Dark Chocolate Cheesecake Recipe

Introduction

This dark chocolate cheesecake is a rich and creamy dessert perfect for chocolate lovers. Combining a crunchy Oreo crust with a smooth, velvety chocolate filling, it’s a luxurious treat that’s surprisingly easy to make at home.

Ingredients

• 30 crushed Oreos (not double stuff)
• 6 tablespoons salted butter (room temperature)
• 1 tablespoon granulated sugar
• 22 ounces cream cheese (2 3/4 blocks, room temperature)
• 1 1/3 cup granulated sugar
• 1 1/2 teaspoon vanilla extract
• 21 ounces sour cream (room temperature)
• 14 ounces high quality dark chocolate (at least 60% bittersweet)
• 4 large eggs (whisked, room temperature)
• 1 1/2 cups dark chocolate chips (or semi-sweet)
• 1/2 cup heavy cream

Instructions

1. Step 1: Plan ahead and make sure the cream cheese, sour cream, and eggs are at room temperature. This helps the ingredients blend smoothly.
2. Step 2: Spray a 9-inch springform pan with cooking spray. Wrap the outside of the pan with two layers of aluminum foil to prevent water from seeping in during baking.
3. Step 3: Preheat the oven to 325º Fahrenheit.
4. Step 4: In a food processor, pulse Oreos, butter, and 1 tablespoon sugar until combined. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for about 10 minutes or until golden. Let it cool completely.
5. Step 5: In a large bowl, use a hand mixer on low speed to cream the cream cheese until smooth without adding too much air.
6. Step 6: Add 1 1/3 cups sugar and vanilla extract to the cream cheese, mixing on low speed. Scrape the bowl as needed. Then add sour cream and mix just until blended.
7. Step 7: Melt the 14 ounces of dark chocolate in 20-second intervals in the microwave, stirring between each, until fully melted. Pour into the cream cheese mixture and blend until combined.
8. Step 8: Gently whisk the eggs in a small bowl to break up yolks without frothing. Add eggs to the batter and mix on low speed just until incorporated.
9. Step 9: Pour the cheesecake filling into the crust-lined pan. Tap the pan 4-5 times on the counter to release air bubbles. Let the batter rest for 10 minutes, then tap again if needed.
10. Step 10: Prepare a water bath by heating about 4 quarts of water until steaming. Pour about 1.5 inches of water into a large baking pan.
11. Step 11: Place the wrapped springform pan into the water bath, ensuring water reaches halfway up the pan’s sides. Add more water if necessary.
12. Step 12: Bake the cheesecake in the preheated oven for 75 minutes without opening the oven door.
13. Step 13: Turn off the oven and let the cheesecake sit inside for 5 hours as the oven cools, keeping the door closed.
14. Step 14: Remove the cheesecake from the oven, unwrap the foil, and carefully run a knife around the pan edges. Cover loosely and refrigerate overnight to firm up.
15. Step 15: To make the ganache, heat heavy cream in the microwave until steaming but not boiling.
16. Step 16: Pour hot cream over the chocolate chips in a bowl. Cover and let sit for 3-5 minutes. Stir until smooth and glossy.
17. Step 17: Let the ganache cool for 5 minutes, then pour evenly over the chilled cheesecake. Smooth to edges and optionally top with mini chocolate chips, nuts, or candies.
18. Step 18: Refrigerate the cheesecake for at least 30 minutes before serving to allow the ganache to set.

Tips & Variations

• Using room temperature ingredients ensures a smooth, lump-free cheesecake batter.
• Wrap the pan well to prevent water from leaking into the crust during the water bath baking.
• Try adding a pinch of espresso powder to the chocolate mixture to enhance the chocolate flavor.
• Swap the Oreo crust for a graham cracker crust for a lighter base.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat ganache topping slightly if needed for softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why use a water bath when baking the cheesecake?

The water bath provides gentle, even heat and prevents cracking by keeping the cheesecake moist during baking.

Can I use milk chocolate instead of dark chocolate?

Yes, but the cheesecake will be sweeter and less rich. For best results, use high quality chocolate with at least 60% cocoa.

