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chocolate cheesecake with whipped cream and raspberries

Best Chocolate Cheesecake Recipe

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Cool: 1 hour
Total Time: 2 hours 50 minutes
Servings: 10 people
Calories: 793kcal
Print Recipe


  • 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 standard packages)
  • 1 cup granulated sugar 200 grams
  • ½ cup sour cream 114 grams, room temperature
  • 4 large eggs 200 grams, room temperature
  • teaspoons pure vanilla extract 6 grams
  • 2 tablespoons all-purpose flour 15 grams


  • 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
    how to make chocolate cheesecake
  • Place the pan on a baking sheet and bake for 15 minutes. Remove from the oven and allow to cool.
    how to make chocolate cheesecake
  • 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
    how to make chocolate cheesecake
  • 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
    how to make chocolate cheesecake
  • 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
    how to make chocolate cheesecake
  • Add the ganache mixture, beating slowly and scraping the bowl once, until just combined.
    how to make chocolate cheesecake
  • Pour the batter into the crust. Tap the pan on the countertop a few times to release any air bubbles.
    how to make chocolate cheesecake
  • Place the pan on a baking sheet and bake for 50-60 minutes, until the center is just barely done.
    how to make chocolate 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.
    how to make chocolate cheesecake


  • 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.


Serving: 1slice | Calories: 793kcal | Carbohydrates: 65g | Protein: 11g | Fat: 56g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 362mg | Potassium: 416mg | Fiber: 4g | Sugar: 48g | Vitamin A: 1416IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 6mg