• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact/Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    Home » Recipes » Cheesecake

    Chocolate Cheesecake

    Updated: Sep 14, 2020 • Published: Sep 13, 2020 by Sam Merritt • 139 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    single image of a slice of chocolate cheesecake on white plate, title in teal bar at the top

    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!

    chocolate cheesecake on white plate

    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! 

    chocolate cheesecake ingredients

    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.

    Packing oreo crumbs in pan

    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!

    chocolate batter in springform pan

    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!

    chocolate cheesecake with bite missing

    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!

    • Oreo Cheesecake
    • Pumpkin Cheesecake
    • No-Bake Cheesecake
    • Mini Cheesecakes

    Enjoy!

    slice of chocolate cheesecake on white plate.

    Chocolate Cheesecake (No Water Bath!!)

    An easy chocolate cheesecake recipe, no water bath required! Be sure to read through the post for tips and check out the how-to video!
    4.95 from 39 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 12 slices
    Calories: 686kcal
    Author: Sam Merritt

    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 (285 g) dark chocolate¹
    • 32 oz (907 g) cream cheese² softened to room temperature
    • 1 ⅓ cup (266 g) granulated sugar
    • 1 ½ teaspoons vanilla extract
    • ⅔ cup (160 g) sour cream room temperature preferred
    • 4 large eggs room temperature, lightly beaten

    Recommended Equipment

    • 9" Springform pan
    • Mixing bowls

    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.
      4 Tablespoons butter, 25 Oreos

    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.
      10 oz (285 g) dark chocolate¹
    • 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.
      32 oz (907 g) cream cheese², 1 ⅓ cup (266 g) granulated sugar
    • Add sour cream and vanilla extract and stir on low-speed until combined.
      1 ½ teaspoons vanilla extract, ⅔ cup (160 g) sour cream
    • 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.
      4 large eggs
    • 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

    ¹Chocolate: I recommend using baking bars but chocolate chips will work. I like to use 60-75% chocolate, but you could also get away with using semisweet chocolate in a pinch
    ² Cream cheese. Do not use the spreadable type of cream cheese that is sold in a tub or low-fat cream cheese. Use full-fat, the kind that is sold in bricks (you'll need four 8-oz bricks).

    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

    Serving: 1slice (whipped cream not included in calorie count) | Calories: 686kcal | Carbohydrates: 54g | Protein: 10g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 163mg | Sodium: 430mg | Potassium: 368mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1311IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 6mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    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:

    A slice of chocolate cheesecake topped with chocolate ganache and whipped cream

    More Cheesecake Recipes

    • Slice of no-bake cheesecake with a whipped cream topping on a plate.
      No Bake Cheesecake Recipe
    • collage of cheesecake recipes
      Cheesecake Recipes
    • New York cheesecake that's been cut into slices with one slice missing.
      New York Cheesecake
    • No-bake chocolate cheesecake that's been cut into slices.
      No-Bake Chocolate Cheesecake

    Reader Interactions

    Comments

    1. Miranda

      September 03, 2022 at 12:41 pm

      Could you switch out the chocolate for white chocolate in this recipe to make a white chocolate cheesecake? Or how about Nutella? Would I need to change anything else in the recipe?

      Reply
      • Sam

        September 05, 2022 at 9:30 pm

        Hi Miranda! White chocolate functions a little bit differently and I haven’t tried it that way so I can’t say for sure how it would turn out. 🙁

        Reply
    2. hynes jim

      May 09, 2022 at 10:07 am

      Hi Sam/Emily
      I am making this for the first time tomorrow for my wife’s bunko group, am I correct in not using parchment paper or baking spray with my 9 inch springform pan?
      Jim Hynes

      Reply
      • Emily @ Sugar Spun Run

        May 09, 2022 at 1:59 pm

        Hi Jim! Yes, that is correct. If your pan has been prone to sticking in the past, you could always grease it;, but typically we don’t find it necessary with this recipe. Hope that helps! 😊

        Reply
        • hynes jim

          May 13, 2022 at 10:47 am

          Another SSR winner! My wife’s bunko group loved it. Followed the directions and only had a small crack near the crust. A thousand “Thank you’s”

        • Emily @ Sugar Spun Run

          May 13, 2022 at 2:07 pm

          Wonderful! Thanks for letting us know how it went for you, Jim 😊

    3. Monica

      February 25, 2022 at 11:37 am

      5 stars
      Made this yesterday for my husband’s birthday today. His two favorite things in the world are chocolate and cheesecake. After it was room temp and I spread the ganache on it, I made him promise not to cut it before 4a, when it would be fully chilled. He was into it at just before 5a, and again at breakfast. I usually make burnt Basque cheesecake, which is his favorite, but this one is right up there with it. He says it’s fantastic and I agree. It’s dense and delicious, also weighs a ton!

