My insanely popular classic cheesecake recipe gets a dark and dreamy twist in today’s decadent chocolate cheesecake recipe! Smooth, creamy, and super simple, there’s no water bath needed and it takes less then 30 minutes to prep! Chocolate lovers: this one is for you! Recipe includes a how-to video!
Is there a better kind of cheesecake than chocolate cheesecake?
How about one that’s served in a deep Oreo cookie crust, enriched with real dark chocolate, and decorated with pillowy clouds of homemade whipped cream? Nothing better comes to mind for me, anyway.
Cheesecake has a reputation for being a bit fussy, but I’ve cracked the code to give you flawless, smooth, creamy crack-free results, no water bath required!
Now let’s go over a few things to make sure your chocolate cheesecake comes out perfectly, every time. Make sure to read through the post, as I’ve included LOTS of tips to make you the best chocolate cheesecake baker around. There’s also a how-to video in the recipe card! If you’ve ever been intimidated by cheesecake in the past, don’t be, you can do this!
What You Need (and substitutions)
- Oreos. For the crust! A chocolate cheesecake needs a chocolate crust (though you could substitute my graham cracker crust, if needed)! You do not need to remove the cream from the cookies before using. I get asked this a lot, so just wanted to clarify here that you’re using the whole cookie, cream and all!
- Butter. Also for the crust! A little melted butter mixed with the cookie crumbs helps hold everything together. Salted or unsalted will work equally well here, I just use whichever I happen to have on hand.
- Cream cheese. Use brick-style cream cheese (as shown above), not the spreadable kind that is sold in tubs. The tub-style cream cheese contains additives that will keep your cheesecake from setting properly and will negatively affect the texture.
- Chocolate. Dark chocolate is my preference and I like to use between 60-72% cacao. Semisweet chocolate would work, but anything sweeter and your chocolate cheesecake will be quite sweet. I like to use baking bars, but chocolate chips may be substituted instead.
- Sour cream. I always use this in my cheesecake recipes, it gives such an excellent depth of flavor and adds to the richness of the dessert. Sour cream also helps to keep the chocolate cheesecake from being too sweet! Plain Greek yogurt is the only substitute I can recommend for sour cream.
- Eggs. Large or extra large will work (and I’ve even successfully made this recipe with jumbo). How you handle your eggs can really make or break the final texture of your cheesecake, and I go into more detail on that a bit further down in the post.
- Vanilla extract. Yup, it’s a chocolate cheesecake, but we are going to enhance and enrich the flavor with a splash of vanilla.
Once your chocolate cheesecake is finished baking and chilled, I really recommend topping it off with my whipped cream recipe (you would only need half a batch of my recipe. This is completely optional and may seem like overkill for such a decadent dessert, but the airiness of the whipped cream almost seems to lighten up the chocolate decadence.
As always, this is just an overview of the ingredients used and why. Please scroll down to the printable recipe for full recipe with amounts.
Room temperature ingredients are key
You want all of your ingredients to be softened to room temperature. I recommend this with most of my recipes, as using ingredients that are the same temperature allows them to combine thoroughly and evenly. This will make sure your baked goods (and especially this chocolate cheesecake) always have the most perfect texture.
Another pitfall you can run into if you don’t let your ingredients reach room temperature is a lumpy batter (and therefore a lumpy chocolate cheesecake). If your cream cheese 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!
Key Tips for a Crack-Free Chocolate Cheesecake
I’m particularly proud of my cheesecake recipes because they yield creamy, silky smooth cheesecakes without fussy technique or the need for a water bath. However, there are some important tips that must be followed to make sure everything goes according to plan:
Take it easy on the eggs
Don’t over-beat the eggs when you add them. Lightly beat each egg before adding it to the batter and then stir on low-speed just until combined after each egg. Over-beating the eggs can ruin the texture of your cheesecake as well as cause it 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 chocolate cheesecake is done baking, run a knife around the inside of the springform pan to loosen the crust from the sides of the pan. Otherwise, as the cheesecake cools the center contracts but the crust stays stuck to the sides and the tension may cause cracks.
Cool slowly and to room temperature before moving to the fridge
Let your cheesecake cool as slowly as possible in the warmest place in your house. In my old house this was on top of my oven, now my oven is built-in so I just turn the oven off and open the door and let it cool there. Only once it’s cooled completely should you move it to the refrigerator to chill for at least another 6 hours.
Can I also mention here that even if your chocolate cheesecake does crack in the middle, don’t sweat it. Think of it instead as an opportunity to cover that crack with a decadent layer of fudgy ganache or some whipped cream!
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 light golden brown) with a center that still slightly jiggles but bounces back to the touch.
Storing
Store chocolate cheesecake in the refrigerator for up to a week. While an airtight container isn’t mandatory here, I like to use one to keep the cheesecake from absorbing any odors that might be in your fridge. This recipe may also be frozen. To freeze, first chill overnight as indicated (this ensures the cheesecake sets properly) then wrap in plastic wrap and then foil (doubling up reduces the chance of freezer burn). It will keep frozen for several months.
More Cheesecake!
Enjoy!
Chocolate Cheesecake (No Water Bath!!)
Ingredients
Oreo Crust
- 4 Tablespoons butter melted (salted or unsalted will work, I just use whichever I happen to have on hand).
