Chocolate Cheesecake Recipe

Chocolate and cheesecake—what a duo, right?

I love how the smooth chocolate melts into the creamy cheesecake, making a dessert that’s both simple and a bit indulgent.

This recipe shows exactly how to make a chocolate cheesecake that’s smooth, rich, and easy to slice.

You’ll see how to prep it step by step with just basic kitchen tools and ingredients you probably already have.

I’ll share how I bake it so the center stays creamy (no cracks!) and how I chill it for the best flavor.

Once it’s ready, I’ll try to describe the taste and texture so you know what to expect before you even start.

Each bite hits that balance of chocolate and cream cheese—sweet, smooth, and honestly, pretty irresistible.

Chocolate Cheesecake Recipe

I make this chocolate cheesecake when I want a rich, smooth dessert that feels special but not too fussy. It’s got a crisp cookie crust, a creamy chocolate filling, and a shiny chocolate ganache on top.

Every step matters, from picking the right pan to mixing the batter just enough for that silky texture.

Equipment

To make a homemade chocolate cheesecake, I grab tools that help keep the filling smooth and the crust firm.

• 9-inch springform pan
• Food processor or blender for crushing cookies
• Mixing bowls (medium and large)
• Hand mixer or stand mixer
• Rubber spatula
• Microwave-safe bowl for melting chocolate
• Measuring cups and spoons
• Aluminum foil (for wrapping the pan during the water bath)
• Roasting pan or large baking dish for the water bath
• Cooling rack

I always use a springform pan so I can actually get the cheesecake out without destroying the crust. The water bath keeps the cake moist and helps keep cracks away.

Ingredients

I stick to full-fat ingredients for the best texture and flavor. The combo of chocolate, cream cheese, and sugar gives this cheesecake its richness.

• 24 Oreos or chocolate cookies (for crust)
• 5 tbsp melted butter
• 3 (8 oz) packages full-fat cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 3 large eggs
• 8 oz dark chocolate, melted
• 1 cup heavy cream (for ganache)
• 6 oz semi-sweet chocolate chips (for ganache)
• Optional toppings: whipped cream, shaved chocolate, or fresh berries

I usually go for dark chocolate for a deeper flavor, but if you’re into sweeter desserts, milk chocolate works too.

Instructions

I always start with the crust, then move to the filling, and finish with the ganache.

• Preheat oven to 325°F (163°C).
• Crush cookies in a food processor, mix with melted butter, and press into the springform pan.
• Bake crust for 10 minutes, then let it cool.
• Beat cream cheese, sugar, and cocoa powder with a hand mixer until smooth.
• Add eggs one at a time, mixing on low speed.
• Blend in melted chocolate and vanilla.
• Pour filling over crust.
• Wrap the pan in foil and place it in a water bath.
• Bake for 55–65 minutes until the center is just a little jiggly.
• Cool completely, then chill for at least 4 hours.
• For the ganache, heat heavy cream in the microwave, pour over chocolate chips, and stir until smooth.
• Spread over cheesecake and chill again before serving.

Notes

I let the cheesecake rest in the fridge overnight for the best texture. Don’t overmix the batter, or you’ll get air bubbles that might cause cracks.

If I don’t have Oreos, I’ll swap in a graham cracker crust instead. I always make sure everything’s room temperature before mixing.

A little unsweetened cocoa powder deepens the chocolate flavor without making it bitter.

For clean slices, I dip a knife in warm water and wipe it dry between cuts. I like to top each slice with whipped cream and shaved chocolate—it just feels right.

Tasting Notes

When I take the first bite, I notice the smooth and creamy texture right away. The cheesecake feels rich, but thankfully it’s not heavy, and the chocolate flavor stands out without being too sweet.

I taste this gentle balance between sweet cocoa and a mild tang from the cream cheese. The crust adds a light crunch, and I love how it contrasts with the soft filling.

Each layer brings its own charm. The chocolate gives warmth, the cheese adds depth, and the crust just holds everything together.

Honestly, they all come together for a decadent dessert that’s comforting and pretty satisfying. I like how the flavor shifts a bit as it warms on my tongue.

The chocolate gets bolder, and somehow the creamy texture turns even smoother. A small slice usually feels like enough—though, let’s be real, it’s tough not to sneak another bite.

For serving, I usually go for it chilled with a few fresh berries or maybe a spoon of whipped cream. Those little extras brighten things up and make each bite feel balanced, maybe even a bit more special.

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