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Baked Chocolate Cheesecake Recipe

Juliane Grasekamp author bio picture - founder of Bonni Bakery dessert recipe blog.
Updated: Published: By:
Makes: 12 slices
Time : 1 hour 15 minutes
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This baked chocolate cheesecake recipe is rich, creamy, and decadent. Most importantly, it will satisfy even the most intense of chocolate cravings!

slice of chocolate cheesecake with a dessert fork sticking out the top

If you're going to make a chocolate cheesecake, make it count. This recipe isn't messing around - we're talking a quadruple chocolate situation here: real melted chocolate in the filling, an Oreo crumb crust, a glossy ganache topping, and swirls of chocolate whipped cream to finish it off.

This cheesecake recipe has been years in the making. It started as the very first cheesecake I ever baked (which I was ridiculously proud of), and over time, I've perfected every layer and every step. In this baked chocolate cheesecake recipe, I'll show you how to get that perfectly creamy, crack-free texture, make each indulgent layer, and serve up a slice that looks and tastes absolutely out of this world.

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Chocolate Chesecake Ingredients

Even though this is a very special recipe, the ingredients for this easy chocolate cheesecake are simple.

  • Cream Cheese - To make a rich cheesecake, use a block of full-fat cream cheese, rather than the spreadable kind - it tends to be too watery. Use at room temperature.
  • Chocolate - Use real, good-quality dark chocolate with at least 70% cocoa. This may seem quite intense, but the darkness is toned down substantially by all the creamy ingredients in the chocolate cheesecake. Using milk chocolate or semi-sweet chocolate won't give the cheesecake batter the same indulgent taste. I do use semi-sweet chocolate for the ganache topping, though.
  • Butter - Use unsalted butter to control the levels of salt in the base. 
  • White Sugar - Granulated sugar will mix nicely into the cream cheese, giving it a smooth finish while balancing out the bittersweet chocolate. 
  • Light Brown Sugar - Adding a secondary sugar is optional (you can just use all white sugar), but I think it takes this chocolate cheesecake to the next level. Light brown sugar brings a toasty depth to the flavor profile with a hint of caramel, which really shines when the cheesecake is baked.  
  • Powdered Sugar - This will blend beautifully into the frosting to create the fluffiest chocolate whipped cream.
  • Eggs - Use large, free-range eggs if possible. This recipe requires 3 whole eggs and 2 egg yolks - save the leftover egg whites for making meringue cookies or pavlova!
  • Cream - Use heavy cream or heavy whipping cream.- it should have at least 36% fat content in order for the cheesecake to set up nicely. 
  • Cocoa Powder - Although we already have real chocolate in this recipe, the cocoa powder gives a punch of extra chocolate flavor - just for all the chocolate lovers! We'll also be using it to flavor the chocolate whipped cream.
  • Oreos - An Oreo crust works wonderfully with this cheesecake. You can either buy pre-crushed Oreo crumbs or just buy a packet of Oreos and bash them to fine crumbs in a bag with a rolling pin. You could also use a food processor, but I think the bag bashing is way more fun!
  • Vanilla - A touch of vanilla bean paste or vanilla extract will enhance all of the lovely flavors in this chocolate cheesecake. 
  • Cake pan - A spring form pan works well for this recipe.
  • Stand mixer - You can also use an electric hand mixer. 
  • Whisk
  • Aluminum foil
  • Heatproof bowl
  • Mixing bowls
  • Roasting pan
  • Saucepan
Baked chocolate cheesecake on a white cake stand with a slice taken out of it.

What You'll Love About This Chocolate Cheesecake Recipe

There are so many amazing chocolate cheesecake recipes out there, but this one is a culmination of all things indulgent, and every single element has been crafted to complement and play off of each other. I feel that this is not the kind of dessert where you want to cut corners, scrimp on ingredients or do anything but pull out all the stops!

