If you’re looking for a truly decadent dessert, you’ll love this luxurious Chocolate Cheesecake recipe. It’s the perfect combination of rich chocolate and creamy cheesecake, with an Oreo crust and whipped chocolate frosting.
Why We Love This Chocolate Cheesecake Recipe
When I’m looking for a decadent dessert for holidays or special occasions, I go straight for this recipe!
- Chocolatey. This cheesecake is a chocolate lover’s dream! Chocolate chips and cocoa powder create the perfect flavor–in fact, every aspect of this dessert is rich chocolate.
- Oreo crust. Crushed Oreo cookies make a delicious crust, and it’s really easy to make yourself.
- Silky cheesecake. Cream cheese and heavy cream combine to make a silky smooth texture.
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How to Store and Reheat
Store leftover chocolate cheesecake in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or at room temperature.
How to Freeze
Freeze this chocolate cheesecake whole or cut into individual slices, tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
A springform pan is the best type of pan to use when preparing cheesecake. This allows you to easily remove the cheesecake once it’s done cooking and cooling.
So that it can set, leave the cheesecake in the oven after turning it off while leaving the door closed for an hour. This will allow the cheesecake to cool down gradually and prevents it from cracking.
The cheesecake will be firm and not jiggle when you move it around. You can also set a timer to avoid overcooking your cheesecake.
You can use any type of chocolate chip morsels, such as semisweet or milk chocolate, depending on what you like.
More Easy Cheesecake Recipes to Try
Chocolate Cheesecake Recipe
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Ingredients
For the Crust
- 2⅔ cups crushed Oreo cookies 362 grams (from about 32 cookies)
- 7 tablespoons unsalted butter 99 grams, melted (⅞ stick)
For the Cheesecake
- 32 ounces cream cheese 908 grams, room temperature (4 bricks)
- ⅔ cup granulated sugar 133 grams
- 1½ cups heavy cream 341 grams, room temperature
- ⅓ cup sour cream 76 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1 teaspoon kosher salt 3 grams
- 4 large eggs 200 grams, room temperature
- 3 large egg yolks 42 grams, room temperature
- 1 cup chocolate chips 170 grams, melted
- ½ cup unsweetened cocoa powder 42 grams
- 1½ tablespoons all-purpose flour 11 grams
For the Whipped Frosting
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ¼ cup chocolate chips 43 grams, melted
- ½ teaspoon kosher salt
- 1 cup powdered sugar 113 grams
- 2 tablespoons unsweetened cocoa powder 11 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
For the Crust
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with baking spray. Set aside.
- In a medium bowl, whisk together the crushed Oreos cookies and melted butter until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan in an even layer.2⅔ cups crushed Oreo cookies, 7 tablespoons unsalted butter
- Bake for 15 minutes.
- Once baked, remove the pan from the oven and place onto a cooling rack to cool slightly while you make the cheesecake batter.
For the Cheesecake
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together for 1 minute to ensure that it is smooth and creamy. Add the heavy cream, sour cream, vanilla, and salt, and beat together for 30 seconds. Add the eggs and egg yolks and beat for 30 seconds to fully incorporate.32 ounces cream cheese, ⅔ cup granulated sugar, 1½ cups heavy cream, ⅓ cup sour cream, 1 teaspoon pure vanilla extract, 1 teaspoon kosher salt, 4 large eggs, 3 large egg yolks
- Add the melted chocolate chips, cocoa powder, and flour and mix until completely combined.1 cup chocolate chips, ½ cup unsweetened cocoa powder, 1½ tablespoons all-purpose flour
- Pour the cheesecake batter into the springform pan on top of the crust and smooth out.
- Wrap the bottom and up the sides of a springform pan with foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan filled with enough hot water to come 1 inch up the sides of the springform pan to create a water bath.
- Place both pans into the oven to bake for 90 minutes. To prevent the cheesecake from browning excessively, you may tent a piece of foil over the cheesecake after 45-60 minutes of baking. Make sure the foil does not touch the surface of the cheesecake.
