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

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.

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

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.

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

Can I Use Regular Unsweetened Cocoa?

Although I used Dutch-processed cocoa, you could use regular unsweetened cocoa for both the cake and the frosting instead. The difference would be that each would be a lighter color and will not be quite as rich tasting.

White Fork Removing a Bite from One Slice of Chocolate Cheesecake

How to Tell if Cheesecake is Done

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)

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!

Piece of Chocolate Cheesecake with Bite Removed from the Tip on a White Plate

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, 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.

More Cheesecake Recipes

4.99 from 60 votes

Chocolate Cheesecake

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
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.



  • 24 Oreo cookies
  • ¼ cup (½ stick / 57 g) unsalted butter, melted


  • 2 cups (336 g) semisweet chocolate chips
  • ¾ cup (178.5 g) heavy cream, room temperature and divided
  • 3 packages (24 ounces) cream cheese, room temperature
  • 1 ½ cups (300 g) granulated sugar
  • ¼ cup (29.5 g) Dutch process cocoa powder
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1 ½ cups (252 g) semi-sweet chocolate chips
  • ¾ cups (178.5 g) heavy cream


  • Preheat the oven to 325°F.
  • Lightly grease a 9-inch springform pan (or use parchment paper to prevent sticking).


  • Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.
  • In a medium mixing bowl, combine the Oreo cookies and melted butter and stir until evenly distributed.
  • Press the crumbs into the bottom of the springform pan and up the sides.
  • 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.


  • 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.
  • In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
  • Beat in the sugar and dutch process cocoa powder until smooth.
  • Add the eggs, one at a time, and the REMAINING 1/2 cup of heavy cream, mixing until combined.
  • Fold in the chocolate mixture.
  • Add the vanilla and stir to combine.
  • Pour the batter on top of the cooled cookie crust.
  • 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.
  • Remove the cheesecake from the oven and let it rest until the pan is cooled.
  • Refrigerate for 4 hours or until completely chilled.

Chocolate Ganache

  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This is THE most decadent dessert I’ve ever served! My only suggestion would be to serve very small pieces and put a dollop of crème fraiche and a couple of raspberries on the plate to balance out the intense chocolate flavor. If you’re a chocoholic this cheesecake will be a life changing treat!

  2. Any chance of putting a ‘change to metric’ measurements tag please? I sure would appreciate it! You are a brilliant baker, thank you for sharing!

    1. Sylvia, it won’t do that if you put the cheesecake inside a deep pan filled with water (only halfway up the springform pan) and then bake as usual.

  3. Ive made this several times and it turns out fantastic! I do have issues though with folding in the chocolate/cream mixture. The batter is always lumpy when I do this and I cant get rid of the lumps. It still turns out amazing but wondering if Im doing something wrong?

  4. I have made the chocolate and the raspberry chocolate, both are excellent. I was wondering if I want to take the bottom of the spring pan off the cake, should I line it with parchment paper or is there a trick to do it. Should I do it when it is warm or completely cooled?

    1. Wait for the cheesecake to completely cool. Then you can flip it over and peel off the parchment or heavy aluminum foil.

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