Baked Chocolate Cheesecake Recipe

This baked chocolate cheesecake is rich, creamy, and full of deep chocolate flavor. Made with 3 delicious layers: a buttery Oreo crust, a smooth chocolate cream cheese filling, and crushed Oreos on top for extra texture. It is easy to make and perfect for weekend desserts.

Chocolate Cheesecake Recipe

I used to think baked cheesecakes were complicated until I made this chocolate cheesecake, which turned out absolutely AMAZING!

The crust turns out chocolaty and crunchy, while the filling is smooth, incredibly creamy, and rich, just the way I like it.

I kept it simple and delicious. Instead of adding chocolate ganache or whipped cream, I sprinkled more Oreo crumbs on top for extra crunch, and it was perfect.

I baked this cheesecake without a water bath, and it turned out perfectly with no cracks on top.

In my experience, you do not need to bake cheesecake in a water bath to prevent cracks. The key is to bake it at a low temperature, no higher than 300°F / 160°C, avoid overmixing the batter, and let the cheesecake cool gradually.

You'll Need

• Oreo Cookies. I use Oreo cookies to make the crust for extra chocolate flavor. If you don’t like Oreos, feel free to use your favorite chocolate sandwich cookies. There is no need to remove the cream filling.
• Chocolate. I use semi-sweet chocolate (60% cocoa). Chop it so it melts quickly with the milk.
• Butter: I use unsalted butter.
• Cream Cheese. I use full-fat Philadelphia cream cheese to make the filling. Let it come to room temperature before mixing so the filling turns out smooth and lump-free.
• Granulated Sugar. To sweeten the cheesecake filling.
• Eggs. 4 room temperature eggs.
• Milk. I use full-fat milk.
• All-Purpose Flour: I use a small amount of flour, just 2 tablespoons, to help make the cheesecake filling a bit firmer and more stable as it bakes.
• Powdered sugar: I add a little powdered sugar to the Oreo crust to make it slightly sweeter and give it a softer texture. Since Oreos are already sweet, you can skip it if you prefer.

Complete information on ingredients and quantities can be found in the recipe card at the end of the post.

Step By Step Photos

Blend the cookies and sugar in a food processor until fine. Add the melted butter and beat again until the mixture resembles wet sand.

Spread the mixture into the springform pan and bake for 10-15 minutes. Then, let it cool.

Microwave milk and chopped chocolate in 20-second bursts, stirring between each burst, until the chocolate is fully melted and smooth.

Whip the cream cheese and sugar together until smooth. Add the eggs and whip until well combined.

Stir in the vanilla, flour and then the melted chocolate mixture until combined.

Pour the filling over the crust and bake for 60 minutes. Don't worry if the center of the cheesecake is slightly jiggly as long as the edges are set, it will continue to firm up as it cools.

Let the cheesecake cool. Scatter the cookie crumbs on top of the cheesecake, then place it in the fridge for at least 6 hours to fully set. Cut and enjoy.

Pro Tips

• Use a springform pan: Using a springform pan makes it easy to release the cheesecake without damaging it.
• Use high-quality chocolate: It's a key to getting a rich chocolate flavor. I recommend semi-sweet chocolate (60% cocoa) for its mild sweetness, but you can also use dark chocolate if you prefer a deeper, less sweet flavor.
• Use room-temperature eggs and cream cheese: Using both at room temperature allows them to blend well with the other ingredients, ensuring a smooth, lump-free cheesecake batter.
• Don't overbake the cheesecake: Overbaking can cause cracks on the surface.

More Cheesecake Recipes

• Pistachio Cheesecake
• Churro Cheesecake Recipe
• Raspberry Cheesecake

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