The best Chocolate Cheesecake recipe you’ll ever try! This decadent dessert combines an Oreo crust, creamy chocolate cheesecake and silky ganache topping that chocolate lovers will find entirely irresistible. This showstopper of a dessert is easier than you think and will satisfy even your biggest chocolate craving!
Love cheesecake? We do too! Make sure to check out these fan favorites: Lemon Blueberry Cheesecake, Instant Pot Cheesecake and this Peanut Butter Cheesecake!
Chocolate Cheesecake Recipe
This chocolate cheesecake recipe is pure decadence. Rich and creamy chocolate cheesecake on an Oreo crust with a silky, velvety ganache topping makes this cheesecake completely irresistible. It’s the ultimate dessert for chocolate lovers and is sure to satisfy your sweet tooth. This easy-to-follow recipe delivers stunning and delicious results every time.
Cheesecake is my very favorite dessert. Like my VERY. FAVORITE. dessert. If you’ve been a Mom On Timeout reader for any length of time, you are probably aware of this fact due to the plethora of cheesecake recipes that I have on my site. When you add chocolate to cheesecake, something magical happens. This triple chocolate cheesecake recipe is sure to be a new favorite!
This Chocolate Cheesecake is a total showstopper and is perfect for holidays (especially Valentine’s Day!), parties and special occasions. It is a luxurious treat that is made even more stunning with the addition of fresh strawberries or raspberries for a pop of color and freshness.
The beauty of this recipe is that even if you end up with cracks on top of your cheesecake, the ganache will cover any imperfections.
Why You’ll Love This Recipe
This chocolate cheesecake is worth every minute it takes to make it. When you’re in the mood to treat yourself to a perfectly decadent dessert – give this cheesecake a try. It is truly the ultimate dessert for a chocolate and cheesecake lover.
- Decadent: The combination of rich cream cheese, creamy chocolate cheesecake and luscious ganache creates an indulgent flavor that’s hard to resist.
- Stunning: The ganache topping and strawberries or raspberries make this cheesecake look as good as it tastes.
- Easy to Follow: Despite how it looks, this recipe is straightforward and perfect for bakers of all levels. The water bath is optional but encouraged.
How To Make Chocolate Cheesecake
This triple chocolate cheesecake is everything you want it to be with loads of chocolate flavor. I like to top my cheesecake with a layer of ganache and top it with fresh raspberries or strawberries. I love that pop of color against the chocolate!
Let’s take a quick look at how to make chocolate cheesecake and as always, you can find the full printable recipe in the recipe card at the end of this post.
Oreo Crust
- Prepare the water bath by placing a folded towel in the bottom of a large roasting pan or baking dish (make sure the springform pan fits in there comfortably with space on all sides). Set aside.
- Add Oreos to a food processor and pulse to crumbs. Add melted butter and pulse until combined.
- Press into the springform pan using the bottom of a glass or measuring cup.
- Bake for 10 minutes at 325°F then remove from the oven and to cool.
Chocolate Cheesecake
- Melt chocolate in a microwave safe bowl and heat at 50% power in 30 second increments.
- Beat the cream cheese and granulated sugar on low speed until very well blended.
- Add the sour cream, all purpose flour and vanilla extract mixing on low speed until incorporated.
- Mix in melted chocolate and then add eggs one at a time.
- Transfer to cooled crust. Tap the pan – gently – several times on the counter to pop any air bubbles.
- Carefully place the springform pan on a folded towel in a roasting pan and place it in the oven. Carefully pour hot water, away from the cheesecake, until at least 1 to 2 inches deep.
- Bake for 60 to 70 minutes or just until center is almost set – the center should read 150°F.
- Turn the oven off and open the door just slightly. Let the cheesecake cool in the oven for an hour. Remove from the oven and let cool at room temperature for another hour.
- Wrap well and transfer to the refrigerator to chill for a minimum of 4 hours, preferably overnight.
