The Ultimate Decadent Chocolate Cheesecake Recipe

Prepare to embark on a culinary journey to pure bliss with this truly decadent chocolate cheesecake recipe. Each bite is an exquisite experience, so luxuriously indulgent it rivals the finest chocolate truffles, reimagined in a velvety cheesecake form. Despite its show-stopping appearance and complex flavor profile, this homemade chocolate cheesecake is surprisingly straightforward to prepare, making it the perfect dessert for any occasion, from intimate gatherings to grand celebrations. Get ready to impress your family and friends with a dessert that tastes as if it came from a gourmet patisserie, crafted right in your own kitchen.

Why This Chocolate Cheesecake Recipe Will Become Your New Favorite

For any true chocolate enthusiast, the allure of a rich, creamy chocolate dessert is simply irresistible. This particular chocolate cheesecake takes that love to an entirely new level, especially when combined with the unparalleled creaminess of a condensed milk cheesecake. It’s a symphony of textures and flavors that promises to captivate your palate.

• Unforgettable Flavor Profile – This dessert is a celebration of chocolate in multiple forms. It begins with a robust Oreo cookie crust, providing a perfect crunchy contrast. This foundation supports a luscious, velvety smooth chocolate filling, which is then crowned with a rich, glossy chocolate ganache. The result is a triple-layered chocolate sensation that offers unparalleled depth and indulgence. The subtle bitterness of the chocolate is perfectly balanced by the sweetness, creating a harmonious and utterly addictive flavor.
• Luxurious Texture – Experience a masterful blend of textures that makes every bite a revelation. This creamy chocolate cheesecake boasts a rich, dense, yet incredibly moist filling that melts in your mouth. The crispness of the Oreo crust provides a delightful counterpoint to the smooth filling, while the silky ganache adds an extra layer of decadence, culminating in a truly satisfying textural experience.
• Surprisingly Approachable for Home Bakers – Don’t be intimidated if you’ve never attempted a cheesecake from scratch before. This recipe has been meticulously perfected to ensure success for bakers of all skill levels. I will guide you through each simple step with clear instructions and provide all my essential tips and tricks along the way. You’ll gain confidence and achieve bakery-quality results, guaranteed!

While I adore cheesecakes of all varieties, this particular creation stands out as my absolute favorite. Once you taste this homemade chocolate cheesecake, you’ll understand why it’s superior to anything store-bought, including those from famous cheesecake chains!

Key Ingredients for the Best Chocolate Cheesecake

Crafting the perfect decadent chocolate cheesecake begins with understanding the role of each high-quality ingredient. Here’s a detailed look at what you’ll need and why:

The Irresistible Oreo Crust

• Oreo Cookies – The foundation of our cheesecake is a classic, rich Oreo cookie crust. Using original chocolate Oreo cookies ensures a deep chocolate flavor and a perfectly crunchy texture. You’ll need approximately 1.5 cups of finely crumbled cookies, which is usually about 18 whole Oreos. Make sure to process them thoroughly for an even crust.
• Unsalted Butter – Melted unsalted butter is crucial for binding the cookie crumbs together. It not only holds the crust firmly in place but also adds a delightful, rich, and buttery taste that complements the chocolate beautifully. Using unsalted butter allows you to control the overall saltiness of the dessert.

