Chocolate Cheesecake
Chocolate cheesecake is a rich, decadent dessert made for chocolate lovers. The Oreo crust and chocolate ganache topping is simply divine.
If you are a chocolate lover, then this dessert is for you. Chocolate cheesecake is loaded with chocolate from the Oreo cookie crust to the chocolate ganache topping. It’s a rich dessert that is perfect for sharing with friends on Valentine’s Day. Another popular dish is this decadent chocolate raspberry tart.
Why this recipe works: Similar to my classic cheesecake recipe, this chocolate cheesecake uses a generous amount of cream cheese plus some sour cream for the perfect texture (I use the same combo for these mini chocolate cheesecakes). The addition of strong coffee improves the chocolate flavor.
How to make chocolate cheesecake
- Preheat oven to 325° F. Grease the inside of a 9-inch springform pan and set aside.
- Make the Oreo crust: Crush cookies into fine crumbs. Add melted butter. Transfer mixture to prepared pan and press down firmly. Bake at 325° F for 10 minutes, then set aside to cool.
- Melt chocolate for cheesecake filling: Pour hot coffee over chocolate chips in a bowl. Place in microwave and heat until melted, stopping to stir every 20 seconds.
- Make cheesecake filling: Use an electric mixer to beat cream cheese until fluffy. Add sugar, salt and cocoa powder and mix until combined. Add sour cream and vanilla, then mix again. Add eggs and egg yolk one at a time, beating well after each addition. Stir in melted chocolate coffee mixture by hand.
- Bake cheesecake: Transfer filling to Oreo crust. Bake at 325° F for 60 to 70 minutes or until edges are set and center jiggles slightly. Turn oven off, open oven door and let the cheesecake rest in the oven for 1 hour. Remove from oven and let cheesecake cool to room temperature.
- Chill cheesecake in the refrigerator for 4 hours.
- Make chocolate ganache: Place chocolate and heavy cream in a bowl and microwave on 50% power level until melted. Stop to stir every 20 seconds. Pour ganache over chilled cheesecake and spread evenly. Let it sit for 15 minutes. Garnish, slice and serve.
Do you need a water bath for chocolate cheesecake? For this recipe, no. The top of the cheesecake may get a small crack, but it will be covered with chocolate ganache. If you are striving for perfection, you can do a water bath.
Helpful tips for this recipe
When it comes to cheesecake, it is necessary for all the ingredients to be room temperature (especially the cream cheese). Otherwise the filling will be lumpy, not smooth. I find it helpful to weigh my ingredients with a kitchen scale so everything is accurately measured.
Both the cheesecake filling and the ganache require melting chocolate. Make sure your microwave is on 50% power level and stop to stir the chocolate every 20 seconds for even melting. Never add water to melted chocolate. See my post on how to melt chocolate for more tips.
Chocolate cheesecake requires patience as the cheesecake needs time to cool. Allowing it to sit in the oven after it is turned off slows down the cooling process so the cheesecake maintains a consistently creamy texture. Then let the cheesecake come to room temperature before chilling it in the refrigerator (this helps avoid any condensation).
Frequently Asked Questions
Cheesecake is done when the edges are set, but the center jiggles slightly when gently shaken. Immediately turn off the oven, crack the oven door and let the cheesecake sit for an hour before bringing to room temperature.
As cheesecake cools, it contracts and pulls away from the sides of the pan. If the edges are stuck to the pan then the center will crack. The cheesecake will still taste good (unless extremely over-baked). The chocolate ganache will cover any cracks. You can always use a water bath to prevent cheesecakes from cracking.
When stored in the refrigerator, chocolate cheesecake will last up to 3 days.
Yes. After the chocolate cheesecake is chilled and the ganache is set, place transfer cheesecake to a cardboard cut out or leave it on the bottom of the springform pan. Place the cheesecake in the freezer for an hour to harden, then wrap it in plastic wrap and aluminum foil to prevent freezer burn. Cheesecake may be frozen for up to 1 month. Defrost overnight in the refrigerator before serving.
