Chocolate Cheesecake Recipe

A chocolate cheesecake topped with chocolate shavings and fresh raspberries, with one slice missing, displayed on a marble surface.

Chocolate Cheesecake Recipe

A rich triple chocolate cheesecake with a creamy texture and smooth chocolate ganache. Step by step instructions make this dessert feel doable at home!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 10

Chilling Time 4

Total Time 1 30

Servings

Calories 809kcal

Author Kylee Ayotte

Equipment

9-inch springform pan

Ingredients

For the crust:

24 oreo cookies cookie and filling included cookie and filling included
1/4 cup melted butter

For the cheesecake:

10 ounces bittersweet chocolate chips
2 lb softened cream cheese
1 1/3 cup powdered sugar
4 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee granules
4 large eggs

For the ganache:

3/4 cup heavy cream
6 ounces bittersweet chocolate chips
1 tablespoon white sugar

US Customary - Metric

Instructions

Get prepped

Preheat oven to 350°F. Grease a 9 inch springform pan with butter.

For the crust

Finely crush the 24 oreo cookies cookie and filling included (use a food processor or crush them in a ziplock bag using a rolling pin, add 1/4 cup melted butter and mix well
Press crumb mixture onto the bottom of the prepared pan.
Bake the crust for 8-10 minutes.
Remove from the oven let cool.

For the filling

Melt 10 ounces bittersweet chocolate chips and let cool slightly.
In a stand mixer, beat 2 lb softened cream cheese and 1 1/3 cup powdered sugar until smooth, then mix in 4 tablespoons unsweetened cocoa powder and 2 teaspoons instant coffee granules until well combined.
Add the 4 large eggs one at a time, mixing on low speed. Don’t overbeat!
Add the melted chocolate and continue to mix on low to just combine.

Water Bath

Pour the filling over the crust and smooth the top.
Wrap the outside of the pan in a double layer of foil, covering the underside and extending all the way to the top.
Set wrapped pan in a large roasting pan, and pour hot water into the roasting pan - to a depth of 2 inches or about halfway up the sides of the cheesecake

Bake, then chill

Bake for 60 minutes. Turn off the heat and leave in the oven with the door closed for 20 minutes. Crack open the oven and leave the cheesecake in the oven for another 20 minutes or until set and the top looks dry.
Run a knife around the edge, cover with plastic wrap and then refrigerate overnight.

For the ganache:

In a saucepan whisk together 3/4 cup heavy cream, 6 ounces bittersweet chocolate chips, and 1 tablespoon white sugar on low heat until smooth.
Cool and pour over the cheesecake.
When the ganache is set and cooled again, run a knife around the sides and remove the springform pan sides.
Slice and devour when ready to serve.

Notes

Can I make this into minis?
Yes! Halve the recipe and make it in a Mini Cheesecake Pan
What if it cracks?
No worries!! We're topping it with ganache, no one will see it, I promise.
Can I make this ahead?
Absolutely, and you should. This needs a GOOD cooling time of overnight. Make it today, cool overnight and top with ganache the next morning. You'll be ready for dessert!

Nutrition