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Judy John

Chocolate Cheesecake Recipe

This chocolate cheesecake combines an Oreo-style crust with rich cocoa filling and a silky ganache finish. It tastes dramatic, luxurious, and worth hiding from guests.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 1 hour 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups chocolate cookie crumbs fine crumbs
  • 6 tbsp unsalted butter melted
Chocolate Filling
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup sour cream
  • 8 oz dark chocolate melted and cooled
  • 1/4 cup cocoa powder unsweetened
  • 1 tbsp vanilla extract
Ganache Topping
  • 1/2 cup heavy cream hot
  • 4 oz dark chocolate chopped

Equipment

  • Mixing Bowl
  • Springform Pan
  • Hand Mixer
  • Saucepan
  • Rubber Spatula
  • Measuring Cups
  • Oven
  • Cooling Rack
  • Refrigerator
  • Freezer
  • Knife

Method
 

  1. Heat oven to 325°F. Grease a 9-inch springform pan and line the base.
  2. Mix cookie crumbs with melted butter until evenly moistened. Press firmly into the pan base and slightly up the sides.
  3. Bake crust for 10 minutes. Cool while preparing the filling.
  4. Beat cream cheese and sugar until smooth and fluffy. Scrape the bowl often for a velvety batter.
  5. Add eggs one at a time on low speed. Mix in sour cream, melted chocolate, cocoa powder, and vanilla just until combined.
  6. Pour filling over crust. Smooth the top and tap pan gently to release bubbles.
  7. Bake 45 to 55 minutes until edges are set and center jiggles slightly. Turn oven off and crack the door.
  8. Cool cheesecake in oven 1 hour, then chill at least 4 hours or overnight.
  9. Pour hot cream over chopped chocolate. Rest 2 minutes, stir glossy, then spread ganache over chilled cheesecake.
  10. Slice with a warm knife for clean edges and serve.

Notes

For a softer center, remove cheesecake when the middle still wobbles slightly. For firmer slices, bake a few extra minutes. Freeze whole or sliced cheesecake tightly wrapped for up to 2 months; thaw overnight in the refrigerator. If ganache feels loose, chill before spreading. Add espresso powder, orange zest, berries, or toasted nuts for flavor changes. Store covered in the refrigerator up to 5 days.