• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Well, Eat Well
  • Shop
  • Meet Shinee
  • Contact
Facebook Instagram Pinterest YouTube

Sweet & Savory

Cook Well, Eat Well

  • New? Start Here
  • Recipes
    • Appetizers
      • Dips
      • Deviled Eggs
      • Meatballs
      • Meat-lovers
      • Savory Crepes
      • Seafood
      • Vegetarian
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cheesecakes
      • Chocolate
      • French Macarons
      • Pastries
      • Pies
    • Dinner
    • Drinks
      • Sangria
    • Salads
    • Seasonal
      • 4th of July
      • Easter
      • Christmas
      • Cinco de Mayo
      • Game Day
      • Halloween
      • New Year’s Eve
      • Thanksgiving Recipes
      • Valentine’s Day
  • Discover
    • Ingredients
    • Tools
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
    • How-To’s
  • Share
    • Seasonal
    • Party Planning 101
  • Facebook Instagram Pinterest YouTube
    Subscribe To Updates
Home » Supreme Chocolate Cheesecake

Supreme Chocolate Cheesecake

Skip to Recipe Print Share
Share on:
Published: 1/14/2021Updated: 1/16/2021
This post may contain affiliate links. Read full disclosure
15872shares
  • Share
  • Tweet

Chocolate cheesecake so luxuriously indulgent that it’s like biting into a creamy chocolate truffle, but in a cheesecake form!

Oh my gosh, are you drooling? Because I sure am. Too bad I polished off the last slice of this heaven earlier today.

If you know anything about me, you know that chocolate is my greatest weakness. And when you add it to the creamiest cheesecake, the combination is simply irresistible!

Contents hide
1 Why you’ll love this chocolate cheesecake:
2 How to Make Chocolate Cheesecake:
2.1 1. Make the crust:
2.2 2. Make the batter:
2.3 3. Bake the cheesecake:
3 Supreme Chocolate Cheesecake
3.1 Ingredients
3.1.1 For crust:
3.1.2 For filling:
3.1.3 For ganache:
3.2 Instructions
3.2.1 Prepare the crust:
3.2.2 Make the batter:
3.2.3 Bake the cheesecake:
3.2.4 Make ganache topping:
3.3 Tips & Notes:
3.4 Nutrition Facts:

Why you’ll love this chocolate cheesecake:

This cheesecake is everything: rich, creamy, moist and dense, just how an amazing chocolate cheesecake should be.

And it’s infused with chocolate in every layer: in the crust, the filling and the topping. We’re talking Oreo cookie crust – the best yet!!

I seriously wish I could pass a fork to you so you can take your first bite right now, right here.

How to Make Chocolate Cheesecake:

It’s easy peasy to make this chocolate cheesecake!!

1. Make the crust:

  1. Wrap a 9-inch springfrom pan with heavy duty foil. Check out this pecan pie cheesecake for detailed photo directions.
  2. Crush Oreo cookies in a small food processor
  3. Stir in melted butter and mix well.
  4. Press the mixture into the bottom of cheesecake pan and bake for 10 minutes.

2. Make the batter:

  1. Melt chocolate until smooth. I usually melt it in a microwave, follow the directions on the packaging.
  2. Whip cream cheese until nice and fluffy.
  3. Then add sweetened condensed milk, eggs (one at a time), sour cream and the rest of the ingredients one at time, mixing well after each addition.
  4. Now, pour the melted chocolate into the cream cheese mixture and mix until combined.

Tip

Make sure cream cheese is at room temperature. Or you’ll get a lumpy batter.

3. Bake the cheesecake:

  1. Pour the batter into the prepared springfrom pan with the crust.
  2. Set the cheesecake pan in a large roasting pan and add 1 cup of hot water.
  3. Bake the cheesecake for about 55 minutes. And then open the oven door ajar and cool the cheesecake for 1 hour.
  4. Then take it out of the oven and run a knife along the sides of the pan. Cool the cheesecake completely and then refrigerate for at least 2 hours, or preferably overnight.
Watch How to Make This Below!

Hope you’ll make this cheesecake soon, and let me know if you do. Thanks for reading!


