This Chocolate Cheesecake recipe is the perfect treat for any chocoholic. It's creamy, rich, chocolaty, and decadent. Plus, it's super easy to make and no fancy ingredients are involved. By the way, have you tried my air fryer cheesecake yet?
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Photo instructions
Start with lining the springform pan with parchment paper. Take the bottom of a springform pan and line it with parchment paper. Then place the ring of the springform pan on top of the bottom and close it slowly. Adjust the paper while closing the ring that it doesn’t wrap in the center.
Then cut the paper around the edges of the pan. Cut about 3 inches (7-8cm) broad stripes for the sides of the pan. Take one of the stripes and line the sides of the pan. Spray a bit of non-stick spray underneath the paper that it sticks to the pan. Alternatively, you can use oil and a brush. Repeat until the sides of the pan are completely covered with parchment.
Let's continue with the crust. Combine Oreo crumbs, cocoa, and melted butter. Stir until evenly moistened. This works best with a rubber spatula or a wooden spoon.
Transfer to the prepared springform pan and press the crumbs with the back of a flat bottomed cup into the bottom of the pan and halfway up the sides. Freeze until the filling is done.
Beat the cream cheese, sugar, and unsweetened cocoa powder. Mix just until combined, smooth, and no lumps remain.
Then add melted chocolate and mix just to combine.
Then add one egg at a time and mix just until incorporated. Don't overmix at any step.
Add heavy whipping cream, salt, and vanilla and mix to combine.
Fill into chilled crust and spread evenly. Bake and chill.
Expert tips for success
- If you cover the bottom and the sides of the springform pan entirely, you don’t need to worry about how to remove the baked cheesecake from the springform pan. After baking and chilling, just open the pan and remove the paper from the cheesecake.
- The fastest way to get Oreo cookie crumbs is to place the Oreo cookie sandwiches (including the filling) in a food processor and pulse a few seconds until finely ground into crumbs. Alternatively, you can place them in a zip-lock bag and smash them with the rolling pin into fine crumbs.
- The recipe works with either brick-style cream cheese (US) as well as spreadable cream cheese (UK). Brick-style cream cheese should be at room temperature and spreadable cream cheese can be cold.
- Make sure to use high-quality chocolate from a chocolate brand you love. I used semi-sweet chocolate (50%) from Lindt. I don't recommend using milk chocolate or chocolate above 60% because the cheesecake would be either too sweet or not sweet at all.
- You don't need to wrap aluminum foil around the pan to catch the liquid that is leaking during the baking process. I always place a piece of parchment paper under the pan to prevent liquid from dripping onto the bottom of the oven.
How to tell when it's done
To tell when your chocolate cheesecake is done, gently shake the pan. The edges should be very lightly browned and set with a slight wobble in the center of the cheesecake. The wobbly center should be about 3-4 inches in diameter and very light and shiny. Do not check with a toothpick as this is not significant. Don’t worry that your cheesecake is still wobbly. It is not underbaked and the cheesecake will set as it cools.
Why does mine have cracks?
First of all, if your cheesecake cracks, please don't panic. Don't throw it away, it's not bad, it's still delicious and you can serve it. Simply cover with ganache, whipped cream or lots of berries and nobody will notice anything. However, here are a few tips to prevent your cheesecake from cracking.
- Overmixing. Mix at every step just until combined.
- Overbaking. Please don't bake the cheesecake until it is completely set in the center. It should wobble like a pudding when shaking the pan.
- Opening the oven door too early. Let the oven closed during the baking time. Just at the very end, you can open the door to check if the cheesecake is done. Check the first time after 50 minutes.
- Fast temperature changes. After baking, crack open the door and let the cheesecake in the oven for one hour. Then remove from the oven and cool completely before chilling in the refrigerator.
Freezing instructions
- Freeze the whole cheesecake: After chilling, remove the ring from the springform pan and wrap the cheesecake with the bottom of the pan in plastic wrap twice. Then wrap in aluminum foil twice. Take care that it is completely sealed and no air is enclosed or can come in. Freeze for up to 1 month. To thaw, unwrap and place the cheesecake in an airtight container in the fridge overnight.
- Freeze single slices: After chilling cut into slices and wrap individually in plastic wrap. Place in freezer bags or containers and freeze for up to 1 month. To thaw, unwrap and let sit on the counter for 1 hour.
More cheesecake recipes to try
If you love cheesecakes, you will also love the following recipes.
