A creamy chocolate cheesecake served on a crisp Oreo crust and topped off with dark chocolate ganache and homemade whipped cream. No water bath required!
Is there a better kind of cheesecake than chocolate cheesecake?
How about one that’s served on an Oreo cookie crust, smothered with dark chocolate ganache, and decorated with homemade whipped cream?
If you saw Friday’s recipe, you hopefully caught the sneak peek for today’s recipe and knew that this was coming. It’s not exactly a chocolate pie as some of you guessed (I already have one of those on the blog, though it’s a close call to say which I like better), it’s a creamy, easy chocolate cheesecake.
Now let’s go over a few things to make sure your chocolate cheesecake comes out perfectly, every time.
Room temperature ingredients are key for making a perfect chocolate cheesecake.
You want your eggs room temperature and cream cheese softened to room temperature as well, using room temperature ingredients allows them to combine thoroughly and evenly.
It’s also important that your cream cheese be softened because if it is too cold it may leave lumps in your cheesecake, or when you add your melted chocolate it can cause the chocolate to harden, leaving chunks of hard chocolate in your cheesecake. Admittedly, the latter isn’t the worst thing that could possibly happen, but we want a smooth cheesecake, so let that cream cheese soften!
I never use water baths with my cheesecakes, it’s always just been too much of a hassle and not enough success to warrant using one, and so you may have noticed that none of my cheesecake recipes use water baths. No exception here, but no cracks, either!
How do I keep my cheesecake from cracking without a water bath?
- Take it easy on the eggs
- Don’t over-beat the eggs when you add them. Stir on low-speed just until combined after each egg, and make sure to pause after each addition to scrape down the sides and bottom of the bowl. Over-beating the eggs can actually ruin the texture of your cheesecake and can cause cheesecake to crack.
- Don’t open the oven!
- I know how tempting it is to want to check on your cheesecake before it’s finished baking, but opening the oven door can drastically reduce the temperature of your oven, slowing the baking process and causing your cheesecake to sink.
- Free your crust!
- Once your cheesecake is done baking, run a knife around the inside of the springform pan to loosen it from the sides. Otherwise, as the cheesecake cools and contracts, it will stick to the sides and the tension may cause cracks.
- Cool at room temperature before moving to the fridge
- I always let my cheesecake come to room temperature on top of the oven before transferring it to the refrigerator to chill and set completely.
Can I also mention here that even if your cheesecake totally does crack in the middle, it hardly even matters because we’re going to be covering it with a thick, dreamy layer of chocolate ganache?
How do I know if my cheesecake is finished baking?
- Touch and jiggle! Look for edges that are set (they may even be beginning to turn a golden brown) with a center that still slightly jiggles but bounces back to the touch.
Once your cheesecake is finished baking and chilled, I really recommend topping it off with whipped cream. This is completely optional and may seem like overkill when you already have these three rich chocolate pieces (Oreo crust, chocolate cheesecake, chocolate ganache), but the airiness of the whipped cream almost seems to lighten up the chocolate decadence.
For this recipe I used a half batch of my favorite homemade whipped cream.
Enjoy!
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How to Make Chocolate Cheesecake
Chocolate Cheesecake
Ingredients
- 1 Oreo Crust it does not need to be baked, just assembled
- 10 oz dark chocolate 60-75% (285g)
- 32 oz cream cheese softened to room temperature (907g)
- 1 1/3 cup sugar 266g
- 1 1/2 teaspoon vanilla extract
- 2/3 cup sour cream (160g)
- 4 eggs room temperature
Chocolate Ganache
- 1 1/3 cup dark or semisweet chocolate chips (240g)
- 1/2 cup heavy cream (120ml)
- 1/2 batch homemade whipped cream optional
Instructions
- Preheat oven to 350F and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks). Prepare Oreo crust according to recipe instructions and set aside.
- Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted.
- In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
- Stir in vanilla extract.
- Stir in melted chocolate until completely combined.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
- Spread cheesecake batter evenly over prepared cookie crust.
- Bake on 350F (175C) for 40-45 minutes or until cheesecake is set in the center and springs back to the touch.
- Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before covering with ganache.
Chocolate Ganache
- Combine chocolate chips and heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth.
- Allow ganache to cool for 10 minutes and then pour evenly over cheesecake. Allow ganache to set before topping with whipped cream (if using) and slicing and serving.
Grace says
With the ganache, can the chips and cream be mixed together with a double-boiler? I’m just wondering, since I typically melt chocolate with a double boiler, but you don’t say anything about using a double boiler here.
Sam says
Yes that will work just fine! Enjoy, Grace! 🙂
Grace says
Hi,
I must have done something wrong, as I did use the double boiler, but then it looks like the oil separated from the chocolate/cream mixture. Did I have it at too high of a temperature? Or did I mix it for too long in the double boiler?
Thank you for your tips and guidance. My family enjoyed this recipe, even though the ganache seemed to have separated.
Sam says
Hi Grace! I’m so sorry that happened! Most likely the mixture got too hot while it was being mixed which caused a separation. I hope this helps. 🙂
Jonah says
Awesome recipe!!!!!!!!!!!!!!
Sugar Spun Run says
Thank you so much, Jonah! I am glad that you enjoyed it! 🙂
KASSY says
HI SAM, I’M GOING TO MAKING A BLUEBERRY CHEESECAKE AND WANTED TO KNOW IF I CAN USE YOGURT IN PLACE OF THE SOUR CREAM?
Sam says
Hi Kassy! Using plain Greek yogurt should work as a substitute. Enjoy! 🙂
Sandy Fournier says
Well, I really did follow all the steps as written — and, it seemed done when I took it from the oven (firm at edges, slight wiggle in center, bounced back when touched) but what a disaster when I served it. Ganache was very hard and the slices would not cut properly. And, although I baked it for 41 minutes and it seemed done, it was very loose in center. 😧
Sam says
Hi Sandy! I’m so sorry that happened. Is it possible your oven runs a little hotter than it says so it would have cooked on the outside but not all the way through? I am not sure why the ganache would be so hard. 🙁
Nancy says
I have made deep dish cheesecake many times and have always baked it for an hour. This one was no exception. At 40 minutes, it was clearly not done in the middle. I baked it for an hour and it was perfect! It turned out great. Rave reviews from all!
Sugar Spun Run says
I am so glad that everyone enjoyed it, Nancy! Thanks for commenting and for sharing your experience. 🙂
Maria says
Thanks for the recipe. I have my cake cooling now. How long does it take for the ganache to set up before slicing and serving? I’m serving it for a birthday party this evening and my timing is going to be tight.
Thanks again!
Sam says
Hi Maria! The ganache only takes about 30 minutes to set in the refrigerator.
Sam says
If it helps, you could pour the ganache after the cheesecake has only been in the refrigerator for 3 or 4 hours (just wait at least 6 to slice).
Maria says
Thanks for your replies and for the recipe! I’m making it for the second time now. It’s amazingly delicious.
Joyce Kendall says
I’ve been making cheesecake for many years. My daughter wanted a different cheesecake for her birthday and I used your recipe. It is the best cheesecake I’ve ever made, and my husband says it’s the best he’s ever tasted. Thanks.
Sam says
I am so glad everyone enjoyed it so much, Joyce! 🙂
RO says
I have prepared the recipe, baked and cooled overnight. I am doing a peanut 🥜 butter topping. I have never baked a Cheesecake…so I am eager to bite into this home baked one!
I did also flavor with Peanut 🥜 Butter chips.
Sam says
I hope you love it! 🙂
Jo says
Sam,
I really enjoy reading your post and baking trials. I too am an accomplished baker. Have been selling my baked goods for years. I think it is so nice of you to publish your recipes for others to use. I especially liked your Chocolate cheesecake recipe. I have one really close to yours but yet different. So always of interest to see if I can improve mine. I have made yours and am taking it as a requested dessert for a covered dish tonight. Will be interesting to see if they notice a difference. From one who lives to bake keep up the good job. Almost everything can be solved over a good dinner and dessert made for the occasion.