The Ultra-Creamy Chocolate Filling

• Semi-Sweet Chocolate Chips – For the ultimate chocolate flavor in the filling, semi-sweet chocolate chips are ideal. They offer a balanced sweetness and pronounced chocolate richness. You can experiment with dark chocolate chips for an even more intense, less sweet profile, but semi-sweet provides broad appeal.
• Full-Fat Cream Cheese – This is the heart of any great cheesecake. Always opt for full-fat, plain block-style cream cheese. Avoid whipped or spreadable varieties, as they contain added water and stabilizers that can affect the texture and consistency of your cheesecake. It’s also absolutely essential that the cream cheese is softened to room temperature (about 1 hour on the counter) to ensure a smooth, lump-free batter.
• Sweetened Condensed Milk – My secret ingredient for an exceptionally ultra-creamy, luscious, and rich filling. Sweetened condensed milk adds a depth of sweetness and an incomparable silky texture that you won’t get from granulated sugar alone. Be careful not to confuse it with evaporated milk, which is unsweetened and will not yield the same results.
• Large Eggs – Eggs play a vital role in setting the cheesecake and adding to its rich, smooth texture. Ensure your eggs are at room temperature; this helps them emulsify more easily with the other ingredients, creating a more cohesive and light (yet dense) filling, and preventing overmixing.
• Sour Cream – This ingredient introduces a subtle tang that beautifully balances the sweetness of the chocolate, preventing the cheesecake from being overly cloying. Furthermore, it contributes an extra layer of creaminess and moisture, enhancing the overall luxurious feel. Like the cream cheese and eggs, allow it to come to room temperature before mixing.
• All-Purpose Flour – A small amount of all-purpose flour acts as a stabilizing and thickening agent. It helps create a perfectly smooth filling and, crucially, aids in preventing those dreaded cracks on the surface of your beautiful chocolate cheesecake as it bakes and cools.
• Instant Espresso Powder – Don’t skip this! Instant espresso powder is a fantastic flavor enhancer for chocolate. It doesn’t make the cheesecake taste like coffee; instead, it deepens and intensifies the natural cocoa notes, making the chocolate flavor truly pop. Decaffeinated espresso powder works just as well if you’re sensitive to caffeine.
• Pure Vanilla Extract – High-quality pure vanilla extract adds a wonderful aromatic depth and complexity that complements and balances the richness of the chocolate. While homemade vanilla extract is always a treat, a good store-bought pure vanilla extract will perform beautifully.
• Salt – A pinch of salt is essential for seasoning. It doesn’t make the cheesecake salty but rather enhances and brings out the full range of flavors from all the other ingredients, especially the chocolate.

The Silky Chocolate Ganache Topping

• Heavy Whipping Cream – This is non-negotiable for achieving the correct, luxurious consistency of the ganache. Its high-fat content is critical for creating a stable, pourable, and ultimately set ganache. Do not substitute with milk, half-and-half, or any lower-fat dairy product, as this will disrupt the fat ratio and prevent the ganache from setting properly.
• Semi-Sweet or Dark Chocolate Chips – For the ganache, semi-sweet chocolate chips provide a classic, delightful topping. If you desire an even more intense and sophisticated chocolate experience, especially if you prefer less sweetness, opt for high-quality dark chocolate (around 60-70% cocoa solids). Chopping block chocolate into smaller pieces or using chips ensures it melts smoothly.

How to Make This Supreme Chocolate Cheesecake: Step-by-Step Guide

Creating this magnificent chocolate cheesecake is a rewarding process. Follow these simple steps for a flawless result. Before you begin, preheat your oven to 350°F (177°C) and ensure all your cold ingredients, such as cream cheese, eggs, and sour cream, have come to room temperature.

1. Prepare the Decadent Oreo Crust

• Wrap Your Pan: To prevent any water from entering during the water bath, thoroughly wrap a 9-inch springform pan with at least two layers of heavy-duty aluminum foil. Ensure it’s sealed tightly around the bottom and sides. (For a visual guide, refer to detailed photo directions often found in cheesecake recipes like this pecan pie cheesecake).
• Crush the Cookies: In a small food processor, pulse your Oreo cookies until they form fine, even crumbs. Consistency is key here for a uniform crust.
• Combine with Butter: Pour the melted unsalted butter over the cookie crumbs in the food processor or a mixing bowl. Pulse or stir until the butter is completely incorporated, and all the cookie crumbs are thoroughly moistened and coated.
• Press and Bake: Firmly press the cookie mixture into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to create an even, compact layer. Bake this crust for 10 minutes to set it, then remove it from the oven and let it cool slightly while you prepare the filling.

