Calling all chocolate lovers to the kitchen, because I’ve got the dessert for you — Chocolate Lovers Cheesecake!!! Thick, rich, creamy and decadent chocolate cheesecake is baked in an oreo crust and topped with chocolate ganache, chocolate whipped cream and chocolate curls!
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Fellow chocoholics, get excited because #Choctoberfest has officially begun!!! I’ll be joining a bunch of amazing bloggers to share the most incredible chocolate desserts all week long! And as a bonus, there will be a GIVEAWAY that every chocolate lover will want to participate in.
One lucky winner will receive a huge chocolate-themed gift pack worth over $400! Sounds awesome, doesn’t it? Get more information about the giveaway, and what you can win, HERE!
Chocolate Lovers Cheesecake
Now let’s talk chocolate cheesecake. I hope you’re having a major chocolate craving, because this is only 1 of the many chocolate-y recipes I’ll be sharing this week!
So first in line, Chocolate Lovers Cheesecake! This chocolate cheesecake wears the name “chocolate” with pride! This isn’t just a regular old chocolate cheesecake baked in an oreo crust, we’re really packing on the chocolate here!
Oreo Cookie Crust
To start, we’re going to be making the crust. You only need 2 ingredients for the crust: Oreos and melted butter. Don’t remove any of that yummy cream filling, it helps the crust hold together! Blend the cookies up in a food processor until they turn into fine crumbs, then stir in the melted butter.
Pour the crust into the pan and use the bottom of a measuring cup to press it into an even layer. Bake for 10-12 minutes, then set it aside to cool while you prepare the best chocolate cheesecake you’ll ever taste!
The Most Amazing Chocolate Cheesecake
Ok, I’ve made this cheesecake twice before, in this S’mores Cheesecake and these Black Forest Cheesecake Bars. I’ve said it in those posts and I’ll say it again — this is the most amazing chocolate cheesecake, ever!
Word of warning to those of you who can’t handle your chocolate as well as us pros, this cheesecake is loaded with an outrageous amount of chocolate!
This chocolate cheesecake filling is thick, rich and creamy, all of a cheesecakes best qualities. We start by melting 12 whole ounces of high-quality dark chocolate. You can use semi-sweet chocolate if you want, though it is sweeter. I prefer dark chocolate because it gives the cheesecake a deeper and richer chocolate flavour.
While the chocolate cools a bit, prepare the cheesecake batter. Cream cheese, granulated sugar, brown sugar (enhances flavour!), cocoa powder, cornstarch (prevents cracking), sour cream, heavy cream, vanilla and eggs. Mix those all together, then pour in that cooled, silky melted chocolate.
Pour that beautiful batter into your springform pan, then prepare your water bath. I know you’re probably thinking “we’re covering the top, so who cares if the cheesecake cracks?” Well that’s because water baths aren’t just for preventing cracks.
A water bath will also prevent your cheesecake from sinking in the middle, over-browning and it also keeps it from drying out! My ultimate solution for preventing water bath leaks is to place your springform pan into a pot that’s slightly bigger and place that pot into a bigger pan where you’ll pour the water. This method has worked for me every time!
Rich Chocolate Ganache Topping
This easy chocolate ganache only requires two ingredients — chocolate and heavy cream. Pour the ganache onto the cheesecake and spread into an even layer. Chill the cheesecake to set the ganache while you prepare the chocolate whipped cream.
Perfect Chocolate Whipped Cream
The chocolate whipped cream is SO good! Every time I make it, I end up eating most of it on its own. It’s like fluffy chocolate mousse!
You can simply spread all of the whipped cream on top, or you can pipe a border around the edges. I piped a rope border, which I demonstrate in this tutorial. You could also use that tutorial to find any other borders you want to test your skills on.
Delicious Chocolate Decorations
To top the cheesecake, I made some chocolate shards. To do this, I melted some chocolate chips and shortening, then spread it on the back of a baking sheet. Once it was set, I used a bench scraper to scrape off large pieces of chocolate.
Finish it off with a dust of cocoa powder, if desired, and you’ve got one deliciously decadent chocolate cheesecake! So many different layers of chocolate that just melts in your mouth, totally worth the chocolate coma!