      Reply
      • Emily @ Sugar Spun Run

        February 25, 2022 at 3:05 pm

        We’re so happy that he loved it, Monica! Thanks for giving our recipe a shot. We hope your husband has a great birthday! ❤

        Reply
        • Monica

          February 28, 2022 at 8:39 pm

          Will definitely make it again, but without the ganache. It’s good, but definitely overkill. I suspect that was why you rewrote the recipe without it?

        • Sam

          March 04, 2022 at 9:35 am

          It is a little more decadent and I thought it kinda diminished from the chocolate cheesecake a little bit. I’m glad you enjoyed it. 🙂

    4. Harry

      January 03, 2022 at 12:22 am

      Wondering the difference in cooking time if I used a 10in. pan instead?

      Reply
      • Emily @ Sugar Spun Run

        January 03, 2022 at 9:12 am

        Hi Harry! It will just finish baking a little bit sooner, so just keep an eye on it. Enjoy!

        Reply
    5. Jay

      November 06, 2021 at 11:48 pm

      4 stars
      This was delicious and not too hard to make. Flavor was yummy. Great to not need the hot water bath! I didn’t get cracks. I had some issue with using a knife to free the crust around the edge- it messed up the look around the edge. I’m thinking of trying non stick spray or something else to release the edge without hurting the cheesecake’s appearance.

      Reply
    6. Angelica

      April 08, 2021 at 12:12 pm

      Hi. I live in Denmark and the block cream cheese isn’t available. Is it completely a no go to make this with the spreadable kind? Thanks

      Reply
      • Sam

        April 12, 2021 at 10:18 pm

        Hi Angelica! The cheesecake won’t set up quite the same so I would be hesitant to use it. 🙁

        Reply
        • Ginger Jones

          May 31, 2021 at 2:29 pm

          Was wondering, your regular Cheese Cake calls for 1/8 tsp Salt .
          But no salt for the Chocolate CC ??
          I understand it’s not much either way .

        • Sam

          June 02, 2021 at 10:46 pm

          Hi Ginger! The flavoring in the chocolate makes up for the lack of salt so it’s not needed in the chocolate cheesecake. 🙂

    7. Dennis Poe

      March 16, 2021 at 8:10 am

      I followed this recipe & my cheesecake turned out “ok”! (I think it was the bakers fault!) But, I’m going to try again, this time I want to add a fruit topping. Maybe, raspberry (or cherry)!
      Is this possible with this recipe?
      What’s a good way to incorporate a fruit topping? Thanks

      Reply
      • Sam

        March 16, 2021 at 4:07 pm

        Hi Dennis! Most people add a fruit topping after it’s baked and right before cooling. I have a blueberry sauce and a strawberry sauce that would work great! 🙂

        Reply
    8. MamaAubry

      February 28, 2021 at 10:33 pm

      5 stars
      My 16 year old tried this and it was such a huge success. We did this with the ganache recipe and everyone loved it. My one question is how would the cooking time change if we wanted to make the crust twice as thick? If that’s not doable maybe we could halve the cheesecake part and make two layers so that there is crust on the bottom and in the middle

      Reply
      • Sam

        March 03, 2021 at 10:23 pm

        You should be able to double the crust recipe without any issues here. 🙂

        Reply
    9. Brit L

      January 07, 2021 at 3:43 am

      5 stars
      Turned out so yummy! I made the mini cheesecakes but with gluten free Oreo cookie (glutino sandwich cookies) and chocolate. They were a hit! Will make again

      Reply
      • Sam

        January 07, 2021 at 11:18 am

        I’m so glad everyone enjoyed them so much! 🙂

        Reply
        • LaVetta Jones

          December 09, 2021 at 11:21 pm

          5 stars
          I loved that my cheesecake didn’t sink using your recipe. However,it did crack before the end of the cooking time. Tried not to beat too long. Will try the chocolate cheesecake next time. Also, how can I increase the ingredients for my 10” springform pan.