2. Craft the Velvety Chocolate Cheesecake Batter

• Melt the Chocolate: Gently melt your semi-sweet chocolate chips. The microwave is a convenient method: start with 1 minute at 50% power, stir well, then continue microwaving in 15-second intervals at 50% power, stirring after each, until the chocolate is smooth and fully melted. Alternatively, use a double boiler for a more controlled melt.

• Cream the Cheese: In a large mixing bowl, using an electric mixer with the whisk attachment, beat the room temperature cream cheese until it is light, fluffy, and completely smooth. This usually takes 2-3 minutes.
• Incorporate Sweetness and Eggs: Gradually add the sweetened condensed milk to the creamed cheese, beating until the mixture is thoroughly smooth and well combined. Next, add the large eggs one at a time, beating just until each egg is incorporated before adding the next. Avoid overbeating at this stage to prevent excess air.
• Stir in Sour Cream: Gently fold in the room temperature sour cream until just combined.
• Sift Dry Ingredients: In a separate small bowl, sift together the all-purpose flour, instant espresso powder, pure vanilla extract, and salt. Sifting prevents lumps and ensures even distribution. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined and smooth.

Pro Tip: Avoid Lumps!

The key to a silky smooth cheesecake batter is starting with room temperature cream cheese. If your cream cheese is cold, it will not blend properly and will result in a lumpy batter. Plan ahead and let it soften for at least an hour!

3. Bake and Chill Your Chocolate Cheesecake

• Prepare Water Bath: Place the foil-wrapped cheesecake pan into a larger roasting pan. Carefully pour 1 cup of hot water into the roasting pan, ensuring the water level comes about halfway up the sides of the springform pan. This water bath (bain-marie) creates a moist, even baking environment, preventing cracks and ensuring a creamy texture.
• Bake and Cool Slowly: Bake the cheesecake for approximately 55-60 minutes, or until the edges are set and firm, but the center still has a slight wobble when gently shaken. This slight wobble is perfectly normal, as the cheesecake will continue to set as it cools. Once baked, turn off the oven, crack the oven door slightly open, and let the cheesecake cool inside for 1 hour. This slow cooling prevents drastic temperature changes that can cause cracks.
• Final Cooling and Chilling: Carefully remove the cheesecake from the oven and the water bath. Transfer it to a wire rack and let it cool completely to room temperature. After about 10 minutes, gently run a thin knife around the edges of the pan to loosen the cheesecake. This helps prevent sticking and cracking as it chills. Once at room temperature, transfer the cheesecake, still in its pan, to the refrigerator for at least 2-3 hours, or ideally overnight. Chilling is crucial for the cheesecake to fully set and develop its rich flavor and firm texture.

4. Drizzle with Silky Chocolate Ganache

• Heat the Cream: In a microwave-safe bowl or a small saucepan, heat the heavy whipping cream until it is hot and steaming, but do NOT let it come to a boil. Boiling can cause the cream to separate or curdle, ruining your ganache.
• Combine with Chocolate: Place your chopped semi-sweet or dark chocolate in a heatproof bowl. Pour the hot cream directly over the chocolate. Let it sit undisturbed for 2 minutes; this allows the chocolate to melt from the residual heat.

• Stir Until Smooth: After 2 minutes, gently begin stirring the chocolate and cream from the center outwards until the mixture is completely smooth, glossy, and emulsified into a beautiful ganache.
• Pour and Set: Carefully pour the warm chocolate ganache evenly over the top of your thoroughly chilled chocolate cheesecake. Use an offset spatula or the back of a spoon to gently spread it to the edges if needed. Allow the ganache to set and harden slightly in the refrigerator for at least 30 minutes before slicing and serving. Enjoy this truly divine dessert!

