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Chocolate Cheesecake
Yield: 12 servings
This chocolate cheesecake recipe is the perfect dessert for chocolate lovers. Made with an Oreo cookie crust, creamy chocolate cheesecake filling, chocolate ganache, and chocolate whipped cream, this cheesecake is decadent and delicious.
Equipment
- 9-inch cheesecake or springform pan
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
Oreo Cookie Crust
- 2 ½ cup (250 g) Oreo cookie crumbs approximately 25 Oreo cookies
- 2 tbsp (24 g) granulated sugar
- 4 tbsp (56 g) salted butter `melted
Chocolate Cheesecake Filling
- 24 oz (680 g) cream cheese room temperature
- 1 cup (200 g) granulated sugar
- ¼ cup (22 g) dark cocoa powder
- 2 tsp (2 tsp) vanilla extract
- ½ cup (118 ml) heavy cream room temperature
- ½ cup (115 g) sour cream room temperature
- 12 oz (340 g) semisweet chocolate chips melted and cooled to room temperature
- 4 (4) large eggs room temperature
Chocolate Ganache
- ½ cup (90 g) semisweet chocolate chips
- ¼ cup (59 ml) heavy cream
Chocolate Whipped Cream
- ¾ cup (177 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- 2 tbsp (10 g) dark cocoa powder
- ½ tsp (0.5 tsp) vanilla extract
Instructions
Chocolate Cheesecake
- Preheat the oven to 350℉. Line a 9-inch cheesecake or springform pan with a parchment paper circle.
- In a mixing bowl, stir together the Oreo cookie crumbs, granulated sugar, and melted salted butter. Pour the crumbs into the prepared pan. Use a spoon or a flat-bottomed measuring cup to firmly press the crumbs along the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes until set and remove the pan from the oven to cool.
- Turn the oven temperature down to 300℉.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the cream cheese and granulated sugar until smooth. Add in the dark cocoa powder and vanilla extract and mix on low speed until well combined. Add in the sour cream, melted semisweet chocolate, and heavy cream and continue to mix on low speed until smooth. Add one egg at a time, mixing in between each addition, until the cheesecake batter is combined and smooth.
- Pour the cheesecake batter into the Oreo crust and spread evenly with an offset spatula. Bake the cheesecake in a water bath (see blog post for more information) for approximately 90 minutes until the edges are set and the center jiggles.
- Turn off the oven and cool the cheesecake in the oven with the door closed for 30 minutes. After 30 minutes, crack the door of the oven and cool for another 30 minutes. Then, remove the cheesecake from the oven and cool to room temperature. Chill the cheesecake for at least 6 hours or overnight.
Chocolate Ganache
- In a microwave-safe bowl, heat the heavy cream for 30-45 seconds until bubbling. Add in the semisweet chocolate chips and allow the mixture to sit for 1 minute to melt. Stir the chocolate and cream together until it is well combined, smooth, and shiny. Set aside to cool slightly.
Chocolate Whipped Cream
- In the bowl of a stand mixer fitted with a whisk attachment or in a medium bowl with an electric hand mixer, whip the heavy cream, powdered sugar, dark cocoa powder, and vanilla extract until medium-stiff peaks form.
Assembling the Chocolate Cheesecake
- Pour the chocolate ganache on the top of the cheesecake and spread evenly with an offset spatula. Fill a piping bag fitted with a Wilton 1M piping tip with the chocolate whipped cream and pipe small swirls of whipped cream around the edge of the cheesecake.
Notes
Store the chocolate cheesecake in an airtight container in the refrigerator for up to one week.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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