Home > Recipes > Desserts > Cheesecake > Chocolate Lover’s Cheesecake
by Michelle
October 2, 2014 (updated Jan 14, 2019)
Jump to Recipe
4.30 (24 ratings)
I have been borderline obsessed with cheesecake for a very long time. I was in high school when I started requesting a cheesecake when my mom would ask what kind of birthday cake I’d like. I could always take or leave regular cake, but I swooned over cheesecake. My love for it has only grown since then, and I’ve enjoyed sampling and baking a wide variety of cheesecake recipes over the years. For as many as I’ve made, I had yet to find a fabulous, go-to chocolate cheesecake recipe. I was surprised at how many of my staple baking cookbooks didn’t have a recipe for one. I finally came across one, and if you love chocolate, you are going to looooove this!
This is the first cheesecake I’ve ever made that is mixed completely in a food processor; it was nice and quick, but if you don’t have one, you could absolutely use an electric mixer instead.
It probably goes without saying, but this baby is rich. Like, whoa rich. If you’re sensitive to dark chocolate or rather rich desserts, I would recommend substituting semisweet chocolate for the bittersweet chocolate, and possibly skip the ganache topping to tame it down a bit.
I chose to eat a small sliver of this topped with whipped cream, but you could also use this as a base for all sorts of toppings and add-ins. I used a similar version to make the black forest cheesecake last year, and I think the possibilities of a fantastic chocolate cheesecake base are absolutely endless.
If you’re a fellow cheesecake fanatic, you absolutely need a chocolate cheesecake in your arsenal, and I can’t think of a better version!
One year ago: Pumpkin Pie Oatmeal Crumb Bars
Two years ago: Maple-Walnut Ice Cream
Three years ago: Noodle Kugel
Four years ago: Russian Pound Cake
Six years ago: Homemade Pierogi
Chocolate Lover's Cheesecake
Yield: 12 servings
Prep Time: 30 minutes mins
Cook Time: 1 hour hr 10 minutes mins
Resting time: 8 hours hrs 20 minutes mins
Total Time: 10 hours hrs
An Oreo crust is topped with a chocolate cheesecake filling and chocolate ganache.
4.30 (24 ratings)
Print Pin Rate
Ingredients
For the Crust:
- 24 Oreo cookies
- 1 tablespoon granulated sugar
- ¼ cup (56.75 g) unsalted butter, melted
For the Filling:
- 32 ounces (907.19 g) cream cheese, at room temperature
- 1¼ cups (250 g) + 2 tablespoons granulated sugar
- ¼ cup (21.5 g) natural unsweetened cocoa powder
- 4 eggs, at room temperature
- 10 ounces (283.5 g) bittersweet chocolate, melted and cooled to lukewarm
For the Topping:
- ¾ cup (178.5 ml) heavy cream
- 6 ounces (170.1 g) bittersweet chocolate, finely chopped
- 1 tablespoon granulated sugar
Instructions
Make the Crust: Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
Blend the cookies and sugar together in a food processor until the cookies are finely ground. Add the melted butter and process until the crumbs are evenly moistened. Press the crumb mixture evenly onto the bottom of the prepared pan. Bake for 8 minutes. Remove from the oven and set on a wire rack while preparing the filling.
Make the Filling: Blend the cream cheese, sugar and cocoa powder in the food processor until smooth, scraping down the sides of the bowl as needed, about 30 seconds. Add the eggs one at a time, blending for 10 seconds each. Add the melted chocolate and blend to combine, scraping down the sides of the bowl once. Pour the filling into the crust and smooth the top.
Bake the cheesecake until the center is just set and the top looks dry, 1 hour to 1 hour 10 minutes. Cool on a wire rack for 5 minutes. Run a thin knife around the sides of the pan. Place the cake in the refrigerator, uncovered, for at least 8 hours, or overnight.
Make the Topping: Stir the cream, chocolate and sugar in a medium saucepan over low heat until the chocolate is completely melted and the mixture is smooth. Cool until slightly warm and pour over the center of the cheesecake, spreading to within ½-inch of the edge. Chill for at least 1 hour.
