Chocolate Cheesecake Recipe

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

My chocolate cheesecake is incredibly rich, creamy and filled with chocolatey goodness in every layer!

Chocolate Cheesecake

Seriously, this cheesecake recipe is incredibly delicious and super easy to make! It's made with 3 layers.

The Crust: I wanted something super chocolatey and crunchy, so I used Oreos. They really add the perfect texture and rich flavor to the base.

The filling: It's smooth, incredibly creamy and rich, just the way I like it.

The Topping: I kept it simple and delicious. Instead of chocolate ganache or whipped cream, I sprinkled more Oreo crumbs on top for a crunchy texture, and it was perfect.

You'll Need

• Oreo Cookies. I use Oreo cookies to make the crust for extra chocolate flavor. You may use Graham Crackers or digestive biscuits instead of Oreos.
• Chocolate. I use semi-sweet chocolate (60% cocoa).
• Cream Cheese. I use full-fat Philadelphia cream cheese to make the filling.
• Granulated Sugar. To sweeten the cheesecake filling.
• Eggs. 4 room temperature eggs.
• Milk. I use full-fat milk.
• All-Purpose Flour
• Butter

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 for 10-20 seconds, or until the chocolate has melted.

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.

Let the cheesecake cool. Scatter the cookie crumbs on top of the cheesecake, then place it in the fridge for at least 6 hours. 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 prefer semi-sweet chocolate (60% cocoa) for its mild sweetness, though dark chocolate with 60% cocoa content also works beautifully.

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.

Prevent topping cracks: In my experience, you don't need to bake the cheesecake in a water bath (bain marie) to prevent cracks. All you need to do is bake at a low temperature, no higher than 300F / 160C, avoid overmixing the batter and allow the cheesecake to cool gradually.

Don't overbake the cheesecake: Overbaking can cause cracks on the surface. 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.

Chill it overnight: Chilling the cheesecake overnight or at least for 6 hours allows it to fully set and improves the texture and flavor of the cheesecake.

More Cheesecake Recipes

• Pistachio Cheesecake
• Churro Cheesecake Recipe
• Raspberry Cheesecake

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