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Chocolate Cheesecake

by Nick Makrides
Published: Last Updated on

This Chocolate Cheesecake is delightfully smooth and easy to make cheesecake with a light Oreo crust, topped with a glossy, one-bowl chocolate sauce.

Chocolate Cheesecake - with slices taken out

Let’s talk texture because really, that’s what makes a cheesecake! My baked Chocolate Cheesecake Recipe is fluffy, light, creamy and melt in your mouth. Nicely contrasted to the light and crispy Oreo crust.

Chocolate Cheesecake - slice with fork full taken out

By the way, if you’re looking for more impressive chocolate recipes, I would highly recommend making my chocolate cupcakes which perfectly pair with my chocolate ganache and chocolate sauce!

Making a baked cheesecake is so easy

My no-fail and simple water bath hack will never give you a soggy cheesecake bottom ever again! Put the foil away, you’re about to make your loved ones think you can make pro bakery level cheesecake at your next gathering which will have them asking for the recipe and another slice!

The difference between Baked Cheesecake and No-Bake Cheesecake

This recipe is a baked cheesecake. If you’re looking for cheesecake recipes that don’t need an oven check out my Rainbow Cheesecake Bars, Raspberry Swirl Cheesecake or if you’re feeling festive why not give my Eton Mess Cheesecake? They’re all perfectly fluffy!

A baked cheesecake is often cooked with eggs, in a water bath in the oven. It cools once it sets. No-Bake cheesecakes have no eggs and rely on either whipped ingredients or gelatin to set.

I have some really great no-bake cheesecake recipes if you’d like to check them out! I have to say my Blueberry and Lime  Cheesecake is one of my favourites, but I have some colourful ones I’d recommend checking out my Rainbow Cheesecake or my No-Bake Cookie Butter Cheesecake.

What is Chocolate Cheesecake?

This recipe is a traditional baked chocolate cheesecake, perfect for chocolate lovers! Let’s break down each element.

  • Oreo Crust – The recipe begins with a perfectly delicate Oreo crust. What I love most about my Oreo crust recipe is that it’s not overly sweet, it holds it’s shape and it’s not too thick.
  • Chocolate Cheesecake Filling – The cheesecake filling is perfectly smooth and creamy. It uses eggs to set and is baked in a water bath.
  • Chocolate sauce – my silky smooth and glossy chocolate sauce is easy to make and nicely compliments the tangy cheesecake filling. A thin layer goes on top and over the sides to finish off this cheesecake and make it look like it’s come from a bakery!

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Ingredients You Need To Make Chocolate Cheesecake

Chocolate Cheesecake - ingredients image

Oreos

the Oreos in this recipe are the perfect complement to the silky-smooth chocolate cheesecake. I used regular Oreos. I tested this recipe with double stuffed Oreos, and it was a melting disaster. Too much filling, so stick to regular Oreos. For best results, pulse these in a food processor until you reach a fine crumb. Alternatively, you can crush these by placing them in a zip lock bag and a rolling pin.

Unsalted butter

I gently melted my butter on top of the stove. You can melt in the microwave as well. Make sure our butter is cooled to room temp after melting otherwise it will cause the cookies to turn into a paste when mixed and won’t be very nice to each when served.

Cream cheese

used block style, Philadelphia cream cheese. Spreadable cream cheese will not work here. I would recommend taking your cream cheese out and letting it come to room temperature for a couple hours or even the night before. It will help it mix in with the other ingredients and result in an ultra-creamy and smooth cheesecake. At a pinch, you can microwave the cream cheese for 10 seconds at a time, filling it over each time until softened.

Greek yogurt

The Greek yogurt in this recipe is used to help elevate the creaminess of the cheesecake and give it it’s soft velvety texture. Alternatively, you could use sour cream.

Caster sugar

Also known as superfine sugar, this helps give us a nice smooth cheesecake texture. Alternatively, you could use granulated sugar. Caster sugar mixes in more easily and quickly which prevents over beating and aeration. And that results in a nice smooth cheesecake that doesn’t crack on top.

Corn flour

Also known as corn starch, this helps bring the cheesecake filling ingredients and sets everything.

Salt

I used fine salt in this recipe. Like in most dessert recipes, the addition of salt helps elevate the chocolate flavor in this cheesecake.

Eggs

I used large eggs for this recipe. Make sure your eggs are at room temperature before using for a nice uniform cheesecake mixture.

