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!
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!
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!
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.
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.
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:
- 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 (you may have to pry it off with a knife), 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.
- 24 Oreo cookies
- ¼ cup (½ stick or 57g) unsalted butter, melted
- 2 cups (12 ounces) semisweet chocolate chips
- ¾ cup (178.5g) heavy cream, room temperature and divided
- 3 packages (24 ounces) cream cheese, room temperature
- 1½ cups (300g) granulated sugar
- ¼ cup (29.5g) cocoa powder
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups semi-sweet chocolate chips
- ¾ cups (178.5g) 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 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.
- 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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