Chocolate Cheesecake

This is a classic chocolate cheesecake recipe that you’ll use over and over! The cheesecake batter has 5 ingredients and turns out to be so creamy and chocolate-y! Plus, you can do an oreo crust or graham cracker crust for this chocolate cheesecake.
slice of chocolate cheesecake being pulled out of cheesecake

It’s time for another classic cheesecake flavor!

How to Make Oreo Crust for Cheesecake

2 INGREDIENT OREO CRUST

  • oreo crumbs: Blend the whole cookie 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

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.
whole chocolate cheesecake on metal stand
 


cheesecake in a water bath

How to Make the Perfect Chocolate Cheesecake

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!

slice of chocolate cheesecake with chocolate shavings on white plate

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.

Tips for Chocolate Cheesecake without Sour Cream

  • 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.
close up of whole chocolate cheesecake

What to put on Chocolate Cheesecake

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!
slice of chocolate cheesecake being pulled out of cheesecake

How to Freeze a Whole 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.
slice of chocolate cheesecake with chocolate shavings on white plate

More Cheesecake Recipes

Mini Chocolate Chip Cookie Dough Cheesecakes
No Bake Cheesecake
Mini Oreo Cheesecakes


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For a step-by-step of how to make this chocolate cheesecake recipe, watch this short video:

Chocolate Cheesecake

Chocolate Cheesecake

Yield: one 8 or 9 inch cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 12 hours
Total Time: 13 hours 45 minutes

This is a classic chocolate cheesecake recipe that you’ll use over and over! The cheesecake batter has 5 ingredients and turns out to be so creamy and chocolate-y! Plus, you can do an oreo crust or graham cracker crust for this chocolate cheesecake.

Ingredients

Crust

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

Cheesecake

  • 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, melted (4 oz each for a total of 8 oz)
  • 1/2 cup heavy cream
  • 4 eggs
  • One oven safe turkey bag

Toppings

  • whipped cream
  • chocolate shavings

Instructions

CRUST

  1. Preheat the oven to 350º F.
  2. Pulse the whole oreos (or chocolate graham crackers) 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 9x13 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 air tight container the fridge from up to 5 days.

Notes

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

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27 comments

  1. This is the recipe for the Ultimate Chocolate Cheesecake! Rich, decadent, and freezer friendly! Perfect for holidays and special occasions! I would like to add this recipe to my own blog Crust N Cakes. Thanks for sharing with us

  2. Hi,
    Could this cheescake also be made without the eggs so you don’t have to bake it?

    • Hi Esther! That would be a no bake chocolate cheesecake, which I’ll put on my list of recipes to make!

  3. 2 packages of chocolate of how many grams? anyone ?

  4. What can I use if I don’t have an oven bag. Would like to make this as an Easter treat for my grandsons

    • Hi Lesley! Really the oven bag is the best method. But in the past I’ve used lots and lots (like 8) layers of tin foil around the pan to help keep the water out.

  5. Can you use this recipe to make mini chocolate cheesecakes?

  6. Hi this recipe looks amazing! I am looking for a recipe I can make cheesecake squares for. Would this recipe still work if I cook it in a square pan (like a 9×9) and slice it into squares? Are there any changes you suggest?

  7. Good day just a question I have altered this on a big scale to make 4-10″ cakes and i usually use a bit of cream of tartar in my cheesecakes to avoid cracking however in this recipe it seems a bit tangy any suggestions on why? Maybe yoo much tartar or didn’t need itt in this recipe

    • Hi Renee! I’ve never included cream of tartar in my cheesecakes before so I’m not knowledgable on that!

  8. 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!!!

  9. Made this for Easter. Crust was perfect and my cake did not crack at all. I did have to bake it 10-15 minutes longer than directions stated. I just kept checking it 5+ minutes at a time till it was done. Super rich and delicious

  10. I forgot to put in the heavy cream . What will that do to the chocolate cheesecake. 

    • Hi Gail! Your cheesecake may turn out thicker and require less baking time. How did it turn out?

  11. I have unsweetened semisweet chocolate bars is that what I am supposed to be using for this recipe?

    • Hi Tammy! Semi-sweet chocolate cannot also be unsweetened, but either semi-sweet baking bars or unsweetened baking bars will be okay!

  12. I made this chocolate cheesecake last weekend and my family devoured it!! I would like to make it again this week. But I would like to make it in a smaller size and make two of them . One for my mother for Mother’s Day and one for my best friend who is recovering. I have a 7 inch springform pan and I would love to make it in that . How do I convert the recipe to make two cheesecakes?

    • Hi Tammy!! Hmm, this is a good question. You have a few options. You could simply split the batter and bake in 7 inch pans. But the cheesecake will not be tall because of splitting the batter and the baking time would need to be decreased. Or you could 1 & 1/2 times the recipe for more batter.

  13. 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!

  14. Hi Beth,if I made the recipe for 1&1/2 would the other half of the recipe hold until the first cake was firm enough to set? I don’t have two pans.

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