Dark chocolate

I used nestle buttons. You can melt your chocolate over a double boiler or in the microwave for 20 seconds at a time, stirring each time until smooth. For this recipe, it’s best to add the chocolate to the cheesecake filling while it’s still slightly warm (not hot) to make sure it mixes in well. Cooled chocolate can result in it cooling too much before it’s fully mixed in and set in small flecks.

Chocolate sauce

this recipe is an easy and yummy one-bowl recipe! Grab the recipe here! I would make the chocolate sauce fresh and pour on top when it’s at room temperature.

How to make Chocolate Cheesecake

Oreo Crust

Chocolate Cheesecake - instructional image 01

  1. Preheat a fan-forced oven to 180C / 350F. Line the bottom of an 20cm (8-inch) springform pan with baking paper. Cut excess paper off once clipped tight.
  2. Add the Oreos to the bowl of a food processor and pulse until you reach fine crumbs. Alternatively, you can add the cookies to a large zip lock bag and crush using a rolling pin.

Chocolate Cheesecake - instructional image 02

  1. Pour the butter into the crumbs and pulse or mix until the crumbs are coated and resemble wet soil. When squeezed together in your hand it should come together, kind of like a cookie.
  2. Pour 3/4 of the mixture into the lined pan and use the back of a spoon to firmly press into the sides of the pan, all the way up to the top.

Chocolate Cheesecake - instructional image 03

  1. Pour the remaining cookie mixture into the pan and press firmly into the bottom. Bake for 10 minutes and allow to cool down. Lower the oven temperature to 120C / 250F.

Chocolate Cheesecake Filling

Chocolate Cheesecake - instructional image 04

  1. To the bowl of a clean food processor bowl, add the softened cream cheese and Greek yogurt. Pulse until smooth, about 1 minute.
  2. Scrape down the bowl. Add the eggs and pulse until smooth.

Chocolate Cheesecake - instructional image 05

  1. Scrape down the bowl again and add the sugar, corn starch and salt. Pulse for another 60 seconds.
  2. Add the melted chocolate and pulse until well and evenly combined. Scrape down the bowl and mix for another 60 seconds.

Chocolate Cheesecake - instructional image 06

  1. Pour the mixture into cooled springform pan and use a spatula to smoothen out the top.
  2. Place the springform pan into a slightly larger round cake pan that is at least 2 inches in height. Then place into a large baking dish at least 2 inches in height.

Chocolate Cheesecake - instructional image 07

  1. Fill the largest baking dish halfway with water. Bake for 50-60 minutes or until the center of the cheesecake slightly jiggles. Once baked, allow to cool to room temperature, then place in the fridge to chill for at least 2 hours.
  2. Once chilled, unclasp the clip on the springform pan and release the cheesecake. Place on a serving plate. Finish by pouring chocolate sauce on top. Use a spatula to spread slightly over the sides. Slice and serve.

Chocolate Cheesecake - with slice just being taken out

PRO Tips and Tricks For Recipe Success!

Storage

This Chocolate Cheesecake can be stored in an airtight container for up to three days.

Cream Cheese

I used block style cream cheese. Specifically, the Philadelphia brand cream cheese. Here in Australia, Woolworths makes it’s own slightly cheaper block style cream cheese. Spreadable cream cheese will not work for this recipe.

Water bath

The water bath in this recipe is used to help the cheesecake bake evenly. It results in a cheesecake that bakes gently and with a flat top (no cracks) that doesn’t sink the middle. The result is a delicate, soft and creamy cheesecake filling. Unlike most recipes that call for wrapping the springform pan in foil before setting in the water bath, which in my opinion and experience results in disaster and soggy cheesecake, I use an even easier method which is to simply place the springform pan in a slightly large cake tin. Never make soggy cheesecake again!

Bending the spoon

This is a technique I use to help me get a nice form press on the bottom of my cookie crust. Alternatively, you could use a flat glass or measuring cup.

How to avoid over mixing

The best way to get a nice creamy cheesecake that bakes with a flat top and that doesn’t sink is to make sure you don’t over mix and over aerate your filling. I use a food processor to mix the cheesecake filling on medium speed. Alternatively you can use an electric hand mixer on medium speed or even make this by hand using a spatula. I would emphasize though that if you’re making it by hand, make sure your cream cheese is extra soft.

Getting the perfect cheesecake crust

This is easy using my recipe. I tested it heaps using different cookies. It will work with different cookies like graham crackers or chocolate cookies. You want to make sure the crumbs are fine. For best results use a food processor if you have one. Also make sure that your butter is not too warm or it will cause the crumbs to come to an almost paste like consistency which does not make a nice crust to eat. A note on the cookies, in my testing I used double stuffed Oreos and the extra cream in them caused the cookies to sink as the crust was baking so I would avoid using them.

