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A chocolate cheesecake with a slice taken out.

Chocolate Cheesecake Recipe

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes
Chill Time: 10 hours
Total Time: 13 hours 15 minutes
Servings: 10 slices
Calories: 1007kcal
Author: Becky Hardin
This double chocolate cheesecake recipe is easy to follow, and leaves you with rich and creamy cheesecake. The Oreo crust and chocolate frosting adds to the decadent chocolate flavor!
Step-by-step photos can be seen below the recipe card.
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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)
  • cup granulated sugar 133 grams
  • cups heavy cream 341 grams, room temperature
  • 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
  • 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

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
    Crumbled oreo cookies in as mixing bowl.
  • Bake for 15 minutes.
    Oreo cookie crust pressed into a springform pan.
  • 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
    Cheesecake batter in a mixing bowl.
  • 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
    Chocolate cheesecake batter in a glass bowl.
  • 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.
    Cheesecake batter in a springform pan.
  • 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.
    A chocolate cheesecake in a pan on a cooling rack.
  • 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
    Chocolate frosting in a glass bowl.
  • Spoon the mixture into a piping bag fitted with an open star tip.
    Chocolate frosting in a piping bag.
  • 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.
    A chocolate cheesecake on a white surface.
  • Pipe swirls around the top edge of the cheesecake. Slice into 10 slices and serve.
    A chocolate cheesecake with a star shaped decoration.

Video

Notes

  • 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. 
Storage: Store cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 1007kcal | Carbohydrates: 71g | Protein: 13g | Fat: 78g | Saturated Fat: 44g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 316mg | Sodium: 826mg | Potassium: 369mg | Fiber: 3g | Sugar: 53g | Vitamin A: 2502IU | Vitamin C: 0.3mg | Calcium: 157mg | Iron: 6mg