This baked chocolate cheesecake has a rich, decadent chocolate filling on a crisp Oreo crust, finished with glossy chocolate ganache and swirls of chocolate whipped cream. It's the ultimate cheesecake for serious chocolate lovers!
Quick Look: Chocolate Cheesecake Recipe
A rich baked chocolate cheesecake with a soft, custard-like centre that sets beautifully for clean slices.
☆ Why make THIS version? The filling uses a generous amount of real melted dark chocolate rather than relying on cocoa powder, giving it an intense chocolate flavour. It is baked gently in a water bath until just set, so it comes out gorgeously smooth and silky rather than dry or crumbly.
SUMMARIZE AND SAVE THIS POST ON
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 was the first cheesecake I ever baked - and I was ridiculously proud of it. I've refined it over the years, particularly the gentle baking and cooling method, to make the filling as smooth and creamy as possible. I'll show you exactly what to look for so you know when it's baked, how to prevent cracks, and how to finish it like the cheesecake pictured.
Jump to:
Key Ingredients
Though this is a relatively simple ingredient list, there are a few important notes to be aware of. I have tested this recipe with both UK and US baking ingredients.
- Cream Cheese - Use full-fat cream cheese, not the spreadable kind.
- Dark Chocolate - This recipe works best with dark or semi-sweet chocolate - anything with at least 50% cocoa solids will give the cheesecake a deep chocolate flavor.
- 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.
- Eggs - Use large eggs in the US or medium eggs in the UK (our eggs are bigger).
- Heavy Cream - Heavy whipping cream or double cream in the UK.
See the recipe card for measurements in both cups and grams (though I always recommend using a kitchen scale for best results).
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.
Before You Begin...
- Prepare the pan - Wrap your loose-bottomed cake pan in foil to make sure no water seeps in from the water bath to make your crust soggy.
jules' tip
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!
Make the Oreo Crust
- Crush the Oreos to fine crumbs, either in a food processor or in a Ziploc bag with a rolling pin.
- Mix with melted butter and salt until it clumps together when squeezed.
- Tip the crumb mixture into the prepared pan and press it down into an even layer along the bottom of the pan. You can flatten it with your hands or with the bottom of a glass.
Make The Chocolate Cheesecake Filling
Now for the decadent cheesecake filling! We'll be using real melted chocolate for the most divine chocolatey flavor.
Melt the Chocolate
Preheat the oven to 325°F / 160°C (140° fan).
Place chopped chocolate into a heatproof bowl, and microwave in short bursts (30 seconds), until melted. Alternatively, melt over a double boiler. Set aside.
Beat Cream Cheese
Beat the room temperature cream cheese with the white sugar, brown sugar, and salt until smooth and creamy.
Add Eggs
Beat in the eggs on low speed, one at a time, then beat in the egg yolk and vanilla.
Add Cream
Gradually add the double cream while mixing slowly until it is completely incorporated. Scrape down the sides of the bowl.
Stir in the Chocolate
The melted chocolate should have cooled slightly by now, so it is warm, rather than hot.
Add it to the cheesecake batter and mix together until totally combined.
Pour into Pan
Pour the chocolate cheesecake mixture into the prepared pan, on top of the Oreo crumb base.
Bake
Place the cheesecake in a water bath and bake for 60-75 minutes until the edges are set, but the middle is still slightly jiggly.
Turn the oven off and crack the door open slightly to let the cheesecake cool gradually in the oven.
Once cool, chill in the fridge for at least 4 hours.
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 in so many recipes, from my Boston cream pie to my French opera cake.
- Chop the semi-sweet chocolate into small chunks, and place it in a medium bowl.
- 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.
- 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.
- Leave the ganache to cool to a spreadable consistency, then add it on top of the cheesecake and chill until ready to serve.
Decorating
This chocolate cheesecake is great on its 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 of 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 them with little chocolate flakes. A simple method with a really professional result.
Storage
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.
Serving Ideas
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 homemade caramel sauce for guests to drizzle over their individual cheesecake slices!
Chocolate Cheesecake Recipe FAQs
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.
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.
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.
Show Me Your Bakes!
If you tried this recipe, I'd love to know how it turned out in the comments!
Want to share a photo? You can send me a pic or tag @bonni_bakery on Instagram - I love seeing all your creations.
Chocolate Cheesecake Recipe
Ingredients
- 180 g (1½ cups) Oreo Crumbs
- 57 g (½ stick) Unsalted Butter
- ⅛ teaspoon (teaspoon) Salt
- 455 g (16 oz) Cream Cheese room temperature
- 150 g (¾ cup) Caster Sugar (Granulated sugar)
- 50 g (¼ cup) Light Brown Sugar
- ½ teaspoon (teaspoon) Salt
- 3 Large Eggs room temperature
- 1 Large Egg Yolk room temperature
- 1 teaspoon Vanilla Extract
- 180 ml (¾ cup) Double Cream (Heavy cream)
- 255 g (9 oz) Dark Chocolate
- 120 ml (½ cup) Double Cream (Heavy cream)
- 170 g (6 oz) Dark Chocolate
Equipment
- Roasting Dish for the water bath
Instructions
- 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!