Supreme Chocolate Cheesecake

Chocolate cheesecake so luxuriously indulgent that it’s like biting into a creamy chocolate truffle, but in a cheesecake form!
4.67 from 3 votes
serves: 16 servings
Total : 8 hours
Print
Leave a Review

Ingredients

For crust:

  • 18 Oreo cookies Note 1
  • 4 tablespoons unsalted butter melted

For filling:

  • 2 cups (340g) semi-sweet chocolate chips
  • 24 oz (680g) cream cheese at room temperature Note 2
  • 1 can (14oz/400g) sweetened condensed milk
  • 3 large eggs at room temperature
  • 1/2 cup (125g) sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon instant espresso powder optional
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt

For ganache:

  • 1 cup (240ml) heavy whipping cream
  • 4 oz (115g) semi-sweet chocolate chopped
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

Prepare the crust:

  • Preheat the oven to 350°F (177°C). Wrap 9-inch springform pan with double layers of heavy-duty aluminum foil.
  • In a small food processor, process the cookies until fine crumbs.
  • Add melted butter and pulse until well combined.
  • Press the cookie mixture onto the bottom of the prepared springform pan.
  • Bake for 10 minutes.

Make the batter:

  • Melt the chocolate chips in a microwave. Start with 1 minute at 50%, stir and then microwave for about 15 seconds at 50% power. Stir and microwave for another 15 seconds, if required, or until chocolate is nice and smooth.
  • In a large mixing bowl with whisk attachment, beat cream cheese until fluffy.
  • Add sweetened condensed milk and beat until smooth.
  • Add eggs, one at a time, beating well after each one.
  • Then add sour cream and give another good stir.
  • Now, stir in flour, espresso powder, vanilla extract and salt.
  • And finally, add melted chocolate and mix the batter until smooth, 1-2 minutes.

Bake the cheesecake:

  • Pour the batter into the prepared crust.
  • Set the cake pan in a roasting pan and pour 1 cups of hot water. (Alternatively, if you don’t have large enough pan, you can fill another baking pan with hot water and place it on the bottom rack below the cheesecake pan.)
  • Bake for 55-60 minutes, or until the center is almost to set. Open the oven door ajar and cool it for an hour.
  • Then remove the cheesecake on wire rack, and then in 10 minutes carefully run a knife around the edge of the pan. Cool until room temperature, and then refrigerate for at least 2-3 hours, or preferably overnight.

Make ganache topping:

  • Heat heavy whipping cream in a microwave (or stovetop) until hot, but don't boil it.
  • Pour it over chopped chocolate an dlet it sit for 2 minutes. Then stir it until smooth.
  • Immediately pour the ganache over the chilled cheesecake.

Tips & Notes:

Note 1: You’ll need about 1.5 cups of crushed cookies.
Note 2: Make sure to use regular, plain, block-style cream cheese. Bring them out 1-2 hours before making the cheesecake.

Nutrition Facts:

Calories: 566kcal (28%) Carbohydrates: 42g (14%) Protein: 9g (18%) Fat: 41g (63%) Saturated Fat: 23g (144%) Cholesterol: 119mg (40%) Sodium: 329mg (14%) Potassium: 382mg (11%) Fiber: 3g (13%) Sugar: 32g (36%) Vitamin A: 1047IU (21%) Vitamin C: 1mg (1%) Calcium: 156mg (16%) Iron: 3mg (17%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
  • Facebook
  • Twitter
  • Yummly

This recipe was originally published on September 14, 2017.

Related Recipes

  • Chocolate Souffle Cheesecake
  • Supreme Chocolate Cake with Chocolate Mousse Filling
  • Triple Chocolate Cheesecake Bars
  • How to Make Chocolate Cage - Easy Chocolate Cake Decoration + Video

Never Miss a Recipe!

Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties.

Subscription Preferences
Previous Post
How to Make Sushi Rolls
Next Post
Instant Pot Mushroom Risotto

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *
Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Cathy Bruha says

    Posted on 19 July 2020 at 12:05 pm

    5 stars
    Turned out beautiful, I can’t wait to cut into it!  The ganache was quite a bit runnier than I would use in the future.  I would go with a 1:1 ratio (1/2 cup cream not 1 cup).

    Reply
    • Shinee says

      Posted on 19 July 2020 at 1:25 pm

      Thank you, Cathy, for making my recipe and sharing your feedback!! Hope you’ll love it. If you let the ganache cool for a bit, it will thicken even more.

      Reply
  2. Alisha says

    Posted on 18 May 2020 at 8:06 am

    What would happen if a person omitted the flour? I have noticed on your soufflé cheesecakes that they have no flour and are delightful gluten-free. I wonder if this could be adapted so it is gluten-free as well?

