This is the Best Chocolate Cheesecake recipe ever! Perfectly rich, and creamy texture, made with real chocolate, and absolutely decadent. Easy to make and perfect for holidays and special occasions.
Who loves cheesecake? I’m here raising both hands. This chocolate cheesecake tastes like chocolate heaven in your mouth.
So rich, decadent – with that perfect creamy texture and that sweet Oreo crust. This recipe is perfect for all you chocolate lovers out there.
When I met the hubs one of the first things I learned about him was just how passionate he is about cheesecake. His grandmother told me that I had to make him a cheesecake every single year for his birthday.
No problem – she taught me how to make her quick no-bake version at the time. But I love a good New York-style cheesecake and started changing things up.
Over the years I have come up with some pretty amazing cheesecake recipes – like this New York-Style Oreo Cheesecake and this No-Bake Pecan Pie Cheesecake. But, sometimes a girl has to get some chocolate – which is where this chocolate version comes in.
It’s simple to make and oh so amazingly delicious! I know you’ll love it as much as I do.
chocolate cheesecake
Here are some commonly asked questions
What is a Springform Pan?
A Springform Pan is the perfect baking pan for any type of cheesecake. They are unique because they have removable sides that allow you to easily get your cake out without breaking it.
How to store Chocolate Cheesecake?
This cheesecake stores well for up to 5 days in the fridge. This cheesecake can also be frozen and kept for up to 6 months as long as it has been in an airtight container.
Where did cheesecake originate?
Although many believe it was invented in New York, cheesecake actually originated in Greece over 4000 years ago. They would pound cheese into a thick paste and sweeten it with honey before combining it with wheat dough to make a crust.
It is similar to the cheesecakes we know today and I am so glad they thought to make something so delicious that we enjoy today.
chocolate truffle cake design
Why is my filling lumpy?
The lumpy filling is caused by the cream cheese being too cold. When you combine the remaining dry and room-temperature ingredients to the chilly cream cheese, it won’t properly blend with them, leaving tiny lumps of cream cheese throughout the mixture.
Can graham cracker crumbs be used for the crust?
Yes, they are edible. You may use approximately 9 full-sized graham crackers (the rectangle) instead of Oreo cookies if you don’t want to. You can also substitute another cookie with a solid crumble for variety.
What type of chocolate is used in chocolate cheesecake?
Chocolate Cheesecake can be made with either semi-sweet or in some cases dark chocolate. If you prefer a sweeter Chocolate Cheesecake, choose semi-sweet chocolate chips. If you prefer to tone down the sweetness of this chocolate dessert then use good-quality dark chocolate instead of semi-sweet chocolate chips.
Keep in mind that a lot of the creamy texture comes from the fat that is in the chocolate – so the darker the chocolate, the less creamy it will be.
baked chocolate cheesecake
Ingredients for Chocolate Cheesecake
- creme-filled chocolate sandwich cookies – crushed to fine crumbs
- butter – melted
- cream cheese softened
- sweetened condensed milk
- vanilla
- semi-sweet chocolate chips
- eggs
Can I use fat-free cream cheese?
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in the cream cheese.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
Ingredients for Chocolate Ganache Topping
- semi sweet chocolate chips
- heavy whipping cream
- white chocolate chips
- Assorted Lindor truffles – if desired
chocolate cheese cake
How to Make Chocolate Cheesecake
- Preheat the oven to 300 degrees.
- Combine the cookie crumbs and melted butter, mixing until the crumbs resemble wet sand.
- Press onto bottom of a 10-inch springform pan. Place in the freezer until you are ready to fill it. This helps to solidify the crust.
- Beat the cream cheese, sweetened condensed milk and vanilla in a large bowl with the mixer until blended.
- Melt the 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30 second increments until they are all melted and the chocolate is smooth.
- Add in the melted chocolate to the cream cheese mixture and mix well. Sometimes this works best if you allow it to cool slightly so the temperature is closer to the mixture.
- Add the eggs, 1 at a time, mixing on low speed after each one just until blended.
- Remove the prepared crust from the freezer and then pour the cream cheese mixture over the crust.
- Bake for 1 hour 5 min or until center is almost set but still slightly jiggly.
- Run a knife around the rim of the pan to loosen the cake while it is still hot and then cool completely before removing the rim.
How to Make Chocolate Ganache Topping and Decorate
- Place the chocolate chips in a medium glass bowl. Set aside.
- Heat up the heavy cream in a small saucepan on the stove or in a glass bowl in the microwave – until just simmering – not boiling.
- Pour the hot cream over the 6 ounces of semi sweet chocolate chips in the other glass bowl and let it sit for 2 minutes to melt and soften the chocolate. Stir till smooth.
- Pour the creamy chocolate mixture over the top of the cheesecake.
- Refrigerate the cheesecake for at least 4 hours.
