Double Chocolate Cheesecake

a slice of the cheesecake with bite taken out of it

5 from 1 vote

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.

Prep Time30

Cook Time1 45

Resting Time8

Total Time10 15

Course: Dessert

Cuisine: American

Servings: slices

Author: Mariam Ezzeddine

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.

Notes

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.

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