Your first bite of this decadent homemade chocolate cheesecake is going to be one of the best moments of your life. There is nothing I love more in this world than cheesecake. If I could manage eating it three meals a day, I would, and my lunch would be this delightfully easy and rich chocolate cheesecake. A simple cookie crust, perfect cheesecake filling, and a decadent chocolate ganache topping make it the ideal recipe to create and share with guests or hideaway to enjoy all on your own.
Jump to:
- Chocolate Cheesecake with Oreo Crust
- What Crust Should I Use for Cheesecake?
- What Pan is Best for Making Cheesecake?
- Why Did My Cheesecake Curdle?
- Why Did My Cheesecake Crack?
- How Many Calories are In a Chocolate Cheesecake?
- Ingredients for Cheesecake
- Recommended Supplies
- How do You Make Chocolate Cheesecake from Scratch?
- How to Make Chocolate Ganache
- How Can I Make Chocolate Cheesecake in the Instant Pot?
- More Cheesecake Recipes
- Printable Recipe
- 📖 Recipe
Chocolate Cheesecake with Oreo Crust
While I would say this is a copycat of the Cheesecake Factory chocolate cheesecake, it is very similar. It is actually, better, in my opinion. It starts with the OREO cookie crust, then is topped by a perfectly sweetened chocolate filling. For that added richness craved, the super simple ganache topping is the ideal way to top the dish.
If you want something rich and chocolatey, this is definitely going to be your go-to recipe. Next to this, my favorite chocolate dessert has to be the no-bake OREO lasagna. Between the two recipes, you'll please anyone at your dessert table.
What Crust Should I Use for Cheesecake?
A traditional cheesecake has a graham cracker crust. For this recipe, with the chocolate base, I use an OREO cookie crust. Crushed cookies make the perfect base, and since they are already chocolate they fit this recipe beautifully. I especially love that this version has multiple levels of chocolate in each bite. The crisp cookie crust, a creamy filling, then the extra decadent ganache on top. Such a lovely pairing.
What Pan is Best for Making Cheesecake?
While cheesecake does not have to be made in a springform pan, if you want to slice and serve easily, it is the best choice. Since this is not a traditional cake, you can't easily dump it out of a cake pan. Instead, the springform pan allows you to remove the outside layer easily to transfer the cheesecake to a serving platter.
For this recipe, a traditional 9" springform pan is best. If you are making this recipe in your Instant Pot, you will want to use a 7" springform pan that is made especially to fit inside the 6-quart pot. This is the most commonly used size.
Why Did My Cheesecake Curdle?
Cheesecake curdles most often when it is introduced to too hot a heat too fast. Just like any custard or mixture with an egg or dairy base, cooking at too high a temperature can quickly go from heating to cook right to curdling.
To prevent your cheesecake from curdling, you wan to bake it slow and low. This is why most cheesecakes are baked at a temperature no higher than 350°F for an hour or longer. You may even find recipes that include a baking time, then turning off the heat and letting residual heat in the oven continue the process so it is slowly baked to heat through without causing separation or curdling in the cheesecake.
Why Did My Cheesecake Crack?
A cheesecake will crack when the batter is mixed too much. Adding extra air into the batter when mixing can make it rise and then fall, creating cracks. Another issue that is common is cheesecake being dry. The ways this is combated most often are below.
- Don't over mix your batter. Mix only long enough to make sure it is smooth.
- Always use a water bath when cooking. Place the springform pan into a baking dish with 1" of water to add moisture and create a better cooking process.
- When you remove the cake from the oven, immediately run a knife around the edge of the pan to release it from the springform ring. This will help it to settle without pulling and cracking.
- Use room temperature ingredients, especially cream cheese so you are not having to mix too much to combine.
How Many Calories are In a Chocolate Cheesecake?
While this may vary slightly depending upon brands of ingredients, a slice of this particular recipe will be in the range of 675 calories. This recipe as listed makes an average-sized 12-slice cheesecake. The calorie count includes the ganache topping. For a lower calorie count, remove the ganache and recalculate using your favorite nutritional calculator application.
Ingredients for Cheesecake
For Crust:
- OREO cookies
- Unsalted butter
For Filling:
- Cream cheese
- Granulated sugar
- Light brown sugar
- Unsweetened cocoa powder
- Salt
- Eggs
- Semi-sweet chocolate
For Ganache:
- Chocolate chips
- Heavy cream
Recommended Supplies
How do You Make Chocolate Cheesecake from Scratch?
Preheat the oven to 350°F, and line the bottom of the springform pan with a circle of parchment paper or spray with non-stick spray.
In the bottom of a deep-sided baking pan or roasting pan larger than the springform pan, place a clean dish towel.
In a food processor or blender, pulse the OREO cookies and melted butter until combined.
Press the cookie crumble mixture into the bottom of the springform pan and bake for 5 minutes, then remove and set aside.
In a large mixing bowl, add the softened cream cheese, granulated sugar, and light brown sugar and mix until just smooth.
Sift in the cocoa powder and salt, and stir to incorporate.
Add eggs, one at a time, beating between each addition just until combined.
Heat a kettle of water to boiling on the stove (4-6 cups).
In a small microwave-safe bowl, melt the semi-sweet chocolate in 30-second increments until just melted.
Fold the melted chocolate into the cheesecake filling until combined.
Wrap the bottom of the springform pan with aluminum foil covering it well especially at the seams. I use two layers of foil.
Pour the cheesecake filling into the pan over the prepared cookie crust.
