Best Chocolate Cheesecake Recipe (2024)

This is the ultimate recipe for chocolate cheesecake – a rich, decadent dessert that’s perfect for satisfying your sweet tooth. It’s FOUR layers of chocolate; chocolate crust, chocolate filling, chocolate ganache topping, and chocolate whipped cream.

Hello, chocolate lovers! Today, we’re going to talk about something truly special – a chocolate cheesecake that’s so ridiculously chocolatey, it’s almost comical.

I mean, we’re talking about a dessert that doesn’t just flirt with chocolate; it goes all in. This isn’t just a cheesecake with a hint of cocoa.

Nope, it’s a full-on, four-layer chocolate extravaganza, and I can’t wait to share it with you.

First up, we have the chocolate Oreo crust base. Then, there’s the filling. Imagine the richest, creamiest chocolate filling you can think of. Got it? Now make it even more chocolatey.

But why stop at two layers of chocolate? On top of that glorious filling, we’re adding a smooth, velvety chocolate ganache. And just when you think it couldn’t get any better, we crown it with a fluffy chocolate whipped cream.

So, grab your springform pan and let’s get to it. We’re on a mission to create the most chocolatey chocolate cheesecake ever, and I promise it’s going to be fun, easy, and oh-so-delicious.

Let’s make this cheesecake recipe the talk of your kitchen – and maybe your entire block!

Tips for Making Cheesecake

Before you get started, I want to share some very important tips for making cheesecake that you should know. If you’ve never made one before, be sure to read these. Otherwise, you can skip to the bottom of the post and get the recipe.

Use Full Fat Ingredients

There are low fat cheesecake recipes, but this isn’t one of them. For the best consistency and creaminess, use full fat cream cheese, etc.

Use Room Temperature Ingredients

Make sure that the dairy ingredients are at room temperature when you use them. This is crucial to avoid lumps and make sure everything blends smoothly.

Mix Until Just Combined and Add the Eggs Last

The eggs are the crucial ingredient here. You shouldn’t overbeat them, because you’ll be incorporating air into the batter which can contribute to cracks. Add the eggs last and then beat until just combined.

Bake in Center of Oven

Move the rack down to the center. You don’t want the cake too close to the upper element of the oven. You don’t want the top to get too hot too fast, and crack.

Don’t Open the Oven

Just use the oven light to check how things doing if you are tempted. Drafts when you open the door – especially at the beginning of baking – can cause the cheesecake to crack.

Test the Wobble

Use the recommended baking time in the recipe, and that’s when you’re going to check for doneness (and you can open the door).

The edges should be slightly puffed. Tap the edge of the pan with a spoon. If you see it wobble slightly, you’re good to go. The cheesecake with continue to cook in the center as it cools.

Cool Your Cheesecake Properly

A cheesecake wants to crack while it’s cooling, so you’re going to use a “cooling process.” Bake the cheesecake for the amount of time listed, then turn off the oven and keep the door closed for another 30 minutes.

Crack the door of the oven halfway and then let cool for an additional 30 minutes. Remove from the oven and let cool completely for an hour. Then run a knife around the sides (don’t remove the pan yet) and refrigerate for at least four hours (or overnight).

Cut with a Hot Knife

If you’ve ever cut a cheesecake, it’s easy for them to stick to the knife blade or pie spatula. Run under hot water before cutting and you’ll notice a difference.

Are you ready to give this chocolate cheesecake a try? Here’s what you’re going to need for this recipe.

Crust

• 28 Chocolate Oreos
• 3 Tablespoons butter

Filling

• 3 (8 ounce) packages cream cheese
• 1 cup granulated sugar
• 1 cup heavy cream
• 1/4 cup sour cream
• 1 1/2 cups semi-sweet chocolate chips, melted
• 3 large eggs
• 1 teaspoon pure vanilla extract

Ganache Topping

• 2/3 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Chocolate Whipped Cream

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1/4 cup cocoa powder

Equipment Needed

• Food processor
• Large bowl
• Hand (or stand) mixer
• Springform pan
• Baking or cooking spray
• Saucepan
• Piping bag

If you eat more than one piece, I won’t say anything – nor will I judge you

Cover and store leftover cheesecake in the refrigerator in an airtight container for up to 5 days. It can also be frozen for up to three months.

Get the printable recipe for this cheesecake below:

If you enjoyed this cheesecake recipe, please leave a comment! I’d also love for you to check out these other recipes:

• Reese’s Peanut Butter Cheesecake
• Chocolate Chip Cookie Dough Cheesecake Recipe
• No Bake Strawberry Vegan Cheesecake with Lemon