This chocolate cheesecake recipe is so luxuriously indulgent that it tastes like you’re biting into a decadent chocolate truffle – in cheesecake form! Surprisingly easy to make, it’s always a showstopping dessert.
Why you’ll love this chocolate cheesecake recipe
If you know anything about me, you know that chocolate is my greatest weakness. And when you add it to an ultra-creamy condensed milk cheesecake, the combination is simply irresistible!
- Flavor – The dessert starts with an Oreo cookie crust. Then, we add a velvety chocolate layer and finish with rich chocolate ganache for three levels of rich, chocolatey goodness you’ll love.
- Texture – Rich, creamy, moist, and dense, this chocolate cheesecake recipe has it all!
- Approachable – Don’t worry if you’ve never made a cheesecake from scratch. I’ve perfected the recipe and will walk you through all the simple steps, providing my tips and tricks along the way. You’re guaranteed to have success!
I love cheesecakes of all kinds, but this one takes the cake (literally) for my absolute favorite. You’ll never go back to the Cheesecake Factory again!
Key Ingredient Notes
Crust
- Oreo cookies – Chocolate Oreo cookies form the base of the crust. You’ll need a total of 1.5 cups of crumbled cookies!
- Unsalted butter – This holds the crust together and adds a delicious, rich, buttery taste.
Chocolate Filling
- Chocolate chips – I use semi-sweet chocolate chips for a balanced flavor.
- Cream cheese – Use full-fat plain blocks of cream cheese, not processed tubs labeled as “spreadable” or “whipped.” It’s also essential to soften the cream cheese to room temperature before you begin. About 1 hour on the counter should do the trick.
- Sweetened condensed milk is my secret ingredient to an ultra-creamy, luscious filling. Don’t confuse condensed milk with evaporated milk, though. Condensed milk contains sugar, while evaporated milk is unsweetened.
- Large eggs – Make sure they’re at room temperature! This makes them easier to mix, creating a light, fluffy filling.
- Sour cream adds a subtle tangy taste that balances some of the sweetness and adds an extra layer of creaminess. Again, let this come to room temperature before you begin.
- All-purpose flour acts as a thickening agent, creating a smooth filling and preventing the chocolate cheesecake from cracking.
- Instant espresso powder enhances the richness of the chocolate. I promise it doesn’t make it taste like coffee! You can use decaf espresso powder if desired.
- Pure vanilla extract – High-quality, pure vanilla extract adds depth to the flavor and balances the richness of the cheesecake. I always have a bottle of homemade vanilla extract on hand, but store-bought works just fine.
- Salt enhances the flavor of the rest of the ingredients.
Ganache
- Heavy whipping cream is crucial for the proper consistency. Don’t substitute milk, half and half, etc, because it’ll throw off the fat ratio.
- Chocolate chips – I use semi-sweet chocolate, but you can also use dark chocolate for an even richer taste.
How to make chocolate cheesecake
Before you begin, preheat your oven to 350°F.
1. Prepare the crust
- Wrap a 9-inch springform 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, mixing until it’s well distributed and all the cookie crumbs are coated.
- Press the mixture into the bottom of the cheesecake pan, and bake for 10 minutes.
2. Make the batter
- Melt the chocolate chips until smooth. I usually melt it in a microwave, following the directions on the packaging.
- Beat the cream cheese until nice and fluffy.
- Add the sweetened condensed milk, and beat until smooth. Then, add the eggs one at a time, beating after each addition.
- Stir in the sour cream.
- Sift the flour, espresso powder, vanilla, and salt into the bowl of wet ingredients.
Avoid lumps
Make sure cream cheese is at room temperature. Or you’ll get a lumpy batter!
- Add the melted chocolate, and stir it into the mixture until smooth.
- Pour the cheesecake batter into the prepared crust and level the top.
3. Bake the cheesecake
- Set the cake pan in a large roasting pan, and add 1 cup of hot water.
- Bake for about 55 minutes. Then, open the oven door, and leave it cracked (with the cheesecake inside) for 1 hour.
- Transfer the cheesecake to a wire rack, and let it cool for 10 minutes.
- Then, carefully run a knife around the edges of the pan.
- Cool the cake to room temperature, and transfer it to the fridge for at least 2-3 hours or ideally overnight.
4. Add the ganache
- Heat the heavy whipping cream in the microwave or on the stovetop until hot. Do NOT let it come to a boil!
- Pour the chopped chocolate on top, and let it sit for 2 minutes. Then, stir until smooth.
- Pour the chocolate ganache over the chilled cheesecake, and let it set and harden before serving. Enjoy!
Tips for Success
- Don’t overbeat the batter when you add the eggs. Overbeating incorporates too much air into the batter, which will cause a big crack in the cheesecake. We don’t want that!
- Do not open the oven while the cheesecake bakes. The drastic temperature change can cause your chocolate cheesecake to deflate or crack.
- Make sure you don’t overbake the cheesecake. Start checking on it after about 40 minutes. You’ll know it’s done when the outside is firm. It’s okay if it has a soft center that wobbles a little when you shake it. It will continue to set as it cools.
- Stir frequently when melting chocolate to prevent it from clumping up and turning hard.
- Be careful not to boil your whipping cream when preparing the ganache, or it’s likely to separate or curdle!
Make-Ahead Tips
This chocolate cheesecake recipe needs to be made ahead of time so that it has plenty of time to chill! However, you can prepare a few components in advance to speed up the process.
- The Oreo crust can be prepared, and chilled in the fridge for 1-2 days in advance.
- You can combine the chocolate cheesecake filling up to 1 day ahead of time, and store it covered in the refrigerator.
Storing Tips
- Store leftover evaporated milk chocolate cheesecake covered tightly in the fridge for up to 5 days.
- Freeze leftover cheesecake in an airtight container for up to 2 months.
- Thaw leftovers in the fridge overnight before serving.
FAQs:
What does chocolate cheesecake taste like?
This chocolate cheesecake with condensed milk is packed with rich, chocolate flavor and a sweet taste, just like a chocolate truffle!
What is the difference between New York cheesecake and classic cheesecake?
A New York cheesecake is made with a higher proportion of cream cheese and often includes sour cream. As a result, it’s richer in flavor with a creamier, denser consistency. On the other hand, classic cheesecake has more cream in the batter, which creates a lighter, fluffier taste and texture.
What are the three types of cheesecake?
New York cheesecake, classic cheesecake, and no-bake cheesecake are the three most popular varieties. Each varies slightly in the ingredients and preparation methods used, and they come in all kinds of flavors!
More Cheesecake Recipes:
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 (340 g) semi-sweet chocolate chips
- 24 oz (680 g) cream cheese at room temperature Note 2
- 1 (14 oz) can (400 g) sweetened condensed milk
- 3 large eggs at room temperature
- 1/2 cup (125 g) 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 (240 ml) heavy whipping cream
- 4 oz (115 g) 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.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
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.
Storing Tips:
– Store leftover evaporated milk chocolate cheesecake covered tightly in the fridge for up to 5 days.
– Freeze leftover cheesecake in an airtight container for up to 2 months.
– Thaw leftovers in the fridge overnight before serving.
– Store leftover evaporated milk chocolate cheesecake covered tightly in the fridge for up to 5 days.
– Freeze leftover cheesecake in an airtight container for up to 2 months.
– Thaw leftovers in the fridge overnight before serving.
Nutrition
Servings: 1 serving
Calories: 618kcal
Carbohydrates: 42g
Protein: 14g
Fat: 45g
Sugar: 32g
Sodium: 362mg
Did you make this?Leave a rating and your feedback. Thank you!
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.