This Chocolate Cheesecake recipe is the right thing for chocoholics. It’s creamy, extremely chocolatey, and decadent. 3 ingredient Oreo cookie crust, lots of high-quality chocolate, and cocoa. Prepared in 15 minutes with just 10 ingredients. Super easy to make.
Although classic New York style cheesecake is beyond delicious, my favorite kind of cheesecake is this irresistible Chocolate Cheesecake.
It combines the best of two worlds. Chocolate and cheesecake.
As you already know, chocolate is a permanent visitor here on my blog. I’m a confirmed chocoholic. How about you? Do you love chocolate? I guess, otherwise you wouldn’t read this recipe, right?
Today I show you how to make ultra creamy and heavenly Chocolate Cheesecake in just 15 minutes and with 10 ingredients. It is super simple to make, and there are no fancy ingredients involved.
Heavenly delicious Chocolate Cheesecake recipe
For real, I mean it. If you have a thing for chocolate, then this Chocolate Cheesecake recipe is made for you.
Let’s begin with the crust. Oreo cookie crumbs, unsweetened cocoa, and melted butter is everything you need for the Chocolate Cheesecake crust.
The fastest way to get Oreo cookie crumbs is to place the Oreo cookies in a food processor and pulse a few seconds until finely ground into crumbs. Alternative you can put them in a zip-lock bag and smash them with the rolling pin into fine crumbs.
Then combine Oreo crumbs, cocoa, and melted butter. Transfer to a 9″ springform pan and press the crumbs with the back of a (measuring) cup into the bottom of the pan and halfway up the sides. Freeze until the filling is done.
You don’t need to wrap aluminum foil around the pan to catch the liquid what is coming out during the baking process. I always lay a piece of parchment paper under the pan while baking. This has the same effect and prevents liquid from dropping on the bottom of your oven.
Have you ever experienced liquid what was dripping on the bottom of your oven and didn’t have anything to catch underneath? Not cool!
The filling is also super easy to make.
Start with beating the cream cheese, sugar, and unsweetened cocoa powder. Mix just until combined, smooth, and no lumps remain.
I recommend using room temperature cream cheese because it corporates faster and better with the other ingredients. If the cream cheese is too cold you tend to overmix it to get rid of all lumps.
So room temperature cream cheese = less mixing = better incorporating with the other ingredients = no lumps = BETTER.
Then add melted high-quality chocolate. This means that we have cocoa in the crust and the filling and additional melted chocolate in the filling. If this doesn’t sound like chocolate heaven, I don’t know what does.
Make sure to use high-quality chocolate from a chocolate brand you love. The quality and taste of the chocolate have a high impact on the taste of the Chocolate Cheesecake.
I used semi-sweet chocolate. Consider that the sweetness of the Chocolate Cheesecake is changing when using milk chocolate, or darker chocolate.
Then add one egg at the time and mix just until incorporated. Don’t overmix. Add heavy whipping cream, salt, and vanilla and mix to combine.
Fill into chilled crust and bake until the top is set with puffed edges. The underneath should have a wobble like pudding when taking it out of the oven.
Here are a few more tips for the best Chocolate Cheesecake experience:
- Don’t overmix the filling. There shouldn’t be any air in the filling.
- 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.
- Don’t overbake. Just the top should be set with a jiggly underneath. It should wobble like a pudding when moving.
- After baking, crack open the door and let the cheesecake another hour in the oven. Then cool to room temperature before chilling in the refrigerator.
This Chocolate Cheesecake recipe is
- extremely easy to make
- prepared in 15 minutes with just 10 ingredients
- chocolate heaven
- cheesecake heaven
- decadent and delicious
If you make this to-die-for Chocolate Cheesecake Recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
This Chocolate Cheesecake recipe is the right thing for chocoholics. It's creamy, extremely chocolatey, and decadent. 3 ingredient Oreo cookie crust, lots of high-quality chocolate, and cocoa. Prepared in 15 minutes with just 10 ingredients. Super easy to make.
- 25 Oreo cookies, crushed into fine crumbs (9.7oz / 275g)
- 6 tbsp butter, melted (85g)
- 1 tbsp unsweetened cocoa powder
- 4 packages cream cheese, room temperature (32oz / 907g)
- 1 + 1/2 cups granulated white sugar (300g)
- 1/4 cup unsweetened cocoa powder (25g)
- 1 + 3/4 cups semi-sweet chocolate, melted (10.5oz / 315g)
- 5 large eggs
- 1/3 cup heavy whipping cream (80ml)
- 1/4 tsp salt
- 2 vanilla beans* (or 2 tsp vanilla extract)
Preheat oven to 350°F / 175°C. Line a 9" (23cm) springform pan with parchment paper. Set aside.
Chocolate Cheesecake Oreo cookie 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.
Chocolate Cheesecake 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 the 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 60 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 3 hours or overnight. Store leftovers in an airtight container in the fridge up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.