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
- â…“ 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.Â
- 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.Â
Video
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Jess
Hi Sabine,
Quick question - for the cookie crumb crust are you using the whole Oreo cookie (including the filling) or just the chocolate cookie?
Thanks a bunch 🙂
Jess
Sabine
Hi Jess, I use the whole Oreo cookies including the filling. Happy baking! (: Sabine xo
Jamieanne
Hi Sabine! This chocolate cheesecake was the introduction of your blog to me and I'm so happy I found it! Your photos are absolutely stunning! I made this cheesecake yesterday and cut into it today - WOW!! I love it! The best cheesecake I've ever had, and definitely the most beautiful! Thank you so much for sharing the recipe!
Sabine
Hi Jamieanne, Thank you so much! You can't imagine how happy I am right now (: This is also my favorite cheesecake. Cheesecake and chocolate belong to each other obviously. Glad you like my recipe!! Happy baking!
Bidisha Dutta
This looks heavenly. Just discovered it on Instagram. And your profile too. Absolutely stunning! Have added the recipe to my bucket list. Hope to bake it soon and of course tag you too!
Sabine
Thank you so much, Bidisha! I'm sure you will love it. Happy baking. (:
Christina
This looks amazing! You can never have too much chocolate!
Sabine
Thank you so much, Christina! So true, never heard of a chocolate overload!
Karly
WOW! This has my name all over it! Will be making this soon!
Sabine
Enjoy it, Karly! Happy baking!
The Novice
Chocolate overload - yummy! This wouldn't be safe in my house because I'd make sure it's finished within a day ????
Sabine
You are so true! Why did I mention how to store leftovers? Which leftovers? 🙂
Minela
I love your photography style - this cheesecake looks delicious!
Sabine
Thank you so much, Minela! This is so nice!
Natalia
Your photographs are beautiful!
Sabine
Thank you so much, Natalia!
2pots2cook
Love the photos and love the combination of flavours, of course !
Sabine
Thank you so much!
heather (delicious not gorgeous)
ahhh this looks ridiculously chocolatey!!! and love that you topped it with whipped cream (;
Sabine
Whipped cream needs to be always involved. Always 🙂 Thank you so much, Heather!