Best Chocolate Cheesecake

If you’ve never made a cheesecake or had fails in the past, this classic chocolate cheesecake recipe is going to change that for you! Just like Gayle and Theresa below, you will look like a professional baker when you make this perfect creamy and chocolate-y cheesecake from just 5 ingredients.

I am 61 years old and this is the first chocolate cheesecake I’ve ever made. Your tips helped so much and your instructions were so easy to follow! From someone who is just starting to bake-I salute YOU!

-Gayle

This is the first chocolate cheesecake I have ever made and yes your instructions are excellent! You helped me look like a professional baker!

-Theresa

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This Simple Chocolate Cheesecake Recipe is one you will want use again and again!

Indulge in the ultimate chocolate lover’s dream with this decadent Chocolate Cheesecake recipe.

Featuring a simple five-ingredient chocolate batter, this dessert promises a rich and creamy delight that’s easy to whip up. The versatile crust, customizable with Oreos, graham crackers, or any favorite cookie, adds a delightful contrast to the velvety chocolate filling.

Whether you’re a cheesecake enthusiast or a chocolate aficionado, this recipe offers a perfect balance of simplicity and indulgence, making it an irresistible treat for any occasion.

I have made this recipe twice in 10 days, and it is SOOOO good!!! I made it 10 days ago for my Mom’s birthday & it was a big hit, so I made another one this weekend!!!

-Erika

Homemade Chocolate Cheesecake Ingredients

Our chocolate cheesecake recipe only calls for 5 ingredients!

• cream cheese: use three 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
• sugar: helps to balance the tanginess of the cream cheese.
• semi-sweet chocolate baking bar: obviously needed for chocolate cheesecake!
• heavy cream: makes the cheesecake smooth and rich!
• eggs: eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
  

2 INGREDIENT OREO CRUST

• oreo crumbs: Blend the whole cookie (the cookie & the cream) in a blender until you have oreo crumbs! 2 cups of oreo crumbs is about half the oreo package. You could also use chocolate graham crackers
• butter: this most crucial ingredient in binding the crust togetherMix all the crust ingredients together and then firmly press the crust into the bottom and up the sides of a springform pan. Use the bottom of a measuring cup or bottom of a glass cup to help pack the crust.

How to Make Chocolate Cheesecake

CRUST

1. Preheat the oven to 350º F.
2. Pulse the whole oreos in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.
3. In a small bowl, combine the crumbs with the melted butter, mix well until incorporated.
4. Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
5. Place the pan in the oven, pre-bake the crust for 10 minutes.
6. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.
7. Turn the oven down to 325º F.

CHEESECAKE

1. Place the round springform pan inside an oven safe bag ( like one that you’d cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn’t cover the cheesecake. Set aside.
2. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, beat again.
3. Add in the melted (but cooled) chocolate and heavy cream, beat again.
4. Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.
5. Place the springform pan in a 9×13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
6. Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60-70 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
7. Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
8. Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.
9. Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
10. Add your desired toppings, cut and serve. Store leftovers in an airtight container in the fridge for up to 5 days.

Chocolate Cheesecake Recipe Tips

• Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
• The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
• Using a different size springform pan will alter the baking time. I used a 8 inch springform pan.
• Allow the cheesecake to cool in the oven (with the door cracked) for 1 hour.

How to make easy chocolate shavings at home

The easiest way to make chocolate shavings is to take a Hershey’s bar and use a vegetable peeler to make shavings and curls. Transfer the shavings to the cheesecake using a spoon, that way the heat from your fingers won’t melt the tiny chocolate pieces!

Chocolate Cheesecake Storage

To keep your chocolate cheesecake fresh and delicious, store it in the refrigerator. Use an airtight container or cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from the fridge. Properly stored, it should last around 3 to 5 days in the refrigerator.

How to freeze Homemade Chocolate Cheesecake

1. Cool the cheesecake completely before freezing. You can allow it to cool on the counter or you can place it in the fridge over night to chill before freezing.
2. Use a knife to remove the outer springform ring. Use the knife to gently remove the cheesecake from the bottom of the pan. Place the cheesecake on a round cardboard circle that’s been covered in aluminum foil. Make sure the cardboard circle is the same size as the cheesecake.
3. Wrap the entire cheesecake (without any toppings) well in plastic wrap. Then wrap the cheesecake in aluminum foil for extra protection. Place in the freezer for up to 3 months. To thaw, place the cheesecake in the fridge overnight. Add toppings before serving.

Simple Chocolate Cheesecake Recipe FAQs

More Cheesecake Recipes

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• No Bake Oreo Cheesecake
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Homemade Chocolate Cheesecake

By: Beth

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Additional Time: 12 hours hours

Total Time: 13 hours hours 45 minutes minutes

Servings: 12 servings

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If you’ve never made a cheesecake or had fails in the past, this classic chocolate cheesecake recipe is going to change that for you! Just like Gayle and Theresa below, you will look like a professional baker when you make this perfect creamy and chocolate-y cheesecake from just 5 ingredients.

Equipment

• 8 inch springform pan
• My favorite spatula!
• Glass Mixing Bowl

Ingredients

Crust

• ▢ 2 cups oreo crumbs, or chocolate graham crackers or graham crackers
• ▢ 4 tbsp unsalted butter, melted (1/4 cup)

Cheesecake

• ▢ 3 packages cream cheese at room temperature, 8 oz each, I like to use full fat
• ▢ ¾ cup sugar
• ▢ 2 packages semi sweet chocolate baking bar, melted (4 oz each for a total of 8 oz)
• ▢ ½ cup heavy cream
• ▢ 4 large eggs
• ▢ One oven safe turkey bag

Toppings

• ▢ whipped cream
• ▢ chocolate shavings

Instructions 

CRUST

• Preheat the oven to 350º F.
• Pulse the whole oreos (the cookie and the cream or chocolate graham crackers if using those instead) in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.
• In a small bowl, combine the crumbs with the melted butter, mix well until incorporated.
• Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
• Place the pan in the oven, pre-bake the crust for 10 minutes.
• Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.
• Turn the oven down to 325º F.

CHEESECAKE

• Place the round springform pan inside an oven safe bag ( like one that you’d cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn’t cover the cheesecake. Set aside.
• In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, beat again.
• Add in the melted (but cooled) chocolate and heavy cream, beat again.
• Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.
• Place the springform pan in a 9×13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
• Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60-70 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
• Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
• Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.
• Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
• Add your desired toppings, cut and serve. Store leftovers in an air tight container the fridge from up to 5 days.

Video

Notes

• 8 inch cheesecake baking time: 65-75 minutes
• 9 inch cheesecake baking time: 60-70 minutes

Nutrition

Calories: 439kcal | Carbohydrates: 31g | Protein: 7g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 337mg | Potassium: 173mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1108IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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