Chocolate Cheesecake: Decadent, Creamy, and Totally Irresistible

If you’re a fan of chocolate and cheesecake, why not combine both into one show-stopping dessert? This Chocolate Cheesecake is ultra-smooth, rich with cocoa flavor, and baked over a crisp chocolate cookie crust. It’s everything you love about classic cheesecake — but with an indulgent chocolate twist.

Whether you’re celebrating a holiday, hosting a dinner party, or simply treating yourself, this dessert delivers on every level: decadent flavor, silky texture, and jaw-dropping presentation.

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Why You’ll Love This Chocolate Cheesecake

🍫 Rich chocolate flavor in every bite
🍰 Creamy and smooth New York-style texture
🔥 Baked to perfection with no cracks or dryness
🎉 Ideal for holidays, birthdays, or special occasions
🧁 Can be topped with ganache, whipped cream, berries, or more chocolate

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Ingredients

This cheesecake serves about 12 slices and fits a 9-inch springform pan.

For the Crust:

• 1 ½ cups Oreo crumbs (about 18 cookies, finely crushed)
• ¼ cup melted butter
• 1 tbsp sugar (optional)

For the Cheesecake Filling:

• 24 oz cream cheese, room temperature (3 packages)
• 1 cup granulated sugar
• ¾ cup sour cream or Greek yogurt
• 3 large eggs
• 1 tsp vanilla extract
• 8 oz semi-sweet chocolate, melted and slightly cooled
• ¼ cup unsweetened cocoa powder, sifted
• Pinch of salt

Optional Topping:

• ½ cup heavy cream
• 4 oz semi-sweet or dark chocolate, chopped (for ganache)
• Fresh raspberries, chocolate curls, or whipped cream for garnish

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How to Make Chocolate Cheesecake

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Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C)
2. Mix Oreo crumbs with melted butter and sugar (if using)
3. Press the mixture firmly into the bottom of a 9-inch springform pan
4. Bake for 8–10 minutes, then set aside to cool
5. Reduce oven temperature to 300°F (150°C) for the cheesecake

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Step 2: Make the Chocolate Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese on medium speed until smooth and fluffy
2. Add in the sugar and beat until fully incorporated
3. Mix in the sour cream, vanilla extract, and a pinch of salt
4. Beat in the eggs, one at a time, mixing on low speed (do not overmix)
5. Stir in the melted chocolate and cocoa powder until smooth and even

Pro Tip: Make sure all ingredients are at room temperature to avoid lumps.

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Step 3: Bake the Cheesecake

1. Pour the batter over the cooled crust
2. Place the springform pan inside a larger roasting pan
3. Fill the roasting pan with hot water halfway up the sides to create a water bath
4. Carefully transfer to the oven and bake at 300°F for 55–65 minutes, until the center is just slightly jiggly
5. Turn off the oven, crack the door, and let cheesecake rest inside for 1 hour

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Step 4: Chill and Set

1. Remove cheesecake from the water bath
2. Let cool completely at room temperature
3. Cover and refrigerate for at least 6 hours or overnight for best texture

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Step 5: Add the Topping (Optional)

To make ganache:

1. Heat ½ cup cream until simmering
2. Pour over 4 oz chopped chocolate and let sit for 2 minutes
3. Stir until smooth, then cool slightly
4. Pour over chilled cheesecake and spread evenly
5. Let set before slicing

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How to Serve Chocolate Cheesecake

This cheesecake is rich and creamy — a little goes a long way! Serve it:

🍓 With fresh raspberries or strawberries
🍫 Drizzled with chocolate or caramel sauce
☕ Alongside coffee or espresso
🧁 With a dollop of whipped cream

For a more dramatic touch, add chocolate curls or dust with cocoa powder.

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Storage and Make-Ahead Tips

🧊 Store:

• Keep covered in the fridge for up to 5 days

🥶 Freeze:

• Freeze slices individually or whole cheesecake (without topping)
• Wrap tightly in plastic + foil
• Freeze for up to 2 months
• Thaw overnight in the fridge before serving

🕒 Make Ahead:

• Can be made 1–2 days in advance
• Add toppings just before serving for best presentation

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Tips for Success

✔️ Use room temperature ingredients
✔️ Don’t overmix the batter — this prevents cracking
✔️ Use a water bath to bake evenly and keep the texture creamy
✔️ Let the cheesecake rest in the oven, then cool fully
✔️ Refrigerate for at least 6 hours to set

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Variations

🍫 Triple Chocolate Cheesecake – Add chocolate chips to the batter
☕ Mocha Cheesecake – Add 1 tbsp instant espresso powder to the filling
🥜 Peanut Butter Chocolate – Swirl in peanut butter before baking
🌶️ Mexican Chocolate – Add a dash of cinnamon and cayenne for heat
🍒 Black Forest Style – Top with cherry pie filling and chocolate shavings

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Frequently Asked Questions

Can I use milk chocolate?

Yes, but keep in mind it will be sweeter and less rich. Adjust sugar if needed.

Do I need a springform pan?

Highly recommended for easy release and classic cheesecake shape. If you don’t have one, use a deep 9-inch round pan with parchment and foil lining.

Why did my cheesecake crack?

Cracks happen from overmixing or rapid temperature changes. A water bath and slow cooling help prevent this.

Can I skip the water bath?

You can, but it may cause the edges to overbake and center to crack. For best texture, use the water bath method.

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Nutrition Information (Per Slice – Approximate)

• Calories: 470
• Fat: 33g
• Carbs: 34g
• Sugar: 26g
• Protein: 6g

Nutritional values vary depending on toppings and ingredient brands.

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Why This Recipe Works

✅ Perfect balance of chocolate richness and creamy texture
✅ Crust + filling + ganache for layered indulgence
✅ Ideal for make-ahead desserts or celebrations
✅ Easily customizable with flavors and toppings
✅ Crowd-pleaser for both cheesecake and chocolate lovers

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Final Thoughts: A Chocolate Lover’s Dream Dessert

If you’re craving a show-stopping dessert that’s rich, creamy, and full of chocolate flavor, this Chocolate Cheesecake is your perfect match. From the crisp Oreo crust to the luscious filling and optional ganache topping, every bite is pure indulgence.

Whether you’re making it for a holiday dinner, birthday party, or just to satisfy a serious chocolate craving, this cheesecake never disappoints.

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