Why You’ll Love Decadent Dark Chocolate Cheesecake Recipe
This dark chocolate cheesecake is the ultimate treat for chocolate lovers. The combination of a crunchy Oreo crust, ultra-creamy chocolate filling, and rich ganache topping creates a harmony of textures and flavors. It looks stunning on any dessert table, but it’s surprisingly simple to make with clear, manageable steps. Plus, the decorative ganache swirls and chocolate shavings give it a bakery-quality finish at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
35 Oreos, crushed into crumbs
4 tbsp melted butter
Cheesecake Filling:
24 oz cream cheese, room temperature
1 cup sugar
6 tbsp dark cocoa powder
1 cup sour cream, room temperature
1 tsp vanilla extract
8 oz dark chocolate, melted and cooled
4 eggs, room temperature
Dark Chocolate Ganache & Swirls:
9 oz dark chocolate chips
3/4 cup heavy whipping cream
4 oz dark chocolate chips (for topping)
6 tbsp heavy whipping cream (for topping)
Chocolate bar for decoration
Directions
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Make the crust: Preheat your oven to 325°F. Mix crushed Oreos with melted butter until well combined. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then remove and let cool slightly. Prepare your pan for a water bath by wrapping the outside with foil.
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Prepare the filling: In a large bowl, beat the cream cheese, sugar, and dark cocoa powder until smooth. Add the sour cream and vanilla extract and mix until fully combined. Pour in the melted and cooled dark chocolate, mixing thoroughly. Add the eggs one at a time, beating gently and just until incorporated.
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Bake the cheesecake: Pour the filling over the crust. Place the springform pan into a larger roasting pan and pour hot water around the base to create a water bath. Bake at 300°F for approximately 65 minutes, or until the center is just set. Let the cheesecake cool in the oven with the door slightly ajar for an hour, then refrigerate for several hours or overnight.
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Make the ganache: Heat 3/4 cup heavy whipping cream until hot (not boiling), then pour over 9 oz chocolate chips. Let sit for a minute, then whisk until smooth. Allow to cool to room temperature before using for swirls.
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Assemble the cheesecake: Once fully cooled, pour the ganache over the cheesecake. In a separate bowl, make the topping swirls by heating 6 tbsp cream and pouring it over the remaining 4 oz chocolate chips. Let sit, whisk smooth, and transfer to a piping bag. Create swirls on top and garnish with chocolate bar triangles and shavings.
Servings and timing
Prep Time: 1 hour 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 3 hours 30 minutes
Yields: 12 servings
Variations
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Gluten-Free Option: Use gluten-free chocolate sandwich cookies for the crust.
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Coffee Twist: Add 1 tsp of instant espresso powder to the batter for a mocha flavor.
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Milk Chocolate Version: Substitute dark chocolate with milk chocolate for a sweeter, creamier cheesecake.
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Berry Garnish: Add fresh raspberries or strawberries on top for a tart contrast.
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Mini Cheesecakes: Use a muffin tin with liners to make individual portions.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving. This cheesecake is best served cold or at room temperature—reheating is not recommended as it can affect the texture.
FAQs
What type of dark chocolate should I use?
Use high-quality dark chocolate with at least 60% cocoa for a deep, rich flavor. Chocolate chips or baking bars work well.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making a day in advance. It needs several hours to chill and set, making it an ideal make-ahead dessert.
Do I need a water bath?
Yes, a water bath helps prevent cracks and ensures even baking. It creates a moist environment that keeps the cheesecake creamy and smooth.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and don’t open the oven during baking. Letting it cool gradually in the oven also helps prevent cracks.
Can I use milk chocolate instead of dark?
You can, but it will make the cheesecake sweeter and less rich. If you prefer a milder chocolate flavor, go for milk chocolate.
What’s the best way to crush the Oreos?
Use a food processor for fine, even crumbs. If you don’t have one, place the cookies in a zip-top bag and crush with a rolling pin.
Should I remove the Oreo filling before crushing?
No, keep the filling—it helps bind the crust together with the butter.
Can I freeze the whole cheesecake?
Yes, wrap the entire cheesecake in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
How long should I let the cheesecake cool before adding the ganache?
Allow the cheesecake to cool completely and chill for at least 4 hours or overnight before adding the ganache.
What can I use instead of sour cream?
You can substitute sour cream with full-fat Greek yogurt if needed, though it may slightly alter the texture.
Conclusion
This Decadent Dark Chocolate Cheesecake is a rich, elegant dessert that’s sure to satisfy any chocolate craving. With its smooth filling, crunchy crust, and eye-catching ganache swirls, it’s as beautiful as it is delicious. Whether for a special occasion or a luxurious treat, this cheesecake delivers every time.
