Chocolate Cheesecake is a rich, creamy and chocolatey cheesecake recipe on top of a crunchy Oreo crust! This easy cheesecake is for true chocolate lovers!
I KNEW I had to share this Chocolate Cheesecake recipe with you! I have been asked SO many times for a chocolate version of my Perfect Cheesecake and I have finally done it. I love adding new cheesecake recipes to my now pretty popular list of cheesecake recipes. Cheesecake has been my favorite dessert for as long as I can remember, so I love sharing tips and tricks with you to make baking cheesecake something that isn’t scary, but FUN!
This Chocolate Cheesecake is for TRUE chocolate lovers. It is creamy and rich…almost like a dense chocolate mousse, but BETTER! The Oreo crust really pairs beautifully with the creamy chocolate filling, and I topped t all off with an easy chocolate ganache!
You can even chop up some of your favorite candy bars and sprinkle those on top of the ganache before it sets for a fun addition to this chocolate cheesecake!
Some other topping ideas:
- Chopped Peanut Butter Cups
- Chopped Brownies
- Chopped Oreos
- Chocolate Curls
How Do You Make Chocolate Cheesecake?
Definitely refer back to my Perfect Cheesecake Recipe for more in depth tips on cheesecake baking, because all the same rules apply! But with this chocolate cheesecake version I have used an Oreo Crust as the base, which is just as easy as a graham cracker crust.
To make this CHOCOLATE, I used both a combination of melted, semi-sweet chocolate AND a little cocoa powder. The cocoa powder is included as both chocolate flavor, and also a little bit of a binder, to help with the texture.
Do I Need to Use a Water Bath When I Bake This Cheesecake?
Yes, you still need to do a water bath for this cheesecake, as you do with a classic cheesecake. It prevents cracking, and ensures that the cheesecake bakes evenly. BUT if it does happen to crack
How Long Do I Have To Chill Chocolate Cheesecake?
Allow this cheesecake to cool at room temperature for about an hour. THEN spread your ganache topping on it and cover the pan with foil. It will need to chill in the refrigerator for at least 6 hours, but preferably overnight.
You can also top the cheesecake with the chocolate ganache the next day, after it’s completely chilled, just make sure to dab off any moisture that has built up overnight.
Can You Freeze Cheesecake?
Yes, absolutely! Cheesecake is a great dessert to make ahead and freeze, and this chocolate cheesecake recipe is no different. I have frozen it right in the springform pan, if I’m doing it for just a few days, BUT a really great way to freeze cheesecake is:
- Place the cheesecake (on the cake pan) in the freezer until completely frozen. This will take a few hours.
- Remove the cheesecake from the freezer, wrap in plastic wrap and then place it in a large zip-top bag. This will stay fresh for up to 30 days!
- If you don’t have a zip-top bag large enough, wrap the frozen cheesecake in plastic wrap, and then wrap it again in aluminum foil to prevent any freezer burn or absorption of freezer smells.
Looking for more cheesecake recipes?
This is a creamy, easy chocolate cheesecake recipe that is perfect for chocolate lovers!
- 24 chocolate sandwich cookies (like Oreos), finely crushed
- 2 tablespoons granulated sugar
- 1/4 cup butter, melted
- 10 ounces semi-sweet chocolate, melted
- 4 (8 ounce) packages cream cheese
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup unsweetened cocoa powder
- 4 eggs
- 5 ounces semi sweet chocolate, chopped
- 3/4 cup heavy cream
- Preheat oven to 350°F
- In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.
- Bake the crust for 8 minutes. Set aside while you make the cheesecake.
- Melt the 10 ounces of chocolate in the microwave or using a double broiler until smooth. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.
- Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
- Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
- Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour.
- Melt the chocolate and heavy cream in small bowl in the microwave or in a small saucepan, and stir until smooth. Spread the ganache on top of the cooled cheesecake.
- Cover the springform pan and transfer the cheesecake into the refrigerator to chill for 6 hours or overnight.
- Release the sides of the springform pan before slicing.
Store airtight, refrigerated, for up to 5 days.
Keywords: cheesecake, cookies and cups, chocolate, recipe