You could just make the cheesecake and the Oreo crust and it will still be ridiculously delicious. But the ganache just adds an extra layer of rich indulgence, and the chocolate whipped cream offers something a little lighter to almost cleanse your palette a little (but in a chocolatey way) so that each bite of cheesecake keeps tasting like the most chocolatey thing you've ever tasted.

I realize I sound like I'm about to break into song over a piece of cheesecake - but it's just THAT good. You'll just have to make it and see for yourself!

close up slice of cake from the front with ganache swirl

How to Make Chocolate Cheesecake

There are four elements to this dessert, including the Oreo crumb, chocolate cheesecake filling, chocolate ganache topping, and chocolate whipped cream. You don't have to make them all, but here is a step-by-step guide on how to make each one.

We'll start by making the tasty chocolate cookie base. A lot of recipes leave the crust unbaked, but I would always advise baking it for 10 minutes. Your slices will be much smoother, holding together perfectly. 

  1. Preheat the oven to 325°F / 160°C, and cover the outside of the springform pan with several layers of aluminum foil. Make sure it is tight and secure, so that no water leaks into the cheesecake while it's in the water bath. 
  2. Place the butter in a heatproof bowl, and microwave it in 30-second increments, just until it is completely melted. 
  3. Pour the melted butter into the crushed Oreos, and mix until combined. Tip the crust mixture into the pan, and spread it evenly over the base, reaching the sides of the pan.
  4. Bake the Oreo biscuit base for 10 minutes. Remove from the oven and set aside to cool - leave the oven on for the cheesecake to go in later.

Make The Chocolate Cheesecake Filling

Now for the decadent cheesecake filling! We'll be using a mix of melted chocolate and cocoa powder for the most divine chocolatey flavor.

  1. Place chopped chocolate into a heatproof bowl, and microwave in short bursts (30 seconds), until melted. Alternatively, melt over a double boiler. Set aside. 
  2. Place the softened cream cheese, white sugar, and light brown sugar into the bowl of a stand mixer, and beat until smooth and creamy.
  3. Pour in the eggs, egg yolks, and vanilla, and mix until fully incorporated. Once combined, mix in the cocoa powder.
  4. Pour the heavy cream in gradually while whisking at the same time until fully combined. If mixing by hand, add a little cream and mix completely before adding more in. 
  5. Use a rubber spatula to scrape down the sides of the bowl, then beat for around 30 seconds to ensure the mixture is nice and smooth.
  6. Add in the melted chocolate and mix gently until it's evenly dispersed through the cream cheese mixture. 
  7. Pour the chocolate cheesecake batter over the Oreo crumb base - it should spread out into an even layer by itself. Gently tap the cake pan on the work surface a few times to pop any bubbles that may have formed while mixing. 
  8. Place the cheesecake pan inside a roasting dish (big enough for it to sit inside), and pour hot water into the dish to reach about an inch up the sides of the cake pan. Place inside the preheated oven, and bake for 50 minutes to an hour. Once baked properly, the middle of the cheesecake will still be jiggly, but will be set to the touch. Remove from the oven, and let it cool completely on a wire rack.
  9. Once the chocolate cheesecake has cooled, chill it in the fridge for at least 4 hours - overnight is ideal. 

Cheesecake Waterbath Hack

I recently started using this hack for protecting my cheesecakes from the water seeping in from the water bath. Rather than going through loads of foil (and sometimes getting a leak anyway) I bought a silicone cake pan that is just slightly larger than my pan. Pop your pan in there and it will keep the water out!

Preparing cake pan for cheesecake water bath.
Normal method of wrapping the cheesecake pan
Preparing a loose bottomed pan to make pistachio cheesecake.
Easy way with a silicone cake pan.

How to Make Chocolate Ganache Topping

This is my go-to recipe for a smooth ganache that takes just minutes to make. I use it to elevate so many recipes, from my Boston cream pie to my French opera cake.