- Once baked, turn the heat off and leave the cheesecake in the oven with the door closed for 1 hour.
- Once set, remove the cheesecake from the oven, unwrap the foil from the springform pan, and place a springform pan onto a cooling rack or hot pad to cool completely.
- Once cooled, cover with foil or plastic wrap and place in the refrigerator to chill for at least 8 hours.
For the Whipped Frosting
- To make the frosting, combine all of the frosting ingredients in the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat together for 2 minutes on medium-high speed or until a fluffy frosting has formed.½ cup unsalted butter, ¼ cup chocolate chips, ½ teaspoon kosher salt, 1 cup powdered sugar, 2 tablespoons unsweetened cocoa powder
- Spoon the mixture into a piping bag fitted with an open star tip.
- To remove the cheesecake from the springform pan, run a butter knife around the inside of the springform pan to release the cheesecake. Release the springform and remove the pan sides from the cheesecake. Place the cheesecake on a serving platter or cake stand.
- Pipe swirls around the top edge of the cheesecake. Slice into 10 slices and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
Nutrition Information
How to Make Chocolate Cheesecake Step by Step
Make the Oreo crust: In a medium bowl, whisk together 2 2/3 cups of crushed Oreos cookies and 7 tablespoons of melted butter, until the mixture resembles wet sand.
Bake the crust: Press the Oreo crust mixture into the bottom of a 9-inch springform pan lined with parchment paper, in an even layer. Bake for 15 minutes at 350°F. Once baked, remove the pan from the oven and place onto a cooling rack to cool slightly while you make the cheesecake batter.
Cream the cream cheese and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together 32 ounces of softened cream cheese and 2/3 cups of granulated sugar, for 1 minute to ensure that it is smooth and creamy.
Make the cheesecake batter: Add 1 1/2 cups of heavy cream, 1/3 cup of sour cream, 1 teaspoon of vanilla extract, and 1 teaspoon of kosher salt to the cream cheese mixture, and beat together for 30 seconds. Then add 4 whole eggs + 3 extra egg yolks, and beat for 30 seconds to fully incorporate.
Mix in the chocolate: Melt 1 cup of chocolate chips in the microwave–heat in 30 second intervals, stirring until fully melted. Add the melted chocolate chips, 1/2 cup of unsweetened cocoa powder, and 1 1/2 tablespoons of all-purpose flour into the batter, and mix until completely combined.
Make a waterbath: Pour the chocolate cheesecake batter into the springform pan, directly on top of the Oreo crust, and smooth it out. Use aluminum foil to wrap the bottom of the pan and up the sides, to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan, filled with enough hot water to come 1 inch up the sides of the springform pan.
Bake the cheesecake: Place both pans into the oven to bake for 90 minutes. To prevent the cheesecake from browning excessively, you may tent a piece of foil over the cheesecake after 45-60 minutes of baking, but make sure the foil does not touch the surface of the cheesecake. When done, turn off the oven, and leave the cheesecake in the oven with the door closed for 1 hour to let it set.
Chill the cheesecake: Next, remove the cheesecake from the oven, remove the foil from the pan, and place it onto a cooling rack or hot pad to cool completely at room temperature. Once cooled, cover with foil or plastic wrap and place in the refrigerator to chill for at least 8 hours before frosting.
Make the whipped frosting: In the bowl of a stand mixer fitted with the paddle or whisk attachment, combine 1/2 cup of unsalted butter, 1/4 cup of melted chocolate chips, 1/2 teaspoon of kosher salt, 1 cup of powdered sugar, and 2 tablespoons of unsweetened cocoa powder. Beat together for 2 minutes on medium-high speed, or until the frosting gets fluffy. Spoon the mixture into a piping bag fitted with an open star tip to frost.
Remove the cheesecake from the pan: The easiest way to do this is to run a butter knife around the inside of the springform pan, between the outside of the cheesecake. Release the springform and remove the pan sides from the cheesecake, then place it on a serving platter or cake stand.
Frost and serve: Pipe swirls of chocolate frosting around the top edge of the cheesecake. Slice into 10 slices and serve!