- 25 Oreos
Chocolate Cheesecake
- 10 oz dark chocolate¹ (285g)
- 32 oz cream cheese² softened to room temperature (907g)
- 1 ⅓ cup granulated sugar (266g)
- 1 ½ teaspoons vanilla extract
- ⅔ cup sour cream (160g) room temperature preferred
- 4 large eggs room temperature, lightly beaten
Recommended Equipment
Instructions
Oreo Crust
- Preheat oven to 325F (160C) and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks, as springform pans are notorious for leaking).
- Prepare Oreo crust by placing cookies in the basin of a food processor and pulsing until pulverized to fine crumbs. Combine cookie crumbs and melted butter and stir until crumbs are moistened. Pour into springform pan and press evenly over the bottom and partially up the sides of the pan.
Cheesecake
- 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. Set aside to cool.
- In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and sugar until smooth, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
- Add sour cream and vanilla extract and stir on low-speed until combined.
- Check the temperature of your chocolate. It should not feel hot to the touch and should not be so cool that it has re-solidified. If it's near room temperature, turn your mixer to low-speed and drizzle chocolate into the batter until well-combined.
- Add eggs, one at a time, beating until just mixed after each addition. Do not over-mix or your cheesecake may crack. Scrape the sides and bottom of the bowl and stir on low-speed again until ingredients are completely combined.
- Spread cheesecake batter evenly over prepared cookie crust. Wrap the bottom of the pan in foil and place on a cookie sheet (to insure against leaks, springform pans are notorious for them!) Bake on 325F (160C) for 70-75 minutes or until cheesecake springs back to the touch if lightly touched. Edges should be set but the center should still be slightly jiggly like Jello. Do not over-bake or the texture will not be creamy as it should be.
- Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before serving. I always store my cheesecake in the springform pan, I remove the edges to slice it and serve it then return the ring around the edges in the refrigerator. If desired, top with homemade whipped cream before serving!
Notes
Storing
Keep in the refrigerator for up to a week or in the freezer for several months. See "Storing" section in post for more details.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published 02/19/2018. Photos have been updated and I’ve added a how-to video. Recipe has been slightly adjusted (bake time changed, instructions re-written to be more clear) and no longer includes the chocolate ganache (though you can make my chocolate ganache and pour that over the cheesecake once it’s cooled). One of the original photos is shown below:
Linda Durfee
First time baking a cheesecake ( I am 74 ). Followed your recipe to the tee..and IT WAS DELICIOUS!!! No cracks either. Everyone loved it. You and your recipes always make me feel like a master baker when the compliments start resounding from my friends. Thank you for sharing your tried and true recipes. Wishing you and your family much happiness during the up coming holidays.
Sam
I am so, SO thrilled to hear that my recipe was such a success for you, Linda! Thank you so much for taking the time to comment, I really appreciate it. I hope you and yours have a wonderful holiday season as well! <3
George Michie
I am a 92 year old neophyte baker. I have made your chocolate cheesecake twice and it turned out great. My question is – you recommend using 65% to 72% chocolate. My grocer only has Ghirardelli in 90% and 100% bars. I used mostly 100% bars. Does this make it more sweet or less sweet?
Sam
Hi George! I’m so glad you have enjoyed the cheesecake, thank you so much for trying my recipes, I am impressed! To answer your question the higher the number the less sweet the chocolate, so 100% would make it less sweet. If you want to try a sweeter chocolate you could always use Ghirardelli semisweet or dark chocolate chips instead (or, of course, if there is another brand of chocolate that would be fine, too!).
Sheela
I like my cheesecakes a little sweeter. Would it be OK if I used the 45% milk chocolate instead?
Sam
Hi Sheela! That should work just fine. 🙂
Sheela
I made this with the lighter chocolate, and I wanted to let you know it was so delicious. Everyone in my family loved it. I will use this recipe again!!! Thanks.
Sam
I’m so glad to hear it worked so well! Thank you so much for letting me know how it turned out, I appreciate it! <3
Joann
Hi. Could this cheesecake be made in a 9inch springform pan?
Sam
That’s actually what it calls for. 🙂
Stacie
Made this cheesecake for my hubby’s birthday, sooo yummy! I switched the Oreo crust for just plain chocolate cookies, crust. Really delicious!
Sam
I’m so glad everyone enjoyed it, Stacie! 🙂
Norma
Something is wrong with the ingredients list; it appears blurry and unreadable, like it has something else (possible double writing) over it. I’d like to try this recipe if only I could read it.
Sam
Hi Norma! I am so sorry this happened. It should be resolved now, but please let me know if it’s still giving you issues.
Sigh
Hi — I want to make this into cupcake sizes and mini cupcake sizes, what temperatures and how long should I cook them for?
Sam
I would follow the instructions on the mini cheesecakes to make them in a cupcake size but for mini cupcakes I’m not sure how long they would need to bake. 🙂
Grace
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
Yes that will work just fine! Enjoy, Grace! 🙂
Grace
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
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
Awesome recipe!!!!!!!!!!!!!!
Sugar Spun Run
Thank you so much, Jonah! I am glad that you enjoyed it! 🙂
KASSY
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
Hi Kassy! Using plain Greek yogurt should work as a substitute. Enjoy! 🙂
Sandy Fournier
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
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
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
I am so glad that everyone enjoyed it, Nancy! Thanks for commenting and for sharing your experience. 🙂
Maria
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
Hi Maria! The ganache only takes about 30 minutes to set in the refrigerator.
Sam
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
Thanks for your replies and for the recipe! I’m making it for the second time now. It’s amazingly delicious.
Joyce Kendall
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
I am so glad everyone enjoyed it so much, Joyce! 🙂
RO
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
I hope you love it! 🙂
Jo
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.