  1. Chop the semi-sweet chocolate into small chunks, and place it in a medium bowl.
  2. Pour the heavy cream into a saucepan over medium heat. Heat until the cream is scalding - there should be some steam rising and tiny bubbles starting to form at the surface.
  3. Remove the pan from the heat, and pour the hot cream into the bowl of chocolate. Let it sit for a minute to soften the chocolate a little, then stir until all the chocolate has melted into the cream to form a silky-smooth ganache. 
  4. Leave the ganache to cool slightly before spreading it over the cheesecake. 

How to Make Chocolate Whipped Cream

Making a chocolate version of homemade whipped cream is the easiest step of this recipe. It's best to make it on the day of serving, and pipe it onto your chocolate cheesecake right before serving to avoid any weeping.

  1. Pour the heavy cream into a large bowl (or bowl of a stand mixer), and whip on a high speed until soft peaks form.
  2. Add the cocoa powder, vanilla, and powdered sugar to the cream, and beat until it reaches stiff peaks. 
Whole chocolate cheesecake with three slices slightly moved out

How to Decorate Chocolate Cheesecake

As I mentioned above, this chocolate cheesecake is great on it's own, you don't need to add any of the fancy stuff on top, but by god is it worth it! But there are a number of things you can do.

If you want to decorate exactly as I did:
Make your chocolate ganache and wait until it has cooled for about 30 minutes, it should be fairly stiff but still 'liquid'. Think like the consistency of really thick custard. Basically, the goal is that you can smooth it over your cake, but it isn't going to run down the edges. To test it, run your spatula across the middle of the bowl to make a parting, if it takes a second to fill back in - it's ready!

Dollop the ganache right on top of my chocolate cheesecake and smooth it out with a small spatula. Then, once it was all smooth, start spinning the plate around while holding the very edge of my spatula at an angle to the ganache, making a small dent and moving out slowly to create the spiral effect.

I then piped the chocolate whipped cream rosettes around the outside, roughly where I knew my slices would be and sprinkled with little chocolate flakes. A simple method with a really professional result.

Jules' Tips for Perfect Chocolate Cheesecake

Here are my top tips for making the very best chocolate cheesecake:

  • Wrap tightly - Wrap your cake pan VERY well in aluminum foil so there is no chance of water leaking in from your water bath. Make sure you cover it from every angle - nobody wants a soggy bottom! (Or see my hack for cheesecake water baths above that doesn't require any foil!)
  • Room temperature ingredients - Make sure your cream cheese is at room temperature before starting - it will be very difficult to blend everything properly if it's cold.
  • Scrape the bowl - Scrape down the sides of the bowl regularly while mixing ingredients. This goes without saying, but with this recipe, I do it a little more than usual. We need everything to be smooth and combined well at each stage.
  • Tap the bubbles - Once you have poured the cheesecake batter into the pan, give it a few taps on the work surface. Not too aggressively, just lift it about 1cm off the surface and let it drop. This will get rid of any air bubbles that may have formed, ensuring a smooth finish to your chocolate cheesecake.
  • Don't overbake - It can be easy to overbake a cheesecake, but it's crucial to take it out at the right time. The edges should be set and the center slightly jiggly - it may look underbaked, but it'll finish baking as it cools. Gently shake the pan; if the edges stay still and the center wobbles, it's done.
  • Slice when set - Do not try to slice your cheesecake before it is properly set and chilled. This is a long process, but it's so worth it. If you don't cool and chill your cheesecake sufficiently, you'll end up with a gooey mess when you try to cut into it.

How to Store Chocolate Cheesecake

Store your chocolate cheesecake in an airtight container in the refrigerator for up to 4 days.

For optimum flavor and texture, take it out of the fridge about 20 minutes before serving to let the chocolate warm just slightly.

cake slice being lifted out of whole cake

What to Serve with Chocolate Cheesecake

This chocolate cheesecake recipe is pretty complete with its chocolate ganache topping and chocolate whipped cream swirls. However, if you'd like to add some lightness, try serving with some fresh raspberries or strawberries.