- Crush the Oreos into fine crumbs with a food processor or in a Ziploc bag with a rolling pin. There is no need to remove the white filling in the middle.180 g (1½ cups) Oreo Crumbs
- Melt the butter and add it to the Oreo crumbs along with the salt. Mix together until combined - the mixture should hold together if you squeeze it in your hands.57 g (½ stick) Unsalted Butter, ⅛ tsp (teaspoon) Salt
- Tip the mixture into the prepared cake pan and press it down into an even layer on the bottom of the pan.
- Preheat oven to 325°F / 160°C (140° fan).
- Melt chocolate in the microwave at 30-second bursts, stirring in between until totally melted, set aside.255 g (9 oz) Dark Chocolate
- Beat the cream cheese with both sugars and the salt until smooth.It's important that the cream cheese is completely room temperature so it can incorporate properly without any lumps. You can do this in a stand mixer on medium-low speed, or you can just do it by hand.455 g (16 oz) Cream Cheese, 150 g (¾ cup) Caster Sugar, 50 g (¼ cup) Light Brown Sugar, ½ tsp (teaspoon) Salt
- Beat in the eggs one at a time, at low speed, then add the egg yolk and vanilla and beat until smooth.3 Large Eggs, 1 Large Egg Yolk, 1 tsp Vanilla Extract
- Gradually pour in the cream while mixing slowly until totally incorporated. Scrape down the sides of the bowl.180 ml (¾ cup) Double Cream
- By now, the chocolate should have cooled slightly, so it is warm, not hot. Add it to the cheesecake batter and mix it in completely.
- Pour the chocolate cheesecake mixture into the cake pan on top of the crumb base and spread it out flat. Tap the pan on the counter a few times to release any bubbles.
- Create a water bath for the cheesecake by putting it inside a large oven-safe container, like a roasting pan. Fill the pan with hot (recently boiled) water so it comes about halfway up the side of the 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!) I find the easiest way to do this is to have everything ready, then place the pan on the rack of the oven and pour the water in once already half inside. This stops you from having to carry it over to the oven with the water sloshing around.
- Bake for 60-75 minutes. or until the edges are set, but the middle of the cheesecake is still slightly jiggly. For the absolute best results, turn the oven off and crack the door open slightly to let the cheesecake cool gradually in the oven for about an hour. This helps to stop cracks from forming. However, if you need the oven, it's completely fine to take it out and let it cool on the counter.
- After an hour, pull the roasting pan out of the oven and carefully remove the cheesecake from the water. Remove the foil and let it cool completely on a wire rack, then transfer to the fridge to chill for at least 4 hours, preferably overnight.
- Keep the cheesecake in its pan until it is completely chilled. Once set, carefully remove it from the pan before adding the ganache and decorations.
- Chop the chocolate into small pieces and put it in a bowl170 g (6 oz) Dark Chocolate
- Heat the heavy cream in a saucepan until scalding (just starting to steam and form tiny bubbles).120 ml (½ cup) Double Cream
- Remove from the heat and pour over the chocolate, let sit for 1 minute.
- Stir until the chocolate is totally melted and everything is silky and smooth.
- Let it cool until it is thick enough to spread, then pour it on top of the cheesecake and let it set in the fridge until ready to serve.
- Optional: Top with chocolate whipped cream for an extra special touch.
Nutrition
Notes
- Cream Cheese - Use full-fat cream cheese.
- Eggs - Use large eggs in the US or medium eggs in the UK (our eggs are bigger).
- Dark Chocolate - Dark or semisweet chocolate will give the deepest chocolate flavor, but you can use other kinds if you like.
- Double Cream - Use heavy cream, heavy whipping cream, or double cream. It must have at least 36% fat content.
- Water Bath - The water bath helps to regulate the temperature of the cheesecake in the oven so it bakes up smooth and custard-like, rather than dry and crumbly. It's definitely worth the extra step - just make sure your pan is wrapped well enough so it's watertight.
- Jiggle Test - The centre of the cheesecake should still wobble slightly when you take it out of the oven. It will continue to bake and set as it cools, so if you wait until it is completely set, the cheesecake will be overbaked.
- Ganache Topping - The extra ganache on top if completely optional, the cheesecake tastes incredibly indulgent as a standalone dessert without it. But it adds an extra layer of interest. See the post above for more ideas for toppings and decoration.
Valerie says
Can I sub demerara brown sugar? Also,455 grams of cream cheese seems like too little for the quantity of egg, though I've never really been good at baked cheesecakes, please reassure me! Thanks in advance for your reply.
Jules Grasekamp says
Hi Valerie,
Sorry it took me so long to reply - it's a bit hectic here with our new baby in the house!
I wouldn't advice subbing demerara brown sugar as it won't dissolve into the mixture as easily and may make it a bit gritty. Go for soft light brown sugar if you can, or alternatively just replace it with more caster sugar - that will also be fine.
As for the cream cheese amount - that may seem like a strange ratio if you are used to making unbaked cheesecakes. Technically, baked cheesecakes are actually a form of 'custard', and custards are egg based, so while this is higher than a typical cheesecake ratio, it makes the texture more custard=like.
I hope this helps!
Jules
Jennifer says
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?
Jules Grasekamp says
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
Monica says
This was the most decadent creamy chocolate cheese cake I've ever made