As a certified chocoholic and cheesecake lover, I can’t stress enough how good this chocolate cheesecake recipe is! I mixed creamy, tangy cheesecake batter with rich chocolate ganache and poured it over an Oreo cookie crust to create this double chocolate cheesecake. Made with just 10 ingredients, it’s super straightforward to make, and it tastes absolutely divine!
Easy Chocolate Cheesecake Recipe
If you know me by now, you know I love cheesecake in all forms, but this chocolate cheesecake might just take the cake (pun intended). The secret to its deliciousness is in the chocolate ganache. Don’t be intimidated– it’s super easy to make! Just mix heated heavy cream and chocolate chips. Yep, that’s it! You’re a real chef now! Mixed with the tangy cream cheese and sour cream filling, this chocolate cheesecake is the perfect not-too-sweet dessert to cap off any meal.
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How to Store
Store leftover chocolate cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying chilled.
Tips for Success
- Put your springform pan with cheesecake on a baking sheet to keep from making a mess in your oven.
- The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
- I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
- Beat the cream cheese well at the beginning to ensure that it is smooth. Press any lumps against the side of the bowl to remove them.
- Make sure to get rid of the air bubbles before baking the cheesecake, or else it will not turn out right.
- Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
- Don’t forget to let the cheesecake cool for an hour in the oven before taking it out; the heat from the oven will finish cooking the cheesecake and then it will set properly as it cools.
- To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
Chocolate Cheesecake Recipe
Ingredients
- 24 chocolate sandwich cookies such as Oreos
- ¼ cup unsalted butter (½ stick)
- ½ cup heavy cream
- 2 cups semisweet chocolate chips
- 24 ounces cream cheese room temperature (3 bricks)
- 1 cup granulated sugar
- ½ cup sour cream room temperature
- 4 large eggs room temperature
- 1½ teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Food Processor
- Baking Sheet
- Instant Read Thermometer (optional)
- Hand Mixer
Instructions
- Preheat oven to 375°F. Lightly grease a 9-inch springform pan. Set aside.
- Place the cookies in a food processor and pulse to form fine crumbs. Add the melted butter and pulse until crumbly. Press the crumbs into the bottom and about 1 inch up the sides of the prepared pan.24 chocolate sandwich cookies, ¼ cup unsalted butter
- Place the pan on a baking sheet and bake for 15 minutes. Remove from the oven and allow to cool.
- Reduce the oven heat to 350°F.
- Combine the cream and chocolate chips in a microwave-safe bowl. Heat in 20-second increments until lukewarm (~115°F). Remove from the microwave and allow to sit for 3-4 minutes, then stir gently until the mixture is smooth; set aside.½ cup heavy cream, 2 cups semisweet chocolate chips
- In a large mixing bowl, beat together the cream cheese, sugar, and sour cream at low speed until thoroughly combined and smooth, about 2-3 minutes.24 ounces cream cheese, 1 cup granulated sugar, ½ cup sour cream
- Scrape the bottom and sides of the bowl, then add the eggs, one at a time, beating to combine after each one. Stir in the vanilla, then the flour.4 large eggs, 1½ teaspoons pure vanilla extract, 2 tablespoons all-purpose flour
- Add the ganache mixture, beating slowly and scraping the bowl once, until just combined.
- Pour the batter into the crust. Tap the pan on the countertop a few times to release any air bubbles.
- Place the pan on a baking sheet and bake for 50-60 minutes, until the center is just barely done.
- Turn off the oven, crack the door open with the handle of a wooden spoon, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it’s completely cool, cover the cake, and refrigerate it until ready to serve.
- Garnish the cake with whipped cream and berries, if desired, and serve.
Notes
How to Make Chocolate Cheesecake Step-by-Step
Make the Crust: Preheat your oven to 375°F, lightly grease a 9-inch springform pan, and set aside. Place 24 chocolate sandwich cookies in a food processor and pulse to form fine crumbs. Add ¼ cup of melted unsalted butter and pulse until crumbly. Press the crumbs into the bottom and about 1 inch up the sides of the prepared pan.
Bake the Crust: Place the pan on a baking sheet and bake for 15 minutes. Remove from the oven and allow to cool.
Make the Ganache: Reduce the oven heat to 350°F. Combine ½ cup of heavy cream and 2 cups of semisweet chocolate chips in a microwave-safe bowl. Heat in 20-second increments until lukewarm (~115°F). Remove from the microwave and allow to sit for 3-4 minutes, then stir gently until the mixture is smooth; set aside.
Beat the Filling: In a large mixing bowl, beat together 24 ounces (3 bricks) of cream cheese, 1 cup of granulated sugar, and ½ cup of sour cream at low speed until thoroughly combined and smooth, about 2-3 minutes.
Add the Eggs: Scrape the bottom and sides of the bowl, then add 4 large eggs, one at a time, beating to combine after each one. Stir in 1½ teaspoons of pure vanilla, then 2 tablespoons of all-purpose flour.
Add the Ganache: Add the ganache mixture, beating slowly and scraping the bowl once, until just combined.
Fill the Pan: Pour the batter into the crust. Tap the pan on the countertop a few times to release any air bubbles.
Bake the Cheesecake: Place the pan on a baking sheet and bake for 50-60 minutes, until the center is just barely done.
Cool the Cheesecake: Turn off the oven, crack the door open with the handle of a wooden spoon, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it’s completely cool, cover the cake, and refrigerate it until ready to serve. Garnish the cake with whipped cream and berries, if desired, and serve.
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