Velvety, dense, and deeply smooth. This Chocolate Cheesecake brings together a crunchy Oreo base and a rich filling for the ultimate treat. I often make this when I want something sophisticated but manageable for a small gathering. It satisfies that craving for a Triple Chocolate Cheesecake experience without hours of work.
Why You'll Love This
This Chocolate Cheesecake balances tanginess and sweetness with a fudge-like density that feels luxurious. It is one of my favorite Chocolate Dessert Recipes because the small 6-inch size implies less leftover temptation while delivering maximum flavor impact. You get a professional bakery result without needing complex techniques or equipment.
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Ingredients
This recipe keeps the Chocolate Cheesecake simple with high-quality staples. You likely have most items for this Easy Chocolate Cheesecake in your pantry already.
The full Creamy Chocolate Cheesecake instructions are right in the card below.
Main Ingredients
- Cream Cheese: Full-fat, brick-style cheese is necessary for the proper structure and tang.
- Oreos: Used whole (filling included) to create a sturdy, sweet chocolate crust.
- Dark Chocolate: Melted into the batter for depth; aim for 60-70% cocoa.
- Sour Cream: Adds moisture and a slight acidity to cut through the richness.
Optional Extras
- Flaky Sea Salt: A small sprinkle on the ganache highlights the chocolate notes.
- Fresh Berries: Raspberries or strawberries add a bright contrast to the heavy filling.
- Whipped Cream: Lightens the texture, making it feel more like a Chocolate Mousse Cheesecake.
How to Make Chocolate Cheesecake (Step-by-Step)
This Baked Cheesecake Recipe method ensures a smooth texture without cracks or sinking.
Prep and Crust
Preheat your oven to 300°F (148°C) and line the bottom of a 6-inch springform pan with parchment paper. This ensures the cake releases easily from the base later. You should see the paper laying flat against the bottom.
Pulse the Oreos in a food processor until they break down into fine, sandy crumbs. This creates a uniform texture that binds well with butter. You will notice the cookies turning into a dark, coarse powder.
Pour in the melted butter and pulse briefly until the mixture resembles wet sand. This hydrates the crumbs so they hold their shape. You will see the mixture clump slightly when pressed.
Press the crumb mixture firmly into the bottom and halfway up the sides of the prepared pan using a flat-bottomed cup. This compacts the crust to prevent it from crumbling when sliced. You will see a smooth, even dark layer lining the pan.
Filling and Baking
Beat the room temperature cream cheese, sugar, and cocoa powder on low speed until completely smooth. This prevents lumps of white cheese from spoiling the final look. You will see a uniform, light brown mixture.
Mix in the sour cream, vanilla, and salt, followed by the egg just until combined. This integrates the liquid ingredients without adding excess air. You will see the batter become glossy and slightly looser.
Fold in the melted dark chocolate using a rubber spatula, scraping the sides well to remove any streaks. This incorporates the key flavor gently. You will see the batter turn a deep, rich chocolate color.
Pour the batter over the chilled crust and bake on the middle rack with a separate pan of hot water nearby for 30 minutes.
Why use a water bath or water nearby? The steam keeps the oven moisture high, preventing the top from drying out or cracking before the center sets. You will see the edges look matte and set while the center wobbles slightly.
Cooling and Ganache
Turn the oven off and let the cheesecake sit inside with the door slightly ajar for 15 minutes. This allows the cake to cool gradually, preventing thermal shock. You will notice the cheesecake sinking slightly as it settles.
Remove from the oven, cool to room temperature, then refrigerate for at least 4-6 hours. This chilling period is crucial for the structure to firm up completely. You will see the texture transform from custard-like to firm and sliceable.
Microwave the remaining dark chocolate and heavy cream in 30-second intervals, stirring until smooth. This creates a glossy finish that hides any surface imperfections. You will see a shiny, pourable liquid chocolate.
Pour the ganache over the chilled cheesecake and sprinkle with flaky sea salt before serving. This adds a final layer of decadence and visual appeal. You will see the ganache set slightly upon hitting the cold cake.
Top Tip
Here are a few secrets to ensuring your Chocolate Cheesecake turns out smooth every time.
Quality Matters → use good quality dark chocolate for the Best Chocolate Cheesecake flavor → you will taste a deeper cocoa profile.
Room Temp is Key → ingredients blend easier without lumps → you will see a silky, uniform batter.
Don't Overmix → too much air causes cracks during baking → you will see a flat, level top after baking.
Cool Slowly → prevents the surface from shocking and splitting → you will see a smooth, crack-free surface.
Slice Cleanly → dip your knife in warm water between cuts → you will see sharp, professional-looking layers.
Follow Aliana on Pinterest →Variations
You can easily tweak this recipe to create a Brownie Cheesecake Recipe vibe by using brownie scraps for the crust instead of Oreos. For a festive twist, add a teaspoon of peppermint extract to the filling, or swap the dark chocolate ganache for white chocolate to create a visually striking contrast.
Storage
Homemade Cheesecake Recipes like this one need to be kept cold to maintain their structure. Store leftovers in an airtight container in the fridge for up to 5 days; the flavor actually improves after 24 hours. You can also freeze slices wrapped in plastic for up to a month.
Serving Suggestions
To balance the richness of this Chocolate Cheesecake, I recommend serving it with a strong espresso or a glass of cold milk. Fresh raspberries or a tart cherry compote also pair beautifully, cutting through the density. If you want to get fancy, swirl a little white chocolate into the ganache for a Chocolate Swirl Cheesecake look.
FAQs
Can I use a larger pan for this recipe?
Yes, but the layers will be much thinner and cooking time will decrease. For a standard 9-inch pan, you should double the ingredients to maintain the height of this Chocolate Cheesecake Recipe Easy.
Why did my cheesecake crack?
Cracks usually happen if the batter was overmixed or if the cheesecake cooled too quickly. Leaving it in the turned-off oven allows it to cool gradually, keeping the surface smooth.
Can I substitute milk chocolate?
You can, but the filling will be sweeter and slightly softer. Dark chocolate provides the necessary structure and intense cocoa flavor that balances the sugar and cream cheese.
How do I know when it is done?
The edges should look set and matte, but the center 2 inches should still jiggle like gelatin when you gently nudge the pan. It will firm up significantly as it cools.
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Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Creamy Chocolate Cheesecake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 300°F (148°C) and line a 6-inch springform pan with parchment paper.
- Pulse the Oreos in a food processor until they break down into fine, sandy crumbs.
- Pour in the melted butter and pulse briefly until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and halfway up the sides of the prepared pan using a flat-bottomed cup.
- Place the crust in the freezer for 10 minutes to firm up while you prepare the filling.
- Beat the room temperature cream cheese, sugar, and cocoa powder on low speed until completely smooth.
- Mix in the sour cream, vanilla, and salt, followed by the egg just until combined.
- Fold in the melted dark chocolate using a rubber spatula, scraping the sides well to remove any streaks.
- Pour the batter over the chilled crust and bake on the middle rack with a separate pan of hot water nearby for 30 minutes.
- Turn the oven off and let the cheesecake sit inside with the door slightly ajar for 15 minutes.
- Remove from the oven, cool to room temperature, then refrigerate for at least 4-6 hours.
- Microwave the remaining dark chocolate and heavy cream in 30-second intervals, stirring until smooth.
- Pour the ganache over the chilled cheesecake and sprinkle with flaky sea salt before serving.
Nutrition
Notes
Pairing
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