An easy to make Chocolate Cheesecake with an Oreo crust. Rich, creamy, smooth, and big on chocolate taste. It’s a chocolate lover’s dream dessert!
I couldn’t make a Vanilla Cheesecake without making a decadent over the top indulgent chocolate cheesecake! For those of you that feel vanilla cheesecake is too plain this is the dessert for you. It’s full of wonderful chocolate flavor and I promise it will please all those chocolate lovers.
If you are in need of more chocolate you have to try this Fudge Banana Cake. It’s so easy to make and has pockets of fudge throughout the cake, YUM! Or if pie is more your thing try my popular Chocolate Meringue Pie.
No matter what you choose whether it be as simple as brownies or this rich chocolate cheesecake I promise you won’t be disappointed!
Why You Will Love This Chocolate Cheesecake
- Rich chocolate flavor, no need for a ganache topping on this decadent cheesecake
- Uses simple easy to find ingredients
- Freezer-friendly so you can make it ahead
- Creamy and smooth
- Perfect for any celebration and can serve 16 people
OREOS, BUTTER, SALT: All used to make the chocolate crust.
CREAM CHEESE: It is crucial to use block-style cream cheese and not the kind found in a tub. And don’t try to save calories by using reduced-fat cream cheese. It will alter the recipe.
SOUR CREAM: I like the addition of sour cream because it lightens up the cheesecake a bit so it isn’t quite as dense.
SUGAR: Used to sweeten the cheesecake
COCOA POWDER, CHOCOLATE, AND VANILLA: Provides rich chocolate flavor and vanilla also adds subtle flavor. Please use a good quality bar chocolate such as Ghiradelli or Lindt and not chocolate chips. Chocolate chips don’t melt the same as bar chocolate and lack flavor.
EGGS: Help bind everything together.
How To Make Chocolate Cheesecake
CRUST: In a medium bowl mix together the Oreo crumbs, melted butter, and salt. I like to add just a pinch of salt to the crust for just a bit of that sweet and salty bite. Leave it out if you prefer. Pack this tightly into a 9-inch springform pan wrapped in foil. Bake for 10 minutes.
CHEESECAKE FILLING: Beat the cream cheese, sugar, melted chocolate, cocoa powder, sour cream, and vanilla together until smooth and creamy. Scrape the sides often. One at a time stir in the eggs just until combined, scraping often. Spoon into prepared crust.
BAKE: Place cheesecake in a water bath and bake at 350 degrees for 70 minutes. Turn off the oven and crack the door. Don’t remove the cheesecake for 1 hour. Then cool completely on a wire rack.
The short answer is YES. I have tried so many times to make a cheesecake without a water bath and it never turns out. It always cracks and is not quite as creamy. Cheesecake needs humidity and the inside of a hot oven is very dry so, in my opinion, a water bath is necessary.
1. Allow the cheesecake to fully cool at room temperature.
2. Remove the outer ring of the springform pan.
3. Wrap the cheesecake in a couple of layers of plastic wrap and then in heavy-duty foil.
4. Freeze for up to 3 months. Thaw overnight in the refrigerator.
How To Make A Water Bath
If you are using a springform pan it must be covered in foil first otherwise the water will leak into the cheesecake making the crust soggy.
Boil some water while preparing the cheesecake. Place the cheesecake in a larger pan such as a large roasting pan. Use a pan that is as tall or almost as tall as the cheesecake and leaves at least 1 1/2″ around the cheesecake.
Carefully pour in the hot water. Use enough water to come at least halfway up the cheesecake. I like to place the cheesecake in the oven first before pouring in the water because moving a large pan with water and cheesecake is not easy!
Tips And Suggestions
- Use block-style full-fat cream cheese and full-fat sour cream.
- Use good quality chocolate and not chocolate chips for this recipe. Chocolate chips are waxy and don’t have the flavor chocolate bars do.
- Have all ingredients at room temperature. This is important so everything mixes easily and thoroughly.
- Scrape the sides and bottom of the mixing bowl OFTEN. This is also important so everything mixes well.
- Mix on low speed. I never go above speed 1 when mixing cheesecake so I don’t add air to the filling which can lead to cracks.
- Use a water bath. Water baths add moisture to the dry air in the oven. Dry air will dry out the surface of the cheesecake leading to cracks.
- NO sudden change of temperature. When the cheesecake is done cooking don’t remove it. Instead, turn off the oven and slightly crack the door. Leave the cheesecake there for 1 hour to slowly cool down.
- Chill the cheesecake completely for the best results.
- 2 cups finely crushed Oreos
- 2 tablespoons butter, melted
- ¼ teaspoon salt
- 12 ounces (454g) bittersweet chocolate, chopped
- 4 (8 ounce) (226g) block style cream cheese, room temperature
- 1½ cups (335g) granulated sugar
- ¼ cup (25g) cocoa powder
- ¾ cup (180g) sour cream, room temperature
- 1½ teaspoon vanilla
- 4 large eggs, room temperature
- Preheat oven to 350°F. Wrap a 9" springform pan with heavy-duty foil to prevent water from leaking into the cheesecake; set aside.
- In a medium bowl combine the Oreo crumbs, butter, and salt. Press into prepared pan and halfway up the sides. Pack this firmly so it doesn't crumble when slicing. Bake for 10 minutes.
- In a medium bowl melt the chocolate over a double boiler or in the microwave. If using the microwave do it in short intervals (20 seconds) stirring well after each just until melted.
- In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese, melted chocolate, sugar, cocoa powder, sour cream, and vanilla on medium speed until smooth and creamy. Scrape sides often.
- Add the eggs, one at a time, mixing on low speed just until combined. Don't overmix. Scrape the sides often.
- Pour filling into crust. Place a large roasting pan in the oven and set the cheesecake in the middle. Carefully pour hot water in the roasting pan. Pour enough to come halfway up the springform pan. Bake for 1 hour 10 minutes. Turn off the oven and crack the door. DO NOT remove the cheesecake or disturb the cheesecake for 1 hour.
- Remove from the oven and run a sharp knife around the pan to loosen the cheesecake. Allow to cool for 2 hours at room temperature then for a minimum of 6 hours in the refrigerator. To serve remove outer ring and slice into 16 slices.
- STORAGE: Store cheesecake covered in the refrigerator for up to 10 days.
- FREEZER-FRIENDLY: Wrap completely cooled cheesecake in plastic wrap then in heavy-duty foil. Freeze for up to 3 months.
- WATER BATH: If you don’t have a large enough roasting pan place a large pan of water beneath the cheesecake while baking.