Chocolate cheesecake so luxuriously indulgent that it’s like biting into a creamy chocolate truffle, but in a cheesecake form!
Table of Contents
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!
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:
- Wrap a 9-inch springfrom pan with heavy duty foil. Check out this pecan pie cheesecake for detailed photo directions.
- Crush Oreo cookies in a small food processor
- Stir in melted butter and mix well.
- Press the mixture into the bottom of cheesecake pan and bake for 10 minutes.
2. Make the batter:
- Melt chocolate until smooth. I usually melt it in a microwave, follow the directions on the packaging.
- Whip cream cheese until nice and fluffy.
- 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.
- 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:
- Pour the batter into the prepared springfrom pan with the crust.
- Set the cheesecake pan in a large roasting pan and add 1 cup of hot water.
- Bake the cheesecake for about 55 minutes. And then open the oven door ajar and cool the cheesecake for 1 hour.
- 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.
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!
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
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
Calories: 566kcal, Carbohydrates: 42g, Protein: 9g, Fat: 41g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 329mg, Potassium: 384mg, Fiber: 3g, Sugar: 32g, Vitamin A: 1048IU, Vitamin C: 1mg, Calcium: 157mg, Iron: 3mg
Did you make this?Share a comment or a review below!
This recipe was originally published on September 14, 2017.
I cooked for 10 minutes less than recommended and it was still super over cooked.I bake weekly and have never had anything else over cook.Was the oven temp supposed to be changed?Next time I will def be checking at 30-40 minutes
What temperature do you cook the cheesecake. I’ve seen other recipes that say to cook it at 300 degrees . It is not clear.
What temperature do you cook the cheesecake. I’ve seen other recipes that say to cook it at 300 degrees
this cheesecake so rich and chocolaty, everyone that try it like it.
I like Shinee recipe.
So happy you tried and loved the recipe, Elysabeth!!! Thank you for your feedback!
The cheesecake turned out amazing and I followed your directions almost exactly, I substituted semi sweet chocolate for milk chocolate. I’m wondering if your measurements for the ganache was off because the ganache turned out like chocolate milk. Otherwise a nearly perfect recipe. Thank you.
Thanks so much, Mary! Glad you liked it. If the ganache is too thin, just let it sit and cool for a little bit, and it thickens.
I want to try this recipe. It looks so good. But I don’t have a spring form pan. What can I use instead of one
Hi, Cynthia. I’d highly recommend buying a springform pan to make any cheesecake. Otherwise, you won’t be able to remove the cheesecake nicely.
I am making this cheesecake today. Can I
make it without the cookie crust? I like a
crustless cheesecake.
Hi, Joanne. I haven’t tested this recipe without a crust.