Super easy to make, this Double Chocolate Cheesecake is the perfect combination of light and fluffy cream cheese filling with a rich chocolate taste. This melt in your mouth double chocolate cheesecake is everything you want in a chocolate dessert.
Rich, creamy, and delicious, this chocolate cheesecake is made for the chocolate lover in your life. We’ve got three chocolate components in this cheesecake: a light and fully chocolate cream cheese filling with an Oreo crust, and homemade chocolate whipped cream. It checks all the boxes of a chocolate packed dessert.
If you’re looking for more simple and delicious desserts, try my Chocolate Peanut Butter Cheesecake Bars or my Strawberry French Tart.
Why You’ll Love This Double Chocolate Cheesecake
- It’s surprisingly easy: I know that at first glance this might look difficult because there are so many steps in it but trust me when I say that this is super easy chocolate cheesecake! My prep time for this cheesecake is really only around 30 minutes and there’s a lot of down time while we make this since it’s just baking for a while!
- It’s freezer friendly: Like many cheesecakes, this chocolate cheesecake is freezer friendly. So you can make this ahead of time or wrap up leftovers for later!
- A fun Oreo crust: It’s a delicious change from a traditional graham cracker crust!
Ingredients Need for Making a Chocolate Cheesecake
For the Crust
- Oreos – crushed finely
- Butter – make sure it is unsalted and melted ahead of time
For the Filling
- Heavy cream – brought to room temperature
- Chocolate chips
- Cream cheese – brought to room temperature for easy mixing
- Sugar
- Eggs – brought to room temperature
- Vanilla extract – be sure to use real vanilla extract and not artificial for the best results.
For the Chocolate Whipped Cream
- Heavy cream
- Chocolate chips
- Cocoa Powder
How to Make A Double Chocolate Cheesecake
Prepare your oven and pan – Preheat the oven to 350F. Spray a 9-inch springform pan with non-stick spray and wrap the outside tightly with foil.
Prepare the crust – In a small bowl combine the crushed oreos and melted butter. Mix until fully combined. The mixture should be the texture of wet sand. Then firmly press the crumbs in the bottom of the pan.
Bake the crust – Bake the crust for 10 minutes. Remove the pan from the oven and allow to cool completely.
Make the chocolate cheesecake filling – Turn the oven up to 450F. In a medium, heat-safe combine the heavy cream and chocolate chips. Place the bowl over a small saucepan of simmer water. Stir occasionally until melted. Remove from heat and allow to cool slightly.
In the bowl of a stand mixer fitted with a paddle attachment beat the cream cheese on medium speed until smooth. Add the sugar and sifted cocoa powder and beat until fully combined and smooth. Add the chocolate mixture to the cream cheese mixture and beat until incorporated.
Add the eggs one at a time, combining fully and scraping down the sides and bottom of the bowl between each addition. Add the vanilla and beat until just combined. Pour the filling into the prepared pan.
Create a water bath – Place the double chocolate cheesecake into a deep pan and then boil enough water to fill the pan up to halfway up the cheesecake pan. Pour the boiling water into the pan, stopping halfway up the springform pan. Place the pan on the center rack of your oven.
Bake the cheesecake – Bake for 15 minutes at 450F and then reduce the temperature to 225F and continue to bake for 1 hour and 20 minutes to 1 hour and 35 minutes, or until only the center of the cheesecake jiggles slightly.
Chill – Remove the pan from the oven and allow it to rest on the counter for an hour or until room temperature. Transfer the cheesecake to the fridge to chill overnight.
Make the homemade chocolate whipped cream – Place all of the ingredients in a medium bowl and beat with a hand mixer until stiff peaks form, do not overbeat. Pipe the whipped cream in your desired design on the cheesecake or spread over the top of the cheesecake.
FAQs
Baking cheesecake in a water bath helps prevent cracks from forming on the top when done. It also prevents the cheesecake from rising too much and then deflating afterwards.
