This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!
Cheesecake. It says so much all on its own. Adding chocolate to the mix just takes that delectable dessert to the next level. This recipe uses an easy technique to make sure you get a rich, smooth cheesecake that is both decadent and delicious. Thanks to this amazing recipe, you don’t have to go out to get your dessert fix—you can make the perfect chocolate cheesecake from the comfort of your own home. Oreo crust is the perfect touch to make this the best cheesecake ever! It’s up to you whether you want to share, but the finished product might just make you want to show off too.
Why do I have to cool the cheesecake in the oven for so long?
In order to create the perfect texture and smooth top, you will want to allow the full baking and cooling times in the oven, without opening the door. By cooling the cheesecake in the oven, without opening the door, the cheesecake continues to bake and then cools in a controlled environment. If you skip this step, you can “shock” the cheesecake and it could crack.
What kind of baking chocolate is best for Chocolate Cheesecake?
This is not a chocolate bar or another kind of cocoa. Baking chocolate is sometimes called bitter chocolate and is a dark, unsweetened chocolate that is made specifically to be used as a raw ingredient in baking. Just be sure to use baking chocolate.
Pro Tip: Add in the melted chocolate slowly. If you add it in too quickly, it will harden and can become clumpy instead of blending perfectly with the rest of the ingredients.
Why do I need to use a springform pan?
A springform pan has a clasp on the side that allows it to expand outward and separate from the cheesecake in the ideal way—your cheesecake will retain its tall, flat form around the edge by using this kind of pan. It is possible to make the cheesecake in a deep dish pie pan, but you won’t be able to serve it in free form.
There are several tricks incorporated into this recipe to help prevent your cheesecake from cracking. Cracks do not impact the flavor in any way, but they do look funny. To keep your cheesecake from cracking:
- Grease your springform pan really well. If your cheesecake sticks, it’ll pull the center and create a crack.
- Give your cheesecake a few taps on a countertop before baking to make sure the filling is settled into the pan with no bubbles.
- Bake your cheesecake in a steam-filled oven to keep the moisture content high on the outside. Dry cheesecakes crack easier.
- Do not open the oven door while baking! Allow the cheesecake to cool completely in the oven, without ever opening the oven door. Sudden exposure to major temperature differences may crack your cheesecake.
Aluminum Foil Ice Bath Trick:
This recipe uses a modified water bath trick to keep your oven nice and moist, but not risk any water leaking into your pan. Start by crumpling up 3-4 balls of aluminum foil into small balls. Place these onto a baking sheet and place your cheesecake on top, making any adjustments needed to the aluminum foil to keep your cheesecake level. Place an even layer of ice onto the baking sheet to surround the cheesecake. The ice melts while it is baking so there’s no risk of spilling as you transfer this into your oven.
Store your cheesecake in an airtight container in the refrigerator for up to 5 days.
If you are looking for great cheesecake recipes, we have your covered—check out this variety of delectable cheesecake treats:
- Perfect New York Cheesecake
- Easy Strawberry Swirl Cheesecake Cupcakes
- Fudge Swirled Oreo Bottomed Cheesecake Cupcakes
- No Bake Nutella Swirl Cheesecake Bars
- Jiggly Japanese Cheesecake
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Perfect Chocolate Cheesecake with Oreo Crust
- 24 oreos
- 1/4 cup melted butter
- 2 cups sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 (8 ounce) packages cream cheese softened
- 4 ounces unsweetened baking chocolate melted
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
- Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
- In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.
- Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.
- Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.
- Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.
- Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.
- Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
- Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.