This post may contain affiliate links, please see the privacy policy for details.
This rich, decadent dessert is made for chocolate lovers! You’re sure to enjoy the rich flavors in this dark chocolate cheesecake if you are fond of chocolate. Enjoy the bold taste of this velvet-smooth dessert. It’s made in 3 parts: the Oreo cookie crust, the cheesecake filling, and then the ganache on top. This indulgent dessert is the recipe to choose when you want to impress but not necessarily bake something complicated. Your family will agree that this is the best chocolate ganache cheesecake recipe you’ll ever try!
Fans of chocolate fall in love with this chocolate cheesecake. Everything from the chocolate crust to the creamy filling and chocolate ganache topping is so good.
Also try chocolate delight, funfetti cheesecake, a pumpkin pie cheesecake, or perhaps these dark chocolate bundt cakes.
Why You’ll Love It
So rich and indulgent: If nothing but the richest, most chocolatey dessert will do, this dark chocolate cheesecake fits the bill exactly!
Not complicated to make: You don’t have to be an expert baker to make the most delicious cheesecake. The recipe is relatively straightforward.
Perfect for a celebration: This extra-special cheesecake recipe is ideal for any kind of celebration, whether it’s a birthday or anniversary, or because you want to impress your dinner guests.
Chocolate Cheesecake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Dark chocolate Oreos: For the crust.
Dutch process cocoa powder: Adds a chocolate flavor.
Sour cream: Plain Greek yogurt works too.
Eggs: For the right consistency.
Salted butter: For the crust.
Cream cheese: Full-fat is best!
Powdered sugar: For sweetness.
Dark chocolate chips: You can use the same amount of dark baking chocolate if you like. The better quality of chocolate you use, the better your ganache will come out and the more vibrant the flavor will be.
Heavy cream: For creaminess of course!
How to Make Chocolate Ganache Cheesecake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Crumble the cookies in a food processor and mix with melted butter. Press the resulting mixture into a springform pan. Bake it until set and then let the crust cool.
Prepare the filling: Beat the cream cheese with the cocoa powder and powdered sugar and then mix in the sour cream. Beat in the eggs.
Assemble the cheesecake: Pour the cheesecake filling into the pan over the crust and put the springform pan in a roasting pan part-filled with water.
Bake it: Bake for about an hour or until done. Let the cheesecake cool in the oven with the door ajar and then at room temperature. Cover and refrigerate overnight.
Make the chocolate ganache: Melt the chocolate chips. Heat the cream and pour it over the chocolate. Let the mixture sit and then whisk. Pour it over the cheesecake and let it cool.
Garnish and serve: Garnish with chocolate squares and chocolate shavings and then slice and serve.
Substitutions and Variations
Powdered sugar: You can use ¾ cup of regular white sugar instead, but it probably won’t incorporate as well as powdered sugar.
Cocoa powder: Dutch process cocoa powder is darker and richer than regular cocoa powder but you can use that in a pinch.
Salted butter: Unsalted butter and a pinch or 2 of salt works well too.
Chocolate Oreo cookies: You can use regular Oreos for a sweeter crust or another Oreo variety.
Serving Suggestions
Appetizers: Begin the meal in style with sheet pan crab legs.
Main dishes: Make beef Wellington or cranberry cream cheese stuffed flank steak for an impressive main course and perhaps garlic green beans and fondant potatoes on the side.
Desserts: Finish your dinner with a slice of this delicious dark chocolate cheesecake.
How to Store Dark Chocolate Cheesecake
Store: Keep leftovers in an airtight container in the refrigerator and eat within 5 days.
Freeze: You can freeze it in slices in airtight container for up to 2 months.
Thaw: Defrost it in the refrigerator overnight or at room temperate for several hours. Keep in mind the ganache will harden so it’s best to bring the cheesecake to room temperature before serving.
Top Tips
Use room temperature dairy: The cream cheese must be at room temperature before using it to make the filling. This ensures you get a lump-free, creamy, smooth texture and helps avoid over-beating the mixture.
Don’t over-mix the filling: If you beat the filling too much after adding the eggs, you might let too much air into it and that leads to cracks during baking and also affects the texture of the cheesecake.
Check for doneness: When the cheesecake is cooked, it should wobble slightly in the center when shaken but the edges should be fully set. You might need to adjust the baking time.
Let it cool gradually: Let it cool in the oven with the door cracked open to prevent a sudden temperature change that could make your cheesecake sink or crack.
