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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.
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
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
- Preheat the oven to 350º F.
- Pulse the whole oreos 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 airtight container in the fridge for up to 5 days.
How to Cool Cheesecake
Remember, don’t rush the cooling process.
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.
A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
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.
Every single cheesecake recipe I have on my site, I include two critical tips. Here are the 2 most important details to follow when making cheesecake..
1. Don’t be afraid of the water bath
2.Don’t rush the cooling process
Keep reading below for details on each tip!
How to Make a Cheesecake Water Bath
I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary.
The basics of a water bath: Place a springform pan inside a large cake or roasting pan, fill the roasting pan with about 1 inch of water and place in the oven.
How to Prevent your Cheesecake Water Bath from Leaking
This is the best trick ever to prevent your cheesecake water bath from leaking and ruining your cheesecake.
Place the springform pan inside a large oven safe turkey bag or slow cooker liner bag and roll down the top of the bag so it doesn’t cover the cheesecake. If you have a lot of excess bag space, twist one side tight and knot it so the bag is tight around the pan. Place the springform pan that’s inside the bag in the large roasting pan and fill with water.
The water bath will not leak into your cheesecake!
What to put on Chocolate Cheesecake
Pair this cheesecake with..
- fruit
- chocolate ganache (follow the ganache recipe from our espresso cheesecake)
- caramel sauce
- strawberry sauce
- chocolate whipped cream
- coffee whipped cream
- crushed candy pieces (like peanut butter cups, M&Ms, snickers, etc)
- easy chocolate shavings / curls
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
- 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.
- 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.
- 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
When making cheesecake, avoid overmixing the batter, ensuring it’s just combined to prevent cracking. Use room temperature ingredients to create a smooth, lump-free batter. Be cautious with baking time—look for a slightly jiggly center when done to avoid dryness or runniness. If the recipe calls for a water bath, don’t skip it; it helps regulate temperature and prevent cracking. Allow the cheesecake to cool gradually to prevent cracks from sudden temperature changes. Lastly, chill thoroughly before slicing to maintain its shape and texture.
Whether bake or no-bake cheesecake is better really comes down to personal preference. Baked cheesecakes tend to have a richer flavor and denser texture, while no-bake versions are often lighter, creamier, and set in the refrigerator without needing to be baked. Both have their charms, so it’s all about what you prefer in terms of taste, texture, and convenience!
More Cheesecake Recipes
- Mini Chocolate Chip Cookie Dough Cheesecakes
- No Bake Oreo Cheesecake
- No Bake Cheesecake
- Mini Oreo Cheesecakes
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Homemade Chocolate Cheesecake
Ingredients
Crust
- 2 cups (240g) oreo crumbs, or chocolate graham crackers or graham crackers
- 4 Tbsp (57g) unsalted butter, melted. 1/4 cup or 1/2 stick
Cheesecake
- 24 oz (678g) packages cream cheese at room temperature, 3 packages, I like to use full fat
- ¾ cup (149g) sugar
- 8 oz (227g) semi sweet chocolate baking bar, melted, 2 packages of 4 oz each for a total of 8 oz
- ½ cup (118ml) 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.2 cups (240g) oreo crumbs, 4 Tbsp (57g) unsalted butter
- 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.One oven safe turkey bag
- In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, beat again.24 oz (678g) packages cream cheese at room temperature, 3/4 cup (149g) sugar
- Add in the melted (but cooled) chocolate and heavy cream, beat again.8 oz (227g) semi sweet chocolate baking bar, 1/2 cup (118ml) heavy cream
- 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.4 large eggs
- 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.whipped cream, chocolate shavings
Video
Notes
- 8 inch cheesecake baking time: 65-75 minutes
- 9 inch cheesecake baking time: 60-70 minutes
Hi always have an issue with removing the bottom of the springform pan from the cheesecake. Can I butter the bottom of the springform pan placed parchment paper and then place the crust mixture and place in the oven for less time?
Hi Leslie! I don’t remove the bottom of the springform pan. I cut my cheesecake into slices right on the springform pan. Do you want that as well or are you talking about removing the whole cheesecake from the pan before cutting into slices?
I use parchment paper on the bottom of my spring form pan and just slip the cheesecake off after it cools in the refrigerator
This was amazing! Made it exactly as the recipe said except I realized I didn’t have the chocolate I thought I did so I used an 85% dark chocolate with bits of dried raspberry in it and added some milk chocolate bar – AMAZING!! It just added that little extra and I was planning to serve it with raspberries anyway. Perfection!! Thank you !!
Is the oven temperature for a fan assisted oven please, also will the cooling fan affect the cooling processor the cheesecake when oven is switched off.
Finally, I am in the uk, is semi sweet chocolate, cooking chocolate or eating chocolate please. Thank you
Hi Jo! I have a Conventional/traditional oven. Semi-sweet chocolate is eating chocolate!
Can I use Ghirardelli’s melting chips?
Yes!
I made this chocolate cheesecake recipe for the December Challenge. This is at least the 4th time I’ve made it! We enjoy it with 1/4 cup of a homemade raspberry sauce added in and then my husband likes to drizzle more on top. Thank you for a keeper of a recipe!
Can you use milk chocolate chips instead of semi?
Yes, you definitely can!
I am planning to make a chocolate cheesecake for a potluck. Have not made one in MANY years. Have a perfect recipe, but the card is completely illegible. I remember that it included sour cream not heavy cream. How much should I use & do I increase the amount of sugar! Do I need 2 8-oz packages of bakers chocolate squares? Will garnish with whipped cream & raspberries & mint sprigs .
Was it Bakers “box “ chocolate they used or “candy bar “chocolate’s. I wish they would specify more clearly. I don’t eat box chocolate as candy.
Very good question.
The idea of using a roasting bag to protect during water bath is pure genius!!!! Thank you so very much!
I have a package of special dark chocolate chips. Will they work?