    Reply
    • Shinee says

      Posted on 21 May 2020 at 7:51 pm

      Hi, Alisha. You may omit the flour. That flour helps the cheesecake set better.

      Reply
  3. Kate Olgiati says

    Posted on 7 November 2019 at 3:01 pm

    5 stars
    Dear Shinee,
    Your Pomegranate cheesecake has become our most requested dessert! We love it! Absolutely the best ever!
    However, we thought we’d try your Supreme Chocolate Cheesecake for our last potluck. We couldn’t wrap our 9″ springform in 12″ aluminum foil, so double flat-seamed 2 pieces together to get a 18″ x 18″ square.
    We did that twice, to get a double layer of foil, but still got just a bit of leak. The crust got a little soggy in places, but the chocolate cheesecake part is marvelous! You are The Cheesecake Lady!
    Here is our question…is it critical to bake the cheesecake in a water bath? Your Pomegranate Cheesecake doesnt call for one…so we wondered what your thoughts were on waterbaths?

    It’s snowing here in Vermont, so I expect you are getting some winter weather too. Stay warm! Thank you!

    Kate Olgiati

    Reply
    • Shinee says

      Posted on 10 November 2019 at 4:24 pm

      Hi, Kate. Thank you so much for your feedback. So happy that you love my cheesecake recipes!!! In my opinion, it’s not critical to bake a cheesecake in a waterbath, but I prefer to bake it in a waterbath for gentle even cooking and to prevent cracks. That said I usually use 12-inch wide foil too, and don’t have problem with water seeping in. In my latest cheesecake recipe, I shared a step by step of how I wrap my pan with foil. Check it out here, and please let me know if that helps.

      Reply
  4. Cheryl says

    Posted on 25 August 2019 at 5:25 pm

    I’m a new follower. Have not tried your recipe for Supreme Chocolate Cheesecake, but my husbands birthday is Saturday, and he’s a big chocoholic. This should do the trick. I will let you know.

    Reply
    • Shinee says

      Posted on 27 August 2019 at 5:27 pm

      Awesome. Hope you all will enjoy it! Let us know, Cheryl.

      Reply
  5. Susan Jones says

    Posted on 26 April 2019 at 5:54 pm

    This looks delicious! Do you use the wisk attachment for the whole mixing process?

    Reply
    • Shinee says

      Posted on 26 April 2019 at 6:19 pm

      Hi, Susan. Yep, I use whisk attachment only.

      Reply
  6. Lynda Crane Remington says

    Posted on 8 February 2019 at 10:04 pm

    Can u use milk chocolate chips for the ganache.hope to make this chocolate dream tomorrow..thank you..lynda

    Reply
    • Shinee says

      Posted on 9 February 2019 at 2:03 pm

      Yes, you can, Lynda.

      Reply
  7. Khadija says

    Posted on 15 June 2018 at 4:30 pm

    4 stars
    Jus made this and it turned out great except my ganache was really runny. I heated the whipping cream until it boiled then poured it over the chocolate chips n whisked it but it didn’t thicken 😔 any tips?

    Reply
    • Shinee says

      Posted on 19 June 2018 at 6:07 am

      Khadija, sorry for late response. The ganache thickens as it cools. Hope it turned out well, and you enjoyed the cheesecake.

      Reply
  8. kitty says

    Posted on 15 June 2018 at 9:54 am

    hello,

    Im making this today, can you please telll me what the little chocolate bits are on top? TIA!

    – Khadija

    Reply
    • Shinee says

      Posted on 15 June 2018 at 12:30 pm

      Hi, there! It’s just chocolate sprinkles. You can decorate with chocolate curls too.

      Reply
  9. Susan says

    Posted on 5 March 2018 at 7:24 pm

    Where did you get the sprinkles on top of ganache?

    Reply
    • Shinee says

      Posted on 6 March 2018 at 1:21 pm

      Hi, Susan. I bought it in our local store. It’s called Milk Chocolate Flakes by ChocoMaker. Here’s an image on Amazon. (<- affiliate link)

      Reply
  10. Jordan says

    Posted on 4 December 2017 at 6:15 pm

    Do you use the Oreo with filling, or take the filling out for the crust? 

    Reply
    • Shinee says

      Posted on 4 December 2017 at 6:54 pm

      Hi, Jordan. In this recipe, I used filling and all.

