Baked Chocolate Cheesecake

I have wanted to make baked chocolate cheesecake for so long! I was intimidated at first, but I have now made the best chocolate cheesecake I have ever tasted!

Chocolatey, rich, incredibly creamy and filled with chocolatey goodness from bottom to top!

Baked Chocolate Cheesecake

I love baked cheesecakes over no-bake cheesecakes because they have a denser texture and richer flavor, and they don't take much time; I assemble the cheesecake, and the oven does its magic.

Let's take about this baked cheesecake and how I made it:

The Crust: I made the Crust with Oreos and melted butter, which creates a chocolatey, buttery and delicious base for this baked cheesecake.

The Filling: The filling is sooooo rich and creamy.

The Topping: I made the topping the same as the crust, just as sweet but more crumbly to the touch, which definitely adds more texture to the whole dessert.

Baking: I baked this cheesecake without using a water bath, and it turned out fine. I find that the most important thing to get crack-free cheesecake is:

• Use all the ingredients at room temperature
• Don't open the oven door while baking
• Don't overbake it

This recipe has been tested many times now, and everything about it is just perfect. As long as you stick to the instructions and follow everything being said, you will be fine, and the cheesecake you will be making will be of excellent quality.

Ingredients

Complete information on ingredients and quantities is in the recipe card at the end of the post.

Oreo Cookies. I used Oreo cookies to make the crust. You may use Graham Crackers or digestive biscuits instead of Oreos.

Butter. It creates a more delicate and luscious crust for this recipe.

Milk. I use full-fat milk.

Semi-Sweet Chocolate. We do not want an intense sweetness for this recipe but rather an intense chocolatey taste. Hence, I use semisweet chocolate. They are easy to find, so no worries!

Cream Cheese. I used full-fat Philadelphia cream cheese to make the filling extra thick, creamy, and delicious. I use room-temperature cream cheese, so the cheesecake batter will be smooth and free of lumps.

Granulated Sugar. Granulated sugar is the perfect sugar to use as a sweetener for the filling.

Eggs. Eggs help build the structure of your filling by thickening the filling mixture as well.

Vanilla Extract. Vanilla extract brightens and enhances the flavor of this dish.

All-Purpose Flour. All-purpose flour helps in forming the structure of the filling mixture.

How to Make Baked Chocolate Cheesecake - Step By Step

One: Preheat the oven to 350°F / 180°C and grease a 9" springform pan with butter.

Tip: Grease the pan regardless of whether or not it is nonstick. If any cake batter gets stuck around the edges, it will tug on the cake as it bakes, causing the sides to break. Use a cooking spray and give it a quick spritz.

Two: To make the Oreo crust: Put the cookies and sugar in the food processor, and pulse until fine crumbs (reserve 1 tablespoon for topping). Or put them in a plastic bag and smash with a rolling pin.

Three: Add the melted butter, and beat until the mixture is evenly crumbly.

Four: Now, press the mixture into the bottom and sides of the pan.

Five: Bake in the oven for 15 minutes. Remove from the oven, and let it cool.

Six: To make the cheesecake filling: In a microwave-safe bowl, add milk and chopped chocolate and microwave for 30-60 seconds or until the chocolate melt.

Seven: In a large mixing bowl, whisk together the cream cheese and sugar until combined using an electric hand mixer, add the eggs one at a time.

Eight: Add the vanilla extract, then, stir in the flour.

Nine: Add the melted chocolate mixture, and whisk until combined.

Ten: Now, pour the filling on top of the crust and bake for 45 to 50 minutes.

Eleven: Turn off the oven, and allow the cake to cool completely. Sprinkle an even layer of the reserved cookie crumbs on top of the cheesecake, then refrigerate the cheesecake until ready to serve.

Tip: Before cutting into the cheesecake, chill it in the refrigerator. Cheesecake is best when chilled for at least a few hours before being cut.

Tip: The best way to store this cheesecake is by refrigerating it. I keep it for a week in the fridge.

More Chocolate Recipes

• Naked Chocolate Cake Recipe
• Chocolate Fork Biscuits
• Hazelnut Cookies with Chocolate Chips
• Quick Microwave Chocolate Cake Recipe
• Easy Chocolate Tiffin

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