The Best Chocolate Cheesecake Recipe
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This chocolate cheesecake is intensely chocolatey without being overly sweet. It combines rich cream cheese, melted dark chocolate, Dutch-process cocoa powder, and a glossy chocolate ganache to create layer after layer of chocolate flavor.
The texture is what truly sets this recipe apart. Every bite is velvety, smooth, and creamy with a melt-in-your-mouth finish. The Oreo cookie crust adds the perfect contrast while the ganache topping creates a luxurious finish worthy of special occasions.
Whether you’re making it for a birthday, holiday, Valentine’s Day, or simply because you’re craving chocolate, this cheesecake delivers every single time. If you love indulgent cheesecake desserts, be sure to explore more cheesecake recipes from Sugar Face Bakes.
Why You'll Love This Chocolate Cheesecake
- Rich Chocolate in Every Layer: The Oreo crust, dark chocolate filling, and glossy ganache topping deliver deep, intense chocolate flavor from the very first bite to the last.
- Ultra Creamy Bakery-Style Texture: Full-fat cream cheese combined with sour cream and Dutch-process cocoa creates a velvety, melt-in-your-mouth texture that holds its shape beautifully after chilling.
- Foolproof Water Bath Method: Baking the cheesecake in a water bath regulates oven temperature, prevents cracking, and produces a smooth, even top every single time.
- Perfect Make-Ahead Dessert: Most of the work happens while the cheesecake chills. Bake it up to 3 days ahead and the flavor only gets better overnight. If you want something just as impressive without turning on the oven, this No-Bake Cheesecake is a lighter, fridge-set alternative worth bookmarking.
- Freezer Friendly: Freeze the whole cheesecake or individual slices for up to 3 months, wrapped tightly in plastic wrap and foil.
- Great for Every Occasion: Birthdays, holidays, Valentine’s Day, Thanksgiving, Christmas, or simply because you’re craving something indulgent, this cheesecake delivers every single time.
Key Ingredients for Chocolate Cheesecake
- Oreo Cookies (36 cookies): Pulsed into fine crumbs for the crust. No need to remove the filling as it helps bind the base together and adds extra chocolate flavor.
- Unsalted Butter, melted (6 tablespoons): Mixed with the Oreo crumbs to hold the crust together. Press firmly into the bottom of the pan for a dense, sturdy base.
- Cocoa Powder (1 tablespoon for crust, 1/2 cup for filling): Dutch-process cocoa delivers a deeper chocolate flavor and darker color throughout both the crust and the filling. Regular unsweetened cocoa powder works as a substitute.
- Full-Fat Cream Cheese, softened (32 ounces): The foundation of the filling. Use full-fat brick-style only. Whipped and reduced-fat versions will not set properly.
- Granulated Sugar (1 cup): Sweetens the filling without overpowering the dark chocolate.
- Eggs, room temperature (4 large): Added one at a time on low speed to bind the filling without incorporating too much air.
- Sour Cream, room temperature (1 cup): Adds a subtle tang and creates an incredibly smooth, creamy texture throughout the filling.
- Vanilla Extract (1 tablespoon): Rounds out the chocolate flavor and adds warmth to the filling.
- Dark Chocolate, melted and cooled (8 ounces): Use high-quality dark chocolate between 60% and 70% cacao. Chocolate bars melt more smoothly than chips and produce a silkier texture. Chocolate chips contain stabilizers that affect how cleanly they melt.
- Cornstarch (2 tablespoons): Stabilizes the filling and helps it set cleanly without becoming rubbery.
- Salt (1/2 teaspoon): Balances the sweetness and makes the chocolate flavor pop.
- Semi-Sweet Chocolate, finely chopped (8 ounces): For the ganache topping. Finely chopped chocolate melts faster and more evenly than chunks or chips.
- Heavy Cream (1 cup): Heated until steaming and poured over the chocolate to create a silky, pourable ganache.
- Butter (1 tablespoon): Stirred into the ganache for extra gloss and a smooth, luxurious finish.
How to Make Chocolate Cheesecake Step-by-Step
- Step 1 – Prepare the Pan: Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with three layers of heavy-duty aluminum foil to waterproof it for the water bath. Set aside.
- Step 2 – Make the Oreo Crust: Pulse 36 Oreo cookies into fine crumbs. Add 1 tablespoon cocoa powder and pulse again. Add 6 tablespoons melted butter and mix until well combined. Press firmly into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes. Cool completely before adding the filling.
