Chocolate Cheesecake Recipe

Indulge in this rich and creamy chocolate cheesecake, perfect for satisfying any sweet tooth. This decadent dessert features a smooth chocolate filling atop a crunchy chocolate cookie crust, topped with a glossy chocolate ganache. Ideal for special occasions or a luxurious treat.


For the crust:

  • 1 ½ cups chocolate cookie crumbs (such as Oreo, finely crushed)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the cheesecake filling:

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 8 ounces semisweet chocolate, melted and slightly cooled

For the chocolate ganache:

  • 8 ounces semisweet chocolate, chopped
  • 1 cup heavy cream


1. Prepare the crust:

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
  3. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
  4. Bake the crust for 10 minutes. Remove from the oven and set aside to cool.

2. Make the cheesecake filling:

  1. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
  2. Add the sugar and vanilla extract, and continue to beat until well combined.
  3. Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed.
  4. Mix in the sour cream until fully incorporated.
  5. Gradually add the melted chocolate, mixing until the filling is smooth and uniform in color.

3. Bake the cheesecake:

  1. Pour the cheesecake filling over the cooled crust, spreading it evenly.
  2. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
  3. Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly.
  4. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  5. Remove the cheesecake from the oven and the water bath, and let it cool completely at room temperature.
  6. Refrigerate the cheesecake for at least 4 hours, or overnight.

4. Prepare the chocolate ganache:

  1. Place the chopped semisweet chocolate in a heatproof bowl.
  2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
  3. Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes, then stir until the chocolate is completely melted and the mixture is smooth.
  4. Allow the ganache to cool slightly, then pour it over the chilled cheesecake, spreading it to the edges.
  5. Refrigerate the cheesecake for an additional 30 minutes to set the ganache.

5. Serve:

  1. Carefully remove the sides of the springform pan.
  2. Slice the cheesecake with a sharp knife, wiping the blade clean between each cut.
  3. Serve and enjoy!

This chocolate cheesecake is sure to impress with its rich, chocolatey flavor and creamy texture. Perfect for any celebration or simply indulging in a delightful dessert!

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