Triple Threat Chocolate Cheesecake

The BEST Chocolate Cheesecake recipe you’ll ever try! Extra creamy, totally decadent, with the richest chocolate flavor imaginable. This showstopper of a dessert is easier than you think and will satisfy even your biggest chocolate craving! Love cheesecake? We do too! Make sure to check out these fan favorites: Chocolate Chip Cookie Cheesecake Bars, No Bake Strawberry Cheesecake and my personal favorite, White Chocolate Cranberry Cheesecake – delicious!

Chocolate Cheesecake

Cheesecake is my very favorite dessert. Like my VERY. FAVORITE. dessert. If you’ve been a Mom On Timeout reader for any length of time, you are probably aware of this fact due to the plethora of cheesecake recipes that I have on my site.

I have shared many, many cheesecake desserts but some of my very favorites (like the ones you need to check out right this second) are my Reese’s Peanut Butter Cup Mini Cheesecakes, No Bake Banana Cream Pudding Cheesecake, and this Baked Cherry Cheesecake French Toast which a Christmas morning favorite.

This chocolate cheesecake is nothing shy of sinful but it is definitely worth it. When you’re in the mood to treat yourself to a perfectly decadent dessert – give this cheesecake a try. It is truly the ultimate dessert for a chocolate and cheesecake lover.

What Ingredients Are In A Chocolate Cheesecake?

I make my cheesecake with an Oreo crust because, more chocolate is more better, amiright? The crust consists of just two ingredients:

• Oreo cookies
• Butter

The chocolate cheesecake filling is a little more complicated but made with ingredients you may already have on hand:

• cream cheese
• sugar
• flour
• vanilla
• chocolate
• eggs
• heavy whipping cream
• raspberries – optional

I like to top my cheesecake with a layer of ganache and top it with fresh raspberries or strawberries. I love that pop of color against the chocolate!

How To Make the Best Chocolate Cheesecake

We’re going to start with the Oreo crust. Mix the crushed cookie crumbs and butter and press onto the bottom of a springform pan and bake.

Now it’s time for the chocolate cheesecake filling. Melt the chocolate and let cool slightly. Beat cream cheese, sugar, flour, and vanilla together

Add melted chocolate and mix until well combined. Add eggs one at a time mixing on low speed just until blended.

Pour mixture over crust and bake until center is almost set. To prevent serious cracking, cook the cheesecake in a water bath and handle with care.

Don’t remove the cheesecake from the oven right away. Open the oven door and let sit for 30 minutes before gently removing the chocolate cheesecake from the oven. Some small cracks may appear like you see below but don’t worry, we’re going to cover it with a ganache topping after it’s cooled.

Run a knife around the rim of pan to loosen cake and cool before removing rim. Refrigerate for at least four hours to be sure the cheesecake is completely chilled and set.

Time for the ganache! Ganache is the perfect topping for this cheesecake – rich and delicious and it fills in any cracks that may have developed in your cheesecake. Bring the whipping cream just to a simmer over medium heat. You need to watch it carefully because once it starts to bubble it can bubble over quickly. Pour the whipping cream over the chocolate and whisk until nice and smooth.

Let the ganache cool for about 20 minutes before pouring over the cheesecake. Start in the center and let the ganache pool out to the edges of the cheesecake stopping just before it goes over the edge. That is, unless you want it to spill over the edges – also very pretty! Chill the cheesecake until the ganache is set up and firm.

Time to add the raspberries. Raspberries are totally optional but they really add some brightness that cuts through the intense chocolate of the cheesecake.

Tips For This Chocolate Cheesecake

• Don’t over beat the cream cheese mixture. Use a low speed on your stand mixer or hand mixer and beat until ingredients are incorporated. You don’t want to add air to the mixture which can happen when beating at high speeds or over mixing. This causes cracks so be cautious.
• Use a springform pan. This is how to easily extract your cheesecake. The sides are removable which is perfect for cheesecakes.
• Use room temperature, full- fat cream cheese.
• Don’t skip the flour. That tiny little amount makes a big difference in keeping the cheesecake from cracking.
• Let cool completely – at least 4 hours – before topping with the ganache.

What You Need To Make This Chocolate Cheesecake

• Springform Pan
• Stand Mixer or Hand Mixer – I do not recommend making this cheesecake by hand.
• Oreos
• Vanilla Extract

How To Make A Chocolate Cheesecake

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5 from 1 vote

Triple Threat Chocolate Cheesecake

The BEST Chocolate Cheesecake recipe you'll ever try! Extra creamy, totally decadent, with the richest chocolate flavor imaginable. This showstopper of a dessert is easier than you think and will satisfy even your biggest chocolate craving! 

Course Dessert

Cuisine American

Keyword cheesecake, chocolate, dessert

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16

Calories 553kcal

Author Trish - Mom On Timeout

Ingredients

• 18 Oreo cookies {creme removed} crushed
• 2 tbsp butter melted
• 32 oz cream cheese softened
• 1 cup sugar
• 2 tbsp flour
• 1 tsp vanilla
• 8 oz semi-sweet chocolate
• 4 eggs room temperature

Ganache Topping

• 1 cup heavy whipping cream
• 8 oz bittersweet chocolate chopped

Optional

• 1/2 cup fresh raspberries

Instructions

• Preheat oven to 325 degrees.
• Mix the crushed cookie crumbs and butter and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
• Melt semi-sweet chocolate and let cool slightly. I melted the chocolate in the microwave by heating in 15 second increments and stirring in between.
• Beat cream cheese, sugar, flour, and vanilla with mixer on low speed until very well blended.
• Add melted chocolate and mix until well combined.
• Add eggs one at a time mixing on low speed just until blended.
• Pour mixture over crust and bake for 55 minutes to 1 hour or just until center is almost set. To prevent cracking, cook the cheesecake in a water bath and handle with care.
• Run a knife around the rim of pan to loosen cake and cool before removing rim.
• Refrigerate for four hours.

Ganache Topping

• Place bittersweet chocolate in a heat-proof bowl and set aside.
• Bring the whipping cream just to a simmer over medium heat. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
• Pour the whipping cream over the chocolate and whisk until nice and smooth.
• Let the ganache cool for about 20 minutes before pouring over the cheesecake.
• Start in the center and let the ganache pool out to the edges of the cheesecake stopping just before it goes over the edge. That is, unless you want it to spill over the edges - also very pretty! Chill the cheesecake until the ganache is set up and firm {20-30 minutes}.
• Time to add the raspberries. Raspberries are totally optional but they really add some brightness that cuts through the intense chocolate of the cheesecake.

Nutrition

Calories: 553kcal | Carbohydrates: 40g | Protein: 7g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 129mg | Sodium: 281mg | Potassium: 294mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1100IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 3.4mg

Originally published October 9, 2012.

More delicious recipes to try:

Raspberry Coconut Magic Bars

Turtle Thumbprint Cookies

Chocolate Cherry Marshmallow Crunch Bars

Reese’s Peanut Butter Cup Mini Cheesecakes

For all appetizer recipes, go HERE.
For all dessert recipes, go HERE.
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