This Chocolate Cheesecake Recipe delivers rich chocolate flavor, a buttery Oreo crust, and a smooth ganache layer that makes every bite unforgettable.
author’s note
The Chocolate Cheesecake That Never Survives Photos!
This Chocolate Cheesecake has been a long time coming. I’m a major chocolate lover and cheesecake has always been one of my forever favorites, so my expectations were sky-high from the start. I kept testing batch after batch until it finally matched the recipe I had in my head. Luckily, my chocolate-loving boys were more than happy to “help” by sampling every single version along the way.
When I finally nailed it, I made a fresh cheesecake, set it out to photograph, walked away for one minute, and came back to a giant chunk missing. They didn’t even try to deny it. I made another one and hid it in the back of the fridge so I could actually get a picture.
And honestly, I get it. I wanted to sneak a piece too. It’s rich, fudgy, creamy, smooth, chocolate on chocolate, and truly my dream dessert.
Chocolate Cheesecake Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Cream cheese (full fat) | Use block cream cheese only. Room temp is key for a smooth, creamy filling. |
| Semi-sweet chocolate chips | Swap for dark chocolate chips or a chopped chocolate bar for a deeper flavor. |
| Cocoa powder | Natural cocoa or dutch cocoa works great. |
| Oreo crumbs | Any chocolate sandwich cookie works. Keep the creme inside for texture. |
| Eggs | Use room-temp eggs so the filling mixes smoothly. |
| Heavy cream (for ganache) | Half-and-half works, but the topping will set softer. Warm gently for the smoothest ganache. |
How To Make Chocolate Cheesecake Recipe
- Crust: Crush the Oreos, mix with butter and sugar, and press into the pan. Bake.
- Melt chocolate: Microwave the chocolate in short bursts until smooth.
- Filling: Beat cream cheese and sugar. Add cocoa and melted chocolate. Mix in eggs, vanilla, and salt on low speed.
- Water bath: Wrap the pan with foil and place it into a larger pan. Add hot water.
- Bake: Bake. Cool in oven, then cool on the counter, then chill overnight.
- Ganache: Spread the cooled ganache over the cheesecake and add whipped cream.
Quick Tip
How to get that reliable silky slice: Slice the cheesecake with a sharp, hot knife. Run the knife under very hot water, dry it, and make one clean, quick cut. Repeat.
chelsea’s recipe tip
Baking Tips For Success
- Use a springform pan: Grease it well so the chocolate cheesecake recipe holds its shape.
- Wrap pan in foil: Use two layers of heavy foil to keep water out during the water bath.
- Bake in a water bath: Set the pan in a larger pan and pour in about an inch of hot water for even baking.
Storage
- Store leftover slices of this chocolate cheesecake recipe in an airtight container in the fridge for up to 5 days.
- For longer storage, wrap each slice tightly in plastic, place in an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge.
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