Run a thin knife around the sides of the pan and remove the pan sides. Transfer the cheesecake to a serving platter. Let stand for 2 hours at room temperature before serving. The cheesecake can be prepared up to 3 days in advance; cover with foil and store in the refrigerator.
Notes
Nutritional values are based on one serving
Calories: 788kcal, Carbohydrates: 64g, Protein: 10g, Fat: 56g, Saturated Fat: 30g, Cholesterol: 170mg, Sodium: 384mg, Potassium: 428mg, Fiber: 4g, Sugar: 49g, Vitamin A: 1450IU, Vitamin C: 0.1mg, Calcium: 124mg, Iron: 5.3mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
Originally published October 2, 2014 — (last updated January 14, 2019)
« Previous PostApple Cheesecake Crumb Bars
Next Post »Friday Things
87 Comments on “Chocolate Lover’s Cheesecake”
-
Theo Harper — Reply
looks good
-
Krissy Ferguson — Reply
This is hands down delicious. My favorite go to. I often add cherry pie filling or raspberries to the top.
-
Cecil H — Reply
This was over cooked at 44 minutes. Next time I would definitely reduce the temp to 325 and put a pan of water on the lower rack. (I’m not a believer in the water bath/spring form pan combo. Too risky)
-
Amy B — Reply
This came out perfect and was delicious! Would 100% make again! 😋😋😋
-
CAROLYN WALDEN — Reply
Hi! I am thinking of doing an oreo version of this by adding 12 quartered to the filling and then doing a chocolate oreo whipped cream on the top. Thoughts?
-
Michelle — Reply
That sounds absolutely unbelievable!
-
-
Carrie — Reply
This is the first cheesecake I’ve made that came out terrible :( I used the exact ingredients/measurements and followed the directions and it’s dry and hard on top and super dense and the crust is hard as a rock.
-
Jen C. — Reply
I made this for my son and daughter in laws 5th anniversary dinner. It truly was Devine! My daughter in law is a fruit lover so I added rasberries on top and a rasberry sauce, but it would have been just as good without. It was very easy to assemble, it baked perfectly. I baked it the night before so it could be refrigerated over night, and took it out at least two hours prior to the event. Definitely a keeper, I love all of your recipes!;)
-
Lauren — Reply
Killer cheesecake! Left off the topping and happy I did because it’s already so rich, chocolatey and heavenly — no need to gild the lily further.
Glad I picked this for my annual Christmas cheesecake. -
Val — Reply
Baked this with my daugther, now waiting for it to be cooled. The whole family can’t wait to have a slice!
-
Julie — Reply
I cooked the cheesecake for one hour @ 350° and it looks very dry. Hoping I didn’t over cook and burn it!
Can you use less sugar in the filling?-
Michelle — Reply
Hi Julie, Less sugar should be okay.
-
-
Jessica Long — Reply
If anyone is on the fence about trying this cheesecake, just make it. I’m telling you… it is so delicious and amazing! Very rich, so I’d say a smaller than average slice. The first time I made this I also made the cream cheese whipped cream from her black Forest cheesecake recipe and piped around the edges. Suuuper delicious. Making my second one now for my sister’s birthday at her request.
Thank you so much for all the lovely recipes!
-
Denise — Reply
I live outside of us. I have 60% cocoa chocolate. Is it ok?
-
Michelle — Reply
Hi Denise, That’s perfect!
-
-
Michelle — Reply
Is the topping necessary? I don’t have the ingredients.
-
Michelle — Reply
You could skip it!
-
-
Missy — Reply
How can I adjust the amounts to use a 10 in spring form pan? That’s the only size pan I have.
-
Michelle — Reply
Hi Missy, You can use the same amounts, but just decrease the baking time a bit.
