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This chocolate cheesecake recipe is the ultimate indulgent dessert with rich chocolate from top to bottom!
A CHocolate Treat to Love
We love a good chocolate dessert, especially when mixed with another favorite – cheesecake!
In fact, cheesecake is Lo’s favorite so he tries to get it as much as possible. While his favorite is probably our White Chocolate Raspberry Cheesecake, this milk chocolate cheesecake is my favorite and is beyond delicious. It’s one of our favorite cheesecake recipes!
Why we love it:
- Chocolate lovers. This rich chocolate cheesecake boasts chocolate flavor in every layer – a chocolate crust, chocolate cheesecake layer, chocolate ganache, and chocolate curls.
- For special occasions. This show-stopper dessert is an impressive and indulgent dessert, perfect for holidays and celebrations.
- Easy to follow steps. Cheesecakes can seem daunting, but with our step-by-step directions and tips, you’ll be a pro in no time!
- Easy to make ahead. Because cheesecakes need to chill, they are perfect for making ahead of time!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 1 hour 20 minutes
CHILL TIME: 8 hours
Oreo Crust
- 24 Oreos, finely crushed (use the whole cookie with the filling) – Use a food processor to crunch the whole Oreo cookies into fine crumbs. Do not use Double Stuf. Chocolate graham crackers may also be used.
- ¼ cup unsalted butter – melted
Milk Chocolate Cheesecake Filling
- 32 ounces cream cheese – room temperature
- 1⅓ cups powdered sugar
- 4 eggs – room temperature
- 10 ounces milk chocolate – chopped
Chocolate Ganache
- ¾ cup heavy whipping cream
- 3 ounces milk chocolate – finely chopped
- 4 ounces semi-sweet baking chocolate – finely chopped
Garnish
- 3 ounces milk chocolate – optional
How to Make Chocolate Cheesecake
- PREP. Preheat oven to 350°F. Grease 9-inch springform pan, line the bottom with parchment, and wrap the pan with two layers of aluminum foil.
- Bring the foil up the sides of the pan to prevent water from seeping in during the baking process in the water bath. Set aside.
- CRUST. Combine 24 finely crushed cookies with ¼ cup melted butter and stir. Press crumb mixture onto the bottom of the prepared pan and bake for 5 minutes. Remove and cool on a wire rack while making the filling.
- CREAM CHEESE LAYER. Melt 10 ounces milk chocolate in a microwave-safe bowl and set aside to cool.
- Mix 32 ounces cream cheese and 1⅓ cups sugar until smooth. Add 4 eggs one at a time and mix on low speed.
- Add melted chocolate and mix on low speed to combine.
- BAKE. Pour batter onto the crust, then place springform pan in a roasting pan. Fill a roasting pan about a quarter of the way with hot water and bake for 1 hour to 1 hour 10 minutes, until the tops look dry and toothpick inserted in the center comes out clean.
- CHILL. Remove the springform pan from the water bath and cool on a rack. Remove aluminum foil and refrigerate for at least 8 hours. Run a thin knife around the edge and remove the springform pan sides.
Chocolate Ganache
- HEAT. Melt 3 ounces of chopped milk chocolate and 4 ounces semi-sweet baking chocolate over double boiler until completely smooth, then stir in ¾ cup heavy cream. It should be thick and creamy.
- Pour onto cheesecake and smooth the top. Let the ganache set before garnish.
- SERVE. With a potato peeler shave 3 ounces milk chocolate bar along the length of the bar and sprinkle over the cake.
More Like This
- More cheesecake recipes: Turtle Cheesecake, No Bake Chocolate Cheesecake, Pecan Pie Cheesecake
- More chocolate cake recipes: Easy Chocolate Cake Recipe, Better Than Anything Cake, German Chocolate Cake Recipe
More collections: Chocolate Cake Recipes, Cheesecake Recipes, Summer Desserts
Chocolate Cheesecake
An Oreo crust, chocolate cheesecake layer, and rich chocolate ganache topping combine to make this ultimate dessert for chocoholics.
Ingredients
Oreo Crust
- 24 Oreos, finely crushed (use the whole cookie with the filling)
- ¼ cup unsalted butter, melted
Milk Chocolate Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 1⅓ cups powdered sugar
- 4 eggs, room temperature
- 10 ounces milk chocolate, chopped
Chocolate Ganache
- ¾ cup heavy whipping cream
- 3 ounces milk chocolate, finely chopped
- 4 ounces semi-sweet baking chocolate, finely chopped
Garnish
- 3 ounces milk chocolate, optional
Instructions
Oreo Crust
- Preheat oven to 350°F. Grease 9-inch springform pan, line the bottom with parchment, and wrap the pan with two layers of aluminum foil.
- Bring the foil up the sides of the pan to prevent water from seeping in during the baking process in the water bath. Set aside.