Place the wrapped pan with filling onto the towel in the prepared roasting pan, and then pour the boiling water around the pan until it is at least 1" high around the sides.
Bake for 75-90 minutes until the center is set, but still a little jiggly.
Remove the pan from the oven, and remove the springform pan from the roasting pan.
Allow the cheesecake to cool for 30 minutes to 1-hour maximum before refrigerating. It is best chilled overnight.
How to Make Chocolate Ganache
In a large bowl, place the chocolate chips.
Heat the cream to piping hot but not boiling over medium heat.
Pour the hot cream over the chocolate then stir constantly until the chocolate is melted and combined.
Continue stirring for 2-3 minutes until the ganache is thickening. It will get thicker as it cools.
Before serving the cheesecake, pour the prepared ganache over the top.
How Can I Make Chocolate Cheesecake in the Instant Pot?
Prepare the cheesecake crust and batter as directed above all the way to the time you place the pan inside a water bath. (Skip the second, sixth, and thirteenth steps.)
Pour 1 cup water into the Instant Pot. Place the trivet or steamer pan into the Instant Pot, and place your springform pan on top of this so that it is not touching the water but sitting just above the water.
Close and seal the lid and cook on high pressure for 26 minutes.
Allow a full natural release, do not manually release.
Remove the cheesecake from the Instant Pot immediately and pat off any residual moisture from the top of the cake with a paper towel.
Follow remaining directions for cooling and ganache topping.
More Cheesecake Recipes
If you want a delicious cheesecake, we have tons of amazing recipes to share. From the classic to this chocolate decadence, cheesecake is always welcomed at my dinner table. Below are some more of my all-time favorite cheesecake recipes and cheesecake flavored desserts.
- The Perfect New York Style Cheesecake Recipe
- Roasted Blueberry Cheesecake with Candied Meyer Lemon
- The Best No Bake OREO Cheesecake Recipe
- White Chocolate Oreo Cheesecake Truffles
- Moist Cheesecake Banana Bread Recipe
- Miniature Apple Cheesecakes Recipe
- Almond Cheesecake Recipe
- Delicious Homemade Banana Cheesecake Recipe
- Halzenut Cheesecake Bars
- Oreo Cheesecake Bites Recipe
Printable Recipe
📖 Recipe
The Best Chocolate Cheesecake with Ganache Topping
Follow this simple recipe for the best chocolate cheesecake recipe complete with a cookie crust and decadent ganache topping.
Ingredients
Crust Ingredients
- 24 OREO cookies
- 6 tablespoon unsalted butter, melted
Cheesecake Filling Ingredients
- 24 oz. cream cheese, room temperature
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 4 large eggs
- 1 cup semi-sweet chocolate
Ganache Ingredients
- 1.5 cups semi-sweet chocolate chips
- ¾ cup heavy whipping cream
Instructions
How do You Make Chocolate Cheesecake from Scratch?
- Preheat the oven to 350°F, and line the bottom of the springform pan with a circle of parchment paper or spray with non-stick spray.
- In the bottom of a deep sided baking pan or roasting pan larger than the springform pan, place a clean dish towel.
- In a food processor or blender, pulse the OREO cookies and melted butter until combined.
- Press the cookie crumble mixture into the bottom of the springform pan and bake for 5 minutes, then remove and set aside.
- In a large mixing bowl, add the softened cream cheese, granulated sugar, and light brown sugar and mix until just smooth.
- Sift in the cocoa powder and salt, and stir to incorporate.
- Add eggs, one at a time, beating between each addition just until combined.
- Heat a kettle of water to boiling on the stove (4-6 cups).
- In a small microwave safe bowl, melt the semi-sweet chocolate in 30-second increments until just melted.
- Fold the melted chocolate into the cheesecake filling until combined.
- Wrap the bottom of the springform pan with aluminum foil covering it well especially at the seams. I use two layers of foil.
- Pour the cheesecake filling into the pan over the prepared cookie crust.
- Place the wrapped pan with filling onto the towel in the prepared roasting pan, and then pour the boiling water around the pan until it is at least 1" high around the sides.
- Bake for 75-90 minutes until the center is set, but still a little jiggly.
- Remove from the pan from the oven, and remove the springform pan from the roasting pan.
- Allow the cheesecake to cool for 30 minutes to 1 hour maximum before refrigerating. It is best chilled overnight.
How to Make Chocolate Ganache
- In a large bowl, place the chocolate chips.
- Heat the cream to piping hot but not boiling over medium heat.
- Pour the hot cream over the chocolate then stir constantly until the chocolate is melted and combined.
- Continue stirring for 2-3 minutes until the ganache is thickening. It will get thicker as it cools.
- Before serving the cheesecake, pour the prepared ganache over the top.
How Can I Make Chocolate Cheesecake in the Instant Pot?
- Prepare the cheesecake crust and batter as directed above all the way to the time you place the pan inside a water bath. (Skip the second and 13th steps.
- Pour 1 cup water into the Intant Pot. Place the trivet or steamer pan into the Instant Pot, and place your springform pan on top of this so that it is not touching the water but sitting just above the water.
- Close and seal the lid and cook on high pressure for 26 minutes.
- Allow a full natural release, do not manually release.
- Remove the cheesecake from the Instant Pot immediately and pat off any residual moisture from the top of the cake with a paper towel.
- Follow remaining directions for cooling and ganache topping.
Notes
If you prefer no ganache, this can be topped with whipped cream, berries, or shaved chocolate if preferred.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 674Total Fat: 48gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 151mgSodium: 350mgCarbohydrates: 61gFiber: 3gSugar: 48gProtein: 9g
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