- Before serving, melt the white chocolate chips in a microwave-safe bowl in 30 second increments until melted and smooth.
- Drizzle the melted white chocolate over the cheesecake.
- Decorate with the truffles – if desired.
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
triple chocolate cheesecake
Can I use another topping?
That’s what I love about this cheesecake – it is so versatile. So the chocolate cheesecake is the base – then you can add whatever toppings you like.
Sometimes we do Oreo cookies to match the crumb layer. But you can do whole or crushed cookies of any type, add pieces of your favorite candies or brownies. The sky is the limit.
Just be sure that if they have a colored candy coating – like M&M’s or Sixletes that you add those after the cheesecake has been refrigerated and just before serving. The colors tend to bleed and sweat when expose to the cold air of the refrigerator – which is very unappealing.
PRO TIPS FOR THIS CHEESECAKE
- Start off with really room-temperature cream cheese. Leave it out on the counter when you are making breakfast and it should be the perfect temperature after a couple of hours, depending on the temperature of your house. If the cream cheese is too firm the batter will not be smooth.
- Don’t be alarmed if your cheesecake seems underdone after an hour of baking, it will firm up as it cools. Don’t over-bake.
- Make sure to CHILL for an adequate amount of time. One time I was too impatient and tried to serve a cheesecake before it had fully chilled. It was warm on the inside – which I can tell you – is just gross when eating. Not only that – you need it to be chilled so that it will hold together. Slicing and serving a warm cheesecake creates a huge mess because the slices just sort of fall apart and you just have a plate of goo. I always plan ahead for cheesecake and refrigerate overnight.
How do I cut Chocolate Cheesecake?
When you can just press down with your knife without “sawing” with a serrated blade, cheesecakes cut the most neatly. Next, wash the knife in hot water (or put it in a large cup of heated water) and dry it off. Insert the blade’s tip into the center of your cheesecake and press it down and in. You can also slice your cheesecake using cheese wire or dental floss to get clean, smooth pieces. Remember that slice sizes are determined by the size of your cake.
Do I have to use a springform pan?
Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan as you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.
However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.
recipe chocolate truffle cake
Products I love when making cheesecake…
This chocolate cheesecake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cheesecake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this chocolate dessert recipe.
chocolate oreo cheesecake
If you love this easy recipe for chocolate cheesecake, you’re going to love these other chocolate treats too. Please click each link below to find the easy, printable recipe!
Other Chocolatey Desserts
Chocolate Covered Strawberries
Decadent Chocolate Ganache Tart
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Best Chocolate Cheesecake
Ingredients
- 18 creme-filled chocolate sandwich cookies crushed to fine crumbs
- 2 tablespoons butter melted
- 32 ounces cream cheese softened (four: 8 oz blocks)
- 14 oz. sweetened condensed milk
- 2 teaspoons vanilla
- 12 ounces semi-sweet chocolate chips
- 4 eggs
Topping
- 6 ounces semi sweet chocolate chips
- ¼ cup heavy whipping cream
- ½ cup white chocolate chips
- Assorted Lindor truffles – if desired
Instructions
- Preheat the oven to 300 degrees.
- Combine the cookie crumbs and melted butter, mixing until the crumbs resemble wet sand.
- Press onto bottom of a 10-inch springform pan. Place in the freezer until you are ready to fill it. This helps to solidify the crust.
- Beat the cream cheese, sweetened condensed milk and vanilla in a large bowl with the mixer until blended.
- Melt the 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30 second increments until they are all melted and the chocolate is smooth.
- Add in the melted chocolate to the cream cheese mixture and mix well. Sometimes this works best if you allow it to cool slightly so the temperature is closer to the mixture.
- Add the eggs, 1 at a time, mixing on low speed after each one just until blended.
- Remove the prepared crust from the freezer and then pour the cream cheese mixture over the crust.
- Bake for 1 hour 5 min or until center is almost set but still slightly jiggly.
- Run a knife around the rim of the pan to loosen the cake while it is still hot and then cool completely before removing the rim.
Topping
- Place the chocolate chips in a medium glass bowl. Set aside.
- Heat up the heavy cream in a small saucepan on the stove or in a glass bowl in the microwave – until just simmering – not boiling.
- Pour the hot cream over the 6 ounces of semi sweet chocolate chips in the other glass bowl and let it sit for 2 minutes to melt and soften the chocolate. Stir till smooth.
- Pour the creamy chocolate mixture over the top of the cheesecake.
- Refrigerate the cheesecake for at least 4 hours.
- Before serving, melt the white chocolate chips in a microwave-safe bowl in 30 second increments until melted and smooth.
- Drizzle the melted white chocolate over the cheesecake.
- Decorate with the truffles – if desired.
Equipment
- Mixer
- 10″ Springform Pan
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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