Essential Tips for a Perfect Chocolate Cheesecake

Achieving a flawless, crack-free, and incredibly creamy homemade chocolate cheesecake is easier with these expert tips:

• Avoid Overbeating the Batter (Especially After Adding Eggs): This is crucial! Excessive beating, particularly once the eggs are incorporated, introduces too much air into the batter. This trapped air will expand during baking and then collapse upon cooling, leading to unsightly cracks on the surface of your beautiful cheesecake. Beat just until ingredients are combined.
• Do Not Open the Oven Door During Baking: Resist the temptation to peek! Drastic temperature changes, caused by opening the oven door, can shock the delicate cheesecake, causing it to deflate, sink in the middle, or develop cracks. Keep the door closed until the instructed cooling period.
• Prevent Overbaking: An overbaked cheesecake will be dry and crumbly, and almost certainly crack. Start checking for doneness around 40-45 minutes. You’ll know it’s perfectly baked when the outer 1-2 inches are firm and set, but the center still has a slight, gentle wobble when you lightly shake the pan. This indicates it’s cooked but still moist. Remember, it will continue to set as it cools.
• Stir Melted Chocolate Frequently: When melting chocolate (whether for the filling or ganache), constant, gentle stirring is key. This prevents the chocolate from clumping, seizing, or scorching. If using a microwave, stir every 15-30 seconds.
• Do Not Boil Heavy Whipping Cream for Ganache: Heating the cream for the ganache needs to be precise. Bring it to a steaming hot point, but never a rolling boil. Boiling cream can cause it to separate or curdle when combined with chocolate, resulting in a grainy or oily ganache instead of a smooth, glossy one.

Smart Make-Ahead Tips for Your Chocolate Cheesecake

One of the best qualities of this decadent chocolate cheesecake is that it requires ample chilling time, making it an ideal dessert to prepare in advance. You can even get a head start on a few components to streamline your baking process:

• The Oreo crust can be fully prepared, baked, and then chilled in the refrigerator for up to 1-2 days before you plan to make the cheesecake filling. Store it covered tightly to maintain freshness.
• While it’s best to bake the entire cheesecake at once, if you’re truly pressed for time, you can prepare the cheesecake filling batter up to 1 day ahead. Store it covered tightly in the refrigerator, bringing it back to room temperature for about 30 minutes before pouring into the crust and baking.
• The entire baked and chilled cheesecake (before adding ganache) can be made up to 2-3 days in advance and stored covered in the fridge. Add the ganache on the day of serving for the freshest look and texture.

Storing Your Delicious Chocolate Cheesecake

• Refrigerate Leftovers: Any leftover chocolate cheesecake should be stored covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh and delicious for up to 5 days.
• Freezing for Longer Storage: To extend the life of your cheesecake, you can freeze individual slices or the entire cheesecake (without ganache, or with set ganache). Wrap slices tightly in plastic wrap, then again in aluminum foil, and place them in an airtight container. Frozen cheesecake will keep for up to 2 months.
• Thawing Instructions: When you’re ready to enjoy frozen cheesecake, transfer it to the refrigerator overnight to thaw slowly and evenly. This gentle thawing process helps maintain its creamy texture.

Discover More Irresistible Cheesecake Recipes:

If you loved this supreme chocolate cheesecake, you might also enjoy exploring these other delightful cheesecake creations:

• Pomegranate Cheesecake
• Dulce de Leche Cheesecake
• 3-Ingredient Souffle Cheesecake
• Chocolate Souffle Cheesecake

Supreme Chocolate Cheesecake

By Shinee Davaakhuu

This chocolate cheesecake is so luxuriously indulgent that it tastes like biting into a creamy chocolate truffle, but in a delightful cheesecake form!

Prep: 20 mins

Cook: 1 hr

Chilling Time: 3 hrs

Total: 4 hrs 20 mins

Servings: 16 servings

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Ingredients

For the Crust:

• 18 Oreo cookies (about 1.5 cups of crushed cookies)
• 4 tablespoons unsalted butter melted

For the Filling:

• 2 cups (340 g) semi-sweet chocolate chips
• 24 oz (680 g) cream cheese at room temperature (use regular, plain, block-style)
• 1 (14 oz) can (400 g) sweetened condensed milk
• 3 large eggs at room temperature
• 1/2 cup (125 g) sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon instant espresso powder optional, but recommended for flavor depth
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt

For the Ganache:

