Why We Love This Chocolate Cheesecake Recipe
When I’m looking for a decadent dessert for holidays or special occasions, I go straight for this recipe!
Chocolatey. This cheesecake is a chocolate lover’s dream! Chocolate chips and cocoa powder create the perfect flavor–in fact, every aspect of this dessert is rich chocolate. Oreo crust. Crushed Oreo cookies make a delicious crust, and it’s really easy to make yourself. Silky cheesecake. Cream cheese and heavy cream combine to make a silky smooth texture.
How to Store and Reheat
Store leftover chocolate cheesecake in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or at room temperature.
How to Freeze
Freeze this chocolate cheesecake whole or cut into individual slices, tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
More Easy Cheesecake Recipes to Try
New York Cheesecake Salted Chocolate Cheesecake Bars Chocolate Peanut Butter No Bake Cheesecake Strawberry Cheesecake
How to Make Chocolate Cheesecake Step by Step
Make the Oreo crust: In a medium bowl, whisk together 2 2/3 cups of crushed Oreos cookies and 7 tablespoons of melted butter, until the mixture resembles wet sand. Bake the crust: Press the Oreo crust mixture into the bottom of a 9-inch springform pan lined with parchment paper, in an even layer. Bake for 15 minutes at 350°F. Once baked, remove the pan from the oven and place onto a cooling rack to cool slightly while you make the cheesecake batter. Cream the cream cheese and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together 32 ounces of softened cream cheese and 2/3 cups of granulated sugar, for 1 minute to ensure that it is smooth and creamy. Make the cheesecake batter: Add 1 1/2 cups of heavy cream, 1/3 cup of sour cream, 1 teaspoon of vanilla extract, and 1 teaspoon of kosher salt to the cream cheese mixture, and beat together for 30 seconds. Then add 4 whole eggs + 3 extra egg yolks, and beat for 30 seconds to fully incorporate. Mix in the chocolate: Melt 1 cup of chocolate chips in the microwave–heat in 30 second intervals, stirring until fully melted. Add the melted chocolate chips, 1/2 cup of unsweetened cocoa powder, and 1 1/2 tablespoons of all-purpose flour into the batter, and mix until completely combined. Make a waterbath: Pour the chocolate cheesecake batter into the springform pan, directly on top of the Oreo crust, and smooth it out. Use aluminum foil to wrap the bottom of the pan and up the sides, to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan, filled with enough hot water to come 1 inch up the sides of the springform pan. Bake the cheesecake: Place both pans into the oven to bake for 90 minutes. To prevent the cheesecake from browning excessively, you may tent a piece of foil over the cheesecake after 45-60 minutes of baking, but make sure the foil does not touch the surface of the cheesecake. When done, turn off the oven, and leave the cheesecake in the oven with the door closed for 1 hour to let it set. Chill the cheesecake: Next, remove the cheesecake from the oven, remove the foil from the pan, and place it onto a cooling rack or hot pad to cool completely at room temperature. Once cooled, cover with foil or plastic wrap and place in the refrigerator to chill for at least 8 hours before frosting. Make the whipped frosting: In the bowl of a stand mixer fitted with the paddle or whisk attachment, combine 1/2 cup of unsalted butter, 1/4 cup of melted chocolate chips, 1/2 teaspoon of kosher salt, 1 cup of powdered sugar, and 2 tablespoons of unsweetened cocoa powder. Beat together for 2 minutes on medium-high speed, or until the frosting gets fluffy. Spoon the mixture into a piping bag fitted with an open star tip to frost. Remove the cheesecake from the pan: The easiest way to do this is to run a butter knife around the inside of the springform pan, between the outside of the cheesecake. Release the springform and remove the pan sides from the cheesecake, then place it on a serving platter or cake stand. Frost and serve: Pipe swirls of chocolate frosting around the top edge of the cheesecake. Slice into 10 slices and serve!
