Chocolate lovers, this one is for you! This rich and creamy Chocolate Cheesecake starts with an Oreo cookie crust and is filled with a smooth, deeply chocolatey cheesecake made with semi-sweet chocolate and cocoa. A silky chocolate ganache tops it all off for an extra layer of chocolate goodness.
Although it looks impressive, this cheesecake is surprisingly easy to make. The water bath helps keep the cheesecake creamy and gives it a smooth texture, while the overnight chilling makes it easy to prepare ahead of time. Serve it chilled for a rich dessert that is sure to satisfy any chocolate craving.
Chocolate Cheesecake
Ingredients
Crust
- 24 chocolate sandwich cookies like Oreos, finely crushed
- 2 tablespoons granulated sugar
- ¼ cup butter melted
Cheesecake
- 10 ounces semi-sweet chocolate melted
- 32 oz cream cheese 4 package- 8 ounce packages
- 1 cup sugar granulated
- ½ cup sour cream
- ¼ cup cocoa powder unsweetened
- 4 eggs
Ganache Topping
- 5 ounces semi sweet chocolate chopped
- ¾ cup heavy cream
Instructions
Crust
- Preheat the oven to 350°F.
- In a large bowl, combine the crushed chocolate sandwich cookies, sugar, and melted butter. Press the mixture evenly onto the bottom and about 1 inch up the sides of a 9-inch springform pan.
- Bake the crust for 8 minutes. Remove from the oven and set aside while preparing the cheesecake.
Cheesecake
- Melt the 10 ounces of semi-sweet chocolate in the microwave or in a double boiler until smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low. Add the sour cream and cocoa powder and mix until combined, scraping down the sides as needed.
- Add the melted chocolate and mix until incorporated. Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.
- Pour the cheesecake filling over the prepared crust and spread evenly.
- Double-wrap the bottom of the springform pan with aluminum foil, making sure the foil is tightly sealed to keep water from getting into the pan.
- Place the springform pan in a larger roasting pan. Carefully pour very hot water into the roasting pan until it reaches about ¾ inch up the sides of the springform pan. Make sure the water does not come above the foil.
- Bake for 60–70 minutes, or until the edges are set and the center still has a slight jiggle.
- Carefully run a thin knife around the edge of the cheesecake to loosen it from the pan. Allow the cheesecake to cool at room temperature for at least 1 hour.
Ganache
- Place the chopped chocolate and heavy cream in a small microwave-safe bowl. Microwave in short intervals, stirring between each, until smooth. Alternatively, heat the chocolate and cream together in a small saucepan over low heat, stirring until smooth.
- Spread the ganache evenly over the cooled cheesecake.
- Cover the springform pan and refrigerate the cheesecake for at least 6 hours, preferably overnight.
- Before serving, carefully release the sides of the springform pan and slice the cheesecake.
Notes
Once frozen, wrap the cheesecake tightly in plastic wrap and place it in a large zip-top freezer bag. If a large enough bag is not available, wrap the cheesecake in plastic wrap and then in aluminum foil to help prevent freezer burn and absorption of freezer odors.
The cheesecake can be frozen for up to 1 month. Thaw the cheesecake in the refrigerator before serving.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
