Ultimate Chocolate Cheesecake Recipe – Rich, Creamy & Easy to Bake at Home
Now, let me be real—when I first started making cheesecakes, I was totally intimidated. A Real Cheesecake Recipe seemed way too complicated, and I was convinced only fancy bakeries could pull off that silky, creamy texture. But guess what? I was wrong. This Best Classic Cheesecake Recipe is actually really easy if you follow a few simple steps (and I’m going to walk you through every single one).
This Chocolate Cheesecake Cake Recipe has a buttery Oreo Chocolate crust, a rich and Creamy Cheesecake Recipe filling, and a glossy chocolate ganache on top. If you’ve ever debated between making a Cheesecake And Chocolate Cake, this is basically the best of both worlds. And the best part? It’s a baked cheesecake, so it has that dense, velvety texture that makes it feel like a true dessert masterpiece.
I’ve tested tons of Cheesecake Cake Recipes, tried all the Cheesecake Ideas, and gone through my fair share of Cheesecake Recipes Easy Homemade Baked disasters. But this? This is the Best Chocolate Cheesecake I’ve ever made. It’s the one my kids request for every birthday, the one that makes my husband pretend he’s not eating a second slice, and the one that disappears from the fridge in record time.
So if you’re looking for Cheesecake Recipes Easy Chocolate, a Perfect Cheesecake Recipe that’s actually doable, or just an Easy Cheesecake Recipe that doesn’t require a degree in pastry arts, you’ve come to the right place. Let’s make the best Homemade Chocolate Cheesecake ever—no stress, no fuss, just pure chocolatey goodness.
Ingredients
For the Crust
- 2 cups crushed chocolate cookies (Oreos with the filling scraped out work great)
- 6 tablespoons melted butter
For the Cheesecake Filling
- 3 blocks (24 oz) cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 8 oz dark chocolate, melted
For the Ganache Topping
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
Step By Step Instructions
Step 1: Make the Crust
Preheat your oven to 325°F.
Take your chocolate cookie crumbs and mix them with melted butter until it looks like damp sand. Press it firmly into the bottom of a springform pan (I use the bottom of a measuring cup to really pack it down). Bake for 10 minutes, then let it cool while you work on the filling.
Step 2: Make the Cheesecake Batter
- In a large bowl, beat the cream cheese and sugar together until it’s smooth and creamy. No lumps allowed.
- Add in the eggs, one at a time, mixing after each one. (I know, it’s annoying. But trust me, it helps the texture.)
- Stir in the vanilla and cocoa powder.
- Finally, pour in that melted chocolate and mix until everything is combined.
Step 3: Bake the Cheesecake
Pour the batter over your cooled crust and smooth out the top.
Now, here’s the trick—place your cheesecake pan inside a bigger baking dish and pour hot water around it (about an inch up the sides). This is called a water bath, and it helps prevent cracks.
Bake for 50-55 minutes. The center should still have a little jiggle, like Jell-O. That’s perfect! Turn off the oven, crack the door open slightly, and let the cheesecake sit in there for another hour.
Step 4: Make the Ganache
Heat the heavy cream until it’s just simmering (not boiling). Pour it over the chopped chocolate and let it sit for a minute before stirring. It should turn into a smooth, glossy sauce. If it’s too thick, add a splash more cream.
Once your cheesecake is cool, pour the ganache over the top and spread it evenly.
Step 5: Chill & Serve
This part is hard, but you gotta do it. Refrigerate the cheesecake for at least 4 hours (overnight is best). It needs time to set up properly.
When you’re ready to serve, take a deep breath and prepare yourself for compliments. They’re coming.
FAQs About Chocolate Cheesecake
How do I prevent my cheesecake from cracking?
Cheesecake cracks happen when it cools too quickly or if the batter has too much air. To prevent this:
Use a water bath (wrap the pan in foil and set it in a larger pan with hot water).
Don’t overmix the batter—too much air can cause cracks.
Let it cool gradually by turning off the oven and leaving the door slightly open for an hour.
What’s the best type of chocolate to use?
Use high-quality dark chocolate (at least 60% cocoa) for a rich flavor. Cheap chocolate chips have added stabilizers that can mess with the texture.
Can I use milk chocolate instead of dark chocolate?
Yes, but the cheesecake will be much sweeter and less rich. If you prefer a sweeter, milkier cheesecake, go for it!
What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water, then wipe it clean between slices. This keeps the cuts neat and prevents the cheesecake from sticking to the knife.
How do I store leftovers?
Keep it covered in the fridge for up to 5 days. If you have kids, though, good luck making it last that long.
Ultimate Chocolate Cheesecake Recipe Card
Chocolate Cheesecake
Ingredients
Method
- Preheat oven to 325°F (163°C).
- Mix crushed cookies with melted butter and press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each.
- Stir in vanilla and cocoa powder.
- Mix in melted chocolate until combined.
- Pour batter over the cooled crust.
- Place the cheesecake pan inside a larger pan and add hot water about an inch up the sides (for a water bath).
- Bake for 50-55 minutes—the center should be slightly jiggly.
- Turn off oven, crack door slightly, and let the cheesecake sit inside for 1 hour.
- Heat heavy cream until just simmering, then pour over chopped chocolate.
- Let sit for 1 minute, then stir until smooth.
- Pour over the cooled cheesecake.
- Refrigerate for at least 4 hours or overnight.
- Slice and enjoy!
Notes
- Fridge: Store covered for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 3 months.
I’ve tried tons of Chocolate Cheesecake Recipes, searched for the Best Cheesecake Recipe Homemade, and tested all kinds of Cheesecake Ideas over the years, but this one? It’s the one I keep coming back to. It’s rich, creamy, and the perfect balance of Cheesecake And Chocolate Cake in every bite. Plus, with that Oreo Chocolate crust and smooth ganache topping, it’s basically impossible to stop at just one slice.
If you’ve ever been nervous about making a Chocolate Cheesecake Baked from scratch, trust me—this one is totally doable. It’s an Easy Chocolate Cheesecake that doesn’t require a ton of fancy techniques, just a little patience (mostly for the chilling part, which, let’s be real, is the hardest part). Whether you’re looking for an Original Cheesecake Recipe, a Simple Cheesecake Recipe, or just an Easy Homemade Cheesecake that actually works every time, this is it.
So go ahead, grab your ingredients, and make The Best Cheesecake Recipe Ever. And if your kids (or spouse) try to sneak a slice before it’s fully chilled, well… I can’t really blame them. Enjoy!
