There’s truly nothing like the rich, velvety texture of a well-made cheesecake. And when you add chocolate to the mix? Pure dessert magic. This Chocolate Cheesecake Recipe brings all the luscious flavor and creamy depth you love, without any complicated steps.
Perfect for both beginners and seasoned bakers, this Chocolate Cheesecake Recipe is designed with simplicity in mind. You don’t need fancy tools or obscure ingredients — just a few pantry staples and a passion for chocolate.
What sets this Chocolate Cheesecake Recipe apart is its balance of ease and elegance. With minimal prep and maximum flavor, it’s ideal for last-minute gatherings, family dinners, or any occasion where dessert needs to shine.
Your guests will be convinced you spent hours crafting it. But the secret? It’s delightfully simple — and that’s why it’s become a trusted go-to for so many home bakers.
Why This Chocolate Cheesecake Recipe Stands Out?
Chocolate cheesecake has been a beloved dessert for generations — and for good reason. It brings together the tangy richness of cream cheese with the luxurious sweetness of chocolate, creating a dessert that’s both timeless and irresistible.
This Chocolate Cheesecake Recipe captures everything you love about the classic, but with an easy, no-stress approach. It simplifies the baking process without ever compromising on flavor or texture.
Unlike overly sweet or one-note chocolate desserts, this Chocolate Cheesecake Recipe delivers true balance. The creamy chocolate cheesecake filling melts in your mouth, while the crunchy Oreo crust cheesecake base adds a satisfying contrast in every bite.
Whether you serve it with fresh berries, a silky chocolate ganache topping, or just a simple dollop of whipped cream, this Chocolate Cheesecake Recipe shines on any table. It's elegant enough for dinner parties and birthdays — yet simple enough to whip up on a weekday.
If you're looking for a Chocolate Cheesecake Recipe that looks impressive but feels effortless, this one is the ultimate crowd-pleaser.
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Ingredients
For the Crust:
- Oreo cookies, crushed
- Melted butter
- Pinch of salt
For the Filling:
- Cream cheese, room temperature
- Granulated sugar
- Unsweetened cocoa powder
- Large eggs, room temperature
- Sour cream
- Vanilla extract
- Melted dark chocolate
Optional Toppings:
- Chocolate ganache
- Whipped cream
- Fresh berries
See recipe card for quantities.
Instructions
Prepare Crust and Setup
- Preheat oven to 325°F (163°C)
- Wrap springform pan with aluminum foil
- Crush Oreo cookies and mix with melted butter and salt
- Press mixture into pan bottom and bake for 10 minutes
- Cool while preparing filling
Make the Filling
- Beat cream cheese until smooth and fluffy
- Add sugar and cocoa powder, beat until combined
- Add eggs one at a time, mixing gently after each
- Mix in sour cream, vanilla, and melted chocolate until just combined
- Strain mixture through fine-mesh sieve for smoothest texture
Bake and Cool
- Pour filling over cooled crust
- Place pan in roasting pan, add hot water halfway up sides
- Bake 50-60 minutes until center is almost set but slightly wobbly
- Cool in oven with door cracked for 1 hour
- Cool completely at room temperature, then refrigerate 4+ hours
- Crust & Setup: Crush and press Oreo mixture into pan and pre-bake the crust
- Make Filling: Mix cream cheese, sugar, cocoa, eggs, and chocolate
- Bake & Cool: Bake in water bath and cool gradually in oven
Equipment For Chocolate Cheesecake Recipe
- 9-inch Springform Pan: Essential for easy removal
- Electric Mixer: Stand mixer preferred, hand mixer works
- Food Processor: For crushing cookies (or use rolling pin and bag)
- Fine-Mesh Sieve: Creates smoothest filling texture
- Roasting Pan: Large enough for water bath
Hints & Expert Cooking Tips
- Use room temperature ingredients for smooth, lump-free filling
- Don't overmix once eggs are added to prevent cracking
- Water bath should use hot (not boiling) water for gentle, even heat
- Center should jiggle slightly when done - it continues setting while cooling
- Add cornstarch to filling to prevent cracking and improve texture
Recipe Variations
- Chocolate Chip Cheesecake: Fold in mini chocolate chips into filling
- No Bake Version: Use gelatin instead of eggs, skip baking
- Chocolate Peanut Butter: Add peanut butter to filling and swirl on top
- Gluten-Free: Use gluten-free cookies for crust
- Low-Carb: Replace sugar with keto sweetener, use nut-based crust
- Vegan: Use vegan cream cheese and egg replacer
Storage
- Refrigerator: Store covered up to 5 days, flavor improves after first day
- Freezing: Wrap slices in plastic wrap then foil, freeze up to 3 months
- Thawing: Thaw overnight in refrigerator before serving
- Make-Ahead: Prepare up to 2 days in advance for parties
The Secret Ingredient My Grandmother Never Told Anyone
I grew up watching my grandmother make her legendary Chocolate Cheesecake Recipe every holiday — smooth, rich, and never a single crack in sight. For years, I couldn’t figure out how she achieved that flawless, creamy texture every time. It felt like magic.