Sifting the ingredients into the filling helps keep your double chocolate cheesecake filling smooth and creamy. No one wants to bite into a ball of cacao powder! It’s a bit of an extra step but totally worth it.
No, if you have a different sandwich cookie brand if you prefer, as long as the texture is similar.
A mixer is recommended but if you do not have one, you can always mix by hand but it will take a lot of effort.
More Tips on How To Avoid Cracks on a Cheesecake
- Similar to macarons, give your cheesecake pan a quick tap on your countertop to pop any air bubbles that may have formed before placing it into your water bath.
- Avoid over mixing your cheesecake filling as that can create air bubbles and cause cracks when baking.
- No matter how tempting, do not open the oven door until the cheesecake has finished baking as the cool air from your kitchen can enter the oven and change the temperature, causing cracks!
Storage and Freezing Tips
Storing leftovers: place leftover chocolate cheesecake slices in an airtight container before storing in the fridge. Enjoy within the week.
Freezing leftovers: wrap individual double chocolate cheesecake slices tightly and store in an airtight container before freezing for up to a month.
Freezing a whole cheesecake: wrap the entire cheesecake tightly and store in an airtight container before freezing for up to three months. If you plan on freezing the cheesecake for later, avoid piping on the whipped cream until you are ready to serve.
Looking for some more desserts?
- Nutella Swirl Banana Muffins
- Oatmeal Cookie Ice Cream Sandwich
- Blueberry Crisp Recipe
- Best Crepe Recipe
- Oreo Ice Cream Sandwich
I hope you enjoy all the recipes I share with you, including this delicious Double Chocolate Cheesecake recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Double Chocolate Cheesecake
Ingredients
For the Crust:
- 20 pieces oreos crushed
- 4 tablespoons butter melted
For the Filling:
- ½ cup heavy cream room temperature
- 1 cup chocolate chips
- 4 8- oz blocks cream cheese room temperature
- 1 ½ cup granulated sugar
- ⅓ cup cocoa powder sifted
- 4 eggs room temperature
- 1 tablespoon vanilla extract
For the Chocolate Whipped Cream:
- ½ cup heavy cream
- 1 tablespoon granulated sugar
- 1 tablespoon cocoa powder
Instructions
For the Crust:
- Preheat your oven to 350°. Spray a 9-inch springform pan with non-stick spray and wrap the outside tightly with foil.
- In a medium bowl combine the crushed Oreos and melted butter. Mix until fully combined. It should be the texture of wet sand.
- Firmly press the crumbs into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Remove the pan from the oven and allow to cool completely while you prepare the filling.
For the Filling:
- Preheat your oven to 450°.
- In a medium, heat-safe combine the heavy cream and chocolate chips. Place the bowl over a small saucepan of simmer water. Stir occasionally until melted.
- Remove from heat and allow to cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment beat the cream cheese on medium speed until smooth. Add the sugar and sifted cocoa powder and beat until fully combined and smooth.
- Add the chocolate mixture to the cream cheese mixture and beat until incorporated.
- Add the eggs one at a time, combining fully and scraping down the sides and bottom of the bowl between each addition.
- Add the vanilla and beat until just combined.
- Pour the filling into the prepared pan.
- Place the cheesecake into a deep pan. Boil enough water to fill the pan up to halfway up the cheesecake pan.
- Pour the boiling water into the pan, stopping halfway up the springform pan.
- Place the pan on the center rack of your oven.
- Bake for 15 minutes, then reduce the temperature to 225° for 1 hour and 20 minutes to 1 hour and 35 minutes, or until only the center of the cheesecake jiggles slightly.
- Remove the pan from the oven and allow it to rest on the counter for an hour or until room temperature. Transfer the cheesecake to the fridge to chill overnight.
For the Whipped Cream:
- Place all of the ingredients win a medium bowl and beat with a hand mixer until stiff peaks form, do not overbeat.
- Pipe the whipped cream in your desired design on the cheesecake or spread over the top of the cheesecake.
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