-
-
Laura — Reply
I just made this and cut it in slices for the freezer.. We do a dessert Friday, and I can’t wait for Friday. I used the semi sweet chocolate because my husband likes a milder chocolate taste. I did not do the topping, but I did taste it as I sliced it, and it was wonderful. This is a keeper recipe for sure. The only thing I added was a tsp. of vanilla. Love your site, and can’t wait to try more recipes
-
Amanda — Reply
I am currently making this as we speak… so far so good. And yes the filling is super rich!! Thank you for sharing this recipe!!!!
-
Erika — Reply
Have you ever made this into mini cheesecakes?
-
Michelle — Reply
Hi Erika, I have not.
-
-
Elizabeth — Reply
This gorgeous cheesecake is chilling in my fridge right now. I’d like to freeze some individual slices.
What’s the best way to freeze individual slices of cheesecake so they stay as fresh as possible?
Thank you!-
Michelle — Reply
Hi Elizabeth, I usually wrap individual slices in plastic wrap and place in a freezer ziploc bag… it works wonderfully!
-
-
Jaime — Reply
Made this for Thanksgiving this year and it was FANTASTIC!!!! I did use a water bath – putting cheesecake pan in a turkey oven bag with sides rolled down first. Was a little worried at how THICK the batter was! I had to push it down into the crust and then smooth out as directed. But it baked beautifully! I put it in a wider springform pan so it was just right at 1 hour of bake time. I took it out of the oven and let it cool. No cracks! I also line bottom and sides of my pans with parchment paper – haven’t cracked a cheesecake since I started doing that! I did use the bittersweet for the batter and then I used semi sweet for the ganache. Made up some fresh whipped cream and everyone raved! The texture was silky smooth and the flavor was amazing! Not too rich – for our crowd anyway!
-
Susan — Reply
I tried this recipe, and it was pretty easy. Our cake was so dense though – it was really too thick even though we let it come to room temperature to serve. Not sure where I went wrong. :(
-
-
Carey — Reply
Thank You for the recipe. My 11 year old son and I had fun making it… Can’t wait to see what it taste like.
-
Stacy F. — Reply
I’ve been searching for a good chocolate cheesecake recipe for quite some time and this one is perfect! I will definitely be making this again in the near future.
-
Shena — Reply
This cheesecake was so decadently delicious, I must have gotten twenty compliments, I will make it again,
-
David Long — Reply
Hey there! Is there a reason you’ve separated the Sugar… “1¼ cups + 2 tablespoons granulated sugar” ? Added together it seems that it would be just about 1 & 1/3 cups. But I didn’t know if the extra 2 tablespoons served an additional purpose that I didn’t pick up on. Thanks!
-
Michelle — Reply
Hi David, No additional purpose, that’s just the exact measurement of the sugar.
-
-
Lisa — Reply
This is the first cheesecake I’ve ever made and it was so straightforward! It did crack, but I mostly fixed that with an offset spatula. What I couldn’t totally fix was hidden by a chocolate ganache. It’s truly delicious. A real showstopper. Once of the most popular desserts I’ve ever made.
I’m not sure if this is true for all cheesecakes, though I imagine it is, but this recipe is ridiculously messy. Cream cheese all over everything! A totally worthwhile sacrifice.
-
Lisa — Reply
Hi! I’m planning on making a cheesecake for this first time for the Academy Awards. I just bought a Nor Pro pan like yours, but do you think for a novice such as myself I should use this recipe or the New York Style Cheesecake recipe? I was going to do this one because I LOVE chocolate but was a little hesitant when I realized it’s not Cook’s Illustrated. Thoughts? I want a real show stopper!
Side note: I just made the Rustic Italian Bread and it ROCKED!!
-
Michelle — Reply
See AlsoEasy Fireball Fudge RecipeHi Lisa, This is a pretty straightforward recipe, I wouldn’t hesitate making it if you are into chocolate!
-
-
Kristine — Reply
Yummy cheesecake but cooked it on 300 degrees for one hour in a waterbath.
-
Faye — Reply
Hi Michelle, had this bookmarked for my partner for a while. I wasn’t sure whether he liked cheesecake but I’ve recently found that he does ( been together 14 years and only now do I have this information!!) Anyway, I intend to make this with my daughter for Father’s Day in a couple of weeks and wanted to ask if I can do this in a 8″ springform lined with parchment paper slightly overshooting the rim of the pan, I don’t have 9″ pan but would love to still make this.
