What the heck is this?
Imagine a silky, velvety cheesecake that’s loaded with deep, rich chocolate flavor from top to bottom. This is no ordinary cheesecake—it’s creamy, smooth, and so chocolatey it could make any chocoholic swoon. The crust? A chocolate cookie crumb base that adds a slight crunch and perfect balance to the luscious filling. Whether you’re celebrating a special occasion or just craving something seriously satisfying, this chocolate cheesecake will never disappoint.
Why You’ll Love This Recipe
It’s ultra creamy and perfectly dense without being heavy.
Rich chocolate flavor that’s balanced—not too bitter, not too sweet.
No complicated steps or fancy tools, just good ingredients and simple techniques.
Bakes in one pan, with minimal cleanup.
Great for making ahead—flavors actually improve after a day in the fridge.
The Good Stuff You’ll Need
For the Crust:
- 1 ½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
- 5 tbsp unsalted butter, melted
For the Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz bittersweet or semisweet chocolate, melted and slightly cooled
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream (for extra creaminess)
For the Topping (optional):
- Whipped cream
- Chocolate shavings or cocoa powder
Let’s Do This
Step 1: Prep the Crust
Preheat your oven to 325°F (163°C). Mix the chocolate cookie crumbs and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Step 2: Make the Filling
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing just until combined after each. Stir in the melted chocolate and vanilla extract until fully incorporated. Finally, add sour cream or heavy cream and mix until smooth.
Step 3: Bake It Up
Pour the filling over the cooled crust and smooth the top. Bake for 55–65 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan. Turn off the oven, crack the door, and let the cheesecake cool inside for about an hour.
Step 4: Chill and Serve
Refrigerate the cheesecake for at least 4 hours or overnight to set completely. Before serving, top with whipped cream and chocolate shavings if you’re feeling fancy.
Serving Suggestions
Serve with fresh berries or a drizzle of raspberry sauce for a pop of tartness. Pair it with a strong espresso or a glass of red wine for the ultimate indulgence.
Switch It Up
Add a swirl of peanut butter or caramel before baking for extra flavor. Fold in chocolate chips or chunks for a bit of texture. Use milk chocolate for a sweeter, creamier version.
Make-Ahead Tips
Make this cheesecake a day ahead—it tastes even better after chilling overnight. Keep it covered in the fridge for up to 4 days.
Questions People Actually Ask
Q: Can I use a water bath to prevent cracking?
A: Absolutely! Wrapping the pan in foil and baking it in a water bath helps keep the cheesecake super smooth.
Q: How do I store leftovers?
A: Keep it covered in the fridge for up to 4 days.
Q: Can I freeze this cheesecake?
A: Yes! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Q: Can I use vegan cream cheese?
A: Yes, but texture and flavor might be slightly different.
Best Chocolate Cheesecake: Ultimate Decadence in Every Bite
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
Description
Imagine a silky, velvety cheesecake that’s loaded with deep, rich chocolate flavor from top to bottom. This is no ordinary cheesecake—it’s creamy, smooth, and so chocolatey it could make any chocoholic swoon. The crust? A chocolate cookie crumb base that adds a slight crunch and perfect balance to the luscious filling. Whether you’re celebrating a special occasion or just craving something seriously satisfying, this chocolate cheesecake will never disappoint.
Ingredients
For the Crust:
1 ½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
5 tbsp unsalted butter, melted
For the Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
8 oz bittersweet or semisweet chocolate, melted and slightly cooled
1 tsp vanilla extract
1/2 cup sour cream or heavy cream (for extra creaminess)
For the Topping (optional):
Whipped cream
Chocolate shavings or cocoa powder
Instructions
Step 1: Prep the Crust
Preheat your oven to 325°F (163°C). Mix the chocolate cookie crumbs and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Step 2: Make the Filling
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing just until combined after each. Stir in the melted chocolate and vanilla extract until fully incorporated. Finally, add sour cream or heavy cream and mix until smooth.
Step 3: Bake It Up
Pour the filling over the cooled crust and smooth the top. Bake for 55–65 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan. Turn off the oven, crack the door, and let the cheesecake cool inside for about an hour.
Step 4: Chill and Serve
Refrigerate the cheesecake for at least 4 hours or overnight to set completely. Before serving, top with whipped cream and chocolate shavings if you’re feeling fancy.
Notes
Serve with fresh berries or a drizzle of raspberry sauce for a pop of tartness. Pair it with a strong espresso or a glass of red wine for the ultimate indulgence.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~480 kcal per serving
- Fat: ~35g
- Carbohydrates: ~30g
- Protein: ~7g