- Step 3 – Melt the Chocolate: Melt 8 ounces of dark chocolate using a double boiler or in the microwave in 30-second intervals, stirring between each. Allow it to cool slightly before adding to the batter. Hot chocolate poured directly into cream cheese will cause lumps.
- Step 4 – Make the Filling: Beat 32 ounces of softened cream cheese until completely smooth with no lumps. Add 1 cup granulated sugar and mix until combined. Mix in 1/2 cup Dutch-process cocoa powder, 2 tablespoons cornstarch, and 1/2 teaspoon salt. Add 4 room-temperature eggs one at a time, mixing on low speed after each addition. Fold in 1 cup sour cream and 1 tablespoon vanilla extract. Slowly mix in the cooled melted chocolate. Do not overmix once the eggs are added.
- Step 5 – Fill and Tap: Pour the batter into the cooled Oreo crust. Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter. Smooth the top evenly with a spatula.
- Step 6 – Set Up the Water Bath: Place the foil-wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Step 7 – Bake: Bake at 325 degrees F for 60 to 70 minutes. Check at the 60-minute mark. The center should jiggle like Jell-O when you nudge the pan. The edges should look set. Continue baking in 5-minute increments if the center still looks liquid.
- Step 8 – Cool Slowly: Turn off the oven and crack the door open slightly. Let the cheesecake rest inside the oven for 1 hour. This prevents the top from sinking or cracking from a sudden temperature drop.
- Step 9 – Refrigerate: Remove from the oven and cool completely at room temperature. Refrigerate overnight or for a minimum of 6 to 7 hours before adding the ganache.
- Step 10 – Make the Ganache: Place 8 ounces of finely chopped semi-sweet chocolate in a heatproof bowl. Heat 1 cup of heavy cream in a saucepan until steaming. Pour over the chocolate and let it sit undisturbed for 2 minutes. Whisk until completely smooth. Add 1 tablespoon of butter and stir until glossy. Allow the ganache to cool slightly before pouring.
- Step 11 – Finish and Serve: Pour the ganache over the fully chilled cheesecake and spread evenly to the edges. Chill for 30 minutes until the ganache is set. Add your chosen garnishes and serve cold.
Stacie's Tips for Bakery-Quality Chocolate Cheesecake
- Room Temperature is Non-Negotiable: Pull your cream cheese, eggs, and sour cream out at least 1 hour before starting. Cold ingredients create lumps that no amount of mixing will fix. This same rule applies every time you bake a cheesecake, whether it is this recipe, the Creamy Classic Cheesecake, or the Ultimate Biscoff Cheesecake.
- Mix on Low After the Eggs: Once the eggs go in, switch to low speed and stop the moment everything is combined. Excess air built up during overmixing is the number one cause of cracks on the surface.
- Use Chocolate Bars, Not Chips: Chocolate chips contain stabilizers that prevent them from melting as smoothly. A high-quality dark chocolate bar between 60% and 70% cacao melts cleaner and creates a silkier filling. If you love baking with dark chocolate, the Chocolate Cake Recipe uses the same principle to get that bakery-quality depth.
- Use an Acetate Cake Collar for Professional Edges: After the cheesecake has fully chilled, remove the springform ring and wrap an acetate collar snugly around the outside edge. Pour the ganache over the top with the collar in place. Peel it away after the ganache is firm for perfectly smooth, professional-looking sides.
- The Jiggle Test: The center should look like set Jell-O when you nudge the pan, not liquid and not fully firm. It sets completely in the fridge overnight.
Storage, Freezing, and Make-Ahead Tips
- Fridge Life: Store the finished cheesecake covered in the refrigerator for up to 5 days. Keep it covered tightly and slice only what you need for the cleanest texture.
- Freezing: Freeze the whole cheesecake or individual slices for up to 3 months. Wrap tightly in plastic wrap followed by a layer of foil. Thaw overnight in the refrigerator before serving. Do not thaw at room temperature as this can affect the texture.
- Make-Ahead: Bake the cheesecake up to 3 days ahead and refrigerate. The ganache can be added the day before serving. The flavor and texture improve noticeably after 8 to 12 hours in the fridge.
Chocolate Cheesecake Variations
Chocolate Cheesecake Recipe
Rich, creamy chocolate cheesecake with an Oreo crust and silky chocolate ganache topping. This bakery-style chocolate cheesecake is decadent, smooth, and perfect for chocolate lovers.
