This chocolate cheesecake is decadently rich and velvety—think chocolate truffle in cheesecake form. It’s surprisingly straightforward to make and always impresses when served.
Why you’ll love this chocolate cheesecake recipe
If you love chocolate, this cheesecake will become a favorite. The recipe combines a cookie crust with a deeply chocolate filling and a glossy ganache topping for layers of rich flavor and smooth texture. It’s indulgent without being complicated.
- Layered flavor – An Oreo cookie crust supports a silky chocolate cheesecake and a final layer of chocolate ganache for concentrated chocolate taste in every bite.
- Luxurious texture – The filling is creamy, dense, and moist, giving a satisfyingly rich mouthfeel while still feeling light enough to enjoy.
- Beginner friendly – This recipe walks through each step clearly, so even first-time cheesecake bakers can succeed.
This version is one of many beloved cheesecakes, and its combination of condensed milk and chocolate makes it especially lush.
Key Ingredient Notes
Crust
- Oreo cookies – Chocolate Oreo cookies or similar sandwich cookies are crushed to form the base. You will need about 1.5 cups of crumbs (roughly 18 cookies).
- Unsalted butter – Melted butter binds the crumbs and adds richness.
Chocolate Filling
- Chocolate chips – Semi-sweet chips give a balanced chocolate flavor. You will melt a portion for the batter and use the rest for the ganache.
- Cream cheese – Use full-fat block-style cream cheese, softened to room temperature for a smooth batter.
- Sweetened condensed milk – This adds extra creaminess and sweetness; do not substitute evaporated milk.
- Large eggs – Room-temperature eggs mix more evenly and help the filling set properly.
- Sour cream – Adds a slight tang and keeps the texture silky.
- All-purpose flour – A small amount stabilizes the filling and helps prevent cracking.
- Instant espresso powder (optional) – Enhances chocolate depth without tasting like coffee.
- Pure vanilla extract – Adds balance and warmth to the chocolate.
- Salt – Enhances and rounds out the other flavors.
Ganache
- Heavy whipping cream – Use full-fat cream for the best ganache texture; other milks will not set the same way.
- Chocolate – Semi-sweet or dark chocolate chopped or chips work well for a glossy finish.
How to make chocolate cheesecake
Preheat the oven to 350°F (177°C) before you start.
1. Prepare the crust
- Wrap a 9-inch springform pan in heavy-duty foil to protect it from water during the water bath.
- Process Oreo cookies until they form fine crumbs.
- Mix in melted butter until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Let cool briefly before adding the filling.
2. Make the batter
- Melt the chocolate chips gently until smooth—microwave in short bursts, stirring between each, or use a double boiler.
- Beat the room-temperature cream cheese until light and fluffy. Add the sweetened condensed milk and beat until smooth.
- Add the eggs one at a time, mixing after each addition, then stir in the sour cream.
- Sift in the flour, espresso powder (if using), vanilla, and salt. Mix until combined.
- Stir in the melted chocolate and mix until the batter is evenly colored and silky.
- Pour the batter into the prepared crust and smooth the top.
Avoid lumps
Ensure the cream cheese is fully softened to room temperature before mixing to avoid a lumpy batter.
3. Bake the cheesecake
- Place the springform pan inside a larger roasting pan and pour in about 1 cup of hot water to create a gentle water bath.
- Bake for 55–60 minutes, until the edges are set but the center still has a slight wobble. Do not open the oven during baking.
- After baking, crack the oven door open and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
- Move the cheesecake to a wire rack, run a knife around the edge after about 10 minutes, and cool to room temperature.
- Refrigerate for at least 2–3 hours, preferably overnight, to fully set before adding the ganache.
4. Add the ganache
- Heat the heavy whipping cream until hot but not boiling.
- Pour the hot cream over the chopped chocolate or chips and let sit for 2 minutes, then stir until glossy and smooth.
- Pour the ganache over the chilled cheesecake and allow it to set before slicing and serving.
Tips for Success
- Don’t overbeat after adding eggs — too much air causes cracks and an uneven texture.
