This rich chocolate cheesecake combines a crisp Oreo base, a smooth chocolate filling, and a glossy ganache topping. It’s indulgent, elegant, and perfect for special occasions or whenever you want a show-stopping dessert that feels bakery-quality but is made right at home.
Why You’ll Love This Recipe
This recipe delivers deep chocolate flavor in every layer while staying surprisingly straightforward. The Oreo crust adds crunch, the filling is creamy and balanced, and the ganache finishes it with a luxurious touch. It’s ideal for chocolate lovers, can be made ahead of time, and always impresses guests with its professional look and texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base (Oreo crust)
24 Oreo cookies
¼ cup unsalted butter, melted
Chocolate cheesecake filling
2 cups semi-sweet chocolate chips
¾ cup heavy cream, divided
680 g cream cheese, softened to room temperature
1½ cups granulated sugar
¼ cup unsweetened cocoa powder
5 large eggs, at room temperature
1 teaspoon vanilla extract
Chocolate ganache
1½ cups semi-sweet chocolate chips
¾ cup heavy cream
Directions
Preheat the oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan.
Crush the Oreo cookies into fine crumbs using a food processor or rolling pin. Combine the crumbs with the melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and allow to cool.
In a saucepan over low heat, warm ¼ cup of the heavy cream and add 2 cups of chocolate chips. Stir gently until melted and smooth. Remove from heat and let it cool slightly.
In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and cocoa powder and continue mixing until fully incorporated and lump-free.
Add the eggs one at a time, mixing gently after each addition. Pour in the remaining ½ cup of heavy cream and mix just until combined.
Add the melted chocolate mixture and vanilla extract, folding gently until the batter is smooth and uniform.
Pour the filling over the cooled crust and smooth the top.
Bake for about 70 minutes. The edges should be set while the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool gradually for about 1 hour.
Remove from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
To prepare the ganache, heat the heavy cream until just steaming. Pour it over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy.
Pour the ganache over the chilled cheesecake and spread evenly. Let it set for about 15 minutes before slicing and serving.
Servings and timing
Servings: 12 slices
Preparation time: 30 minutes
Baking time: 70 minutes
Cooling and chilling time: 5 hours
Total time: approximately 6½ hours
Variations
For a darker chocolate flavor, use bittersweet chocolate chips instead of semi-sweet.
You can replace the Oreo crust with chocolate digestive biscuits for a slightly less sweet base.
Add a teaspoon of instant coffee powder to the filling to enhance the chocolate flavor.
Top the ganache with chocolate shavings or cocoa powder for a decorative finish.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake is best enjoyed cold or slightly chilled and does not require reheating.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making a day in advance and actually tastes better after chilling overnight.
Why does the center need to jiggle slightly?
A slight jiggle ensures the cheesecake remains creamy and does not overbake or crack.
Can I use milk chocolate instead of semi-sweet?
Yes, but the cheesecake will be sweeter and less intense in chocolate flavor.
How do I prevent cracks on the surface?
Avoid overmixing, bake at a low temperature, and allow gradual cooling in the oven.
Is a water bath necessary?
It’s optional, but placing a pan of hot water in the oven helps create a smoother texture.
Can I use a different pan size?
A 9-inch springform pan works best. Smaller pans may require longer baking time.
Do I need to line the pan?
Greasing is sufficient, but lining the bottom with parchment can help with easier removal.
Can I reduce the sugar?
You can slightly reduce it, but keep in mind it affects both sweetness and texture.
How long should the ganache set?
About 15 minutes at room temperature or a few minutes in the refrigerator.
Can I freeze the whole cheesecake?
Yes, freeze it without the ganache for best results, then add ganache after thawing.
Conclusion
This chocolate cheesecake with ganache is a true dessert centerpiece, offering rich flavor, creamy texture, and an elegant finish. Whether served for celebrations or enjoyed as a weekend treat, it’s a reliable recipe that delivers impressive results every time.
This chocolate cheesecake features a crunchy Oreo crust, a rich and velvety chocolate filling, and a glossy chocolate ganache topping—perfect for celebrations or when you want a show-stopping dessert.