Recipe
Chocolate Cheesecake Recipe
Ingredients
Oreo Cookie Crust
- 25 Oreo cookies, crushed into fine crumbs
- 6 tablespoon unsalted butter, melted
- 1 tablespoon unsweetened cocoa powder
Chocolate Cheesecake Filling
- 4 packages cream cheese, at room temperature
- 1 ½ cups granulated white sugar
- ¼ cup unsweetened cocoa powder, spooned and leveled
- 1 ¾ cups semi-sweet chocolate, melted
- 5 large eggs
- ⅓ cup heavy whipping cream
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F / 175°C. Line a 9" (23cm) springform pan with parchment paper. Set aside.
- Crust: In a large bowl stir together Oreo crumbs, melted butter, and cocoa until combined and evenly moistened. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
- Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and cocoa just until combined, smooth and no lumps remain. Add melted chocolate and mix to combine. Add one egg at a time and mix just until combined before you add the next egg. Scrape down the bowl and add heavy whipping cream, salt, and vanilla and mix until creamy. Don't overmix. Too much air in the filling can cause cracks while baking.
- Pour filling into the crust and spread evenly. Place a piece of parchment paper under the springform pan and bake for 55-65 minutes until the edges look puffed and the top is set with a lightly wobble underneath. It still should wobble like pudding when you remove it from the oven. Don't overbake. I baked mine for 55 minutes.
- Turn off the oven, crack open the door, and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 4 hours preferably overnight. Store leftovers in an airtight container in the fridge up to 3 days.
Video
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Yvette
. This was my first attempt in 67 years to make a real cheesecake OMG it was amazingly delicious. I wanted to run though the neighborhood with a bite for everyone. My nephew hid it for himself
Going to make the Lemon one next
Thank you for sharing
Alexander G
Very happy with this recipe. This was my first time baking a cheesecake, let alone baking on my own as I am still very young and still learning- and it turned out great. 10/10 will make again.
Ulrike Varghese
I have no idea how many times I have made this cake already, It is an all time favourite and when I ask friends/family what cake would you like for your Bday, I get always the same response:
Chocolate Cheesecake, like the one last time........
Thanks a million for this delicious recipe!
Uli
Lou
If using a premise crust (shorter than the 9” pan), should the recipe be changed? If so how? Thank you!
Lou
That’s premade not premise, sorry.
Sabine
Yes, I would calculate the size of your crust for example 8” then calculate 8x8=64 divided by 9x9=81 is 0.79. So you are on the safe side to do 75% of the filling. Hope that helps!
Louis
The premade crust wasn’t as deep as the 9” pan, so I cut the ingredients in half and baked it for 40 minutes. It turned out very good! Thanks
Ulrike
This was so yummy, my kids and husband loved it! Whipped cream a must!!!
Sabine
Thank you so much for your feedback! I'm happy that you like it! Agree with you on the whipped cream.
Nicky
Hi Sabine,
Just wondering if water bath is necessary for this recipe as I always bake my cheesecakes at a lower temperature around 150C with no water bath. Thank you
Nicky
Sabine
Hi Nicky,
no, a water bath is not necessary. I never bake my cheesecakes in a water bath. However, you can bake this chocolate cheesecake the way you bake it normally. It works with the water bath method too.
Hope that helps!
Faith
Soooo impressed with this recipe. Baked cheesecake is my favourite, but a chocolate baked cheesecake takes it to a whole other level of deliciousness. I made it for a friend’s birthday and they were blown away. Thank you for such a fabulous recipe Sabine.
Faith x
Sabine
Aww, thank you so much Faith! It makes me so happy that you liked it and that it was a huge hit at the birthday party. Thank you so much for your nice feedback! Sabine xo
Heather von Biela
I'm making it for the second time tonight- it's delicious! Definitely use high quality chocolate, as you say. It truly makes all the difference 🙂 And I do always cook my cheesecakes in a bain Marie (water bath) with excellent results because I'm so scared of cracking! But I didn't change a thing about the recipe otherwise. So so good! Highly recommended! Really nice with some not-so-sweet freshly made whipped cream 🙂
Sabine
The taste of the chocolate has a huge impact on the taste, you are true! Baking cheesecakes in a bain marie is definitely the safest method to prevent cracking cheesecakes. And yes, I also love freshly made whipped cream on top. It fits this cheesecake perfectly. Thank you so much, I'm really happy that you like this recipe! 🙂
Ann
In your print recipe instructions you did not mention when to add the melted chocolate. I followed the recipe and then discovered that I had the melted chocolate left over! I added it at the end. Haven’t cut it yet but the batter tasted wonderful and it looks fine. Just wanted you to know.
Sabine
Ann, this is bad that something weird like this happened to you. I'm so sorry about that! I printed it now and I had the chocolate in the instructions. I don't know what was wrong. However, I'm super happy that it turned out good. Thank you for letting me know!