This easy-to-make Chocolate Cheesecake is rich, creamy, smooth, and big on chocolate flavor. With an Oreo crust and a thick layer of filling, it’s a chocolate lover’s dream dessert!
Chocolate Cheesecake
For those of you who feel Vanilla Cheesecake is too plain, then this easy chocolate cheesecake recipe is for you! It’s full of wonderful chocolate flavor with a sweet cookie crust, and I promise it will please all those chocolate lovers.
This dessert is so easy to make too. Bake the Oreo crust while you mix the filling, then bake in a water bath until set. You will need to plan ahead — this dessert needs to chill in the refrigerator for at least 6 hours — but it’s so worth the wait!
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.
Why You Will Love This Chocolate Cheesecake Recipe
- Rich chocolate flavor — no need for a ganache topping
- 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
Key Ingredients to Make Double Chocolate Cheesecake
- OREOS & BUTTER – To make the chocolate crust. I also like to add a pinch of salt for just a bit of that sweet and salty bite. Leave it out if you prefer.
- BITTERSWEET CHOCOLATE – Use good quality chocolate such as Ghiradelli or Lindt and not chocolate chips for this chocolate cheesecake recipe. Chocolate chips don’t melt the same as bar chocolate and lack flavor.
- 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 either, as it will alter the texture.
- SOUR CREAM – I like the addition of sour cream in this chocolate cheesecake recipe because it lightens up the filling a bit so it isn’t quite as dense.
- SUGAR – Use regular granulated sugar to sweeten this dessert.
- COCOA POWDER & VANILLA – Makes the chocolate flavor even more rich!
- EGGS – Help bind everything together and contribute to a fluffy, silky texture.
Instructions To Make Chocolate Cheesecake with Oreo Crust
PREPARE FOR BAKING: Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil and set aside.
MAKE THE CRUST: In a medium bowl, combine the Oreo crumbs, melted butter, and salt. Pack the mixture tightly into the springform pan and bake for 10 minutes.
MIX THE CHOCOLATE CHEESECAKE FILLING: Beat the cream cheese, sugar, melted chocolate, cocoa powder, sour cream, and vanilla 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 the cheesecake in a water bath and bake for 70 minutes. Turn off the oven and crack the door, but don’t remove the cheesecake for 1 hour.
COOL: Carefully transfer the springform pan to a wire rack to cool for 2 hours. Then, place the chocolate cheesecake with Oreo crust in the refrigerator to finish cooling for at least 6 hours, or overnight.
FAQ
The short answer is YES. I have tried so many times to make 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.
Yes! Allow the cheesecake to fully cool at room temperature, then remove the outer ring of the springform pan. Wrap the dessert in a couple of layers of plastic wrap and then heavy-duty foil. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
This dessert will keep for up to 10 days when wrapped tightly or stored in an airtight container. If you plan on making this chocolate cheesecake recipe ahead of a holiday, make it no more than a day or two before you plan on serving.
How To Make A Water Bath
If you use a springform pan, it must be covered in foil first otherwise the water will leak into the cheesecake and make the crust soggy.
Boil some water while preparing the cheesecake. Once assembled, 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 outside.
Carefully pour in the hot water until it comes at least halfway up the side of the cheesecake. I like to place the pan in the oven before pouring in the water because it’s much easier to move that way!
Easy Chocolate Cheesecake Recipe Pro Tips
- Have all ingredients at room temperature. This is so everything mixes easily and thoroughly without any lumps.
- Scrape the sides and bottom of the mixing bowl OFTEN. It’s another step to ensure that everything mixes well.
- Mix on low speed. I never go above the lowest speed on my mixer! Doing so will only add air to the filling, which can lead to cracks in the chocolate cheesecake.
- If you don’t have a roasting pan, place any large pan filled with water on the oven rack below the dessert instead of placing the springform pan directly in the water.
- NO sudden change of temperature. When your chocolate cheesecake is done cooking, don’t remove it right away. Instead, turn off the oven and slightly crack the door. Leave the cheesecake there for 1 hour to slowly cool down.
- Chill the double chocolate cheesecake completely before slicing for the best results.
More Chocolate Dessert Recipes to Try
Thanks so much for reading! Let me know what you think about this easy chocolate cheesecake recipe!
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Easy Chocolate Cheesecake
Ingredients
CRUST:
- 2 cups finely crushed Oreos
- 2 tablespoons butter, melted
- ¼ teaspoon salt
CHEESECAKE:
- 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
Instructions
CRUST:
- 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.
CHEESECAKE:
- 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.
Notes
- 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.
