If you love chocolate and cheesecake, then this Chocolate Cheesecake Recipe is the perfect treat for you! This creamy dessert combines rich chocolate flavors with a smooth and velvety cheesecake base. It’s an indulgent dessert that’s perfect for special occasions or simply to satisfy your sweet tooth.
Why Make This Recipe
This Chocolate Cheesecake is not just delicious; it’s also a crowd-pleaser. It combines the delightful flavors of chocolate and cream cheese and offers a wonderful texture that will leave everyone wanting more. Plus, it’s easy to make! With just a few simple ingredients and steps, you can whip up this indulgent dessert that will impress your family and friends.
How to Make Chocolate Cheesecake
Making a Chocolate Cheesecake can seem daunting, but it’s actually quite simple! Follow these straightforward steps to create your own delicious cheesecake.
Ingredients
- 2⅔ cups crushed Oreo cookies (362 grams from about 32 cookies)
- 7 tablespoons unsalted butter (99 grams, melted, about ⅞ stick)
- 32 ounces cream cheese (908 grams, room temperature, 4 bricks)
- ⅔ cup granulated sugar (133 grams)
- 1½ cups heavy cream (341 grams, room temperature)
- ⅓ cup sour cream (76 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 teaspoon kosher salt (3 grams)
- 4 large eggs (200 grams, room temperature)
- 3 large egg yolks (42 grams, room temperature)
- 1 cup chocolate chips (170 grams, melted)
- ½ cup unsweetened cocoa powder (42 grams)
- 1½ tablespoons all-purpose flour (11 grams)
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- ¼ cup chocolate chips (43 grams, melted)
- ½ teaspoon kosher salt
- 1 cup powdered sugar (113 grams)
- 2 tablespoons unsweetened cocoa powder (11 grams)
Directions
For the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed Oreo cookies and melted butter until combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- Bake for 10 minutes, then let it cool.
For the Cheesecake:
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Add the heavy cream, sour cream, vanilla extract, and salt. Mix well.
- Add the eggs and egg yolks, mixing until just combined.
- Gently stir in the melted chocolate, cocoa powder, and flour until smooth.
- Pour the cheesecake batter into the cooled crust.
- Bake for about 60-65 minutes, or until the center is set but slightly wobbly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
For the Whipped Frosting:
- In a bowl, beat the room temperature butter until fluffy.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Stir in melted chocolate chips and salt until well combined.
How to Serve Chocolate Cheesecake
Once the cheesecake has cooled completely, remove it from the springform pan. Top it with the whipped frosting for a decadent finish. Cut it into slices and serve it chilled. You can also add chocolate shavings or fresh berries for extra flair!
How to Store Chocolate Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can be stored in the fridge for up to 5 days. You can also freeze it for longer storage. Just make sure to wrap it well to prevent freezer burn, and it will last up to 2 months.
Tips to Make Chocolate Cheesecake
- Make sure your cream cheese is at room temperature for a smoother texture.
- Don’t overmix your batter to avoid incorporating too much air, which can cause cracks.
- For a richer chocolate flavor, use high-quality chocolate chips.
- Allow the cheesecake to cool slowly in the oven to prevent cracks on the surface.
Variation
You can make this cheesecake even more special by adding toppings like caramel sauce, crushed candies, or nuts. You can also experiment with different types of chocolate, like dark or white chocolate, for unique flavors.
FAQs
1. Can I use a different type of cookie for the crust?
Yes, you can use graham crackers or any other favorite cookie!
2. How do I know when the cheesecake is done?
The edges should be set, while the center should still have a slight jiggle when you move the pan.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance and stored in the refrigerator until you’re ready to serve it.
Enjoy making and savoring your delicious Chocolate Cheesecake!
Chocolate Cheesecake
Ingredients
For the crust
- 2⅔ cups crushed Oreo cookies (362 grams from about 32 cookies)
- 7 tablespoons unsalted butter, melted (99 grams, about ⅞ stick)
For the cheesecake filling
- 32 ounces cream cheese, room temperature (908 grams, 4 bricks)
- ⅔ cup granulated sugar (133 grams)
- 1½ cups heavy cream, room temperature (341 grams)
- ⅓ cup sour cream, room temperature (76 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 teaspoon kosher salt (3 grams)
- 4 large eggs, room temperature (200 grams)
- 3 large egg yolks, room temperature (42 grams)
- 1 cup chocolate chips, melted (170 grams)
- ½ cup unsweetened cocoa powder (42 grams)
- 1½ tablespoons all-purpose flour (11 grams)
For the whipped frosting
- ½ cup unsalted butter, room temperature (113 grams, 1 stick)
- ¼ cup chocolate chips, melted (43 grams)
- 1 cup powdered sugar (113 grams)
- 2 tablespoons unsweetened cocoa powder (11 grams)
- ½ teaspoon kosher salt
Instructions
Preparation of the crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed Oreo cookies and melted butter until combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- Bake for 10 minutes, then let it cool.
Preparation of the cheesecake filling
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Add the heavy cream, sour cream, vanilla extract, and salt. Mix well.
- Add the eggs and egg yolks, mixing until just combined.
- Gently stir in the melted chocolate, cocoa powder, and flour until smooth.
- Pour the cheesecake batter into the cooled crust.
- Bake for about 60-65 minutes, or until the center is set but slightly wobbly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
Preparation of the whipped frosting
- In a bowl, beat the room temperature butter until fluffy.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Stir in melted chocolate chips and salt until well combined.
Serving the cheesecake
- Once the cheesecake has cooled completely, remove it from the springform pan.
- Top it with the whipped frosting for a decadent finish.
- Cut it into slices and serve it chilled.
