Rich and creamy Chocolate Cheesecake made with real cocoa, melted chocolate, and a chocolate cookie crust. This indulgent baked cheesecake recipe is perfect for holidays, dinner parties, and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 30 minsCook Time 1 hr 15 minsTotal Time 1 hr 45 minsChocolate Cookie Crust
1 ½ cups chocolate cookie crumbs (Oreos, filling removed)
3 tbsp granulated sugar
6 tbsp unsalted butter, melted
Chocolate Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
¼ cup unsweetened cocoa powder (Dutch-process preferred)
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
8 oz semi-sweet chocolate, melted and slightly cooled
4 large eggs, room temperature
Optional Chocolate Ganache Topping
½ cup heavy cream
4 oz semi-sweet or dark chocolate, chopped
Prepare the Pan
Make the Crust
2
Mix cookie crumbs, sugar, and melted butter until evenly combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Filling
3
Beat cream cheese on low speed until smooth.
Add sugar, cocoa powder, and cornstarch; mix gently.
Blend in vanilla, sour cream, heavy cream, and melted chocolate.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Optional Ganache
6
Heat cream until steaming (not boiling).
Pour over chopped chocolate, wait 2 minutes, then stir smooth.
Spread over chilled cheesecake.
Pairing Suggestions
7 Toppings
Beverages
Espresso or strong coffee
Red wine (Merlot or Cabernet Sauvignon)
Irish coffee or mocha latte
Ingredients Chocolate Cookie Crust
1 ½ cups chocolate cookie crumbs (Oreos, filling removed)
3 tbsp granulated sugar
6 tbsp unsalted butter, melted
Chocolate Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
¼ cup unsweetened cocoa powder (Dutch-process preferred)
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
8 oz semi-sweet chocolate, melted and slightly cooled
4 large eggs, room temperature
Optional Chocolate Ganache Topping
½ cup heavy cream
4 oz semi-sweet or dark chocolate, chopped
Directions Prepare the Pan
Make the Crust
2
Mix cookie crumbs, sugar, and melted butter until evenly combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Filling
3
Beat cream cheese on low speed until smooth.
Add sugar, cocoa powder, and cornstarch; mix gently.
Blend in vanilla, sour cream, heavy cream, and melted chocolate.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Optional Ganache
6
Heat cream until steaming (not boiling).
Pour over chopped chocolate, wait 2 minutes, then stir smooth.
Spread over chilled cheesecake.
Pairing Suggestions
7 Toppings
Beverages
Espresso or strong coffee
Red wine (Merlot or Cabernet Sauvignon)
Irish coffee or mocha latte