Dark Chocolate Cheesecake Recipe

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★★★★★

5 from 57 reviews

• Author: Elara
• Total Time: 6 hours 45 minutes
• Yield: 12 servings 1x

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Description

This decadent Dark Chocolate Cheesecake features a rich Oreo crust and a smooth cream cheese filling infused with high-quality dark chocolate. Baked in a water bath to ensure a creamy texture, it is finished with a silky dark chocolate ganache topping. Perfect for chocolate lovers seeking an indulgent dessert with a luxurious melt-in-your-mouth experience.

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Ingredients

Scale 1x2x3x

Crust

• 30 crushed Oreos (not double stuff)
• 6 tablespoons salted butter (room temperature)
• 1 tablespoon granulated sugar

Cheesecake Filling

• 22 ounces cream cheese (2 3/4 blocks, room temperature)
• 1 1/3 cups granulated sugar
• 1 1/2 teaspoons vanilla extract
• 21 ounces sour cream (room temperature)
• 14 ounces high quality dark chocolate (at least 60% bittersweet)
• 4 large eggs (whisked, room temperature)

Ganache

• 1 1/2 cups dark chocolate chips (or semi-sweet)
• 1/2 cup heavy cream

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Instructions

1. Preparation: Plan ahead by ensuring cream cheese, sour cream, and eggs are at room temperature to help the batter blend smoothly without lumps.
2. Prepare Pan: Spray a 9-inch springform pan with cooking spray and wrap the outside with two layers of aluminum foil to prevent water from entering during the water bath baking.
3. Make the Crust: Preheat oven to 325ºF. In a food processor, pulse Oreos, butter, and sugar until combined. Press the mixture evenly into the bottom of the prepared pan. Bake for about 10 minutes or until golden. Allow to cool completely.
4. Make the Cheesecake Filling: Using a hand mixer on low speed, cream the room temperature cream cheese until smooth without incorporating too much air. Gradually mix in sugar, vanilla extract, and sour cream until blended. Melt dark chocolate in the microwave in 20-second intervals, stirring each time, then add to the cream cheese mixture and combine.
5. Add Eggs: Gently whisk eggs to break yolks without frothing. Mix eggs into the batter on low speed, scraping the bowl, until just combined.
6. Assemble and Remove Air Bubbles: Pour filling into crust. Tap pan on counter 4-5 times to release air bubbles. Let sit for 10 minutes and tap again if bubbles appear. This ensures a smooth, dense texture.
7. Prepare Water Bath: Heat about 4 quarts of water until steaming. Pour about 1.5 inches of water into a large 10×15″ baking pan. Place the foil-wrapped springform pan into this water bath so water comes halfway up the pan.
8. Bake Cheesecake: Place the pan with the water bath in the preheated 325ºF oven. Bake for 75 minutes without opening the door.
9. Cool in Oven: Turn off the oven and leave cheesecake inside for 5 hours to cool gradually, preserving texture. Do not open the oven during this time.
10. Chill Cheesecake: Remove cheesecake from oven and water bath. Remove foil wrap and run a knife around the edges to loosen. Cover loosely and refrigerate overnight to firm up.
11. Make Ganache: Heat heavy cream in the microwave until very hot but not boiling. Place chocolate chips in a bowl, pour hot cream over them, cover, and let sit 3-5 minutes. Stir until smooth and silky.
12. Top Cheesecake: Allow ganache to cool 5 minutes, then pour over chilled cheesecake, smoothing to edges. Optionally decorate with mini chocolate chips, M&Ms, or nuts.
13. Final Setting: Refrigerate the ganache-topped cheesecake for 30 minutes before serving to allow it to set fully.

Notes

• Ensure all dairy ingredients and eggs are at room temperature for a smooth batter.
• Wrapping the springform pan in foil prevents water from leaking in during the water bath baking process.
• Water bath baking prevents cracking and ensures a creamy texture.
• Do not open oven while baking or cooling inside the oven to avoid temperature fluctuations.
• Ganache topping can be customized with your favorite nuts or candy toppings.
• Allowing the cheesecake to chill overnight enhances flavor and firmness.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Dark Chocolate Cheesecake, Oreo Crust, Chocolate Ganache, Rich Dessert, Cream Cheese Cheesecake