Did you make this Chocolate Lovers Cheesecake? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
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Here are some other amazing chocolate recipes for you to check out from fellow bloggers also participating in our week long celebration of Chocolate!
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Let’s get baking!
- 3 cups Oreo crumbs (about 36 whole Oreos)
- 6 Tbsp unsalted butter, melted
- 12 oz. Bittersweet or semisweet chocolate, melted and cooled
- 3 (8oz) packages cream cheese (24 oz), softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 Tbsp unsweetened cocoa powder, sifted
- 1 Tbsp. cornstarch (or 3 Tbsp. all purpose flour)
- 1 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
- 2 tsp pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk
- 5 oz. dark chocolate chips
- 1 Tbsp shortening
Dark Chocolate Ganache:
- 1 cup dark chocolate chips
- 1/2 cup heavy whipping cream
Chocolate Whipped Cream:
- 1 cup heavy cream, chilled
- 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 1/2 teaspoon pure vanilla extract
- Cocoa powder, for dusting (optional)
For the Crust:
- Preheat oven to 325°F. Grease sides and bottom of one 9-inch springform pan with cooking spray and line with parchment rounds.
- In a food processor, crush Oreos into fine crumbs-you should have about 3 cups.
- Pour Oreo crumbs into a medium bowl and mix in melted butter using a fork until all the crumbs are coated.
- Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the pan.
- Bake crust in preheated oven for 10-12 minutes. Remove from the oven and reduce the temperature to 300°F. Set aside to cool.
For the Chocolate Cheesecake:
- Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water.
- Place chopped chocolate in a large heat-safe bowl over a saucepan of simmering water. Stir constantly until the chocolate is melted and smooth. Remove bowl from heat and set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on low speed until smooth and creamy.
- Add both sugars, cocoa and cornstarch and continue to beat on low speed until completely combined and smooth.
- Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth. Add melted chocolate and mix on low speed to combine.
- Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles. Pour into prepared pan and place into a larger pan.
- Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
- Bake at 300°F for about 1 hour and 20 minutes to about 1 hour and 30 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
- Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This slow cooling helps prevent cracking.
- After an hour, remove cheesecake from waterbath and aluminum foil or pot. Run a knife around the edge of the pan so the cheesecake is not sticking to the sides and allow to cool completely on a rack.
- Loosely cover with plastic wrap and refrigerate until firm and chilled, about 8 hours or preferably overnight.
For the Chocolate Curds:
- Combine the chocolate chips and shortening in a small heat-safe bowl. Microwave in 30 second intervals, stirring after each until melted and smooth.
- Pour the chocolate onto the back of a clean baking sheet and spread into an even layer over the entire sheet. Transfer to refrigerator to set for about 10-15 minutes.
- Remove from refrigerator and use a bench scraper to push into the chocolate and create curls and shards. Place the pieces into a separate bowl or container and refrigerate until ready to use.
For the Dark Chocolate Ganache:
- In a heat safe bowl, microwave the heavy whipping cream and chocolate in 30 second intervals, stirring after each until mixture is completely combined and smooth.
- Pour ganache over chilled cheesecake and spread into an even layer. Return to the refrigerator to set while you prepare the whipped cream.
For the Chocolate Whipped Cream:
- Whip the chilled cream, powdered sugar, cocoa and vanilla until it reaches stiff peaks, about 3-4 minutes.
- Scoop into a piping bag fitted with a large star tip and pipe a rope border around the cheesecake. Place chocolate curls in the centre and dust top with cocoa powder, if desired. Enjoy!!!
- Cheesecake is best stored for 3-4 days.
- Chocolate whipped cream can be spread on top of the cheesecake instead of piping a border.
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Ateco Plastic Coated Decorating Bag, 18-Inch
Wilton 402-2110 1M Open Star Piping Tip
KitchenAid Ultra Power 5-Speed Hand Mixer (Emp Red)
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
KANA Parchment Paper Baking Circles - 100 Pre-cut 9 Inch Round Parchment Sheets for Baking Cakes, Cooking, Dutch Oven, Air Fryer, Cheesecakes, Tortilla Press
Nordic Ware Leak Proof Springform Pan, 10 Cup, Assorted Colors, 9 Inch
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