Chocolate Cheesecake

filed under: Cheesecakes · Dessert · Food + Drink on June 14, 2020

Chocolate Cheesecake is a chocolate lover’s delight with an Oreo cookie crust filled in and baked with a rich and creamy chocolate cheesecake and topped with a chocolate ganache. This is the richest, most chocolatey cheesecake you will ever taste! For another rich and chocolatey dessert, try my Chocolate Raspberry Cheesecake or even the Perfect Cheesecake Recipe for a classic dessert!

Chocolate Cheesecake

Get ready to indulge in a rich and moist chocolate cheesecake that will satisfy even the sweetest tooth. This dense and creamy treat is full of chocolate flavor in both the crust and the filling. As if it wasn’t chocolatey enough, I even added a chocolate ganache to put this chocolate cheesecake over the top!

One Slice of Chocolate Cheesecake with the tip removed showing the inside

Chocolate Cheesecake Recipe

There are three chocolatey parts to this recipe–the oreo cookie crust, the chocolate cheesecake filling, and the chocolate ganache. The filling is the star, of course!

Filling Ingredients (full recipe in the recipe card below)

  • Semi-sweet chocolate chips
  • Heavy cream, room temperature
  • Cream cheese, room temperature
  • Granulated sugar
  • Cocoa
  • Eggs, room temperature
  • Vanilla extract

Triple Chocolate Cheesecake from Overhead Showing the Shiny Top and Chocolate Curls

Chocolate Cheesecake Crust

Chocolate Cheesecake is as easy to make as it is delicious! It starts with the crust. I used Oreo cookies for this Chocolate Cheesecake. Melted butter and crushed Oreo cookies are the only two ingredients you need! Make sure you crush the cookies (cream filling and all) as best you can before adding the butter. I used a food processor to get very fine crumbs, but you could also put them in a zipped plastic bag and use a rolling pin to crush the cookies.

When mixing together the ingredients, use a fork to make sure every single cookie crumb is coated in the melted butter. The butter acts as the binding agent. When you see cheesecake recipes that have piles of crust left on the plate, it is usually because they were not coated with butter. Press the crust into the bottom and up the sides of a greased 9-inch springform pan. Bake the crust for 10 minutes at 325°F.

What is a Springform Pan?

A springform pan is a good choice for any cheesecake recipe because it has removable sides. You won’t have to mess up your dessert by trying to get the cheesecake out of the pan! If you do not have a springform pan, I recommend using a disposable pan that you can cut off after your cheesecake is done.

A second option if you don’t have a springform pan would be to line a pan with parchment paper, leaving plenty of the paper hanging over the side. With some help, you and your extra set of hands can carefully lift the cheesecake out of the pan.

One Slice of Chocolate Cheesecake Being Removed from the Pan with White Spatula

How to Make the Chocolate Cheesecake Filling

Once you have your springform pan coated with the Oreo cookie crust and baked, it’s time to make the filling. First, combine the chocolate chips and 1/4 cup of the heavy cream in a microwave-safe bowl. Heat up the chocolate chips and cream in 20-second intervals until melted and creamy. Set aside.

In a large bowl, add the cream cheese and use a hand mixer to beat until smooth and creamy. Beat in the sugar and cocoa powder until smooth. Add the eggs, one at a time, beating well after each added egg. Pour in the remaining heavy cream, mixing until combined. Finally, fold in the chocolate mixture and add the vanilla, stirring until combined.

How to Bake Chocolate Cheesecake

After you have made the filling, pour that on top of the Oreo crust that is lining the springform pan. Bake the cheesecake for about 70 minutes, making sure to place a pan underneath the springform pan to catch any dripping butter. You will know the cheesecake is done when the sides are set, but the middle is still a bit jiggly. You can check the internal temperature of the cheesecake to check for doneness (150°F), but who wants holes in their beautiful cake?

The other option to check for doneness would be to take a wooden spoon and tap the outside of the pan. If there is a slight jiggle, it’s done! Remove the cheesecake from the oven and let it rest until the pan is cooled. Chill it in the refrigerator for at least four hours.