Equipment
- springform pan
Ingredients
Crust
- 36 oreos
- 6 tbsp butter melted
- 1 tbsp cocoa powder
Filling -See notes
- 32 oz full-fat cream cheese softened
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 cup sour cream room temperature
- 1 tbso vanilla extract
- 8 oz dark chocolate melted and cooled
- ½ cup dutch-process cocoa powder or unsweetened cocoa powder
- 2 tbsp cornstarch 1 tbsp is fine, too
- ½ tsp salt
Ganache Topping
- 8 oz semi-sweet chocolate finely chopped
- 1 cup heavy cream
- 1 tbsp butter
Optional Garnishes
- chocolate chopped
- chocolate curls
- Chocolate cookie crumbs
- Whipped cream
- fresh fruit
- chocolate truffles
Instructions
Crust
- Preheat oven to 325°F.
- Wrap the outside of a 9-inch springform pan with three layers of heavy-duty foil. Set aside.
- Pulse Oreo cookies into fine crumbs. Add cocoa powder and pulse again.
- Add melted butter. Mix well.
- Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes. Cool completely.
Filling
- Melt dark chocolate using a double boiler or microwave. Allow it to cool slightly.
- Beat cream cheese until smooth. Add sugars and mix until combined.
- Mix in cocoa powder, cornstarch, and salt.
- Add eggs one at a time. Mix on low speed after each addition.
- Fold in sour cream and vanilla.
- Slowly mix in melted chocolate. Try not to overmix.
- Pour batter into cooled crust. Tap gently on the counter to remove air bubbles.
- Smooth over the top.
- Place cheesecake pan inside a larger roasting pan.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake 60-70 minutes. You want the center to be jiggly like Jell-O. The edges should appear set. Check at 60 minutes and continue baking in 5-minute increments.
- Turn off the oven. Crack the door open slightly. Allow cheesecake to cool inside for 1 hour.
- Remove and cool completely at room temperature. Refrigerate overnight or at least 6-7 hours.
Ganache
- Place the chocolate in a bowl. Heat cream until steaming.
- Pour over chocolate. Let sit for 2 minutes.
- Whisk until smooth.
- Add butter. Allow to cool slightly.
- Pour over the cheesecake. Spread evenly. Chill for 30 minutes.
- Add your favorite topping and serve cold. Enjoy!
Notes
Ingredient Notes
Cream Cheese
Use full-fat brick-style cream cheese. Avoid whipped or reduced-fat versions.Chocolate
Use high-quality dark chocolate with 60%-70% cacao. Chocolate bars melt more smoothly than chocolate chips and create a better texture.Cocoa Powder
Dutch-process cocoa delivers a deeper chocolate flavor and darker color.Sour Cream
Adds tanginess and helps create an incredibly smooth texture.Nutritional Information
Per Slice (Approximate)
Calories: 565 Carbohydrates: 39g Protein: 8g Fat: 43g Saturated Fat: 25g Cholesterol: 145mg Sodium: 340mg Fiber: 3g Sugar: 30g Calcium: 11% DV Iron: 12% DVFrequently Asked Questions
What type of chocolate works best in chocolate cheesecake?
High-quality dark chocolate between 60% and 70% cacao gives the best depth of flavor for this chocolate cheesecake without making it overly bitter or sweet. Chocolate bars melt more smoothly than chocolate chips because chips contain stabilizers that affect the texture of the filling. Avoid milk chocolate, which can make the filling too soft and too sweet.
Do I need a water bath to make this chocolate cheesecake?
A water bath is strongly recommended for this chocolate cheesecake recipe. It regulates the oven temperature, bakes the filling gently and evenly, and significantly reduces the risk of cracking. You can skip it, but the texture will not be as creamy and cracks on the surface become much more likely.
Why did my chocolate cheesecake crack on top?
Chocolate cheesecake cracks for three main reasons: overmixing the batter after the eggs are added, baking at too high a temperature, or cooling too quickly. To prevent cracking, mix on low speed after the eggs go in, bake at 325 degrees F in a water bath, and always let the cheesecake cool gradually inside the oven with the door cracked for 1 hour before removing it.
How do I know when chocolate cheesecake is done baking?
This chocolate cheesecake is done when the edges look set and the center still has a gentle jiggle when you nudge the pan, similar to Jell-O. Check at the 60-minute mark and continue baking in 5-minute increments if needed. The center firms up completely as it chills in the refrigerator overnight.
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