Baked Chocolate Cheesecake

This Baked Chocolate Cheesecake is a decadent and silky dessert that I love for its deep chocolate flavor and rich, creamy texture. With a buttery Oreo crust, a smooth dark chocolate filling, and a glossy ganache topping, it’s pure indulgence in every bite. The final touch of chocolate whipped cream makes it feel extra luxurious and absolutely irresistible.

Why You’ll Love This Recipe

I love how this cheesecake layers different textures of chocolate — from the crunchy crust to the creamy filling and the luscious ganache. It’s elegant enough for special occasions but surprisingly easy to make. The dark chocolate adds richness without being overly sweet, while the whipped cream lightens everything beautifully. It’s the kind of dessert that always earns compliments and second helpings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust
1 1/2 cups (180g) Oreo cookie crumbs
1/4 cup (57g) unsalted butter, melted

For the Chocolate Cheesecake Filling
16 oz (455g) cream cheese, at room temperature
3/4 cup (150g) white sugar
1/4 cup (50g) light brown sugar
3 large eggs
2 egg yolks
1 tbsp vanilla extract
3 tbsp unsweetened cocoa powder
1/2 cup (120ml) whipping cream
9 oz (255g) dark chocolate, melted

For the Chocolate Ganache
1/2 cup (120ml) whipping cream
6 oz (175g) semi-sweet chocolate, finely chopped

For the Chocolate Whipped Cream
1 1/2 cups (360ml) cold whipping cream
1 tbsp vanilla extract
3 tbsp unsweetened cocoa powder
3 tbsp icing sugar

Directions

1. I preheat my oven to 325°F (163°C) and grease a 9-inch springform pan.
2. To make the crust, I combine the Oreo crumbs with melted butter and press the mixture evenly into the bottom of the pan. I bake it for 10 minutes, then set it aside to cool.
3. For the filling, I beat the cream cheese, white sugar, and brown sugar together until smooth and creamy.
4. I add the eggs and egg yolks one at a time, mixing on low speed after each addition to avoid overbeating.
5. I mix in the vanilla extract and cocoa powder until just combined.
6. I pour in the whipping cream and then the melted dark chocolate, mixing until smooth and fully incorporated.
7. I pour the batter over the cooled crust and smooth the top with a spatula.
8. I place the springform pan inside a larger roasting pan and fill the outer pan with hot water halfway up the sides to create a water bath.
9. I bake the cheesecake for 60–70 minutes, or until the edges are set but the center still jiggles slightly.
10. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then I remove it and let it cool completely at room temperature before refrigerating for at least 6 hours or overnight.
11. For the ganache, I heat the whipping cream until just simmering, then pour it over the chopped chocolate. I let it sit for 1 minute before stirring until smooth and glossy.
12. I pour the ganache over the chilled cheesecake and spread it evenly, letting it drip slightly down the sides. I refrigerate for 30 minutes to set.
13. To make the chocolate whipped cream, I beat the cold cream, vanilla, cocoa powder, and icing sugar together until soft peaks form.
14. I pipe the whipped cream around the edges of the cheesecake or add dollops on top for decoration before serving.

Servings and Timing

This cheesecake serves about 12 people. The total time is approximately 8 hours, including 1½ hours of prep and baking and at least 6 hours of chilling.

Variations

Sometimes I add a splash of espresso to the batter to enhance the chocolate flavor. For a twist, I mix a little orange zest or raspberry puree into the ganache. If I want extra crunch, I sprinkle chopped hazelnuts or chocolate shavings on top before serving.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze individual slices (without whipped cream) for up to 2 months. When ready to serve, I thaw them in the fridge overnight. I always serve it chilled for the best texture.

FAQs

Do I need a water bath for baking this cheesecake?

Yes, the water bath helps prevent cracks and keeps the cheesecake creamy and smooth.

Can I use milk chocolate instead of dark chocolate?

Yes, but the cheesecake will be slightly sweeter and lighter in flavor.

How do I melt the chocolate without burning it?

I use a double boiler or microwave in 20-second bursts, stirring between each, until smooth.

Why did my cheesecake crack?

That can happen if it’s overbaked or cools too quickly. The water bath and gradual cooling help prevent this.

Can I make it without an Oreo crust?

Yes, I sometimes use a graham cracker or digestive biscuit crust instead.

Can I skip the ganache?

You can, but the ganache adds a glossy, rich finish that enhances the presentation and taste.

How do I know when the cheesecake is done?

The edges should look set, but the center should jiggle slightly—it will firm up as it cools.

Can I make mini cheesecakes with this recipe?

Yes, I bake them in a muffin tin with liners for about 20–22 minutes.

Can I use store-bought whipped cream?

I prefer homemade because it’s richer and holds its shape better, but store-bought works in a pinch.

How can I make the cheesecake extra chocolatey?

I add an extra tablespoon of cocoa powder to the filling and sprinkle shaved chocolate on top.

Conclusion

I love how this Baked Chocolate Cheesecake turns out every time—smooth, rich, and full of deep chocolate flavor. The layers of crust, creamy filling, and glossy ganache make it a dessert that’s both comforting and impressive. Whether I’m baking for a celebration or just to satisfy a chocolate craving, this cheesecake always delivers pure indulgence and elegance.

Print