White Fork Removing a Bite from One Slice of Chocolate Cheesecake

How to Make the Chocolate Ganache

After you have allowed the cheesecake to chill for at least four hours (up to overnight), prepare the ganache to pour over the cheesecake. To make the ganache, simply combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat up the chocolate and cream in 20-second intervals until it is melted and creamy. Pour this over the chocolate cheesecake, let it sit for about 15 minutes, and serve. Enjoy!

How to Store Chocolate Cheesecake

Cheesecakes are rich and filling, so even though you may want to eat the entire cheesecake in one sitting, it’s not always (if ever) possible. So, how do you store it to eat when you are craving a bite later? One easy way is to cover the cheesecake and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container, it will last up to 3 days in the fridge.

To freeze a cheesecake:

  1. Let the cheesecake cool completely.
  2. Place the cheesecake (uncovered) in the freezer for about an hour. I suggest that if you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
  3. After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
  4. Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake.
5 from 17 votes
Chocolate Cheesecake
Prep Time
20 mins
Cook Time
1 hr 20 mins
Chilling Time
4 hrs
Total Time
5 hrs 40 mins

Chocolate Cheesecake is a chocolate lover's delight with an Oreo cookie crust filled in and baked with a rich and creamy chocolate cheesecake, all topped with a chocolate ganache.

Course: Dessert
Cuisine: American
Keyword: Chocolate Cheesecake
Servings: 12
Calories: 683 kcal
Author: Amanda
  • 24 Oreo cookies
  • 1/4 cup (1/2 stick or 57g) unsalted butter, melted
  • 2 cups (12 ounces) semisweet chocolate chips
  • 3/4 cup (178.5g) heavy cream, room temperature and divided
  • 3 packages (24 ounces) cream cheese, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (29.5g) cocoa powder
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 3/4 cups (178.5g) heavy cream
  1. Preheat the oven to 325°F.

  2. Lightly grease a 9-inch springform pan (or use parchment paper to prevent sticking).

  1. Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.
  2. In a medium mixing bowl, combine the Oreo cookies and melted butter and stir until evenly distributed.

  3. Press the crumbs into the bottom of the springform pan (and up the sides).
  4. Bake the crust for 10 minutes. Set aside to cool. NOTE: Sometimes the butter can drip out of the springform pan if it is not sealed properly. You can either wrap the bottom edge of the pan in aluminum foil or place a cookie sheet on the bottom rack to collect any drippings.

  1. In a microwave-safe bowl, add 1/4 cup of heavy cream and the chocolate chips. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.

  2. In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.

  3. Beat in the sugar and cocoa powder until smooth.

  4. Add the eggs, one at a time, and the REMAINING 1/2 cup of heavy cream, mixing until combined.

  5. Fold in the chocolate mixture.

  6. Add the vanilla and stir to combine.
  7. Pour the batter on top of the cooled cookie crust.

  8. Bake for 70 minutes, placing a separate pan underneath the cheesecake to catch any drippings. The cheesecake is done when the sides are set but the center is still a little bit jiggly.

  9. Remove the cheesecake from the oven and let it rest until the pan is cooled.

  10. Refrigerate for 4 hours or until completely chilled.

  1. Combine the chocolate chips and heavy cream into a microwave-safe bowl. Heat in the microwave in 20-second intervals until melted and creamy. Pour over the chilled cheesecake and let it sit for about 15 minutes before serving.

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  • Wanda Irby says:

    This cheesecake looks SOOOOO. GOOD !!
    THX 💕💕💕

  • Ron says:

    Love Chocolate

  • Rani says:

    Thanks for sharing

  • Susan says:

    I tried chocolate cheesecake once, and vowed too never try it again! Lol. But ma’am,I will be trying this one! That photo made me say (in my brain): “mmmmmmmmm.”

  • Nisha Balan says:

    This looks so delicious. The Oreo cookies, do we have to use it along with the cream in it?

    • Elizabeth Keeney says:

      Hi, Nisha! I work with iambaker and am happy to help with questions. We crushed the entire cookie, cream center and all! Have a great day!

  • Lisa says:

    Any chance you can give us the proportions for a 7inch instapot version?

