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!
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.
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!
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.
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!
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:
- Let the cheesecake cool completely.
- 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.
- After the hour in the freezer, take the cheesecake off the pan, and wrap it tightly in plastic wrap.
- 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
Chocolate Cheesecake
Ingredients
Crust
- 24 Oreo cookies
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Filling
- 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
Instructions
- Preheat the oven to 325°F.
- Lightly grease a 9-inch springform pan (or use parchment paper to prevent sticking).
Crust
- 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.
Filling
- 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.
Did you make this recipe?
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I amusing 10” pan – how should I adjust this recipe please?
Anyone? I am using 10” springform pan to make this cheesecake because I have a lot of people to feed. Any suggestions as to the adjustments I would need to make to allow for the larger pan? Thank you
All I can say is this is divine. I am not much of a chocolate fan but was craving a chocolate cheesecake and found this recipe. I am very glad I did!!! I will definitely making this again!
I made this using the gluten free Oreos for a friend’s party. I did use Ghirardelli chips. Typically I will leave all the leftovers for them to finish, but not this time. Thanks so very much for sharing this recipe. It is delightful.
I just made this recipe in a 10″ springform. The only thing I would recommend is to add 6 more cookies and another tbsp of butter to the crust. My crust didn’t quite make it up the sides with 24 cookies. It was plenty of filling.
Another thing I would add is to definitely put a cookie sheet on the next rack down to catch drips. I currently have a house full of smoke because i didn’t think it would leak lol. Oh and don’t open the oven door while it’s cooking I messed my temp up and it cracked in a few spots because the temp change. ( I’m hoping the ganache covers them in the morning.)
This is my second time making this recipe. My 1st was a huge hit! I just finished the 2nd. My 1st was in an electric oven and this one was in a gas oven. I only have a 10″ springform and I forgot to increase my cookies/butter for this one. I will probably use 30 cookies and 5 tbsp of butter for the crust next time. The filling is plenty to fill it, but the crust is a wee short for my pan. As I said in a response to someone else use the cookie sheet in the next rack down and don’t open the oven until the very end of the bake. I have smoke and cracks because of drips and temp change. It looks just as delicious as the 1st one though. I can’t wait for my coworkers to try this one!
Hi: how far in advance of using can this be made?
Should you use a water bath with this cheesecake?