THE BEST DOUBLE CHOCOLATE CHEESECAKE RECIPE

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THE BEST DOUBLE CHOCOLATE CHEESECAKE RECIPE



Layer cakes are great and brownies really hit the spot — but nothing can compare with a slice of dense, chocolatey cheesecake when it comes to ultimate chocolate indulgence. How chocolatey is it, you ask? Let me count the ways:


  • crisp Oreo cookie crust
  • a thick, rich chocolate cheesecake filling with both cocoa and melted chocolate
  • chocolate whipped cream on top
  • a sprinkle of chocolate shavings, to really take it over the top!

Best of all, this cheesecake requires NO WATER BATH! You don’t have to worry about hot water sneaking into your cheesecake while it bakes – just make it and bake it!


WHAT YOU’LL NEED


Ingredients needed to make a Chocolate Cheesecake. 



📋 INSTRUCTIONS

Here’s a step-by-step overview of how to make this creamy cheesecake! Full instructions are included in the recipe card down below.


MAKE THE CHOCOLATE COOKIE CRUST

2 photo process collage of making the Oreo crust for a Chocolate Cheesecake.
  • Add Oreo cookies to a food processor and pulse until they’re in fine crumbs. Add melted butter to the processor bowl, and pulse until well combined.
  • Pour the Oreo crust mixture into a springform pan and gently press the crust into an even layer. Bake for 10 minutes, then cool on a wire rack while you prepare the filling.
3 photo process collage of creaming the cream cheese and granulated sugar for a Chocolate Cheesecake.

MAKE THE CHOCOLATE FILLING

  • Add the room temperature cream cheese bricks to the bowl of a stand mixer and mix the cream cheese for 4-5 minutes or until light and fluffy.
  • Add the sugar and flour and mix until just combined.


  • Add cocoa powder, instant espresso powder and vanilla. Mix until just combined.
  • In a separate bowl, heat the heavy cream until hot (but not boiling). Add in the chocolate chips and allow them to set/melt for 2-3 minutes. Then whisk until smooth.
  • With the mixer on low speed, slowly pour in the chocolate mixture and blend until just combined and smooth. 

2 photo process collage of blending the filling and pouring it on top of an Oreo crust for Chocolate Cheesecake. 
  • Add the eggs, one at a time, and mix until JUST combined and the yolk disappears. Be careful not to overmix.
  • Pour the batter into the springform and smooth the top. Bake, cool, embellish and enjoy!

💭 VARIATIONS

  • Make the crust with chocolate-filled Oreos for a double dose of chocolate flavor. Or, make the crust with another specialty Oreo cookie flavor.
  • Drizzle with chocolate fudge sauce, caramel sauce or your favorite fruit sauce.
  • Sprinkle crushed Oreos on top.
  • Embellish with chocolate truffles, chocolate curls, sliced fruit or chopped nuts.
  • Add chocolate chips or swirl in a couple spoonfuls of chocolate espresso sauce.
  • Swirl your favorite fruity jam into the batter before you bake it.
  • Serve with a delicious cup of Slow Cooker Hot Chocolate, Salted Caramel Hot Chocolate or Nutella Hot Chocolate!


Close up of a slice of Chocolate Cheesecake on a white plate with a fork holding a bite on a fork.

CHOCOLATE CHEESECAKE

AUTHOR ELIZABETH LABAU
4.80 from 5 votes
This rich and creamy Chocolate Cheesecake recipe is what classic chocolate cheesecake should be! With a chocolatey Oreo cookie crust and a lightly sweetened chocolate cream cheese filling, it’s perfect on its own, or topped with whipped cream and hot fudge.
PREP10MINUTES 
COOK1HOUR  15MINUTES 
COOLING TIME6HOURS 
TOTAL7HOURS  25MINUTES 
YIELDS–+ SERVINGS

INGREDIENTS

METRIC

FOR THE OREO COOKIE CRUST:

  • 170.1 g Oreo cookies, (to yield about 8ounces / 2 cups of cookie crumbs)
  • 70.87 g unsalted butter, (4 TBSP), melted

FOR THE FILLING:

  • 907.19 g cream cheese, at room temperature, see Note below
  • 198.45 g granulated sugar, (1 cup)
  • 22.68 g all-purpose flour, (3 TBSP)
  • 28.35 g unsweetened cocoa powder, (1/3cup)
  • 1 tsp instant espresso powder
  • 1 tsp vanilla extract
  • 226.8 g semi-sweet chocolate chips, (1 ⅓cup)
  • 177.44 ml heavy cream, (¾ cup)
  • 3 large eggs

FOR THE TOPPING:

  • 88.72 ml heavy cream, (½ cup), cold
  • 59.15 ml powdered sugar
  • 1 TBSP unsweetened cocoa powder



INSTRUCTIONS 

TO MAKE THE CRUST:

  • Preheat your oven to 350 degrees F and prepare an 8-inch springform pan by spraying generously with non-stick spray and set aside.
  • Place the Oreos in the bowl of a food processor–no need to remove the cream filling. Process them in long bursts until they are very fine crumbs. (Alternatively, place them in a zip-top bag and roll over them with a rolling pin until very finely crushed.) You should end up with about 2 cups of cookie crumbs.
  • Combine the cookie crumbs and melted butter and stir until well-combined. The mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers.
  • Pour the crumbs into the bottom of the springform pan and use the back of a spoon or measuring cup to press them firmly into the bottom of the pan. Bring the crumbs about an inch up the sides of the pan.
  • Bake for 10 minutes, then remove and allow to cool.

TO MAKE THE FILLING:

  • Add the room temperature cream cheese bricks to the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer. Mix the cream cheese on medium speed for 2-3 minutes, until smooth and creamy. 
  • Add in the vanilla extract and mix until just combined. Scrape the sides and bottom of the bowl and mix for an additional 30 seconds.
  • In a microwave-safe bowl, heat the heavy cream for 1 minute or until hot (but not boiling). Add in the chocolate chips and allow them to melt into the cream for 2-3 minutes, then whisk until smooth.
  • With the mixer on low speed, slowly pour in the chocolate mixture and blend until just combined and smooth. Scrape the sides and bottom of the bowl and mix for an additional 30 seconds.
  • Whisk the eggs together in a small bowl. Add the eggs slowly with the mixer running on low. Mix just until combined–some streaks of eggs remaining are okay! Finish mixing by hand, scraping the bottom and sides of the bowl. Be careful not to overmix, and stir just until everything is incorporated.
  • Pour the batter into the springform pan, over the baked and cooled Oreo crust, and smooth the top.
  • Place the cheesecake in the oven, on a middle rack, and bake at 350 F for 15 minutes. Then, without opening the door, reduce the heat to 200 F for an additional 50 minutes.
  • Once the 50 minutes is up, turn off the oven and slightly crack the oven door allowing the cheesecake to cool slowly for 30 minutes.
  • Add the sugar, flour, cocoa powder, and instant espresso powder and mix until just combined. 

    • Remove from the oven after 30 minutes and allow the cheesecake to cool to room temperature on the counter. Transfer to the refrigerator to chill for at least 6 hours (overnight is recommended) to allow the cheesecake to set completely.

    TO MAKE THE TOPPING: 

    • In the bowl of a stand mixer equipped with a whisk attachment, whip the heavy cream, powdered sugar, and cocoa powder on high speed until stiff peaks form.
    • Add to a piping bag with a large star tip and pipe swirls of whipped cream around the outside of the cheesecake. Top with chocolate shavings if desired and serve.
    • Store any leftovers in an airtight container in the refrigerator for up to three days.








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