Or for even more decadence, serve with a pot of melted chocolate for guests to drizzle over their individual cheesecake slices!

Chocolate Cheesecake FAQs

Do I need to use a water bath for Chocolate Cheesecake?

A water bath isn't strictly necessary, but it makes a huge difference. For the smoothest, creamiest texture and a flawless finish, I highly recommend using one. Without it, the cheesecake will still taste delicious but may crack on top and have a slightly more crumbly texture. If you're covering it with ganache, the cracks won't matter - but for the best results, go with the water bath.

How to know when a baked cheesecake is done

Knowing when a cheesecake is perfectly baked is crucial. Take it out too soon, and it won't set; leave it in too long, and it will be dry and crumbly.
The edges should be set while the center still jiggles slightly. It may look underbaked, but it's ready - cheesecake continues to cook as it cools. When you shake the pan gently, the edges should barely move, and the center should wobble. You can also lightly touch the center - if nothing sticks to your finger, it's done. Remove it from the oven and let it cool to set.

Do you have to bake chocolate cheesecake?

Not all chocolate cheesecakes need to be baked - but this one certainly does. Chocolate cheesecakes with eggs need to be baked, creating a rich, dense, and creamy texture. Cheesecakes that don't use eggs can be set in the fridge, and often use whipped cream or gelatin for a lighter, mousse-like texture - similar to my chocolate mousse pie!

More Chocolate Desserts

If you love chocolate desserts, check out some of these recipes.

Recipe

Slice of chocolate cheesecake with a fork sticking out the top showing the thick, creamy texture, with chocolate ganache topping and a swirl of chocolate whipped cream on top.

Best Chocolate Cheesecake Recipe

Recipe Author: Jules Grasekamp
5 from 6 votes
Share Print
Prep 15 minutes
Bake 1 hour
Total 1 hour 15 minutes
Decadent chocolate cheesecake on an oreo crust with rich chocolate ganache on top.
Makes 12 slices

Ingredients

For the crumb base
  • 1.5 cups Oreo Crumbs 180g
  • ¼ cup Unsalted Butter 57g
For the Chocolate Cheesecake
  • 16 oz Cream Cheese 455g (room temperature)
  • ¾ cup Granulated Sugar 150g
  • ¼ cup Light Brown Sugar 50g
  • 3 Large Eggs
  • 2 Large Egg Yolks
  • 1 tablespoon Vanilla Extract
  • 3 tablespoon Cocoa Powder
  • ½ cup Whipping Cream 120g / 120ml
  • 9 oz Dark Chocolate 255g
For the Chocolate Ganache
  • ½ cup Whipping Cream 120g / 120ml
  • 6 oz Semi-sweet Chocolate 175g
For the Chocolate Whipped Cream
  • 1 ½ cups Whipping Cream 375g / 360ml (cold)
  • 1 tablespoon Vanilla Extract
  • 3 tablespoon Cocoa Powder
  • 3 tablespoon Powdered Sugar

