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!