Death by Chocolate Cheesecake FAQs
For the best results, I recommend that you refrigerate the cheesecake overnight. This lets the flavors meld and texture set perfectly. If it isn’t possible to chill it overnight, then just chill it for as long as possible before you add the ganache on top.
Get creative! Various toppings like a caramel drizzle, whipped cream and fresh berries can be used as a garnish along with the chocolate.
Putting the springform pan in a roasting pan and adding water between the 2 helps provide even heat while it bakes and also helps prevent the cheesecake from cracking.
The Best Chocolate Cheesecake Recipe
Chocolate Cheesecake
Equipment
Ingredients
For the Crust:
- 1 17 Ounces dark chocolate Oreos, family-sized package
- ⅓ Cup salted butter, melted
For the Cheesecake Filling:
- 16 Ounces cream cheese, at room temperature
- ½ Cup Dutch processed cocoa powder
- 3 eggs
- ¾ Cup sour cream
- 1½ Cups powdered sugar
For the Ganache:
- 1⅓ Cups heavy cream
- 10 Ounces dark chocolate chips
Optional Garnishes:
- chocolate squares
- chocolate shavings
Instructions
- Preheat the oven to 350°F and get a 9-inch springform pan ready.
Make the Crust:
- In a food processor, crush the Oreos for 2 minutes or until completely crumbled.
- Add the melted butter and pulse until the mixture looks like wet sand.
- Press the crust into your 9-inch springform pan, making it quite thick on the bottom and about an inch up the sides of the pan.
Bake the Crust:
- Bake the crust for 8 to 10 minutes or until set.
- Allow the crust to cool and then reduce the oven to 325°F for the next bake.
Make the Cheesecake Filling:
- With a hand or stand mixer, beat the cream cheese with the powdered sugar and cocoa powder until combined and smooth, 2 or 3 minutes.
- Mix in the sour cream, and beat on low for a minute or 2 until smooth.
- Keeping the speed low, beat in the eggs until just combined. Don’t overbeat them.
- Use aluminum foil to wrap the bottom of the cooled springform pan well or else use a baking bag to stop any excess water getting into the cheesecake filling.
- Now pour the cheesecake filling into the prepared springform pan and tap the pan a few times on the counter to get rid of any air bubbles.
- Put a lint-free towel in the bottom of a large roasting pan and put the cheesecake on top.
- Pour hot water into the roasting dish outside the springform pan until it reaches about halfway up the pan sides.
Bake the Cheesecake:
- Carefully put the water bath and pan in the oven and bake for 55 to 75 minutes or until the cheesecake edges are set and the middle still has a slight jiggle.
- Turn the oven off, leaving the oven cracked for an hour while the cheesecake and oven cool down.
- Take the cheesecake out of the water bath and let it cool at room temperature for another hour.
- Cover with plastic wrap and refrigerate the chocolate cheesecake overnight.
Make the Ganache:
- Put the dark chocolate chips in a medium, heat-safe bowl.
- Heat the heavy cream in another microwave-safe bowl for 30 seconds at a time, stirring well between heating until it’s steaming, about 2 minutes depending on the wattage of the microwave.
- Next, pour the steaming cream over the dark chocolate chips, without stirring.
- Allow the ganache to set for 5 minutes, then whisk well until the ganache is smooth and thick.
Add the Ganache to the Cheesecake:
- Pour the warm ganache over the cheesecake and then let it cool for 10 to 15 minutes or until it reaches room temperature.
- Once set, garnish with chocolate squares and chocolate shavings, slice and serve.
Notes
Don’t over-mix the filling: If you beat the filling too much after adding the eggs, you might let too much air into it and that leads to cracks during baking and also affects the texture of the cheesecake.
Check for doneness: When the cheesecake is cooked, it should wobble slightly in the center when shaken but the edges should be fully set. You might need to adjust the baking time.
Let it cool gradually: Let it cool in the oven with the door cracked open to prevent a sudden temperature change that could make your cheesecake sink or crack.
Nutrition
Close your eyes and sink your teeth into this tasty chocolate cheesecake with ganache. It’s perfect for chocolate lovers and really does taste heavenly. Everything from the tasty sweet crust to the chocolate cheesecake filling and rich, velvety chocolate ganache on top is sure to satisfy. If you can’t resist melted chocolate and creamy desserts, you’re definitely going to want more than one slice of this!
Other Chocolate Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Such a decadent dessert! The chocolate ganache on top made this cheesecake extra special. Definitely a keeper!