      Reply
  11. Kelly says

    Posted on 5 November 2017 at 9:17 pm

    Where did you get those cute chocolate sprinkles for the top?

    Reply
  12. Maria T. says

    Posted on 6 October 2017 at 5:16 pm

    This is my first time making a cheesecake in the oven. I watched the video and I didn’t see foil on the pan. What do you mean by wrapping the pan in foil twice?

    Reply
    • Shinee says

      Posted on 6 October 2017 at 5:32 pm

      Hi, Maria. My video was out of focus and I didn’t include it in the final video. But I uploaded it to youtube for you. Take a look. It should look like that. Basically, you lay out a sheet of foil and put your pan on it. Wrap the pan and do it twice. Hope this helps. Let me know.

      Reply
  13. JPinPHX says

    Posted on 6 October 2017 at 2:42 pm

    In regards to the chocolate, Is that 30 second increments, not minute right?

    Reply
    • Shinee says

      Posted on 6 October 2017 at 5:35 pm

      Oh my gosh, yes, 30-second increments. Fixing it now. Thanks for pointing it out to me!

      Reply
  14. Lele says

    Posted on 3 October 2017 at 11:05 am

    When you add the sour cream into the filling? 

    Reply
    • Shinee says

      Posted on 3 October 2017 at 11:13 am

      Hi, Lele. Thanks for catching that error. Sour cream goes in after the eggs. I updated the recipe now.

      Reply
  15. Margret ward says

    Posted on 23 September 2017 at 8:41 pm

    Hello I am allergic to eggs do you have to have eggIess cheesecake? What would you use instead?

    Reply
    • Shinee says

      Posted on 23 September 2017 at 9:25 pm

      Most of my cheesecake recipes call for eggs, but these no-bake mini cheesecakes have no eggs. Let me know if you give it a try.

      Reply
  16. MIRA says

    Posted on 22 September 2017 at 1:25 pm

    Love it! Pinning to try it!

    Reply
    • Shinee says

      Posted on 23 September 2017 at 9:18 pm

      Thank you, Mira!!

      Reply
  17. Krissy says

    Posted on 20 September 2017 at 7:07 am

    I would give anything for a slice of that right now!

    Reply
    • Shinee says

      Posted on 20 September 2017 at 10:27 pm

      🙂 Thank you, Krissy!

      Reply
  18. Jocelyn (Grandbaby Cakes) says

    Posted on 19 September 2017 at 4:35 pm

    This chocolate cheesecake is a chocolate lover’s dream!! Thanks for sharing!!!

    Reply
    • Shinee says

      Posted on 20 September 2017 at 10:26 pm

      Agreed!! Thanks for stopping by, Jocelyn!

      Reply
  19. Megan @ MegUnprocessed says

    Posted on 19 September 2017 at 3:54 pm

    That chocolate looks so delicious! 

    Reply
    • Shinee says

      Posted on 20 September 2017 at 10:26 pm

      Thank you, Megan!

      Reply

Primary Sidebar

Welcome!

Hi, I’m Shinee! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

New? Start Here

Browse Specialties

Main Dishes Side Dishes Appetizers Salads Breads & Pastries Cakes Macarons Drinks Browse All
Portion Planning 101
Free Dinner Party Cheat Sheet
Download Now

Easy and Healthy Dinners

salad:

Chicken Quinoa Salad

Stuffed chicken roll-ups with asparagus and cheese and smeared with fragrant pesto - an effortlessly impressive and satisfying main dish, or even an appetizer!

chicken:

Stuffed Chicken Roll-Ups

seafood:

Baked Salmon Cakes

chicken:

Spicy Chicken Skewers

seafood:

Garlic Butter Shrimp

seafood:

Seared Ahi Tuna

Facebook Instagram Pinterest YouTube

Never Miss A Recipe

Subscribe and receive my FREE Portion Planning Cheat!

Send Me:
  • Discover
    • Recipe Index
    • Tools & Gadgets
    • Ingredients
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
  • Share
    • Holidays
    • Appetizers
    • Party Planning 101
  • Back To Top
  • About
  • Work With Me
  • Privacy Policy
  • Contact
© 2013-2021 Sweet & Savory Site Credits Designed by Melissa Rose Design Developed by Once Coupled Exclusive member of Mediavine Food
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and Receive My FREE Portion Planning Cheat!

Send Me: