You could definitely just wrap your springform pan in foil then place it into a roasting pan I just prefer not to waste the aluminum foil so I use a larger pan.

Preheat the oven to 325F/163C. In a food processor, crush the Oreos with a rolling pin until they become a fine crumb.

Add the melted butter, stirring until fully combined.

Press into the bottom and slightly up upsides of prepared pan, use a cup to tightly press the crumbs into place. Cook for 8-10 minutes, this just helps set the crust.

In a Bain Marie (a small saucepan filled with a little water with a heatproof bowl on top over low-medium heat)  or in the microwave melt the chocolate and heavy cream together in a small bowl, until the chocolate is all melted- whisk together- set aside to cool. Be careful not to overheat the chocolate, you don't want to burn it as there is no turning back.

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld mixer beat cream cheese for 2 minutes on medium to high speed. If your cream cheese is too cold it won't beat into a creamy smooth mixture. Add the granulated sugar and beat for another minute.

Using a sieve sift the cocoa powder. The last thing you want are lumps of cocoa powder, so this step is crucial!

Add in the chocolate mixture, cocoa powder, sour cream and vanilla extract mixing until fully combined- make sure to scrape the bottom of the bowl so you have no white marks.

Add in eggs and yolk one at a time. Making sure to scrape the sides of the large mixing bowl to make sure everything is evenly incorporated. Do not over mix.

You should have a creamy batter with no lumps. Pour into prepared pan.

Place the springform pan in a larger cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.

Bake the cheesecake for 55 to 65 minutes, the middle of the cheesecake should jiggle just a little bit.

Turn the oven off and let the cheesecake cool in the oven for 45 minutes to one hour then take out of roasting pan and let cool on the counter for one hour then wrap with plastic wrap and chill for a minimum of 6 hours or overnight. 

🗝How do you release cheesecake from a springform pan

Take the cheesecake out of the fridge and use an angled spatula to gently loosen the crust from the side of the pan, then release the springform pan.

I use the same spatula to gently remove the cheesecake from the pan then slide it on to a plate.

For this cheesecake, I wanted to keep with the chocolate theme so I made an easy chocolate ganache to top it with.

In a small pot over low heat warm the heavy cream, heat the cream until just before it boils.

Pour over the chopped chocolate, in a heatproof bowl. Let sit for 5 minutes, then whisk together to create a ganache.

Pour the chocolate ganache over the chilled cheesecake and use an offset spatula to gently push down the sides for drips.

Place back in the fridge for 30 minutes or 15 in the freezer.

Once the ganache is set add the whipped cream and if desired chocolate shavings. To create shavings use a vegetable peeler peel chocolate from a large bar. Store the cheesecake in the fridge for up to 5 days. 

⏲️ Can you make chocolate cheesecake ahead of time

Totally, since the cheesecake needs at least 6 hours to chill I often bake it the night before I want to serve it. I would bake it up to 2 days before serving it, so you have the best crust.

♨️How long does Chocolate Cheesecake last

Cheesecake is best served 2-3 days after baking, of course, it does last up to 5-6 but I find the crust loses some of its crunch.

🗝How do you prevent a cheesecake from cracking

• Do not overwhip the cheesecake, you do not want a ton of air bubbles. Air bubbles = cracks
• When you pour the cheesecake batter into the springform pan tap the tin on the counter to release any air bubbles
• Bake the Cheesecake in a Springform Pan for easy release when you serve it
• Bake the cheesecake in a water bath 
• Do not open the oven doors when the cheesecake is baking you want all the hot air to stay in the oven until you turn the oven off

🍽What is the best way to serve cheesecake slices

• Let the cheesecake sit for 5-10 minutes before serving.
• When cutting the cheesecake always have a hot cloth nearby to wipe the knife clean after each cut.

I hope you make this cheesecake for the chocolate lover in your life.

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Craving more cheesecake recipes? Try these:

• Salted Caramel Cheesecake
• Key Lime Cheesecake
• Nutella Cheesecake
• Oreo Cheesecake
• Raspberry Swirl Lemon Cheesecake