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.
Ingredients & substitutions
- Cream Cheese: make sure to use the full-fat brick cream cheese. I prefer the Philadelphia brand.
- Sugar: I used granulated sugar and increased it slightly from my traditional cheesecake because I thought it balanced the bitterness of the cocoa powder better. You can use a little less sugar if you prefer – Personally, I would do no less than ⅓ cup (67g) though.
- Cocoa Powder: I used dutch-processed cocoa powder but any unsweetened cocoa powder will work fine.
- Sour Cream: I’ve tested this recipe with equal amounts of sour cream and greek yogurt several times and have never noticed a difference.
- Plain yogurt should also work fine, just make sure it’s unsweetened.
- Eggs: Use large, room temperature eggs.
- If you’re in a pinch, place them in hot water for 5-10 minutes.
- Vanilla: Any kind of vanilla extract is fine here.
- Chocolate: I used dark chocolate chips, any sort of chocolate should work fine – milk, semi-sweet or dark. You can use a bar or chocolate chips. If you use a bar, it may take just a little longer for the cheesecake to set as it’s cooling.
- Crust: I used Oreos with a little bit of salted butter for the crust. Unsalted butter works fine too.
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.
Expert tips to get the perfect bake and prevent cracking
- Weighing your ingredients with a digital scale is always recommended.
- Bake the cheesecake at a lower temperature than normal for a longer period of time. The cheesecake should grow slowly and bake more evenly resulting in a flatter, even top. If your cheesecake grows up higher on the edges and sets lower in the center, that’s because the outside of the cheesecake baked too quickly compared to the center.
- That happens when the oven temperature is too high or the cheesecake is more liquidy (like subbing heavy cream for sour cream).
- Allow it to rest in the oven for another 15 minutes so that it can cool slowly to prevent cracking.
- Allow the cheesecake to chill in the refrigerator for at least 6 hours (preferably overnight) so that it sets fully.
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!
Chocolate Cheesecake Recipe
- 6 inch pan springform preferred but 3×6 works too
- 1 stand mixer or hand mixer
- 1 small bowls
- 1 rubber spatulas
- 12 (140g/5oz) Oreos
- 2 Tbsp (28g) salted butter melted
- 8 oz (1 brick) cream cheese room temperature
- 1/2 cup (100g) granulated sugar
- 2 Tbsp (10g) unsweetened cocoa powder I use dutch, but natural is fine too
- 1/4 cup (60g) sour cream room temperature
- 1 tsp vanilla bean paste or pure vanilla extract
- 1/8 tsp fine sea salt
- 1 large egg room temperature
- 1/3 cup (2oz) dark chocolate melted and cooled
- 1/3 cup (2oz) dark chocolate
- 2 Tbsp (1oz/30mL) heavy cream
- 1 pinch flakey sea salt
- Preheat the oven to 300F (148C) conventional (no fan) and grease and line a 6 inch springform pan with baking spray and parchment paper.*2 Tbsp (28g) salted butter
- Place the Oreos in the bowl of your food processor and turn it to full speed, until they're finely ground.12 (140g/5oz) Oreos
- Add the melted butter and pulse until the butter looks evenly distributed.
- Dump the crumbs into the prepared pan and use something small and round with a flat bottom (like a 1/2 cup measuring cup) to press the crust down evenly, coming up only halfway up the edge of the pan.
- Freeze the crust for 10 minutes, while you prepare the filling.
Chocolate Cheesecake Filling
- It's important that everything is softened to room temperature. If you need to, place the cream cheese (with the packaging) and the egg in a bowl of hot water for 5-10 minutes and microwave the sour cream for 10-20 seconds.
- Place the cream cheese with the sugar and cocoa powder in the bowl of your stand mixer, fitted with the paddle attachment (or a large bowl with a hand mixer). Turn the mixer to low speed and mix for 1-2 minutes, scraping the edge of the bowl every so often to make sure the mixture is smooth and there are no chunks of cream cheese left.8 oz (1 brick) cream cheese, 1/2 cup (100g) granulated sugar, 2 Tbsp (10g) unsweetened cocoa powder
- Add the sour cream, vanilla and salt and mix at low speed, until they're fully combined. Then add the egg and mix just until it's fully combined.1/4 cup (60g) sour cream, 1 tsp vanilla bean paste, 1/8 tsp fine sea salt, 1 large egg
- Add the melted chocolate and fold it in with a rubber spatula. Scrape the edge of the bowl well and give it one more good mix. Make sure to smooth out or remove any visible chunks.1/3 cup (2oz) dark chocolate
- Pour the cheesecake batter over the crust and place the cheesecake on a baking sheet on the middle rack of the oven. Place another medium sized pan halfway full of hot water next to it.
- Bake for 30 minutes. The edges of the cheesecake should be set but the center should still be jiggly.
- Turn the oven off and leave the door halfway open for 15 minutes.
- Remove the cheesecake from the oven and allow it to cool to room temperature for a couple of hours.
- Place the chocolate and heavy cream in a small or medium bowl and microwave for 30 seconds. Stir the chocolate and cream together and microwave again for another 30 seconds. Stir until the mixture is completely smooth. If it's not smooth, microwave it again for another 15 seconds or so.1/3 cup (2oz) dark chocolate, 2 Tbsp (1oz/30mL) heavy cream
- Allow the chocolate ganache to cool for a few minutes. Pour on top of the cheesecake and refrigerate it for at least 4-6 hours or overnight.
- Serve cold or just lightly chilled and top with a little flakey sea salt if desired.1 pinch flakey sea salt
- Double the recipe for an 8 inch pan
- Triple the recipe for a 9 inch pan
- Quadruple the recipe for a 10 inch pan