Chocolate sauce

I have a great chocolate sauce recipe that is super silky, glossy and easy to make. I would recommend making half a batch, making it fresh and pouring on when slightly warm.

Chocolate Cheesecake - slice being lifted out of cheesecake

Frequently Asked Questions

How do I make Chocolate Cheesecake?

This cheesecake comes together so easily with a crushed Oreo and butter crust, a cheesecake that can be make in a food processor and easy one-bowl chocolate sauce that is drizzled on top.

What does Chocolate Cheesecake taste like?

The crust is crisp and chocolatey, the filling tangy, creamy and smooth and the thin layer of chocolate sauce adds the perfect amount of sweetness to make a truly indulgent chocolate dessert.

How do you store Chocolate Cheesecake?

Chocolate cheesecake can be store in air-tight container, in the fridge for up to three days.

How to serve Chocolate Cheesecake.

Want to take it up a notch and make it even more indulgent? You can serve your chocolate cheesecake slice with some whipped cream and chocolate flakes!

Why has my baked cheesecake cracked on top?

This has happened to me, even with a water bath. The long baking time, 1 hour, means that you’ll need to check the water level at about the 40 minute mark. If it’s below half of what you added, use a kettle of boiling water to quickly bring the water level back up to half. Try not to leave the oven door open too long.

Why has my cheesecake not set?

The trick to creamy cheesecake is to not overbake it. Even after one hour of baking time your cheesecake will look slightly jiggle in the center. This doesn’t mean it’s not finished baking. As it cools out of the oven it will continue baking. If your cheesecake sinks after cooling and looks uncooked in the center, it needed more time in the oven. It will set as it cools in the fridge and still be servable. Get to know your oven temperature by using an oven thermometer.

Chocolate Cheesecake - single slice of cheesecake on a serving knife

How to get clean slices of cheesecake?

The best way to get super clean slices of cheesecake is to clean your knife under hot water and wipe it clean with a dry towel before slicing again. Pro level looking slices!

How do I remove cheesecake from a springform pan?

The important thing here is to make sure that after cooling to room temperature that you chill your cheesecake in the fridge for at least 2 hours. It will make removing your cheesecake from the pan much easier.

Chocolate Cheesecake - with glossy chocolate sauce on top

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

If You Loved This Recipe, Check These Cheesecakes Out!

Chocolate Cheesecake - pinterest image

Chocolate Cheesecake - square image

Easy Chocolate Cheesecake

Serves 8

5 from 3 votes
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Course: Dessert
Cuisine: American

Ingredients

Oreo Crust

  • 35 (330g) Oreo cookies
  • 1/3 cup (80g) unsalted butter, melted and cooled

Chocolate Cheesecake Filling

  • 3 blocks (750g) full fat cream cheese blocks, softened (see notes)
  • 1/2 cup (130g) Greek yogurt, room temperature
  • 2/3 cup (150g) caster sugar or granulated sugar
  • 3 tbsp corn flour (also known as cornstarch)
  • 1/2 tsp salt
  • 3 large eggs
  • 1 1/2 cups (255g) dark chocolate, melted and cooled
  • 1/2 batch chocolate sauce


Instructions

Oreo Crust

  • Preheat a fan-forced oven to 180C / 350F. Line the bottom of a 20cm springform pan with baking paper. Cut excess paper off once clipped tight.
  • Add the Oreos to the bowl of a food processor and pulse until you reach fine crumbs. Alternatively, you can add the cookies to a large zip lock bag and crush using a rolling pin. Pour the butter into the crumbs and pulse or mix until the crumbs are coated and resemble wet soil. When squeezed together in your hand it should come together, kind of like a cookie.
  • Pour 3/4 of the mixture into the lined pan and use the back of a spoon to firmly press into the sides of the pan, all the way up to the top. Pour the remaining cookie mixture into the pan and press firmly into the bottom. Bake for 10 minutes and allow to cool down. Lower the oven temperature to 120C / 250F.

