Chocolate Cheesecake (No Water Bath)
This sinfully decadent Chocolate Cheesecake is a 9 inch triple chocolate cheesecake with an Oreo cookie crust and chocolate ganache poured on top. No water bath needed!
It’s a 9 inch triple chocolate cheesecake for chocolate lovers everywhere with an Oreo cookie crust and chocolate ganache poured on top.
You can even dollop some chocolate whipped cream on top and go for quadruple chocolate.
And if you thought this easy chocolate cheesecake recipe couldn’t get any better, you don’t even need a water bath!
Homemade chocolate cheesecake doesn’t need to be complicated.
This recipe is for a 9 inch cheesecake. If you’re looking for a smaller cheesecake to serve, check out my 6 inch chocolate cheesecake, 4 inch chocolate cheesecake, and mini chocolate cheesecakes.
Or check out my Oreo cheesecake cookies for a non-persishable portable dessert.
Ingredients For Chocolate Cheesecake
Here’s what you need to make your homemade chocolate cheesecake with Oreo crust:
- Semisweet baking chocolate: Use baking chocolate (not chocolate chips) for melting
- Oreo cookies: Chocolate sandwich cookies you can crush up in a food processor
- Butter: Needed to bind the crust
- Salt: Just a pinch is needed
- Cream cheese: Use full-fat cream cheese because the low fat and fat free versions have more water in them and may be too watery after baking.
- Granulated sugar: Adds a bit of sweetness to balance out the tanginess of the cream cheese
- Eggs: Adds structure to the batter and helps the cheesecake rise
- Vanilla extract: Adds flavor to the batter
Make sure your ingredients are at room temperature and not cold to the touch!
If the cream cheese or eggs are too cold, the batter will seize up and become lumpy. And you don’t want a lumpy cheesecake.
You also want to make sure your semisweet chocolate isn’t too hot or again there will be some lumps forming.
How To Make Chocolate Cheesecake
Here’s how to make your chocolate cheesecake recipe:
- Melt chocolate and set aside to cool.
- Mix together Oreo crumbs, butter, and salt then pat into the bottom and sides of your springform pan.
- Beat together cream cheese and sugar until smooth and creamy.
- Add eggs, melted chocolate, and vanilla then transfer to your pan.
- Bake at 350F for 35-40 minutes or until internal temperature reaches 150F. There will still be a slight wiggle in the middle.
- Cool 1 hour then refrigerate at least 4 hours or overnight.
- Pour ganache over top then let harden before serving.
Refrigerate leftover cheesecake in an airtight container for up to 1 week.
How To Garnish Chocolate Cheesecake
Although I recommend garnishing your cheesecake with ganache, you can swap that out for other toppings.
If you enjoy the fruit route, garnish with cherry pie filling, strawberry pie filling, or strawberry sauce.
If you want something a little less rich, whipped cream is your answer! Make traditional homemade whipped cream or use fun flavors such as peanut butter whipped cream, strawberry whipped cream, or cream cheese whipped cream.
More Cheesecake Recipes
If you enjoyed this chocolate cheesecake recipe, you’ll also like these other cheesecake recipes:
- German Chocolate Cheesecake
- Peanut Butter Cheesecake
- Pecan Pie Cheesecake
- Strawberry Swirl Cheesecake
- Strawberry Shortcake Cheesecake
- Pumpkin Cheesecake
- Caramel Apple Cheesecake
- Carrot Cake Cheesecake
- Lemon Meringue Cheesecake
- Gingerbread Cheesecake
- Peppermint Cheesecake
- Red Velvet Oreo Cheesecake
- Instant Pot Cheesecake
Too hot to bake? Check out my No Bake Cheesecake Cups, No Bake Mini Cheesecakes, and No Bake Cheesecake Bars.
Chocolate Cheesecake
This sinfully decadent Chocolate Cheesecake is a 9 inch triple chocolate cheesecake with an Oreo cookie crust and chocolate ganache poured on top. No water bath needed!
Ingredients
- 4 ounces semisweet chocolate, finely chopped
- 2 + 1/2 cups chocolate sandwich cookie crumbs (such as Oreo)
- 4 tablespoons unsalted butter, melted
- 1/8 teaspoon table salt
- 24 ounces (three 8-ounce packages) full-fat cream cheese, softened and not cold to the touch (do not use fat free or whipped)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1/2 cup heavy whipping cream
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat oven to 350F. Lightly grease a 9 inch springform pan.
