Chocolate Cheesecake 

Rich and creamy chocolate cheesecake baked in an Oreo crust and topped with a silky dark chocolate ganache. This recipe can be easily adjusted to any size pan. 

Why you’ll love this chocolate cheesecake

• Ingredients and process are simple and does not require an *actual* water bath. 
• It’s smooth and creamy but dense, rich and super indulgent. 
• The recipe can be adjusted to make different sizes, from a small batch 6 inch cheesecake to a large 10 inch cheesecake. 

For more cheesecake recipes, make sure to check out my classic vanilla cheesecake that can be made in any size. I also have a pistachio cheesecake and fan favorite, Biscoff cheesecake recipe.

For more chocolate recipes, I think you’ll love my chocolate ganache cake, my homemade cosmic brownies and my Ferrero Rocher cookies.

Step-by-Step Instructions

Step 1: Prepare your pan by removing the edge of the springform pan. Place a sheet of parchment paper onto the bottom of the pan so that it hangs off the edge. Then attach the side of the springform pan back to the bottom, so the parchment paper should be secure between the two pieces. Lightly spray the sides of the pan with baking spray.

Step 2: Make the crust by placing the Oreos in a food processor and pulse until they’re fine crumbs. Add the melted butter and pulse until it’s evenly distributed. Spread the crust into the prepared pan, coming all the way up the sides. Use a ½ cup measuring cup to make the bottom smooth and the corners sharp. 

Step 3: Melt the chocolate chips in a microwave for 20 seconds, stir and repeat 2-3 times. Once it’s all melted and smooth, set it aside to cool a little.

Step 4: Make the filling by creaming the room temperature cream cheese with the sugar and cocoa powder until it’s smooth, creamy and glossy. Make sure there are no chunks of cream cheese left.

Step 5: Add the sour cream, vanilla and salt, mixing on low speed until the batter is completely smooth. Scrape the edge of the bowl, add the egg and mix just until it’s fully combined and smooth.

Step 6: Add the cooled melted chocolate to the batter and fold with a rubber spatula until it’s completely combined. 

Step 7: Pour into the prepared pan and bake at 300F (148C) for 30 minutes. Then turn the oven off and let the cheesecake rest for 15 minutes in the oven with the door halfway open. 

Step 8: Cheesecake should still have wiggle in the center,let it cool on the counter for a few hours before topping with the chocolate ganache.

Step 9: Make the ganache by microwaving the heavy cream and chocolate together for 30 seconds. Stir and repeat until the ganache is smooth. Let it cool for a few minutes before pouring on top of the set cheesecake. Transfer to the fridge for at least 6 hours or overnight. 

Cheesecake in different size pans

I adapted this from my original cheesecake recipe which I tested in 4 different sizes. It’s pretty straightforward to adjust to whatever pan size you need. The featured photos in the classic recipe is what I consider 1 full batch (16 oz of cream cheese, baked in an 8 inch pan). This chocolate cheesecake recipe (in the card below and featured in the photos of this post) is what I would consider a ‘half batch’ baked in a 6 inch pan. 

So following the original cheesecake recipe (1 full batch) the adjustments would be as follows:

• If you need a double batch, you will just double all of the ingredients. 
• If you need a 1.5x batch, you will increase the ingredients by 1.5x. So instead of 2 bricks (16 oz) of cream cheese, you’ll use 3 bricks (24 oz), instead of ½ cup (120g) sour cream, you’ll use ¾ cup (180g), instead of ⅔ cup (133g) of sugar, you’ll use 1 cup (200g), instead of 2 eggs you’ll use 3, etc. 
• If you need a half batch, you will just cut all the ingredients in half. 

The amount of cheesecake you’ll need for each size pan:

• 10 inch pan: 2 batches – bake for 65 minutes, rest in the oven for 25 minutes.
• 9 inch pan: 1.5 batches (also works with a double batch if you want a taller cheesecake) – bake for 55 minutes, rest in the oven for 20 minutes.
• 8 inch pan: 1 batch (also works with 1.5 batches if you want a taller cheesecake) – bake for 45 minutes, rest in the oven for 15 minutes.
• 6 inch pan: 1/2 batch – bake for 30 minutes, rest in the oven for 15 minutes (this is the size featured in these photos and recipe card).

Since this chocolate cheesecake recipe is already a half batch, you would just double for an 8 inch pan, triple for a 9 inch pan or quadruple for a 10 inch pan and use the bake times above (give or take 5-10 minutes; look for visual cues). 

If that’s at all confusing, I can definitely help you figure out how much to use for each size pan. 

How to store these cheesecake

To refrigerate, cover the cheesecake with foil or plastic wrap and refrigerate it for up to a week. Serve cold or bring to room temperature 1-2 hours before serving. 

To freeze the whole cheesecake, wrap it in plastic wrap and then wrap it twice in aluminum foil (or place it in an airtight container). 

To freeze slices, place them tightly in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Bring them back to room temperature by thawing at room temperature for a few hours before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below. If you make this chocolate cheesecake recipe, I’d appreciate it if you left a star rating or a review for me! 

As always, have a blessed day and happy baking!

Love, B