Related recipes
When it comes to cheesecake, this blog has plenty to offer. My homemade cheesecake is a favorite among many because it is fool proof and guarantees the perfect texture. Around the holidays, I love to bake pumpkin cheesecake and eggnog cheesecake—they both have a gingersnap crust!
For even simpler cheesecake recipes, I recommend you try my chocolate cheesecake bars. They are similar to this chocolate cheesecake recipe, but cut into squares for easier serving. Mini cheesecakes are also popular for individual servings. They are perfect for parties and showers!
Chocolate cheesecake is one dessert that you have to try if you love chocolate. The chocolate ganache topping sets perfectly on the light and creamy cheesecake filling. The Oreo crust adds just a little crunch and extra sweetness. What occasion will you make this cheesecake for? If you try the recipe, leave a review and tag @ifyougiveablondeakitchen on social media!
Get the Recipe: Chocolate Cheesecake
Ingredients
Chocolate Cookie Crust
- 24 Oreo cookie sandwiches
- ¼ cup (56 g) unsalted butter, melted
Chocolate Cheesecake Filling
- ¼ cup strong coffee, hot
- 2 cups (340 g or 12 oz) good quality semisweet chocolate chips
- ½ cup (120 g) sour cream, room temperature
- 3 cups (687 g or 24 oz) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- ¼ teaspoon salt
- ¼ cup (30 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
Chocolate Ganache
- ¾ cup (128 g) good quality semisweet chocolate
- ½ cup (120 ml) heavy cream
Instructions
- Preheat oven to 325° F. Grease the inside of a 9-inch springform pan and set aside.
Chocolate Cookie Crust
- Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter. Pulse a few times until combined. Transfer mixture to prepared pan and firmly press the mixture to the bottom of the pan and a little up the sides (it doesn’t have to all the way up). I like to use the bottom of a measuring cup to press the mixture down.
- Bake crust for 10 minutes at 325° F. Remove from oven (keep oven on) and set aside to cool. Prepare cheesecake mixture.
Chocolate Cheesecake Filling
- In a microwave safe bowl, place chocolate chips and pour hot coffee over it. Stir and place bowl in the microwave. Heat in 20 second intervals, stopping to stir, until most of the chocolate it melted. Set aside (any bits of remaining chocolate will melt as the chocolate sits).
- In the bowl of a stand mixer, beat cream cheese on medium-high speed until fluffy, about 2 minutes. Add sugar, salt and cocoa powder. Beat until well combined, about 1 minute. Scrape down the sides and bottom of the bowl as necessary.
- Add the sour cream and vanilla, then mix again until combined.
- Add eggs and egg yolk one at a time, beating well after each addition. Avoid over-mixing.
- Use a rubber spatula to fold in the melted chocolate by hand until the mixture is uniform. Scrape down the bottom and sides of the bowl.
- Transfer filling to cooled cookie crust. Bake at 325° F for 60 to 70 minutes. The cheesecake is done when the edges are set and the center jiggles slightly when gently shaken. Keep the cheesecake in the oven, prop the door open and let the cake cool for 1 hour.
- Remove cake from the oven and allow it to cool to room temperature, then cover the cheesecake and chill in the refrigerator for 4 hours or overnight.
Chocolate Ganache
- Place chocolate and heavy cream in a glass bowl. Heat in the microwave on 50% power level, stopping to stir every 20 seconds until melted.
- Pour chocolate ganache over chilled cheesecake and spread with an off-set spatula. Let it sit for 15 minutes to set. Garnish cheesecake with whipped cream and chocolate shavings before slicing and serving.
7 Comments on “Chocolate Cheesecake”
I love your version of cheesecake, thanks!
Can you make this cheesecake in cupcake form
Hi Bridget – I have not tried it, but it should work. You can refer to my mini cheesecakes recipe for tips and baking time.
What can you use instead of the hot coffee? I hate the taste of coffee (as does most of my family) even in small amounts. Any ideas? Thank you!
You can substitute the coffee with 1/4 cup very hot water or milk.
Water bath???
Hi Jocelyn – I chose not to do a water bath for the chocolate cheesecake because the chocolate ganache covers any cracks. However, if you prefer to do one you certainly can!