Sensationally Smooth Recipe for Chocolate Cheesecake

I laughed so hard and told him that it’s actually called a blog. “Well, I was 3/4 right,” he said. Ha! Touché, Hubert, touché!

Maybe we should just start calling it a blob. That’s what you’ll turn into eventually, I suppose, if you eat this chocolate cheesecake too many days in a row! I mean just kidding, chocolate cheesecake is totally a healthy choice that you should make today.

We were up in Montana for Eric’s grandmother’s funeral. It is sad but nice to be with the family. Nana was having a very hard time, and we are glad she’s not in pain anymore. She was the sweetest, spunkiest lady. It was fun to spend the weekend talking about her. Nana shared so many of her amazing recipes with us, and I’ve added several to the blob, like Nana’s Famous Fudge Brownies, Homemade Peppermint Ice Cream, Beef Barley Soup, Nana’s Fall-Off-the-Bone Ribs and “Barb”-ecue Sauce (Nana’s name is Barbara).

Nothing brings family together quite like the food we make for each other, does it?

You’ll love this recipe for Chocolate Cheesecake

I don’t know if Nana had a favorite chocolate cheesecake recipe, but I’m sharing mine today! Have you ever made my Crème Brûlée Cheesecake? It’s very popular for a good reason! It’s one of the best cheesecakes I have ever had. The texture is perfection. It’s not a traditional cheesecake because I smooshed together a cheesecake recipe with a crème brûlée recipe. It is a bit softer than a traditional cheesecake, and so rich.

I wanted to create a chocolate cheesecake version. On my first trial I actually tried using my kitchen torch to brûlée the top of this chocolate cheesecake, but wasn’t in love with that combo. The burnt sugar flavor is pretty delicate, and chocolate overwhelms it. It kind of just gets lost and doesn’t add anything to the cheesecake, I felt. Instead I wanted to bring in the gorgeous texture of the crème brûlée cheesecake, but with a ton of chocolate flavor. Oh, and a ridiculously thick ganache layer on top.

Chocolate Cheesecake Recipe Ingredients 

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

How to make Chocolate Cheesecake

1. First we start with an Oreo crust. Not just any Oreo crust. 36 Oreos get tossed in a food processor to make a crust that is a good half inch thick, with a little bit of butter and sugar to make it fork tender and melt in your mouth. That’s an entire package of Oreos. I told you, guys, we’re not messing around here. In fact, you’re going to have to buy two packages at the store, because how else are you going to snack on Oreos while making this crust?

2. Next we make the cheesecake filling. First you beat the cream cheese for several minutes, then add sugar and cocoa and vanilla. Then you beat again before adding melted bittersweet chocolate. Then comes the weird part: Beat 10 egg yolks (yes, seriously, 10) in a separate bowl, and while mixing, pour in hot cream. This is how we are getting a super thick, custard like texture for this cheesecake. It bakes up into a dreamy creamy chocolate cheesecake that is simply delightful.

Look at this gorgeous cheesecake with no cracks! But honestly guys, if your cheesecake cracks, don’t sweat it. Just cover it up with chocolate ganache and chocolate curls!

I won’t tell anyone if you eat some of this ganache with a spoon.

Here’s a quick overview of all the steps you’re going to take throughout this cheesecake process. Trust me when I say, these are NOT the full instructions. Scroll down to the recipe card down below for complete directions and all the tips and tricks you need to make your cheesecake a success!

For the crust:

1. Preheat the oven to 350 degrees and wrap a 9-inch springform pan in aluminum foil.
2. Pulse the Oreos into fine crumbs, then add sugar and melted butter and pulse until combined.
3. Press the crumbs into the bottom of the prepared pan.
4. Bake at 350 for 10 minutes, then remove and let cool. 

For the cheesecake:

1. Lower the oven temperature to 325 degrees F.
2. Beat the softened cream cheese, then add sugar, cocoa, vanilla, and salt and beat again. 
3. Melt bittersweet chocolate in the microwave and set aside to cool, then add it to the cream cheese mixture and beat well.
4. Heat the cream on the stove until warm; crack 10 egg yolks into a mixing bowl and beat until pale.
5. Pour the heated cream through a fine mesh strainer into a glass measuring cup. While the beaters in the egg yolks are on, slowly add the warm cream and beat for 1 minute. Then pour the egg mixture into the cream cheese mixture and start beating right away. 
6. Transfer the foil-wrapped Oreo crust into a large high-sided skillet, or a roasting pan, and pour the batter into the Oreo crust. Fill the skillet or roasting pan with hot water from the tap at least halfway up the pan of the cheesecake and transfer the water bath to the oven.
7. Bake until set. Turn off the oven, but do not take the cheesecake out of the oven. Crack the door open and let the cheesecake come to room temperature inside the oven.
8. Remove from the water bath, and remove the foil. Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours or preferably overnight.

For the ganache:

1. Heat heavy cream in a small pot or in a medium bowl in the microwave until small bubbles appear on the edges.
2. Remove from heat and add chocolate chips. Let the chocolate melt without stirring for 1-2 minutes, then use a whisk to incorporate the chocolate into the cream. Once smooth, add butter and stir until smooth.
3. Pour the warm ganache over the top of the chocolate cheesecake and let the ganache set at room temperature for several minutes. 
4. Garnish with whipped cream and fresh strawberries (and chocolate curls if desired).

Serving the Best Chocolate Cheesecake

I am normally a big-slice kind of cheesecake person, but this chocolate cheesecake is so rich and decadent that I can’t do more than a tiny slice. It is really great served with strawberries to off-set the richness of the cheesecake.

I know it’s a ways off, but this would be a perfect dessert to serve either for Easter or for Mother’s Day. What mom wouldn’t want to wake up to this gorgeous cheesecake? (Children?? Are you listening??)

Storing Homemade Chocolate Cheesecake

Homemade chocolate cheesecake should be kept in the fridge, covered with plastic wrap. Cheesecake can also be frozen, whole or in individual slices (so you can treat yourself or someone you love without having to defrost the whole thing). Never try to warm the cheesecake up quickly; instead, defrost it in the fridge overnight. 

Classic Cheesecake Recipe << the perfect cheesecake to top any way you like.