- Avoid opening the oven while the cheesecake bakes; sudden temperature changes can make it sink or crack.
- Do not overbake — the center should still wobble slightly when you remove it; it will finish setting as it cools.
- Stir melted chocolate frequently to keep it smooth and prevent it from seizing.
- Keep cream below boiling when making ganache to avoid separation.
Make-Ahead Tips
This cheesecake benefits from chilling time, so plan ahead. Several elements can be prepared in advance to streamline the final assembly.
- The Oreo crust can be made and refrigerated 1–2 days ahead.
- The cheesecake filling can be mixed and stored, covered, in the refrigerator for up to 1 day before baking.
Storing Tips
- Refrigerate leftovers tightly covered for up to 5 days.
- Freeze portions in an airtight container for up to 2 months.
- Thaw in the refrigerator overnight before serving.
FAQs
This chocolate cheesecake is rich and sweet with deep chocolate notes and a creamy texture—reminiscent of a chocolate truffle in cheesecake form.
New York style is denser and richer, typically made with a higher proportion of cream cheese and often includes sour cream. Classic cheesecake is usually lighter and a bit fluffier.
The three popular varieties are New York cheesecake, classic baked cheesecake, and no-bake cheesecake—each differs in ingredient ratios and technique.
More Cheesecake Recipes
- Pomegranate Cheesecake
- Dulce de Leche Cheesecake
- 3-Ingredient Soufflé Cheesecake
- Chocolate Soufflé Cheesecake
Supreme Chocolate Cheesecake
By Shinee Davaakhuu
Chocolate cheesecake so luxuriously indulgent it resembles a creamy chocolate truffle in cheesecake form.
Rating: 4.78 from 9 votes
Prep: 20 mins Cook: 1 hr Chilling Time: 3 hrs Total: 4 hrs 20 mins Servings: 16
Ingredients
For crust:
- 18 Oreo cookies (about 1.5 cups crushed)
- 4 tablespoons unsalted butter, melted
For filling:
- 2 cups (340 g) semi-sweet chocolate chips
- 24 oz (680 g) cream cheese, room temperature
- 1 (14 oz / 400 g) can sweetened condensed milk
- 3 large eggs, room temperature
- 1/2 cup (125 g) sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon instant espresso powder (optional)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
For ganache:
- 1 cup (240 ml) heavy whipping cream
- 4 oz (115 g) semi-sweet chocolate, chopped
Instructions
Prepare the crust:
- Preheat oven to 350°F (177°C). Wrap a 9-inch springform pan in double layers of heavy-duty foil.
- Process the cookies into fine crumbs. Mix with melted butter until combined and press into the bottom of the pan. Bake 10 minutes and set aside to cool slightly.
Make the batter:
- Melt 2 cups chocolate chips gently until smooth.
- Beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth.
- Add eggs one at a time, mixing after each, then stir in sour cream.
- Sift in flour, espresso powder, vanilla, and salt, and mix to combine. Stir in the melted chocolate until the batter is even and glossy.
- Pour the batter into the prepared crust and level the top.
Bake the cheesecake:
- Place the springform pan inside a larger roasting pan and pour about 1 cup hot water into the outer pan to create a water bath.
- Bake 55–60 minutes, until the edges are set and the center slightly wobbles. Do not open the oven while baking.
- After baking, leave the oven door ajar and cool the cheesecake in the oven for 1 hour. Transfer to a wire rack, run a knife around the edges after 10 minutes, cool to room temperature, then refrigerate 2–3 hours or overnight.
Make ganache topping:
- Heat the heavy cream until hot but not boiling. Pour over chopped chocolate and let sit 2 minutes, then stir until smooth.
- Pour ganache over the chilled cheesecake and let it set before serving.
Notes
Note 1: About 1.5 cups of crushed cookies (roughly 18 Oreos).
Note 2: Use block-style cream cheese and bring to room temperature 1–2 hours before starting.
Nutrition (per serving)
Calories: 618 kcal | Carbohydrates: 42 g | Protein: 14 g | Fat: 45 g | Sugar: 32 g | Sodium: 362 mg
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This recipe was originally published on September 14, 2017.