Chocolate Cheesecake
Rich, creamy chocolate cheesecake with a crisp cookie crust and glossy ganache—every slice is indulgent, chocolatey, and impossible to resist!
Equipment
- 9-inch springform pan
- Food processor or blender
- Mixing bowls
- Hand mixer or stand mixer
- rubber spatula
- microwave-safe bowl
- Measuring cups and spoons
- Aluminum foil
- Roasting pan or large baking dish
- Cooling rack
Ingredients
- 24 Oreos or chocolate cookies for crust
- 5 tbsp unsalted butter melted
- 24 oz full-fat cream cheese softened
- 1 cup granulated sugar
- 0.5 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
- whipped cream, shaved chocolate, or fresh berries optional, for topping
Instructions
- Preheat oven to 325°F (163°C). Crush cookies, mix with butter, and press into pan. Bake crust 10 minutes; cool.
- Beat cream cheese, sugar, and cocoa until smooth. Add eggs one at a time on low. Blend in melted chocolate and vanilla.
- Pour filling over crust. Wrap pan in foil; place in water bath. Bake 55–65 minutes, until just set in center.
- Cool completely; chill at least 4 hours or overnight.
- For ganache: Heat cream, pour over chocolate chips, and stir until smooth. Spread over chilled cheesecake and chill again.
- Slice with a warm knife. Serve with whipped cream, berries, or chocolate shavings.
Notes
Let cake chill fully before slicing for the smoothest texture. For cleaner cuts, use a hot knife wiped dry between slices. Cake keeps in fridge up to 4 days.
Nutrition
Calories: 460kcal | Protein: 7g | Saturated Fat: 18g | Cholesterol: 120mg | Sodium: 300mg