• 1 cup (240 ml) heavy whipping cream
• 4 oz (115 g) semi-sweet chocolate chopped (or dark chocolate for a richer flavor)

Instructions

Prepare the Crust:

• Preheat the oven to 350°F (177°C). Wrap a 9-inch springform pan with double layers of heavy-duty aluminum foil to create a waterproof seal for the water bath.
• In a small food processor, process the Oreo cookies until they form fine, even crumbs.
• Add the melted butter to the cookie crumbs and pulse until well combined and the crumbs are moistened.
• Press the cookie mixture firmly and evenly onto the bottom of the prepared springform pan.
• Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.

Make the Cheesecake Batter:

• Melt the chocolate chips in a microwave. Start with 1 minute at 50% power, stir, and then microwave for about 15 seconds at 50% power. Stir again and microwave for another 15 seconds, if required, or until the chocolate is smooth and fully melted. Let it cool slightly.
• In a large mixing bowl with the whisk attachment of an electric mixer, beat the room temperature cream cheese until it is light, fluffy, and completely smooth (2-3 minutes).
• Add the sweetened condensed milk and beat until the mixture is smooth and well incorporated.
• Add the large eggs one at a time, beating well after each addition, just until incorporated. Do not overbeat.
• Then, gently stir in the sour cream until just combined.
• In a separate small bowl, sift together the all-purpose flour, instant espresso powder, vanilla extract, and salt. Add this dry mixture to the wet ingredients and mix on low speed until just smooth.
• Finally, pour the slightly cooled melted chocolate into the batter and mix until completely smooth and uniform in color, about 1-2 minutes.

Bake the Cheesecake:

• Pour the cheesecake batter into the prepared Oreo crust, spreading the top evenly.
• Set the springform pan (with the batter) into a larger roasting pan. Carefully pour 1 cup of hot water into the roasting pan, ensuring it comes about halfway up the sides of the springform pan. (Alternatively, if you don’t have a large enough roasting pan, you can fill another baking pan with hot water and place it on the bottom rack below the cheesecake pan in the oven.)
• Bake for 55-60 minutes, or until the edges are set and the center is almost set with a slight wobble. Turn off the oven, open the door slightly ajar, and let the cheesecake cool inside the oven for 1 hour.
• Remove the cheesecake from the oven and the water bath, then place it on a wire rack. After 10 minutes, carefully run a thin knife around the edge of the pan to prevent sticking as it cools further. Cool completely to room temperature, then transfer to the refrigerator to chill for at least 2-3 hours, or preferably overnight, for best results.

Make the Ganache Topping:

• Heat the heavy whipping cream in a microwave-safe bowl or small saucepan until hot and steaming, but do not let it boil.
• Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to allow the chocolate to melt. Then, gently stir until the ganache is completely smooth and glossy.
• Immediately pour the warm ganache over the top of the thoroughly chilled cheesecake, spreading evenly to the edges. Allow the ganache to set and harden slightly in the refrigerator for about 30 minutes before slicing and serving.

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Tips & Notes

Note 1 (Oreo Cookies): You’ll need approximately 1.5 cups of crushed cookies, which is roughly 18 standard Oreo cookies.

Note 2 (Cream Cheese): Always use regular, plain, block-style cream cheese, not whipped or spreadable tubs. Ensure it is at room temperature for 1-2 hours before you begin mixing to prevent lumps.

Storing Tips:
– Store leftover chocolate cheesecake covered tightly in the fridge for up to 5 days.
– Freeze leftover cheesecake in an airtight container for up to 2 months.
– Thaw frozen cheesecake in the fridge overnight before serving.

Nutrition Facts (per serving)

Servings:

1 serving (1/16 of cheesecake)

Calories:

618 kcal

Carbohydrates:

42g

Protein:

14g

Fat:

45g

Sugar:

32g

Sodium:

362mg

Course: Dessert

Cuisine: American

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This recipe was originally published on September 14, 2017, and has since been updated with enhanced tips, clearer instructions, and optimized for an even more delicious outcome.