Chocolate Cheesecake Filling

  • To the bowl of a clean food processor bowl, add the softened cream cheese and Greek yogurt. Pulse until smooth, about 1 minute.
  • Scrape down the bowl. Add the eggs and pulse until smooth. Scrape down the bowl again and add the sugar, corn starch and salt. Pulse for another 60 seconds.
  • Add the melted chocolate and pulse until well and evenly combined. Scrape down the bowl and mix for another 60 seconds.
  • Pour the mixture into cooled springform pan and use a spatula to smoothen out the top. Place the springform pan into a slightly larger round cake pan that is at least 2 inches in height. Then place into a large baking dish at least 2 inches in height. Fill the largest baking dish halfway with water. Bake for 50-60 minutes or until the centre of the cheesecake slightly jiggles. Once baked, allow to cool to room temperature, then place in the fridge to chill for at least 2 hours.
  • Once chilled, unclasp the clip on the springform pan and release the cheesecake. Place on a serving plate. Finish by pouring chocolate sauce on top. Use a spatula to spread slightly over the sides. Slice and serve.

Notes

PRO Tips and Tricks For Recipe Success!

  • Storage - This Chocolate Cheesecake can be stored in an airtight container for up to three days.
  • Cream Cheese - I used block style cream cheese. Specifically, the Philadelphia brand cream cheese. Here in Australia, Woolworths makes it’s own slightly cheaper block style cream cheese. Spreadable cream cheese will not work for this recipe.
  • Water bath - the water bath in this recipe is used to help the cheesecake bake evenly. It results in a cheesecake that bakes gently and with a flat top (no cracks) that doesn’t sink the middle. The result is a delicate, soft and creamy cheesecake filling. Unlike most recipes that call for wrapping the springform pan in foil before setting in the water bath, which in my opinion and experience results in disaster and soggy cheesecake, I use an even easier method which is to simply place the springform pan in a slightly large cake tin. Never make soggy cheesecake again!
  • Bending the spoon - this is a technique I use to help me get a nice form press on the bottom of my cookie crust. Alternatively, you could use a flat glass or measuring cup.
  • How to avoid over mixing - The best way to get a nice creamy cheesecake that bakes with a flat top and that doesn’t sink is to make sure you don’t over mix and over aerate your filling. I use a food processor to mix the cheesecake filling on medium speed. Alternatively you can use an electric hand mixer on medium speed or even make this by hand using a spatula. I would emphasize though that if you’re making it by hand, make sure your cream cheese is extra soft.
  • Getting the perfect cheesecake crust - this is easy using my recipe. I tested it heaps using different cookies. It will work with different cookies like graham crackers or chocolate cookies. You want to make sure the crumbs are fine. For best results use a food processor if you have one. Also make sure that your butter is not too warm or it will cause the crumbs to come to an almost paste like consistency which does not make a nice crust to eat. A note on the cookies, in my testing I used double stuffed Oreos and the extra cream in them caused the cookies to sink as the crust was baking so I would avoid using them.
  • Chocolate sauce - I have a great chocolate sauce recipe that is super silky, glossy and easy to make. I would recommend making half a batch, making it fresh and pouring on when slightly warm.

Nutrition

Calories : 615kcal
Carbonhydrates: 72g
Protein: 9g
Fat: 33g
Saturated Fat: 16g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 12g
Trans Fat : 0.4g
Cholesterol: 83mg
Sodium: 448mg
Potassium : 402mg
Fiber: 5g
Sugar : 46g
Vitamin A: 340IU
Calcium: 62mg
Iron: 11mg
Nutrition Disclosure

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7 comments

Nick Makrides August 13, 2022 - 5:59 am

5 stars
If you tried this recipe our and enjoyed it or have questions, please let me know! N x

Reply
Coco Leung August 18, 2022 - 9:10 am

Hi, we don’t sell blockstyle Philadelphia in the UK only spreadable. What can we use instead?

Reply
Nick Makrides August 30, 2022 - 10:49 am

Hi Coco! Hmm, I’ve heard that and it’s so strange to me. I did a quick google search and found the following comment in a forum from someone asking the same question: “Philadelphia cream cheese “original” is the same in tub or in block form.” Hope that helps! N x

Reply
Carolina August 18, 2022 - 1:51 pm

¡Hola! Te escribo desde uruguay. Me encantaría hacer este cheesecake de chocolate ya que se ve delicioso!! No logro encontrar las cantidades de los ingredientes,
¿Saras tan amable de indicármelos?
Que tengas un lindo día! Gracias

Reply
Nick Makrides August 30, 2022 - 10:46 am

¡Por supuesto! ¡Están en la tarjeta de recetas en la parte inferior! ¡Espero que ayude! N x

Reply
Audrey August 20, 2022 - 8:18 pm

Hello I’m in Canada and what can I use as a substitute for the cornflour? Will cornstarch or reg all purpose flour work?

Reply
Nick Makrides August 23, 2022 - 1:24 am

Hi Audrey! Yep, cornstarch and cornflour are the same thing 🙂 N x

Reply

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