Indulge in the ultimate dessert experience with this decadent Chocolate Cheesecake, a perfect blend of rich, velvety chocolate and creamy cheesecake. Each bite offers a luscious, smooth texture that melts in your mouth, balanced by a crisp, buttery crust. With just 25 minutes of prep and a little over an hour in the oven, this showstopper is surprisingly simple to create.
The deep cocoa flavor, paired with the tangy creaminess of the filling, creates a harmony that’s both luxurious and comforting. Whether for a special occasion or a sweet treat, this cheesecake promises to impress.
This dessert isn’t just a feast for the taste buds—it’s a sensory delight. The silky filling contrasts beautifully with the crunchy base, while the aroma of chocolate fills your kitchen as it bakes. Each slice is a masterpiece, delivering a satisfying balance of sweetness and richness.
At 686 calories per serving, it’s a treat worth savoring. Perfect for sharing with loved ones, this cheesecake is a guaranteed crowd-pleaser that will leave everyone asking for seconds. Dive into this chocolatey heaven and make every moment unforgettable.
Ingredients for Chocolate Cheesecake
- Oreo Crust:
- 4 Tablespoons butter, melted (salted or unsalted works)
- 25 Oreos
- Chocolate Cheesecake:
- 10 oz (285 g) dark chocolate (chopped or chocolate chips)
- 32 oz (907 g) cream cheese, softened to room temperature
- 1 ⅓ cup (266 g) granulated sugar
- 1 ½ teaspoons vanilla extract
- ⅔ cup (160 g) sour cream, room temperature preferred
- 4 large eggs, room temperature, lightly beaten
Step-by-Step Instructions
- Prepare the Oreo Crust:
- Preheat oven to 325°F (160°C). Wrap the outside of a 9″ springform pan with foil to prevent leaks.
- Place Oreos in a food processor and pulse into fine crumbs. Mix crumbs with melted butter until moistened.
- Press the mixture evenly into the bottom and slightly up the sides of the pan.
- Melt the Chocolate:
- Chop dark chocolate into small pieces (skip if using chocolate chips). Microwave in 30-second intervals, stirring after each, until smooth. Set aside to cool.
- Make the Cheesecake Batter:
- In a stand mixer or large bowl, cream together softened cream cheese and sugar until smooth. Scrape down the sides as needed.
- Add sour cream and vanilla extract, mixing on low speed until combined.
- Check the chocolate temperature—it should be near room temperature. Drizzle it into the batter on low speed until fully incorporated.
- Add eggs one at a time, beating just until mixed after each addition. Avoid over-mixing to prevent cracks.
- Bake the Cheesecake:
- Pour the batter over the Oreo crust. Wrap the pan in foil and place it on a cookie sheet to catch leaks.
- Bake at 325°F (160°C) for 70-75 minutes. The edges should be set, but the center should jiggle slightly like Jello.
- Cool and Chill:
- Let the cheesecake cool to room temperature, then refrigerate for at least 6 hours before serving.
- Store in the springform pan, removing the edges only to slice and serve. Add whipped cream as a topping if desired.
Topping Ideas to Elevate Your Chocolate Cheesecake
Take your chocolate cheesecake to the next level with these delicious toppings! Try a drizzle of caramel sauce or chocolate ganache for extra richness. Fresh berries like raspberries or strawberries add a refreshing contrast, while a dollop of homemade whipped cream enhances the creamy texture. For a crunchy twist, sprinkle crushed Oreos or chopped nuts on top.
Perfect Pairings: Serving Suggestions
Serve your chocolate cheesecake with a side of vanilla ice cream or a warm cup of espresso for a delightful dessert experience. If you’re hosting a gathering, slice it into smaller portions and pair with a fruit platter for a balanced treat. For a festive touch, dust the top with cocoa powder or powdered sugar before serving.
Storage Tips for Maximum Freshness
Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. Avoid leaving it at room temperature for extended periods to maintain its creamy texture.
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-made Oreo crust instead of making your own. For the chocolate, opt for chocolate chips to skip the chopping step. To speed up cooling, place the cheesecake in the freezer for 1-2 hours before refrigerating. These small adjustments can save you precious minutes without compromising on flavor.
Common Questions Answered
Wondering if you can use milk chocolate instead of dark?
Absolutely, but it will be sweeter.
Can you skip the foil wrap?
It’s not recommended—springform pans often leak! For a smoother batter, ensure all ingredients are at room temperature before mixing. If your cheesecake cracks, don’t worry—it’s still delicious and can be covered with toppings.
Chocolate Cheesecake
Ingredients
Oreo Crust
- 4 Tablespoons butter melted salted or unsalted will work, I just use whichever I happen to have on hand
- 25 Oreos
Chocolate Cheesecake
- 10 oz dark chocolate 285 g
- 32 oz cream cheese 907 g, softened to room temperature
- 1 ⅓ cup granulated sugar 266 g
- 1 ½ teaspoons vanilla extract
- ⅔ cup sour cream 160 g, room temperature preferred
- 4 large eggs room temperature, lightly beaten
Instructions
- Preheat oven to 325F (160C) and wrap the outside of a 9″ springform pan with foil (this is to prevent any leaks, as springform pans are notorious for leaking).
- Prepare Oreo crust by placing cookies in the basin of a food processor and pulsing until pulverized to fine crumbs.
- Combine cookie crumbs and melted butter and stir until crumbs are moistened.
- Pour into springform pan and press evenly over the bottom and partially up the sides of the pan.
- Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl.
- Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted. Set aside to cool.
- In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and sugar until smooth, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
- Add sour cream and vanilla extract and stir on low-speed until combined.
- Check the temperature of your chocolate. It should not feel hot to the touch and should not be so cool that it has re-solidified. If it’s near room temperature, turn your mixer to low-speed and drizzle chocolate into the batter until well-combined.
- Add eggs, one at a time, beating until just mixed after each addition. Do not over-mix or your cheesecake may crack.
- Scrape the sides and bottom of the bowl and stir on low-speed again until ingredients are completely combined.
- Spread cheesecake batter evenly over prepared cookie crust.
- Wrap the bottom of the pan in foil and place on a cookie sheet (to insure against leaks, springform pans are notorious for them!)
- Bake on 325F (160C) for 70-75 minutes or until cheesecake springs back to the touch if lightly touched. Edges should be set but the center should still be slightly jiggly like Jello. Do not over-bake or the texture will not be creamy as it should be.
- Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before serving.
- I always store my cheesecake in the springform pan, I remove the edges to slice it and serve it then return the ring around the edges in the refrigerator.
- If desired, top with homemade whipped cream before serving!