Thank you-
Michelle — Reply
Hi Faye, I haven’t tried it in a smaller pan so I can’t guarantee it wouldn’t spill over, but the parchment collar should help, and I would put a pan on the rack underneath to catch any potential drips!
-
-
Jo watkins — Reply
Hi would love to do these recipes but never know the cup measure as we work in ounces or gramm can you give me an idea how much a cup would weigh please
-
Michelle — Reply
Hi Jo, It all depends on what the ingredient is… this chart is a great resource:
http://www.kingarthurflour.com/learn/ingredient-weight-chart.html
-
-
Michelle — Reply
Hi Amanda, Yes, 32 ounces! :)
-
Amanda — Reply
Hi Michelle,
Do you really mean 32 ounces of cream cheese, like 900 grams?
That sound like a lot :-) -
Cheri — Reply
For the crust, do you use the cookie AND filling of the Oreo cookies, or is it just the dark cookie part?
-
Michelle — Reply
Hi Cheri, Yes, you use the entire cookie.
-
-
Jennifer — Reply
I used semisweet chocolate with awesome results. Also, no need to add the 1T of sugar to the Oreos–my crust was great without that little bit more sugar. I accidentally bought chocolate-filled cookies, though, and they were just fine.
-
Mary — Reply
I have made this baby 3 times, very easy, and extremely good.. it is my go-to cheesecake. So many complements, My Uncle said it was any better he would cry XD . Just wondering how well this would hold up if I froze it?
-
Michelle — Reply
Hi Mary, So thrilled to hear that this has been such a hit! Yes, you could definitely freeze this.
-
Sue S Ptacek —
I slice it and wrap individual slices in plastic wrap and then put it in a freezer safe bag. Even better if you can put it in a plastic container so it doesn’t get squished. Sometime I cut the cake, pop the slices on a cookie sheet and freeze them for about 15 minutes before I wrap them. That way the plastic wrap does not stick. Leave in fridge overnight to thaw.
-
-
-
Allison from Baking: a Love Story — Reply
Amaaaazing! Dying! Must bake this one immediately. xox
-
Kevin+@+Closet+Cooking — Reply
Now that is one nice looking chocolate cheesecake!
-
Lauren @ Jesus and a Side of Peanut Butter — Reply
This cheesecake looks INTENSE. In the best way possible of course! Pinning it for those times where you just gotta have all the chocolate!
-
Lori+@+RecipeGirl — Reply
My family would go nuts for this chocolate cheesecake!
-
Shannon J — Reply
Do you bake this in a water bath or dry?
Thanks for your help! Never made cheesecake before!-
Michelle — Reply
Hi Shannon, No water bath.
-
-
John — Reply
I’m totally making this for my birthday in a few months. Looks amazingly delicious!
-
Stacey @ Bake.Eat.Repeat. — Reply
That cheesecake looks absolutely to die for! I will definitely be trying this one, chocolate cheesecake is the best possible kind of cheesecake! Pinned!
-
Ashley@blondegirlcravings — Reply
Wow this looks so creamy and amazing!!
-
Tracy | Pale Yellow — Reply
I’ve never been a birthday cake girl myself, I usually requested ice cream sundaes for my summer birthday! This cheesecake looks amazing! So rich and decadent, in other words – perfect!
-
Julie+@+HostessAtHeart — Reply
This cheesecake is just beautiful Michelle! My chocoholic self would like a bite to maybe several. :) I am pinning it for a very special occasion and it will be all dark chocolate for this girl!
-
Fiona @ Get Fit Fiona — Reply
This looks amazingly delicious! I think Oreo crusts are my favorite.
-
Linda C. — Reply
I don’t have a food processor. Which do you think would work better, a Vitamix blender or a stand mixer?
-
Michelle — Reply
Hi Linda, I would go with the stand mixer.
