Print

Chocolate Cheesecake Recipe

Print Recipe

★★★★★

5 from 77 reviews

This decadent Chocolate Cheesecake features a rich Oreo crust and a velvety hot cocoa-flavored cheesecake filling. Finished with a fluffy homemade whipped cream topping, this dessert is perfect for chocolate lovers looking to impress at any gathering. The cheesecake is baked in a water bath to ensure a smooth, creamy texture with just the right amount of jiggle.

Ingredients

Scale

Oreo Crust

  • 3 cups Oreos (fine crumb)
  • 5 tablespoons Unsalted butter (melted)

Chocolate Cheesecake Filling

  • 24 ounces Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1/2 cup Hot cocoa mix (2 packets)
  • 1/3 cup Unsweetened cocoa powder
  • 1/2 cup Sour cream (room temperature)
  • 1/4 cup Heavy cream (room temperature)
  • 1 teaspoon Pure vanilla extract
  • 4 Large eggs (room temperature)

Whipped Cream Topping

  • 1 1/2 cups Heavy cream (cold)
  • 1/4 cup Powdered sugar
  • 1 teaspoon Pure vanilla extract
  • Optional: Mini marshmallows, mini chocolate chips, crushed candy canes for decoration

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325℉. Spray a 9-inch springform pan with baking spray, line the bottom with a parchment paper circle, spray it again to ensure easy release.
  2. Make the Oreo Crust: In a food processor, blend Oreos into fine crumbs. Mix the Oreo crumbs with melted butter using a fork until evenly combined.
  3. Press Crust into Pan: Pour the crumb mixture into the prepared pan. Press the mixture firmly, using your hands and the bottom of a measuring cup, halfway up the sides and compact the bottom evenly.
  4. Bake Crust: Bake the crust in the preheated oven for 11 minutes, then remove and set aside.
  5. Beat Cream Cheese and Sugar: Using a mixer on high speed, beat cream cheese and granulated sugar for 2 minutes until smooth. Scrape the bowl with a rubber spatula to incorporate all ingredients.
  6. Add Cocoa and Dairy: Mix in hot cocoa mix, unsweetened cocoa powder, sour cream, heavy cream, and vanilla extract on medium speed until fully combined. Scrape the bowl as needed.
  7. Incorporate Eggs: Add eggs one at a time, mixing on low speed until just combined. Avoid overmixing; finish mixing with a spatula to ensure smooth batter.
  8. Prepare Water Bath: Pour the cheesecake batter over the baked crust. Set up a water bath by either placing the springform pan inside a 10-inch cake pan within a roasting pan filled halfway with hot water or wrapping the springform pan in aluminum foil twice and placing it directly inside the roasting pan with hot water halfway up the pan. This prevents cracking and ensures gentle baking.
  9. Bake Cheesecake: Bake for 75-85 minutes until the edges are set but the center still slightly jiggles when gently shaken.
  10. Cool Slowly: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 30 minutes to prevent sudden temperature changes that could crack the cake.
  11. Cool Completely: Transfer the cheesecake to a cooling rack and let it cool completely at room temperature.
  12. Chill: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight to fully set.
  13. Make Whipped Cream: In a cold metal bowl with a whisk attachment, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
  14. Decorate: Remove the cheesecake from the pan and peel off the parchment paper. Spread the whipped cream over the top. Optionally, garnish with mini marshmallows, mini chocolate chips, and crushed candy canes for festive decoration.

Notes

  • Using room temperature cream cheese and eggs helps create a smooth cheesecake batter without lumps.
  • The water bath is essential to prevent cracks and ensure a creamy texture.
  • Make sure to cool the cheesecake gradually to avoid cracks caused by sudden temperature changes.
  • The whipped cream topping is optional but adds a light, creamy contrast to the dense cheesecake.
  • For easier removal, wrap the bottom of the springform pan in foil before baking to prevent water from leaking in.
  • Leftovers can be stored covered in the refrigerator for up to 5 days.

Keywords: chocolate cheesecake, Oreo crust, hot cocoa cheesecake, creamy cheesecake, dessert recipe, holiday cheesecake

Find it online: https://liamjayne.com/chocolate-cheesecake-recipe/