        • Emily @ Sugar Spun Run

          December 10, 2021 at 1:28 pm

          We’re so happy you still enjoyed it–cracks are a great opportunity for whipped cream or ganache ! 😊 No need to increase the ingredients for a 10″ pan; it will just finish baking a little bit sooner, so just keep an eye on it.

    10. Iris

      December 31, 2020 at 10:30 pm

      That sounds great! Have you ever considered trying to make a tuxedo cake?

      Reply
      • Sam

        January 02, 2021 at 8:59 pm

        I do have it on my list of things to make. 🙂

        Reply
        • Pat Pierson Masse6

          February 11, 2021 at 12:51 pm

          My first cheese cake was perfect and everyone loved it
          BUT I used confectioners sugar instead of normal sugar
          So it wasn’t so sweet ,otherwise I followed the recipe to the end .
          My second cake I got a bit clever and only cooled it for two hours
          And it was a bit wobbly .
          So today I followed all the directions except sugar and it was great again YES teacher knows best does apply .
          🙄

        • Sam

          February 11, 2021 at 9:45 pm

          I am so glad you enjoyed it so much, Pat! 🙂

    11. Alicia

      December 17, 2020 at 8:38 am

      My daughter is diabetic and it’s easier to count carbs in smaller portions. I was wondering if this can be made into cupcake versions and if so how long would the baking time be. We used your mini cheesecake recipe and they all loved it. Would that same recipe time for cooking be same for the chocolate cheesecake? Thank you!

      Reply
      • Sam

        December 18, 2020 at 10:18 am

        Hi Alicia! I would just follow the instructions on the mini cheesecakes. The bake time will be very similar. 🙂

        Reply
        • Brit L

          January 04, 2021 at 5:46 pm

          How much chocolate do you suggest if following the mini cheesecake recipe? 5 oz?

        • Sam

          January 04, 2021 at 9:18 pm

          You will want to cut the recipe in half then follow the instructions for the mini cheesecakes, so yes 5oz of chocolate is what you will need. 🙂

    12. Kiah Tiller

      December 10, 2020 at 12:29 pm

      5 stars
      The cheesecake turned out great! Since my husband loves red velvet I added a little a twist. I added 1 oz red food coloring after before beating in my eggs. Baked it for 70 minutes, let it cool and used a potato peeler to shave white chocolate over the top. He loved it. Great recipe

      Reply
      • Sam

        December 10, 2020 at 10:49 pm

        I am so glad everyone enjoyed it so much, Kiah! 🙂

        Reply
    13. Sandra

      November 25, 2020 at 10:48 pm

      Making this for thanksgiving 🤞🏼🤞🏼🤞🏼

      Reply
      • Sam

        November 26, 2020 at 11:40 am

        I hope everyone loves it, Sandra!

        Reply
    14. Amanda W

      November 18, 2020 at 12:33 pm

      Making this today for my birthday! My kids are very excited 🙂

      Reply
      • Sam

        November 18, 2020 at 10:26 pm

        I hope everyone loves it, Amanda! 🙂

        Reply
    15. Tracy

      November 16, 2020 at 5:08 pm

      5 stars
      This recipe was the first cheesecake I ever made and it came out perfect! No cracks! It was beyond easy and so, so delicious. I will make this again for years to come. Thank you!

      Reply
      • Sam

        November 16, 2020 at 5:23 pm

        I am so glad you enjoyed it so much, Tracy! 🙂

        Reply
    « Older Comments
    Newer Comments »
    4.95 from 39 votes (14 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    Slice of strawberry shortcake cake on a plate.

    Strawberry Shortcake Cake

    Glass bowl of ambrosia salad topped with a maraschino cherry.

    Ambrosia Salad

    Fruit galette with scoop of ice cream

    Fruit Galette Recipe

    Peanut butter s'mores bar with chocolate bar pieces pressed into the top surrounded by mini marshmallows.

    Peanut Butter S’mores Bars

    Overhead view of an ice cream scoop resting in a container of homemade key lime pie ice cream.

    No-Churn Key Lime Pie Ice Cream

    Glass of watermelon lemonade garnished with fresh mint and lemon slices.

    Watermelon Lemonade

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    © 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.