Ganache Topping
- Place bittersweet chocolate in a heat-proof bowl and set aside.
- Pour hot heavy cream over the chocolate and let sit for 5 minutes. Stir until nice and smooth.
- Gently pour the cooled ganache onto the cheesecake
- Top with chocolate shavings, strawberries, raspberries – or leave plain. Chill the cheesecake until the ganache is set up and firm, about 20 to 30 minutes.
Storage Information
- Storage. Leftover cheesecake should be stored tightly covered in an air tight container for up to 5 days.
- Freezing. You can freeze the cheesecake without the ganache. To freeze, wrap tightly in plastic wrap and then foil. Transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight and add the ganache before serving.
- Make Ahead: Prepare the cheesecake a day in advance to allow flavors to meld and achieve the perfect texture.
Variations To Try
- Make a white chocolate cheesecake by swapping in white chocolate for the semi-sweet chocolate. Top with fresh raspberries!
- Swap the Oreo crust for a graham cracker crust.
- Drizzle caramel sauce over the cheesecake before baking for a delicious caramel-chocolate combination.
Frequently Asked Questions
How do I know when the cheesecake is done?
The cheesecake is done when the center is almost set but still has a slight wobble. It will continue to set as it cools. The center of the cheesecake should read 150°F.
Do I have to use a water bath?
A water bath, or bain-marie, involves placing the cheesecake pan in a larger pan filled with hot water. This technique helps to bake the cheesecake evenly and prevents the top from cracking by providing a moist baking environment. You do not have to use it. The added flour in the cheesecake batter actually helps with potential cracking as well and since the cheesecake is topped with ganache, any cracks will be covered.
Why did my cheesecake crack?
Cheesecake can crack for several reasons, including over mixing the batter, baking at too high a temperature, or cooling too quickly. To prevent cracks, mix the batter on low speed to reduce the possibility of adding air to the batter, bake the cheesecake in a water bath, and let it cool gradually in the oven with the door ajar before bringing it to room temperature.
Trish’s Tips
- Use room temperature ingredients to ensure a smooth, lump-free batter.
- Don’t over beat the cream cheese mixture. Use a low speed on your stand mixer or hand mixer and beat until ingredients are incorporated. You don’t want to add air to the mixture which can happen when beating at high speeds or over mixing. This causes cracks so be cautious.
- Use a springform pan. This is how to easily extract your cheesecake. The sides are removable which is perfect for cheesecakes.
- Don’t skip the flour. That tiny little amount makes a big difference in keeping the cheesecake from cracking.
- Let cool completely – at least 4 hours – before topping with the ganache.
- Top with fresh raspberries or strawberries, a dusting of powdered sugar, or a drizzle of chocolate or caramel sauce.
- For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut.
More Chocolate Recipes
- Chocolate Cupcake Recipe
- Chocolate Crinkle Cookies
- Easy Chocolate Mousse
- Chocolate Zucchini Cake
- Chocolate Pound Cake
Chocolate Cheesecake
The BEST Chocolate Cheesecake recipe! Extra creamy, totally decadent, with the richest chocolate flavor imaginable. This showstopper of a dessert is easier than you think and will satisfy even your biggest chocolate craving!
Ingredients
Oreo Crust
- 18 Oreo cookies crushed
- 4 tablespoons salted butter melted
Chocolate Cheesecake
- 8 ounces semi-sweet chocolate
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- ¼ cup sour cream
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
Ganache Topping
- 8 ounces bittersweet chocolate chopped
- 1 cup heavy whipping cream
Optional Garnishes
- strawberries
- raspberries
- whipped chocolate ganache
- chocolate shavings
Instructions
Preheat oven to 325°F. Wrap a 9-inch springform pan in 2 layers of heavy duty aluminum foil to prevent water from getting in. I like to use the wide aluminum foil for extra protection. Lightly spray with nonstick cooking spray. Set aside. Prepare the water bath by placing a folded towel in the bottom of a large roasting pan or baking dish (make sure the springform pan fits in there comfortably with space on all sides). Set aside.
