Chocolate Cheesecake

Take a classic cheesecake and mix a bunch of delicious chocolate into it. That’s how you make this easy chocolate cheesecake recipe!

Best Chocolate Cheesecake Recipe

Chocolate and cheesecake just seem to go together. This recipe is easy to follow and produces one of the best cheesecakes you’ll ever try! Once you have all your ingredients, it won’t take long before you are enjoying a fresh slice covered in berries.

How to Make Classic Chocolate Cheesecake From Scratch

1. Grease your springform pan and preheat the oven to 375°F.
2. Make your crust by mixing the butter and cookie crumbs and pressing it into the pan.
3. Bake the crust on a baking sheet for 15 minutes and let cool.
4. Make the ganache by melting the cream and chocolate chips and stir until smooth.
5. Beat together the cream cheese, sugar, and sour cream until smooth.
6. Add the eggs one at a time, then stir in the vanilla, and then the flour.
7. Add the ganache mixture and beat slowly until combined.
8. Pour the batter into the crust and get rid of any air bubbles by tapping the pan on the countertop a few times.
9. Bake on a baking sheet for 50-60 minutes until the center is just barely done.
10. Turn off the oven, but leave the cheesecake in the oven with the oven cracked open a bit to let it cool for 1 hour, then remove and set on a rack to finish cooling.
11. Garnish with whipped cream and berries and serve.

You are going to fall in love with this double chocolate cheesecake. It starts with a chocolate cookie crust and is filled with a decadent chocolate cheesecake filling. You can top it with your favorite fruit or whipped cream!

If you make this recipe be sure to leave us a comment or rating. Enjoy!

5 from 3 votes

Best Chocolate Cheesecake Recipe

Prep: 30 minutes minutes

Cook: 1 hour hour 20 minutes minutes

Total Time : 2 hours hours 50 minutes minutes

Cool: 1 hour hour

Servings: 10 people

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Ingredients

• ▢ 24 chocolate sandwich cookies 272 grams, such as Oreos
• ▢ ¼ cup unsalted butter melted (½ stick)
• ▢ ½ cup heavy cream 114 grams
• ▢ 2 cups semisweet chocolate chips 340 grams
• ▢ 24 ounces cream cheese 681 grams, room temperature (3 bricks)
• ▢ 1 cup granulated sugar 200 grams
• ▢ ½ cup sour cream 114 grams, room temperature
• ▢ 4 large eggs 200 grams, room temperature
• ▢ 1½ teaspoons pure vanilla extract 6 grams
• ▢ 2 tablespoons all-purpose flour 15 grams

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

• Make sure to get rid of the air bubbles before baking the cheesecake, or else it will not turn out right.
• 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.
• Put your springform pan with cheesecake on a baking sheet to keep from making a mess in your oven.

Storage: Store chocolate cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition Facts

Best Chocolate Cheesecake Recipe

Amount Per Serving (1 slice)

Calories 793 Calories from Fat 504

% Daily Value*

Fat 56g86%

Saturated Fat 31g194%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 169mg56%

Sodium 362mg16%

Potassium 416mg12%

Carbohydrates 65g22%

Fiber 4g17%

Sugar 48g53%

Protein 11g22%

Vitamin A 1416IU28%

Vitamin C 1mg1%

Calcium 126mg13%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin – Easy Dessert Recipes

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