Slice of rich chocolate cheesecake with Oreo crust and chocolate shavings

Chocolate Cheesecake Recipe

This simple chocolate cheesecake recipe delivers a rich, velvety texture and deep chocolate flavor using everyday pantry ingredients. It's an easy, foolproof dessert that looks impressive but requires minimal effort — perfect for parties or indulgent cravings.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 1

Chill Time: 4

Total Time: 5 30

Servings: servings

Calories: 420kcal

Cost: $12–$15

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.

Notes

Customize with your favorite toppings or swap the crust with another cookie base.

Nutrition