- Combine 24 finely crushed cookies with ¼ cup melted butter and stir. Press crumb mixture onto the bottom of the prepared pan and bake for 5 minutes.
- Remove and cool on a wire rack while making the filling.
Milk Chocolate Cheesecake Filling
- Melt 10 ounces milk chocolate in a microwave-safe bowl and set aside to cool.
- Mix 32 ounces cream cheese and 1⅓ cups sugar until smooth. Add 4 eggs one at a time and mix on low speed.
- Add melted chocolate and mix on low speed to combine.
- Pour batter onto the crust, then place springform pan in a roasting pan. Fill a roasting pan about a quarter of the way with hot water and bake for 1 hour to 1 hour 10 minutes, until the tops look dry and toothpick inserted in the center comes out clean.
- Remove the springform pan from the water bath and cool on a rack. Remove aluminum foil and refrigerate for at least 8 hours. Run a thin knife around the edge and remove the springform pan sides.
Chocolate Ganache
- Melt 3 ounces of chopped milk chocolate and 4 ounces semi-sweet baking chocolate over double boiler until completely smooth, then stir in ¾ cup heavy cream. It should be thick and creamy.
- Pour onto cheesecake and smooth the top. Let the ganache set before garnish.
- With a potato peeler shave 3 ounces milk chocolate bar along the length of the bar and sprinkle over the cake.
Video
Notes
Make ahead of time. Cover and store this cheesecake in the refrigerator up to 2-3 days in advance.
STORE. Keep leftovers in an airtight container for up to 5 days.
FREEZE. Flash freeze by placing the cake on a baking sheet and putting it in the freezer for 2-3 hours. Once the outer layer of the cake has frozen wrap the entire thing with plastic wrap and again with aluminum foil. Label and freeze for 1-2 months. Remove wrapping before thawing in the fridge.
Nutrition
Calories: 776kcal, Carbohydrates: 62g, Protein: 10g, Fat: 58g, Saturated Fat: 32g, Trans Fat: 1g, Cholesterol: 169mg, Sodium: 387mg, Potassium: 352mg, Fiber: 4g, Sugar: 48g, Vitamin A: 1437IU, Vitamin C: 1mg, Calcium: 113mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe FAQ
How do I successfully use a water bath?
- A water bath will help give it a nice even bake, help it rise evenly, and keep it from falling. It also helps prevent the cake from burning or cracking.
- Instead of aluminum foil, use a plastic baking bag (the kind you bake a turkey in). Place the spring form pan inside the bag, fold down the sides so it’s even with the top of the pan, and stick it inside the water bath. Do not cover the top of the cake.
How do I avoid a cracked top on cheesecake?
- Use room temperature ingredients namely the eggs and cream cheese.
- Mix the eggs as little as possible. Eggs get fluffy and airy. When they are overmixed they will cause the cheesecake to rise too much and crack.
- Use a water bath.
- Don’t open the oven door during the baking time
- Cool the cake gradually. Once baked, turn off the oven and open the oven door a crack. Allow the cake to cool for about an hour before removing it from the oven.
Toppings?
- Instead of using a chocolate ganache, add Whipped Cream, Strawberry Sauce, or cherry sauce. Top with mini chocolate chips or chocolate sprinkles.
How to store chocolate cheesecake?
- Cover and store this chocolate cheesecake recipe in the refrigerator 2-3 days in advance. Leftovers can be stored for up to 5 days.
How to Freeze?
- Place the baked cheesecake on a baking sheet in the freezer and flash-freeze for 2-3 hours. Once the outer layer has frozen wrap the entire cake with plastic wrap and again with aluminum foil. Label and freeze for 1-2 months. Remove wrapping before thawing in the fridge.
For More Cheesecake Recipes:
No-Bake Strawberry Nutella Cheesecakes
1 hr 10 mins
No Bake Chocolate Cheesecake
4 hrs 15 mins
Turtle Cheesecake
5 hrs 40 mins
No Bake Snickers Cheesecake
6 hrs 15 mins
If you’d like to see more delicious recipes from Vera, head over to OMG Chocolate Desserts
This recipe sounds terrific. Can’t wait to make it. What kind of milk chocolate did you use?
I like Guitaard or Ghiradelli or Bakers baking chocolate. All are quite good!
Using a plastic turkey bag was a good tip. It’s much easier than using foil.
Death by chocolate! A chocolate lovers dessert.
If I am going to eat cheesecake, then it has to be chocolate! This recipe makes the perfect cheesecake. The oreo crust is a great choice!
I’ve never had chocolate cheesecake before, this looks like a must!
Oh my gosh Vera, this cheesecake is INCREDIBLE! I love how decadent it looks, and how you decorated it. I’ve got to make this ASAP! 🙂
Thank you so much Joan! Your words are big thing for me because I simply adore your blog and it has been always hug inspiration to me.
All the best