Oreo Crust
Add Oreos to a food processor and pulse to crumbs. Then, add in melted butter and pulse until well combined. Transfer to the prepared springform pan and form the crust by using the bottom of a glass or measuring cup to gently press into the pan. Be sure to bring the crumbs up about 1” up the sides.
18 Oreo cookies, 4 tablespoons salted butter
Bake for 10 minutes then remove from the oven and let cool while you prepare the filling.
Chocolate Cheesecake
Place chocolate in a microwave safe bowl and heat at 50% power in 30 second increments, stirring in between until melted. Set aside to cool slightly.
8 ounces semi-sweet chocolate
In a large bowl or the bowl of a stand mixer, add the cream cheese and granulated sugar and beat on low speed until very well blended.
32 ounces cream cheese, 1 cup granulated sugar
Add the sour cream, all purpose flour and vanilla extract and continue mixing on low speed until incorporated.
¼ cup sour cream, 2 tablespoons all purpose flour, 1 teaspoon vanilla extract
Mix in the melted chocolate keeping the mixer at low speed to avoid adding any air to the mixture. Add eggs one at a time mixing on low speed just until blended.
4 large eggs
Transfer the cheesecake mixture into the cooled crust and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.
Carefully place the springform pan on the folded towel in the roasting pan and place it in the oven. Once the pan is in the oven, carefully pour the hot water into the baking pan, away from the cheesecake, until it reaches about the middle of the springform pan, at least 1 to 2 inches. (This water bath ensures that the cheesecake bakes evenly and helps reduce the possibility of cracking.)
Bake for 60 to 70 minutes or just until center is almost set – the center should read 150°F. Turn the oven off and open the door just slightly. Let the cheesecake cool in the oven for an hour. Remove from the oven, run a knife or thin spatula around the rim of pan to loosen cake and let cool at room temperature for another hour on a wire cooling rack.
Wrap well with plastic wrap and transfer to the refrigerator to chill for a minimum of 4 hours, preferably overnight.
Ganache Topping
Place bittersweet chocolate in a heat-proof bowl and set aside.
8 ounces bittersweet chocolate
Bring the whipping cream just to a simmer over medium heat, stirring frequently, on the stove top or in the microwave. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
1 cup heavy whipping cream
Pour the whipping cream over the chocolate and let sit for 5 minutes. Stir until nice and smooth. Let the ganache cool for about 20 minutes before pouring over the cheesecake.
Remove the cheesecake from the fridge and remove the plastic wrap and rim of the springform pan.
Starting in the center, pour the ganache onto the cheesecake stopping just before it goes over the edge (or let it drip down the sides if you prefer). Use an offset spatula to gently spread evenly. Top with whipped chocolate gancahe (see notes below), chocolate shavings, strawberries, raspberries – or leave plain. Chill the cheesecake until the ganache is set up and firm, about 20 to 30 minutes.
strawberries, raspberries, whipped chocolate ganache, chocolate shavings
Slice and serve.
Notes
Ganache Frosting
If you want to pipe on the frosting on the edge of the cheesecake, prepare an extra batch of ganache, but add 1 tablespoon of butter to the chocolate, and cool to room temperature. Once set, transfer to the bowl of your stand mixer and using the whisk, whip until fluffy. Pipe onto cooled cheesecake. Storage Information- Storage. Leftover cheesecake should be stored tightly covered in an air tight container for up to 5 days.
- Freezing. You can freeze the cheesecake without the ganache. To freeze, wrap tightly in plastic wrap and then foil. Transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight and add the ganache before serving.
- Make Ahead: Prepare the cheesecake a day in advance to allow flavors to meld and achieve the perfect texture.
Nutrition
Calories: 576kcal | Carbohydrates: 41g | Protein: 8g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 277mg | Potassium: 303mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1164IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 4mg
Originally published October 9, 2012.
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