Chocolate Cheesecake

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Hands-on time:
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Yield: 9" cake, about 16 to 24 servings

Recipe photo

This straightforward chocolate cheesecake is everything you want it to be: rich, moist, dense, and hugely chocolate. Not only that — it's simple to put together, requiring neither special ingredients, nor a fussy water bath. If you're looking for a very rich (and very chocolate) dessert, you've found it.

Chocolate Cheesecake

star rating (6) rate this recipe
Hands-on time:
Baking time:
Total time:
Yield: 9" cake, about 16 to 24 servings
Published: 05/16/2014



  • 24 vanilla-filled chocolate sandwich cookies (e.g., Oreos)
  • 1/4 cup confectioners' sugar
  • 6 tablespoons melted butter


Tips from our bakers

  • When you're baking the crust, as soon as you can smell a strong chocolate aroma, remove it from the oven; it's done. The crust may or may not have baked for 15 minutes, but the "aroma test" is a better indicator of doneness than the amount of time elapsed.
  • For a simple garnish, reserve about 2 tablespoons chocolate crumbs from the crumb crust, prior to baking. Sprinkle some crumbs over the top of each slice just before serving.


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1) Preheat the oven to 375F. Lightly grease a 9" springform pan.

2) To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here.

3) Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly. Press the moist crumbs into the bottom and partway up the sides of the prepared pan.

4) Bake the crust for 15 minutes. Remove it from the oven, and set it aside as you make the filling.

5) Reduce the oven heat to 350F.

6) To make the filling: Combine the milk and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside.

7) In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth.

8) Add the eggs one at a time, beating to combine after each one.

9) Stir in the vanilla, then the flour.

10) Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth.

11) Pour the batter atop the crust in the pan.

12) Bake the cake (remember, the oven temperature should be 350F) for 45 to 50 minutes, until a toothpick inserted into the cake 1" from the outside edge comes out clean. A digital thermometer, inserted at the same point, should read 175F. The center may not look set; that's OK.

13) Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve.

14) Serve the cake in small slices, with whipped cream and berries, if desired.

Yield: one 9" cake, 16 to 24 servings.

Nutrition information

Serving Size: 1 slice (98g) Servings Per Batch: 20 Amount Per Serving: Calories: 350 Calories from Fat: 210 Total Fat: 24g Saturated Fat: 13g Trans Fat: 0.5g Cholesterol: 85mg Sodium: 190mg Total Carbohydrate: 35g Dietary Fiber: 2g Sugars: 27g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 03/29/2015
  • member-cmarias from KAF Community
  • Rich, really rich....and I mean that in a good way. Even though I "sampled" it when it was barely room temperature instead of chilled, it tasted great, not too much chocolate even with the espresso powder. The texture was surprisingly smooth as opposed to the no-bake ones that we probably have more frequently. If I had not over-mixed it when I added the eggs, it probably would not have that big, fat crack in it. Oh, yeah, and when I opened the oven at 43 minutes to check on it, I'm pretty sure that I kept the oven door open waaaaaaaaaay too long while I searched for my cake taster and thermometer.....and then I over-baked it! No doubt these all contributed to the cheesecake grand canyon....but IT TASTED FABULOUS!!
  • star rating 12/24/2014
  • ANGEL5 from KAF Community
  • I bake cakes and cheesecakes for different occasions. I must say that this is the cheesecake recipe that I have been searching for. Like its creator I could not tolerate the chocolate cheesecake recipes that called for chocolate and sour cream combined. This was easy to prepare and didn't cost a fortune to make. It is such a creamy, rich, silky chocolate cheesecake and it is now my go to recipe for chocolate cheesecake! Thank You!
  • star rating 12/15/2014
  • Margaret from Bedford, NH
  • I make several desserts for my annual Christmas party. This chocolate cheesecake was by far the most popular. Everyone loved it. It's very chocolatey and everyone said it was like eating pure chocolate.
  • star rating 06/30/2014
  • LynnMarie from Indiana
  • Mine cracked in several places; big cracks! Baked for 45 min. Not sure what I did wrong. So I just made a chocolate ganache and covered the top! Very delicious cheesecake and easy to put together. I'll make it again!
  • star rating 06/18/2014
  • Lisa from Salem, AL
  • This cheesecake is very delicious. It is easy to make and the taste is smooth and just the right amount of chocolate. It is not heavy or overly sweet. It didn't crack down the middle either. My husband and children said it was one of the best cheesecake recipes I have baked. I did make a raspberry sauce to serve with it. My husband said it really didn't need it. Also, before this recipe, my youngest claimed she did not like cheesecake. When she saw I was baking a chocolate cheesecake she asked to try it. She said it was very good and wants it for her birthday cake.
  • star rating 05/25/2014
  • roxlet from NY
  • How do you think this cheese cake would freeze? This could be part of a dessert course for a party I am giving, but I'm trying to make a few things ahead. I've frozen regular cheesecake before with no ill-effects, but does the chocolate change things? It looks fabulous.
    This recipe will freeze just fine! Cover well with plastic wrap and thaw overnight in the refrigerator. Barb@KAF

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