This chocolate cheesecake with an Oreo crust is for serious chocolate lovers only! Easy to make and no water bath required – yay!
Friends, I would love to introduce you to the ONLY chocolate cheesecake recipe you will ever need.
And I am so serious about this that the above sentence deserved a paragraph all to itself! The original recipe comes from the beautiful blog, Also the Crumbs Please; the pictures of Sabine’s chocolate cheesecake are stunning and, obviously, the cheesecake itself looks simply to-die-for.
Now, I’m not a huuuuge cheesecake fan, but throw in some chocolate and I’m sold! What also sold me is the fact that this is a very easy cheesecake to make and does not require a water bath. Perfect!
The crust is just your normal Oreo cookie crumbs crust, with a little bit of cocoa powder mixed in. The filling is made with cream cheese (of course!), sugar, cocoa powder, high quality melted chocolate, a few eggs, whipping cream, a little salt and vanilla; all you need to do for this, is just mix these ingredients together (don’t over-mix though or you’ll incorporate too much air, which can cause cracks while baking) and pour the filling into the crust.
Pop it into the oven, bake for around an hour, or until the top is set and there’s still a slight wobble to the cake.
Waiting for this cake to cool is excruciating. I let mine set overnight in the refrigerator. How the cake made it through the night and into the next day unscathed is completely beyond me!
Sabine’s cheesecake looked spectacular, and I wanted to try to re-create that pillowy mound of whipped cream topped with chocolate shards. I did an okay job, I think!
But what’s most beautiful about this chocolate cheesecake is how it looks inside.
Oh my goodness, SWOON!!! Doesn’t that look incredible! So thick and creamy and CHOCOLATY!
Let me tell you that is, hands down, the best cheesecake recipe EVER. It is the most heavenly, yet also the most sinful!, thing I have ever tasted.
A little slice of this cake goes a long way, so I happily shared with my friends. What did they have to say about it? They totally agreed with me – best chocolate cheesecake in the world!
But don’t take our word for it. If you’re ready to be transported to your own corner of heaven, then make this recipe TODAY! And be sure to visit Also the Crumbs Please and let Sabine know that she is the goddess of chocolate cheesecake!
- For the crust:
- 25 (275g) Oreo cookies, crushed into fine crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 1 tablespoon unsweetened cocoa powder
- For the filling:
- 4 packages (907g) cream cheese, room temperature
- 1½ cups (300g) granulated white sugar
- ¼ cup (25g) unsweetened cocoa powder
- 1¾ cups (315g) semi-sweet chocolate, melted
- 5 large eggs
- ⅓ (80ml) cup heavy whipping cream
- ¼ tsp salt
- 2 teaspoons pure vanilla extract
- Preheat oven to 350f/175c. Line a 9-inch (23cm) springform pan with baking paper. Set aside.
- For the crust: Stir together Oreo crumbs, melted butter and cocoa powder until thoroughly combined and all the crumbs are moistened. Tip into the prepared pan and press the crumbs firmly around the bottom of the pan and about halfway up the sides. Place in the freezer while preparing the filling.
- For the filling: In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, sugar and cocoa powder together until smooth and no lumps remain. Pour in the melted chocolate and mix until combined. Add the eggs, one at a time, and mix until just combined after each addition. Scrape down the sides of the bowl and add the heavy whipping cream, salt and vanilla extract and mix until just combined and smooth. Be careful not to over-mix!
- Pour the filling into the prepared crust and spread the top out evenly. Place a sheet of baking paper underneath the pan to catch any drips in the oven and bake for 55-65 minutes until the outer edges are puffed up and the top is just set. The middle of the cheesecake should still wobble just slightly like a thick pudding when it is done. Be careful not to over-bake!
- Turn the oven off, and leaving the oven door slightly ajar, let the cheesecake cool in the oven for 1 hour.
- Remove the cake from the oven and leave to cool completely at room temperature. Chill in the refrigerator for at least 3 hours, or overnight (I let mine set overnight and it was absolutely perfect the next day, so I'd recommend overnight).
- If there are any leftovers (yeah, right!!), they can be stored in the refrigerator in an airtight container for around 3 days.
For my Australian readers, heavy whipping cream is the same as thickened cream.