What was I thinking when I shared a plain classic cheesecake first?
I mean.. I guess I was thinking I should start with the basics. And it’s an amazing cheesecake. It’s consistently one of the top 10 recipes you guys come to our site for!
But chocolate cheesecake is MY basic. Anyone else that way?
Chocolate is like the new vanilla. I will totally eat plain vanilla cheesecake.. if it has chocolate ganache 💖
So it’s time to share a recipe for another classic cheesecake flavor – CHOCOLATE!
I debated a long time between doing a graham cracker crust versus a chocolate cookie crust on this cheesecake. I figured since I already have directions for a graham cracker crust in this recipe I’ll show you guys how to make a chocolate cookie crust this time.
I used oreos for my crust, but you could also use chocolate graham crackers.
You’ll need 2 cups of oreo crumbs for the crust. I should have counted how many individual cookies that was.. but it’s about half the package. Put the cookies in a blender and blend away. Works like a charm and gets those babies nice and fine, I just hate cleaning out my blender afterward 😂
Every single cheesecake recipe I have on my site, I include TWO CRITICAL notes. Here are the 2 most important details to follow when making cheesecake..
1. Don’t be afraid of the 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.
I used to use the tinfoil method (i.e. wrap the pan with several layers of tin foil) to prevent water from getting into the cheesecake, but it wasn’t the best method.
Now I place the cheesecake pan inside an oven bag. Yes! The same kind of oven bag you cook a turkey in! Be sure to roll the bag down so it doesn’t cover the top of the cheesecake. I included a picture of this and it’s also shown in the video too!
Once you have your cheesecake inside an oven bag, place the cheesecake pan inside a larger pan, like a 9×13 or larger pan, and fill the 9×13 inch pan with water, about 1-2 inches below the top of the cheesecake pan.
2. Don’t rush the cooling process.
Once the cheesecake is done baking, let it sit in the oven for 1 hour or longer with the oven door cracked – be sure to turn the oven off! A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
Once the chocolate cheesecake is chilled and ready to serve, you can serve it as is, or top it with..
–chocolate ganache (follow the ganache portion from this recipe)
–chocolate whipped cream
-whipped cream (same recipe as above, minus the cocoa powder)
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!
- 2 cups oreo crumbs (or chocolate graham crackers or graham crackers)
- 5 tbsp melted butter
- 3 packages cream cheese at room temperature, 8 oz each, I like to use full fat
- 3/4 cup sugar
- 2 packages semi sweet chocolate baking bar - 4 oz each for a total of 8 oz
- 1/2 cup heavy cream
- 4 eggs
- whipped cream
- chocolate shavings
- Preheat the oven to 350º F.
- Pulse the oreos (or chocolate graham crackers) 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 and 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.
- 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 after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust. Make sure the crust and pan have cooled before doing so.
- Place the springform pan inside an oven bag (the same kind you’d cook a turkey in). Roll the bag down so it doesn’t cover the top of the cheesecake.
- Place the pan inside a 9x13 inch pan or larger. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the 9x13 inch pan. **Note: You can use a 9 inch springform pan for the cheesecake, but you will need a larger pan for the water bath. Perhaps one of those disposable aluminum foil pans would fit a 9 inch springform pan. I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.
- Place the water bath with the cheesecake inside in the oven and bake at 325º F for 65-70 minutes. 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 your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
- Once cooled, remove the cheesecake from the oven. Remove the cheesecake pan from the bag and place in the fridge for at least 6 hours or overnight.
- Before serving, carefully unmold the cheesecake from 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 the fridge.