Equipment

Instructions

Make the crumb base
  1. Preheat oven to 325°F / 160°C
  2. Line the outside of your cake pan with several layers of aluminium foil. It's going into a water bath, so it needs to be watertight from the bottom!
  3. Melt the butter and pour it into the oreo crumbs.
    1.5 cups (180 g) Oreo Crumbs, ¼ cup (57 g) Unsalted Butter
  4. Mix together until totally combined, then pour into the prepared cake pan and smoosh it evenly along the bottom.
  5. Bake for 10 minutes. Remove from the oven and set aside, but leave the oven on for the cheesecake to go into it.
Make the Chocolate Cheesecake
  1. Melt chocolate in the microwave at 30-second increments until totally melted, then set aside.
    9 oz (255 g) Dark Chocolate
  2. Beat the cream cheese with both sugars until smooth.
    16 oz (455 g) Cream Cheese, ¾ cup (150 g) Granulated Sugar, ¼ cup (50 g) Light Brown Sugar
  3. Beat in the eggs, egg yolks and vanilla until combined
    3 Large (3) Eggs, 2 Large (2) Egg Yolks, 1 tablespoon Vanilla Extract
  4. Mix in the cocoa powder
    3 tablespoon Cocoa Powder
  5. Slowly add in the cream and mix until combined
    ½ cup (120 ml) Whipping Cream
  6. Scrape down the sides of the bowl and make sure there are no big clumps, then beat the mixture for about 30 seconds to make sure everything is smooth and combined
  7. Pour in the melted chocolate and mix until totally incorporated
  8. Pour into the cake pan over the baked crumb base and tap on your work surface a few times to release any bubbles
  9. Place inside a roasting dish and pour hot water into the dish until it comes about an inch up the side of the cake pan. (This is why it's super important your cake pan is well wrapped in aluminium foil - otherwise, the water will leak into the cheesecake!)
  10. Bake for 50 minutes - 1 hour. The centre of the cheesecake will still be jiggly, but will be set to the touch. Remove from the oven and allow to cool completely
  11. Once cooled, place cheesecake into the fridge and allow to chill for at least 4 hours, or overnight if you have time
Make the Chocolate Ganache
  1. Chop the chocolate into small pieces and put it in a bowl
    6 oz (175 g) Semi-sweet Chocolate
  2. Heat whipping cream in a saucepan until scalding (just starting to form tiny bubbles)
    ½ cup (120 ml) Whipping Cream
  3. Remove from the heat and pour over the chocolate, let sit for 1 minute
  4. Stir until the chocolate is totally melted and everything is silky and smooth
  5. Let cool until it is set enough not to run off the edge of the cheesecake
Make the Chocolate Whipped Cream
  1. Whip cream until soft peaks form
    1 ½ cups (360 ml) Whipping Cream
  2. Add in the vanilla, cocoa and powdered sugar and continue to whip until stiff peaks form
    1 tablespoon Vanilla Extract, 3 tablespoon Cocoa Powder, 3 tablespoon Powdered Sugar

Nutrition

Calories647kcal | Carbohydrates52g | Protein9g | Fat46g | Saturated Fat25g | Polyunsaturated Fat3g | Monounsaturated Fat14g | Trans Fat1g | Cholesterol158mg | Sodium292mg | Potassium397mg | Fiber4g | Sugar37g | Vitamin A1088IU | Vitamin C1mg | Calcium99mg | Iron6mg

Tried this recipe?

Could you please do me a huge favor and let me know in the comments how it was? I love hearing your feedback to make my recipes the best they can be!
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Reader Interactions

Jules (Juliane) Grasekamp, baking blogger at Bonni Bakery standing in the kitchen holding a heart spoon.

Hi, I'm Jules!

I'm a Scottish ex-bakery owner sharing my tried and true dessert recipes and expert tips to help you whip up impressive desserts at home.

Check out my baking blog and try a few recipes.
Or just lick the screen a little...

Happy Baking!

About Jules

Comments

    5 from 6 votes (4 ratings without comment)

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    Recipe Rating




  1. Jennifer

    5 stars
    This Cheesecake will be my go to dessert! It was absolutely delicious.
    I made it for our Christmas Day dinner. Then made another one the next week.
    I do have a question regarding when you should release the cake from the spring- form pan?

    Reply

    • Jules Grasekamp

      I'm so glad to hear you love the cheesecake Jennifer! It's one of my favorites too!
      That's a great question, I leave the cheesecake in the pan until it has cooled and chilled for at least 4 hours, this way it will be able to hold it's shape nicely when you remove it. Then you can take it out of the pan and decorate with the chocolate ganache.
      Hope this helps!
      Jules

      Reply

  2. Monica

    5 stars
    This was the most decadent creamy chocolate cheese cake I've ever made

    Reply