Chocolate cheesecake is an indulgent, ultra-chocolatey dessert perfect for anyone who loves a rich, creamy finish. With an Oreo cookie crust and a glossy chocolate ganache topping, it’s elegant enough for special occasions yet easy to make at home.
This recipe layers deep chocolate flavor from the Oreo crust through to the ganache. The filling combines cream cheese and sour cream for a silky texture, while a bit of strong coffee intensifies the chocolate notes. It slices beautifully for sharing on holidays, date nights, or any celebration.
How to make chocolate cheesecake
- Preheat oven to 325° F. Grease a 9-inch springform pan and set aside.
- Make the Oreo crust: Crush Oreo cookies to fine crumbs, mix with melted butter, press into the prepared pan, and bake 10 minutes. Remove and let cool while you prepare the filling.
- Melt chocolate for the filling: Pour hot coffee over the chocolate chips in a microwave-safe bowl. Heat in short bursts, stirring every 20 seconds, until mostly melted; residual heat will finish melting any remaining bits.
- Prepare the cheesecake filling: Beat room-temperature cream cheese until fluffy. Add sugar, salt, and cocoa powder and beat to combine. Mix in sour cream and vanilla. Add eggs and the egg yolk one at a time, mixing after each addition but avoiding over-mixing. Fold in the melted chocolate by hand until uniform.
- Bake the cheesecake: Pour the filling into the cooled Oreo crust and bake at 325° F for 60–70 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove and cool to room temperature.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
- Make the chocolate ganache: Place chopped chocolate and heavy cream in a bowl and heat on 50% power in the microwave, stirring every 20 seconds until smooth. Pour ganache over the chilled cheesecake, spread evenly, and let set for 15 minutes. Garnish as desired, slice, and serve.
Do you need a water bath? For this recipe it isn’t required. A small crack on top is possible, but the ganache will cover it. If you prefer a flawless top, you can bake the cheesecake in a water bath to reduce cracking.
Helpful tips for this recipe
Always use room-temperature ingredients—especially cream cheese and eggs—to ensure a smooth, lump-free filling. Weighing ingredients with a kitchen scale improves accuracy and results.
When melting chocolate, use a lower microwave power (50%) and stir frequently to prevent scorching. Never add water to melted chocolate. Allow the cheesecake to cool slowly by leaving it in the oven with the door cracked; this gradual cooling helps maintain a creamy texture and reduces the chance of large cracks. Let it reach room temperature before chilling to avoid condensation on the surface.
Frequently Asked Questions
The edges should be set while the center still jiggles gently when the pan is shaken. After turning off the oven, leave the door cracked and let the cheesecake sit for an hour to finish setting slowly.
As it cools, the cheesecake contracts; if the edges stick to the pan the center may crack. Slight cracks don’t affect flavor and can be covered with ganache. To minimize cracking, avoid over-baking and consider using a water bath.
Stored in the refrigerator, it will keep for up to 3 days.
Yes. After chilling and setting the ganache, freeze the cake briefly to firm it, then wrap tightly in plastic and foil. It will keep up to 1 month. Thaw overnight in the refrigerator before serving.
Related recipes
If you enjoy cheesecakes, try other variations like a classic homemade cheesecake, seasonal options such as pumpkin or eggnog cheesecake, or smaller portions like mini cheesecakes and chocolate cheesecake bars for easier serving at parties.
This chocolate cheesecake delivers a creamy interior, crunchy Oreo base, and a shiny ganache finish—comforting and impressive in equal measure. Try it for your next celebration and enjoy the deep chocolate flavor in every bite.
Get the Recipe: Chocolate Cheesecake
Equipment
-
Kitchen scale
-
Food processor
-
Stand mixer or hand mixer
-
9-inch springform pan
Ingredients
Chocolate Cookie Crust
- 24 Oreo cookie sandwiches
- ¼ cup (56 g) unsalted butter, melted
Chocolate Cheesecake Filling
- ¼ cup hot strong coffee
- 2 cups (340 g or 12 oz) 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) 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 into fine crumbs. Add melted butter and pulse until combined. Press into the bottom of the prepared pan, a little up the sides if desired. Bake 10 minutes and set aside to cool.
Chocolate Cheesecake Filling
-
Place chocolate chips in a microwave-safe bowl and pour hot coffee over them. Heat in 20-second intervals, stirring between each, until mostly melted. Set aside.
-
Beat cream cheese until fluffy, about 2 minutes. Add sugar, salt, and cocoa powder and beat until combined. Scrape the bowl as needed.
-
Mix in sour cream and vanilla until combined.
-
Add eggs and yolk one at a time, beating after each addition but avoiding over-mixing.
-
Fold in the melted chocolate with a rubber spatula until uniform. Transfer the filling to the cooled crust and bake 60–70 minutes at 325° F. The edges should be set while the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake sit for 1 hour in the oven.
-
Remove from the oven, cool to room temperature, then cover and chill for at least 4 hours or overnight.
Chocolate Ganache
-
Combine chopped chocolate and heavy cream in a bowl. Heat at 50% power, stirring every 20 seconds, until smooth. Pour over the chilled cheesecake and spread evenly.
-
Let the ganache set for about 15 minutes. Garnish with whipped cream or chocolate shavings if desired, then slice and serve.
Notes
Storage: Refrigerate for up to 3 days.
Freezing: After chilling at least 4 hours, freeze wrapped tightly for up to 1 month. Thaw in the refrigerator overnight.