Prepare to meet your new favorite dessert. This Chocolate Cheesecake Cake is the definition of decadence, featuring three layers of pure chocolate bliss. Imagine a crisp, dark chocolate Oreo crust, an unbelievably creamy and rich chocolate cheesecake filling, and a silky smooth chocolate ganache topping that drapes over the entire cake. It’s a show-stopping dessert that tastes even better than it looks.
Whether you’re celebrating a special occasion or simply indulging a chocolate craving, this recipe is designed for success. We’re breaking down every step to ensure you get a perfect, crack-free cheesecake every single time. Forget complicated techniques; this guide makes a bakery-worthy chocolate cheesecake cake achievable for any home cook.
Why This is the Best Chocolate Cheesecake Cake
This isn’t just another dessert recipe; it’s a meticulously crafted experience. What sets this Chocolate Cheesecake Cake apart is its perfect balance of textures and deep chocolate flavor. The crunchy crust provides a wonderful contrast to the velvety smooth filling, while the ganache adds a final layer of luxurious richness. We also focus on the technique, specifically the water bath, which is the secret to that flawless, creamy texture without any cracks.
Ingredients for the Perfect Chocolate Cheesecake Cake
For the best results, use high-quality ingredients. Good chocolate and full-fat cream cheese are non-negotiable for achieving that ultra-rich flavor and texture.
For the Chocolate Oreo Crust
- 24 Oreo cookies, finely crushed
- 6 tablespoons unsalted butter, melted
For the Rich Cheesecake Filling
- 32 ounces (four 8-ounce blocks) full-fat cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder, sifted
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate, melted and cooled slightly
For the Silky Chocolate Ganache
- 8 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy cream
How to Make Chocolate Cheesecake Cake (Step-by-Step)
Follow these steps closely for a perfect result. Remember, patience is key, especially when it comes to cooling the cheesecake.
Step 1: Prepare Your Pan and Crust
Preheat your oven to 350°F (175°C). Begin by preparing a 9-inch springform pan. Wrap the outside of the pan with two layers of heavy-duty aluminum foil, ensuring no water can seep in. In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool while you prepare the filling.
Step 2: Make the Decadent Cheesecake Filling
In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and creamy. Gradually add the granulated sugar and sifted cocoa powder, mixing until well combined. Be sure to scrape down the sides and bottom of the bowl. Add the eggs one at a time, mixing on low speed just until each is incorporated. Mix in the sour cream and vanilla extract. Finally, gently fold in the melted and cooled semi-sweet chocolate until the batter is uniform.
Step 3: The Secret to a Crack-Free Cheesecake: The Water Bath
Pour the cheesecake filling over the cooled crust and smooth the top. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath method adds moisture to the oven and ensures the cheesecake bakes gently and evenly, which is the ultimate trick to preventing cracks.
Step 4: Bake and Cool
Carefully transfer the roasting pan to the oven. Bake for 60-70 minutes. The cheesecake is done when the edges are set, but the center still has a slight wobble. Turn off the oven, and let the cheesecake cool in the oven with the door cracked for one hour. Then, remove the cheesecake from the water bath and let it cool completely on a wire rack. Once at room temperature, cover and refrigerate for at least 6 hours, but preferably overnight.
Step 5: Top with Silky Chocolate Ganache
Once the cheesecake is thoroughly chilled, prepare the ganache. Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring. Then, whisk gently until the ganache is smooth and glossy. Let it cool for about 15 minutes, then pour it over the top of the chilled cheesecake, spreading it to the edges. Refrigerate for another 30 minutes to set the ganache.
Pro Tips for a Flawless Chocolate Cheesecake Cake
- Room Temperature Ingredients: This is crucial. Using room temperature cream cheese, eggs, and sour cream helps ensure a lump-free, smooth batter.
- Don’t Overmix: Overmixing, especially after adding the eggs, incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools.
- Patience is a Virtue: Do not rush the cooling process. The slow cooling in the oven and then on the counter is essential for a perfect texture.
Recipe Variations to Try
While this recipe is perfection on its own, feel free to customize it! Try adding a teaspoon of espresso powder to the filling to enhance the chocolate flavor. For a bit of texture, you could also fold in some chocolate chips. If you’re a fan of sweet and savory desserts, consider making some buckeye bars to go alongside this cake.
Storing Your Masterpiece
This Chocolate Cheesecake Cake can be made ahead of time, making it perfect for events. Store it, covered, in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 3 months. To do so, let it chill completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving. For another make-ahead dessert idea, try these delightful tiramisu cups. They are always a crowd-pleaser, much like our favorite easy banana bread recipe.
Frequently Asked Questions
Yes, absolutely! This cheesecake is perfect for making ahead. It needs to chill for at least 6 hours, but it’s even better when chilled overnight. You can store it in the refrigerator for up to 5 days before serving.
While you can bake a cheesecake without one, a water bath is highly recommended for the best texture and a crack-free top. It insulates the cheesecake, preventing it from baking too quickly, which can lead to a dry, curdled texture and cracks.
The best way to prevent cracks is to use a water bath (bain-marie). This creates a humid environment in the oven, allowing the cheesecake to bake gently and evenly. Also, avoid overmixing the batter and allow the cheesecake to cool slowly in the oven with the door cracked.
For a deep, rich flavor, we recommend using a good-quality semi-sweet chocolate with around 60% cacao. It provides a perfect balance of sweetness and chocolate intensity. You can also use bittersweet chocolate for an even deeper flavor.
More Decadent Desserts to Try
Chocolate Cheesecake Cake (The Ultimate Decadent Recipe)
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
- In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese on medium speed until completely smooth. Gradually add the granulated sugar and sifted cocoa powder, mixing until combined.
- Add the eggs one at a time, mixing on low speed just until each is incorporated. Mix in the sour cream and vanilla extract.
- Gently fold in the melted and cooled semi-sweet chocolate until the batter is uniform. Pour the filling over the cooled crust.
- Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake for 60-70 minutes, or until the edges are set and the center has a slight wobble.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked for one hour. Remove from the water bath and cool completely at room temperature.
- Refrigerate for at least 6 hours, or overnight.
- Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it simmers.
- Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk gently until smooth.
- Let the ganache cool for 15 minutes, then pour it over the chilled cheesecake. Refrigerate for 30 minutes to set.
Notes
Do not open the oven door while the cheesecake is baking, as the sudden temperature drop can cause cracks.
Share Your Creation!
We are certain this Chocolate Cheesecake Cake will become a staple in your dessert rotation. It’s the perfect end to any meal, from a simple weeknight dinner like beef tortellini to a special celebration. If you make this recipe, we’d love to see it! Share a photo on Pinterest and tag us. Your feedback and creations inspire us!