It wasn’t until I inherited her old recipe journal that I uncovered her secret: a single tablespoon of cornstarch mixed into the filling with the cocoa powder. It seemed too simple to make a difference — but once I tried it, everything changed. The texture turned silkier, more stable, and the dreaded cracking? Gone. Most modern recipes skip this trick, but believe me — it’s the quiet detail that makes this Chocolate Cheesecake Recipe taste (and look) like it came straight from a bakery.
FAQ
What are the ingredients in chocolate cheese?
Chocolate cheesecake contains cream cheese, sugar, eggs, cocoa powder, melted chocolate, sour cream, and vanilla extract for the filling. The crust typically uses crushed Oreo cookies and melted butter. Some recipes add cornstarch for stability. These simple ingredients create a rich, creamy chocolate dessert that's perfect for any occasion.
Is it better to bake or not bake a cheesecake?
Baked cheesecake offers a firmer, more traditional texture with better structural integrity and richer flavor development. No-bake cheesecake is quicker and easier, requiring only gelatin for setting. For chocolate cheesecake, baking creates superior taste and texture, though no-bake versions work well for beginners or hot weather when oven use isn't preferred.
Can you add chocolate to Philadelphia cheesecake filling?
Yes, you can easily add chocolate to Philadelphia cream cheese filling. Mix in melted dark chocolate, cocoa powder, or both for rich chocolate flavor. Use ¼ cup cocoa powder plus ½ cup melted chocolate per 24 oz cream cheese. This creates a smooth, decadent chocolate cheesecake while maintaining Philadelphia cream cheese's signature creamy texture.
How much cocoa powder for chocolate cheesecake?
Use ¼ cup unsweetened cocoa powder per 24 oz cream cheese for perfect chocolate flavor in cheesecake. This ratio provides rich chocolate taste without overpowering the creamy texture. Dutch-processed cocoa creates deeper color and smoother flavor. Sift cocoa powder before mixing to prevent lumps. Combine with melted chocolate for intense chocolate cheesecake flavor.
Your New Go-To Chocolate Cheesecake Recipe (and What to Bake Next!)
This Chocolate Cheesecake Recipe is proof that you don’t need a culinary degree or gourmet ingredients to create something truly show-stopping. With its ultra-creamy chocolate cheesecake filling and that irresistible Oreo crust, you’ll wow your guests — and maybe even yourself — with every bite.
Planning ahead? You’re in luck. This dessert actually tastes even better the next day, making it a brilliant choice for parties, holidays, or anytime you want to stay one step ahead in the kitchen.
Once you've mastered this Chocolate Cheesecake Recipe, don’t stop there — explore more decadent creations like our Easy Chocolate Strawberry Cake Recipe, a fruity twist on chocolate indulgence, or the nutty elegance of our Easy Pistachio Cheesecake Recipe.
So go ahead — preheat that oven, gather your ingredients, and let this foolproof favorite become a new staple in your dessert lineup. If you loved it, rate the recipe, leave a comment, and share your photos below — we can’t wait to see your beautiful bakes!
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Chocolate Cheesecake Recipe
Equipment
- 9-inch springform pan Essential for easy removal
- Electric mixer Stand mixer preferred, hand mixer works
- Food processor For crushing cookies (or use rolling pin and bag)
- Fine-mesh sieve For smoothest filling texture
- Roasting pan For water bath
Ingredients
For the Crust
- 24 Oreo Cookies Crushed
- 5 tablespoon Butter Melted
- 1 pinch Salt
For the Filling
- 24 oz Cream Cheese Room temperature
- 1 cup Granulated Sugar
- 0.25 cup Unsweetened Cocoa Powder
- 1 tablespoon Cornstarch Add with cocoa powder
- 3 Large Eggs Room temperature
- 1 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 8 oz Dark Chocolate Melted
Optional Toppings
- Chocolate ganache
- Whipped cream
- Fresh berries
Instructions
- Preheat your oven to 325°F (163°C) and wrap the bottom of your springform pan with aluminum foil to prepare for the water bath.
- Crush Oreo cookies finely and mix with melted butter and a pinch of salt until combined.
- Press the crust mixture into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
- Beat the cream cheese in a large bowl until smooth and fluffy.
- Add granulated sugar and cocoa powder to the cream cheese and beat until fully incorporated.
- Mix in 1 tablespoon of cornstarch to stabilize the filling and prevent cracks.
- Add eggs one at a time, mixing gently after each to avoid overmixing.
- Mix in sour cream and vanilla extract until just combined.
- Gently fold in the melted dark chocolate. Do not overmix.
- For a silky texture, strain the cheesecake mixture through a fine-mesh sieve.
- Pour the prepared filling over the cooled crust in the pan.
- Place the springform pan inside a roasting pan and add hot water until it reaches halfway up the sides.
- Bake for 50–60 minutes, or until the center is set but slightly wobbly when gently shaken.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove from oven and let cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best flavor and texture.
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