    • Elizabeth Keeney says:

      Hi, Lisa! I work with iambaker and am happy to help with questions. We have not tested the recipe using an instant pot, but it’s a great suggestion! Have a great day!

  • Christy says:

    Duo you use double stuff or regular Oreos?

  • Andrea Dobbins says:

    When my chocolate seized up making the filling I was worried that I ruined the cake for my husbands birthday…well guess what? it was PERFECT! so even with my “fail” it was the best dessert EVER!! and this is coming from a non-chocolate lover (don’t hate me!) but to show how delicious this recipe is, I ate a huge piece for dinner the other night. Amanda I hold you responsible for my pants not fitting!

    • Amanda Rettke says:

      I am SO GLAD you liked it! And so glad you got a big victory and will now feel comfortable tackling ALLLLLLLL the desserts. 😉 Hahahaha, I know what you mean about the pants! 🙂

  • Dolores Mapili says:

    You did not mention water bath right ? Just pan under to catch the drippings ?

  • Marwa says:

    Hi, Amanda i made the cheesecake but the top cracked !! 😢 don’t know why?
    Could u tell me what i did wrong


    • Elizabeth Keeney says:

      Hi, Marwa! I work with iambaker and am happy to help with questions. There are a few things that could have caused the cheesecake to crack: 1) Be sure to not overmix the ingredients; that allows too much air in the mix. 2) Don’t open the oven door at any time during the baking process.
      3) Be careful to not overbake the cheesecake. 4) Bake the cheesecake in a water bath. I hope this helps, and have a great day!

  • LEIGH Floyd says:

    Sounds Devine

  • Gabrielle says:

    My daughter & I made this last night. Added the finishing touch before supper today. Oh my goodness, amazing. Family loved it. I’m on a diet so I had to walk away before the temptation hit for another slice of this heavenly chocolate cheesecake lol.

  • Sharon Medley says:

    OMG!! And me on a diet!! Still…I couldn’t get this recipe saved fast enough!! Thanks so much for the share!!

  • chris says:

    just made it looks good iv used brownie oreos for the base i got abit worried when i put the mix in the pan it looked to much its now cooking in the over and its risen quite high hope its ok should it rise over the pan please let me know

  • Jose F.Avilez says:

    Wonderful recipe.

  • Heather Dreissigacker says:

    What if I don’t have Oreo cookies? May I use another kind? What would you suggest?
    Thanks, Heather

    • Elizabeth Keeney says:

      Hi, Heather! I work with iambaker and am happy to help with questions. You could definitely use any other chocolate cookie for the crust. Or, a few other options would be a graham cracker crust, vanilla wafer crust, or shortbread cookie crust. I hope this helps, and have a great day!

  • Erin Szarban says:

    Really good recipe! I will be coming back to this for all my chocolate based cheesecakes. This time it was dark chocolate and Bailey’s in place of some of the cream. I also switched out oreos for chocolate graham crumbs and powder sugar instead of granulated, but those are more preference. It came out so fabulously creamy and rich without being too sweet. Absolutely lovely!

  • Ashley says:

    Amazing recipe!!! 💗

  • Richena Amos says:

    My first time making a cheesecake. It came out beautifully and very decadent!!
    Your recipe was such a hit that my neighbor said I should make more and sell them😊
    I have made many of your desserts and have enjoyed each and every one of them, a few times😁.
    Bake On My Friends

    • Amanda Rettke says:

      Way to go, Richena!

  • Harlina Shahrudin says:

    Thank sharing the good recipe

  • Carol Jean Painter says:

    What temperature do you bake the cheese cake for 70 mins?

    • Amanda Rettke says:

      The instructions say 325°F.

  • Marisol Hoedemaker says:

    Can I use light cream instead

    • Amanda Rettke says:

      I haven’t tested with light cream so can’t speak to its effectiveness.

  • Amanda says:

    Is Heavy Cream the same as Heavy Whipping Cream.

  • Gabby says:

    What kind of cocoa powder did you use?

    • Amanda Rettke says:


  • Nanette Park says:

    Can I do cupcakes with this recipe? I know cooking time would change, would I make the oreo’s first ?? Can’t wait to try this !!