Ultimate Chocolate Cheesecake Recipe

Indulge in the Ultimate Chocolate Cheesecake, a dessert that’s a dream come true for chocolate lovers. This decadent cheesecake features an Oreo cookie crust, a rich and creamy chocolate cheesecake filling, and a luscious chocolate ganache topping. It’s the most chocolatey, luxurious cheesecake you’ll ever taste! For more indulgent desserts, you might also enjoy my Chocolate Raspberry Cheesecake or the classic Perfect Cheesecake Recipe.

The Ultimate Chocolate Cheesecake

Prepare yourself for the richest, most indulgent chocolate cheesecake, perfect for satisfying your deepest chocolate cravings. This dessert is packed with chocolatey goodness, from the Oreo crust to the creamy filling, all the way to the smooth ganache topping. If you’re a fan of chocolate, this cheesecake will quickly become your go-to recipe for special occasions.

What is a Springform Pan?

A springform pan is an essential tool for making cheesecakes because it has removable sides, allowing you to easily release the cheesecake without damaging it. If you don’t have a springform pan, a disposable pan can be used; simply cut the pan away from the cheesecake once it’s set. Alternatively, you can line a regular pan with parchment paper, leaving plenty of overhang on the sides to help lift the cheesecake out of the pan with the assistance of another person.

How to Make Chocolate Ganache

Once your cheesecake has chilled for at least four hours (or overnight), it’s time to prepare the chocolate ganache to pour over the top.

1. Combine chocolate chips and heavy cream in a microwave-safe bowl.
2. Heat the mixture in 20-second intervals, stirring between each, until the chocolate is fully melted and the ganache is smooth and creamy.
3. Pour the ganache over the chilled chocolate cheesecake, let it sit for about 15 minutes, and then serve. Enjoy the indulgent experience!

Can I Use Regular Unsweetened Cocoa?

While Dutch-processed cocoa is recommended for this recipe to achieve a deep, rich flavor, you can substitute regular unsweetened cocoa. Just be aware that the cheesecake and ganache will be lighter in color and slightly less intense in chocolate flavor.

How to Tell if Your Cheesecake is Done

To check if your cheesecake is done, the edges should be set while the center remains slightly jiggly. You can also use a thermometer to check that the internal temperature reaches 150°F (65°C). Another method is to gently tap the outside of the pan with a wooden spoon; if the center jiggles slightly, the cheesecake is ready.

Storing Chocolate Cheesecake

Given the richness of this cheesecake, you might not finish it in one sitting. To store, cover the cheesecake and refrigerate for up to 3 days. For longer storage, tightly wrap the cheesecake in plastic wrap and place it in an airtight container before refrigerating.

To freeze the cheesecake:

1. Let the cheesecake cool completely.
2. Place the cheesecake in the freezer uncovered for about an hour. If you’re keeping it in the springform pan, remove the sides first.
3. Once partially frozen, wrap the cheesecake tightly in plastic wrap.
4. Place the wrapped cheesecake in a freezer-safe bag or wrap it in aluminum foil. Be sure to label and date the package.The cheesecake can be frozen for up to 1 month.

Ingredients

Crust:

• 24 Oreo cookies
• ¼ cup (½ stick or 60 g) unsalted butter, melted

Filling:

• 2 cups (340 g) semisweet chocolate chips
• ¾ cup (180 g) heavy cream, room temperature, divided
• 3 packages (24 ounces or 680 g) cream cheese, room temperature
• 1½ cups (300 g) granulated sugar
• ¼ cup (30 g) Dutch process cocoa powder
• 5 large eggs, room temperature
• 1 teaspoon vanilla extract

Chocolate Ganache:

• 1½ cups (250 g) semisweet chocolate chips
• ¾ cup (180 g) heavy cream

Instructions

Preheat the Oven:

1. Preheat your oven to 325°F (160°C).
2. Lightly grease a 9-inch (23 cm) springform pan or line it with parchment paper to prevent sticking.

Prepare the Crust:

1. In a food processor, crush the Oreo cookies into fine crumbs.
2. In a medium mixing bowl, combine the crushed Oreos with melted butter and mix until evenly combined.
3. Press the crumb mixture into the bottom and up the sides of the springform pan.
4. Bake the crust for 10 minutes, then set aside to cool.

Note: To prevent butter from dripping out of the springform pan, you can wrap the bottom edge of the pan in aluminum foil or place a cookie sheet on the lower oven rack to catch any drips.

Make the Filling:

1. In a microwave-safe bowl, combine ¼ cup of heavy cream and the chocolate chips. Heat in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth. Set aside.
2. In a large mixing bowl, beat the cream cheese with a hand mixer until creamy and smooth.
3. Add the sugar and Dutch process cocoa powder, beating until fully incorporated.
4. Add the eggs one at a time, followed by the remaining ½ cup of heavy cream, mixing until just combined after each addition.
5. Fold in the melted chocolate mixture and stir in the vanilla extract.
6. Pour the filling over the cooled crust.

Bake the Cheesecake:

1. Place the cheesecake in the oven and bake for 70 minutes. The cheesecake is done when the sides are set, but the center remains slightly jiggly.
2. Remove the cheesecake from the oven and let it cool in the pan until it reaches room temperature.
3. Refrigerate the cheesecake for at least 4 hours, or until fully chilled.

Make the Chocolate Ganache:

1. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in 20-second intervals, stirring between each, until the ganache is smooth and creamy.
2. Pour the ganache over the chilled cheesecake, spreading it evenly.
3. Let the ganache set for about 15 minutes before serving.

Enjoy this Ultimate Chocolate Cheesecake as a luxurious dessert that’s perfect for any chocolate lover!