-
-
Linda C. — Reply
Why do you do this to me?!! Could anything be better than the Turtle Cheesecake recipe you shared last year? That was my favorite cheesecake ever!…so far! I’ll have to see if this takes over the number 1 spot! :)
-
Hailey @ Tasteful Cuisine — Reply
This looks creamy and delicious! Love the ganache layer on top!
-
Angelyn @ Everyday Desserts — Reply
ahhhhhh, this looks SO incredible!! love this!!
-
jenna+@+just+j.faye — Reply
This is definitely for chocolate lovers! It looks so rich and amazing and delicious.
-
Elin E.H. — Reply
looks sooo delicious! can i just ask you to maybe start writing the percentage of cocoa in the chocolate you are using? i don’t understand the american system, and it usually ends up with me using the wrong type of chocolate, and ruining the entire recipe :( ps. i love your blog though, it’s one of my favorites! :)
-
Jessica+@+A+Kitchen+Addiction — Reply
What an incredible looking cheesecake! Love that thick layer of ganache!
-
marcie — Reply
This looks so creamy, chocolatey, and melt in your mouth delicious! It certainly does look rich, but I would definitely get my chocolate fix. It’s just gorgeous!
-
Tracey C. — Reply
re: oreo crust – does 24 ‘cookies’ mean entire oreos, or does one entire oreo contain two cookies (sans filling)? I’m guessing no filling due to the butter, but since the difference is twice as much I thought I’d ask :)
-
Michelle — Reply
Hi Tracey, Use the entire Oreo cookie.
-
-
Mmmmm – I adore a sweet slice of cheesecake! I’m also a bit of a cheesecake snob – I need it to be sweet, but not too sweet – and as dense as possible without being dry … I know – total snob!!
This cheesecake looks delicious – and how can you ever go wrong with chocolate :) -
Anne — Reply
This has everything I love in a dessert!
-
Lucy — Reply
I’ll definitely be making that at the weekend, it looks very yummy! You should make a recipe book.
-
Demi — Reply
hi! this really looks great! and at a perfect timing as i was searching for the past couple of days what to bake for my nephew’s birthday! love the photos!! if only mine turns out this good looking!
-
Debbi — Reply
I have to make this! Wow!! What is cpu chocolate?
Ohmygosh, lol you mean cup. I was Googling cpu thinking it was some new form of choc!-
Michelle — Reply
It is cup, sorry about that, I’ve fixed it :)
-
-
Debbi — Reply
I have to make this! Wow!! What is cpu chocolate?
-
Lauren at Keep It Sweet — Reply
I would choose chocolate cheesecake over regular any day. This looks perfect and decadent! Also, I love making cheesecake in a food processor, the texture comes out so great.
-
Mir — Reply
I think almost everyone has that fascination with cheesecake. It’s just so much better than actual cake! And with that ganache on top…I’m going to have to try it!
-
Annie — Reply
I love cheesecake and I love chocolate but I don’t like chocolate cheesecake strangely enough! I love it on toppings but not in the actual cake. I’m weird.
-
Lynne — Reply
I’m with you on that Annie, I think it’s something to do with the tang of the cream cheese – it just doesn’t go with chocolate IMO. I’m the same way with all the Oreo desserts that use cream cheese.
-
-
Reshana — Reply
What a beautiful cheesecake? I look the images aswell… The way the fork slices into it… Feel for a slice right now!!!!!! YUMMY!!!!!!!!!!!!
-
Valerie — Reply
Hey Michelle, I think this recipe is calling my name — LOL!
-
Katrina @ Warm Vanilla Sugar — Reply
This cheesecake looks so perfectly silky smooth! Oh my!
-
Averie @ Averie Cooks — Reply
What a gorgeous cheesecake! The Oreo crust would be such a great touch I can imagine and great images….those PERFECTLY pointed front tips of the slices, and so perfectly cut and without so much as a crumb disturbed! Beautiful & pinned!
-
amanda+@+fake+ginger — Reply
Oooh, I totally want a slice right now! It looks AMAZING.