- Add about an inch of water to a medium saucepan and bring to a simmer on the stove. Turn off the heat and place a heatproof bowl over top (do not let the bottom touch the water). Add the chocolate and melt until smooth. Remove from the heat and cool 15 minutes.
- In a large bowl, mix together the cookie crumbs, melted butter, and salt. Pat into the bottom and roughly 2 inches up the side of the pan. Place on a cookie sheet and set aside.
- In a large mixing bowl on medium-high speed (using the paddle attachment if using a stand mixer), beat together the cream cheese and sugar until smooth, about 1-2 minutes.
- Scrape down the bowl then beat in the eggs, one at a time then beat in melted chocolate and vanilla.
- Transfer the batter to the crust then bake 35-40 minutes or until the center is almost set and internal temperature reaches 150F degrees (it'll wiggle when shaken but top should be firm).
- Cool 1 hour in the pan at room temperature then cover and refrigerate for at least 4 hours or overnight.
For the ganache
- Add the chopped chocolate to a heatproof bowl.
- In a medium saucepan, heat the cream until hot but not boiling. Pour the hot cream over the chocolate and wait 2-3 minutes. Stir together until completely smooth.
If the chocolate isn't fully melted, place the bowl over a pan of simmering water (do not let the bottom touch the water). Continue stirring until smooth. Do not get any water or steam in the bowl. - Remove the pan side from the cheesecake. Pour the chocolate mixture over the cheesecake and spread evenly. Refrigerate for 15 minutes or until the chocolate hardens before serving.
Refrigerate leftover cheesecake for up to 1 week
Notes
- If you’re looking for a smaller cheesecake, check out my 6 Inch Chocolate Cheesecake, 4 Inch Chocolate Cheesecake, and Mini Chocolate Cheesecakes.
- For more flavors, check out Classic Cheesecake, German Chocolate Cheesecake, and Strawberry Swirl Cheesecake.
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Looks so good! Chocolate in a cheesecake.. Yummy!
I don’t like cheesecake but I love chocolate, I’m having conflicting emotions here because the photos look so good! Will have to try it to find out!
Hubby and I are total chocoholics and this gorgeous cheesecake of yours won’t last long in our house! Pinned, too. :)
WOW, that looks heavenly!
This cake cannot enter my home! (If it were to cross the threshold, there would be major damage to it before I could get it into the refrigerator – or before you could say “chocolate cheesecake.” PS – Watch the return of Upstairs Downstairs. It started about the same time as Downton Abbey, so it kind of got lost in the shuffle, but I loved it. And since it didn’t last long, there aren’t too many episodes to watch :) I’m going to start on Season 1 of The Americans soon. Heard it’s fabulous too. Oh and Foyle’s War – love it!!!
Woah! This looks deliciously decadent!
This looks amazing! My husband goes gaga over cheesecake, he would love it if I made this for him. Thanks!
I have to say, I’ve stared at the top photo for a long time because I can’t get over how shiny and delicious looking the chocolate is…
It’s safe to say that my chocolate cravings have definitely kicked in after seeing this post!
WOW, this is the chocolate cheesecake of my DREAMS. This might be the creamiest, best looking cheesecake I’ve ever seen. I cannot wait to make this!
I am so glad you’re into 30 Rock now. It’s really so hilarious, and way to easy to watch like 8 episodes in a row. Plus, all the food references just killed me.
Beautiful photos, as always, friend. Stunning!
Drool!
Sigh, this cheesecake is everything I dream about – triple chocolate, gorgeous ganache, perfectly creamy texture…I need a slice or three right now! As for TV, we’re going to cancel our cable soon and stick with Netflix. I’m one of those zombies who can sit in front of her tv for hours and hours on end. Shows that I’ve watched recently that I love (both new and old): Gilmore Girls, Better Call Saul, Episodes (so freaking hilarious!), The Good Wife, The Walking Dead…there are more but my brain is so fried from all the tv, I can’t think of the others ;)
I’ve made this recipe twice now but your cook time is VERY off. the 6 inch calls for 65+ minutes (150 degrees) this one calls for 40 minutes….I cook till 150 degrees…..LOVE the recipe, but the time is off….
The 6 inch cooks at 325 instead of 350, is much thicker than the 9 inch, and uses a water bath which makes the time longer. If the 9 inch is taking longer, make sure you’re using an oven thermometer to double check your oven isn’t colder than 350F.
If I’m making this with the peanut butter instead of the chocolate does it need to be in a hot water bath like the peanut butter cheese cake or no since it’s in a 9” pan instead of the 6” pan?
9 inch pans don’t need a water bath because they’re not as thick as 6 inch.