Love chocolate and craving a rich and creamy cheesecake? This Chocolate Cheesecake is just for you! With a chocolate cookie crust, this is a double-chocolate dessert dream.
While thinking about what to make for Valentine’s Day, I decided to browse through the recipe index here on My Baking Addiction for a little inspiration.
It was then that I realized I’ve never shared my chocolate cheesecake recipe with you, so here we are just a few days before Valentine’s Day and I’m sharing one of the dreamiest cheesecake recipes for you to whip up for your friends, family, or yourself!
This chocolate cheesecake recipe is the perfect dessert for chocolate lovers. Rich and creamy, the double dose of chocolate flavor is pure heaven.
Even if you’ve never made a baked cheesecake recipe before, you can make this one!
It’s made in a water bath, which might sound confusing, but I’ve got step by step instructions for making cheesecake in a water bath.
TOOLS FOR HOMEMADE CHEESECAKE
In order to bake cheesecake at home, you’ll need a few key items.
- 9-inch springform pan
- Large roasting pan
- 10-inch cake pan or oven bag
- Aluminum foil
First, you will need a 9-inch springform pan. This is a metal pan consisting of a metal ring that locks around a flat bottom.
Once the cheesecake has fully cooled and you’re ready to serve, you unlock the ring and remove it from the bottom.
You can also use a push pan. This is a pan that has a hole in the bottom of the ring piece, and a flat bottom you can push up from the hole to remove the cheesecake.
For the water bath, you’ll need a large pan to set the springform pan inside of. I use a roasting pan.
I recommend using a second, larger cake pan to set the filled springform into.
If you don’t have one, you can use an oven bag. Oven bags can be found near the aluminum foil at the grocery store.
You’ll need aluminum foil as well, to wrap the outside of the springform pan. This is to prevent any leakage between the water and cheesecake filling.
HOW TO MAKE CHOCOLATE CHEESECAKE
First, you’ll need to make sure your cream cheese and eggs are at room temperature.
Once the cream cheese is softened, preheat the oven to 350°F.
Take your springform pan and wrap the outsides tightly with aluminum foil. Depending on the width of your foil, you might want to use two pieces placed perpendicularly to fully wrap the pan.
Spray the inside of the pan with nonstick spray.
To make the Oreo crust, first crush up the cookies in a food processor until small crumbs are formed. We’re using the whole cookie, cream and all!
Pulse in melted butter (or mix by hand) until uniform. Then, take the mixture and press it into the bottom of the springform pan. You can use the bottom of a glass or a flat measuring cup to help form an even layer.
Bake the Oreo cookie crust for 8 minutes, then set the pan on a wire rack to cool while you make the filling.
Set a large pot or kettle of water to boil for the water bath. An electric kettle works great for this step.
Take a small saucepan and add the heavy cream. Warm it over medium heat until it is very hot, steaming but not boiling.
Place the chocolate chips into a heatsafe bowl and pour the hot cream over the top. Let rest a few minutes, then whisk to combine and melt the chocolate.
If your kitchen is especially cold, you might need to rewarm the cream and chocolate to get it to fully melt. You can do this over the same simmering pot of water, or (if using a microwave-safe bowl) in 10-second increments in the microwave.
Once melted and smooth, set aside the chocolate to cool.
Take the cream cheese and add it to the bowl of a stand mixer. Attach the paddle and beat cream cheese until it is smooth, scraping down the sides as needed.
Add the sugar, and mix to combine. Scrape down the sides and paddle again.
Now, beat in the eggs one at a time. It’s important to make sure each egg is fully incorporated before adding the next. Always scrape down the sides between additions as well.
Once the eggs are fully mixed in, add the vanilla and mix again.
Pour in the cooled chocolate mixture and beat to fully incorporate. Scrape the sides and bottom of the bowl to ensure it is completely mixed.
Scatter flour over the top and mix again until the filling is completely smooth. Scrape down the sides again and beat once more.
Pour the batter into the springform pan. Then, place the pan inside your larger cake pan, and place it inside the roasting pan.
If using an oven bag, carefully nestle the pan inside and scrunch down the edges of the bag so they do not come up over the springform.
Take your hot water and pour it into the roasting pan so that it comes halfway up the side of the springform.
Place the pan in the oven and bake for 60-70 minutes. The cheesecake will be done when the edges look set, and the center has a slight jiggle but is not wet.
Turn off the oven and leave the door cracked open, but keep the cheesecake inside to cool for 1 hour.
After 1 hour, remove the pan from the oven. Take the springform out of the water bath and let cool to room temperature on a cooling rack. Then, cover with plastic wrap and place in the refrigerator to cool completely for a minimum of 8 hours.
This long chill time will help ensure the creamy, smooth texture we love in cheesecake!
Store cheesecake in the refrigerator, covered with plastic wrap or enclosed in an airtight container.
Cheesecake will keep for up to 5 days in the refrigerator.
CAN I FREEZE CHOCOLATE CHEESECAKE?
This cheesecake makes quite a few servings, so if you aren’t serving a crowd, you can freeze it for up to 1 month.
Cut the cheesecake into slices and wrap each one well in a layer of plastic wrap and then a layer of foil. Place in the freezer.
When you want to enjoy a slice, let it thaw overnight in the refrigerator, or set out at room temperature for about 2 hours.
Chocolate cheesecake doesn’t need any adornments — it’s so good on its own. But, if you want to make this even more of a showstopper, try these options alone or in combination.
- Whipped cream
- Chocolate shavings, any variety
- Fresh sliced strawberries
- Chocolate ganache
- Oreo crumbs
- Raspberry sauce
This rich chocolate cheesecake is such a wonderful recipe for birthdays, anniversaries, or any day that needs a little sweetness!
For the Crust
- 20 Oreo cookies crushed in a food processor until they form fine crumbs
- 3 tablespoons unsalted butter melted
For the Cheesecake
- 4 8- ounce packages cream cheese room temperature
- ½ cup granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ½ cup heavy cream
- 2 cups semisweet chocolate chips
- 2 tablespoons all-purpose flour
For the Topping:
- whipped cream
- chocolate shavings
- Preheat oven to 350°F.
- Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped springform pan inside inside a 10-inch round cake pan. If you don’t have a cake pan this size, you can place the foil wrapped springform into an oven-safe bag before putting it in the larger pan for the water bath.
- Lightly spray the inside of the pan with nonstick cooking spray.
- Mix together the Oreo cookie crumbs and butter and press them into the bottom of your pan. Bake in preheated oven for 8 minutes and place on a wire rack to cool.
- Begin to boil a pot or kettle of water for the water bath.
- In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
- Place chocolate chips in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 3-4 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Set aside to cool while you prepare the filling.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add vanilla and mix until combined.
- Add in the chocolate mixture and beat until it is fully incorporated into the cheesecake filling. Add in the flour and mix until combined. Scrape down the sides of your bowl and beat again until the mixture is completely smooth.
- Pour batter onto the prepared crust. Place prepared pan(s) into a larger pan – like a roasting pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake for 60-70 minutes. The edges will appear to be set, but the center will still have a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- Before serving, top with whipped cream and chocolate shavings.