It stands to reason that if cheesecake is good, this creamy chocolate cheesecake is better. Deep, dark, unapologetically rich—this version leans in. The cocoa butter in good-quality chocolate gives the filling an extra-silky texture, while the tang of cream cheese keeps things balanced.
Start with the best chocolate you can find, around 70% cocoa solids. It may seem intense, but that bold flavor stands up to the richness of the batter, so the finished cheesecake tastes deeply chocolaty. Skip chocolate chips (too many stabilizers) and use snacking-quality bars instead.
Oreos make a beautifully dark (and easy) cookie crust, but any chocolate wafer sandwich cookie will do. The cream filling works in tandem with melted butter to mortar the cookie crumbs into a solid base, which you’ll bake briefly so that it stays crisp beneath all that creamy filling. Once the cheesecake has cooled, finish it with a glossy pour of dark chocolate ganache. For even more drama, add a swoosh of whipped cream and a few tart raspberries.
Tips and FAQs for the best chocolate cheesecake
What’s the best chocolate for cheesecake?
Look for dark or bittersweet chocolate bars around 70% cacao—brands like Guittard, Ghirardelli, or Valrhona melt smoothly and add rich chocolate flavor with nuanced depth. Avoid chocolate chips, which contain stabilizers that prevent them from melting smoothly, and can affect the cheesecake’s texture.Why room-temperature cream cheese? And can I make it with low-fat?
The key to the dreamiest texture? Room-temperature full-fat cream cheese—so soft your finger leaves a dent. Cold cream cheese won’t mix smoothly, leaving lumps. You want it soft enough to blend into a glossy, pudding-like batter. When working with cold cream cheese, you’re also likely to work more air into the batter, which can cause cracks.As for low-fat cream cheese, the texture isn’t the same. These products often contain excess water and stabilizers that could wreak havoc on the baking procedure, so use full-fat whenever possible.
How do I prevent cracks?
A water bath and gradual cooling are your friends. Don’t overbake—it should still wobble in the center when you pull it out. Place the baked cheesecake in a warm place to cool. And drastic changes in temperature can cause that split.Can I make this chocolate cheesecake recipe ahead?
Yes! It’s even better the next day. Chill overnight so the flavors meld and the texture firms up perfectly.
Recipe information
Total Time
90 minutes (plus chilling)
Yield
12–16 servings
Ingredients
Crust
Filling
Ganache
Special Equipment
Preparation
Crust
Step 1
Place a rack in middle of oven; preheat to 350°. Line bottom of pan with parchment paper. Wrap outside of pan with foil, ensuring foil covers bottom and sides completely (this will help avoid leaks).
Step 2
Pulse 16 Oreos or other creme-stuffed chocolate sandwich cookies in a food processor until fine crumbs form. (Alternatively, place cookies in a large resealable plastic bag and crush to very fine crumbs using a rolling pin.)
Step 3
Transfer crumbs to a medium bowl and mix in 2 Tbsp. unsalted butter, melted, slightly cooled, 1 Tbsp. sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt until crumbs are evenly saturated with butter. Transfer to prepared pan and, using a flat-bottomed measuring cup, press crumbs evenly across bottom and about ½” up sides of pan. Bake crust until fragrant, 8–10 minutes.
Step 4
Set pan inside a large skillet (12”–14”) or other ovenproof dish that can comfortably accommodate it.
Filling
Step 5
Bring a medium pot of water to a simmer.
Step 6
Place 8 oz. bittersweet chocolate (70% cacao), coarsely chopped, and ½ cup plus 2 Tbsp. heavy cream in a medium heatproof bowl. Place bowl over simmering water and heat, stirring occasionally, until chocolate is melted and smooth, 6–8 minutes (mixture may look slightly curdled; that is okay); remove from heat and set aside.
Step 7
Pulse three 8-oz. packages cream cheese, 1 cup (200 g) sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or vanilla extract in a food processor until mixture is very smooth, about 1 minute. Add melted chocolate mixture and remaining ½ cup plus 2 Tbsp. heavy cream; process until combined, about 45 seconds. Add 4 large eggs and pulse until incorporated, about 45 seconds.
(Alternatively, place cream cheese, sugar, salt, and vanilla bean paste or vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed, scraping down sides and bottom of bowl often, until smooth, 8–10 minutes. Beat in melted chocolate mixture and remaining heavy cream, scraping sides and bottom often, until combined, 5–7 minutes. Lightly whisk eggs in a small bowl; add to stand mixer and mix on low just until incorporated. Using a rubber spatula, fold mixture by hand to ensure chocolate is well combined.)
Step 8
Pour cream cheese mixture into pan (it’s okay if crust is still warm). Pour simmering water into outer baking dish to come halfway up sides of springform pan; carefully transfer to oven.
Step 9
Bake cheesecake until edges are set but a 2"–3" circle in the center still wobbles slightly (cheesecake will continue to set after baking), 50–60 minutes. Immediately remove cheesecake from hot water bath (be careful not to get water in it) and let cool until barely warm, 40–45 minutes.
Ganache Topping
Step 10
Place 2 oz. bittersweet chocolate (70% cacao), coarsely chopped, in a small heatproof bowl. Heat ¼ cup heavy cream in a small saucepan until simmering; about 2 minutes. Pour over chocolate and let sit for 2 minutes, then stir with a rubber spatula until chocolate is melted and mixture is smooth.
Step 11
Pour chocolate ganache over cheesecake, using a small offset spatula to spread ganache evenly across surface and up to edges of pan. Chill cheesecake (no need to cover) until firm and fully set, at least 4 hours.
Step 12
Unmold cheesecake. Using a large offset spatula, transfer to a serving platter. Slice into wedges and serve chilled or at room temperature.
Do Ahead: Chocolate cheesecake can be made 1 day ahead. Keep chilled.
Recipe notes
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