4.3 from 75 votes
Chocolate Lover's Cheesecake
Chocolate Lover's Cheesecake features a dark Oreo cookie crust topped with a rich cream cheese filling blended with cocoa powder and bittersweet melted chocolate. The cheesecake bakes until just set, creating a dense yet smooth texture. A topping of whipped heavy cream sweetened slightly and garnished with chopped bittersweet chocolate adds contrast and extra chocolate depth, making this dessert intensely chocolatey and visually appealing.
Prep Time
30 mins
Cook Time
1 hr 10 mins
Additional Time
8 hrs 20 mins
Total Time
10 hrs
Servings:
12
servings
Calories:
788 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Crust:
- 24 Oreo cookies
- 1 tablespoon granulated sugar
- ¼ cup butter melted, unsalted
For the Filling:
- 32 ounces cream cheese at room temperature
- 1¼ cups granulated sugar 2 tablespoons
- ¼ cup unsweetened cocoa powder natural
- 4 egg at room temperature
- 10 ounces bittersweet chocolate melted and cooled to lukewarm
For the Topping:
- ¾ cup heavy cream
- 6 ounces bittersweet chocolate finely chopped
- 1 tablespoon granulated sugar
Instructions
- Make the Crust: Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
- Blend the cookies and sugar together in a food processor until the cookies are finely ground. Add the melted butter and process until the crumbs are evenly moistened. Press the crumb mixture evenly onto the bottom of the prepared pan. Bake for 8 minutes. Remove from the oven and set on a wire rack while preparing the filling.
- Make the Filling: Blend the cream cheese, sugar and cocoa powder in the food processor until smooth, scraping down the sides of the bowl as needed, about 30 seconds. Add the eggs one at a time, blending for 10 seconds each. Add the melted chocolate and blend to combine, scraping down the sides of the bowl once. Pour the filling into the crust and smooth the top.
- Bake the cheesecake until the center is just set and the top looks dry, 1 hour to 1 hour 10 minutes. Cool on a wire rack for 5 minutes. Run a thin knife around the sides of the pan. Place the cake in the refrigerator, uncovered, for at least 8 hours, or overnight.
- Make the Topping: Stir the cream, chocolate and sugar in a medium saucepan over low heat until the chocolate is completely melted and the mixture is smooth. Cool until slightly warm and pour over the center of the cheesecake, spreading to within ½-inch of the edge. Chill for at least 1 hour.
- Run a thin knife around the sides of the pan and remove the pan sides. Transfer the cheesecake to a serving platter. Let stand for 2 hours at room temperature before serving. The cheesecake can be prepared up to 3 days in advance; cover with foil and store in the refrigerator.
Cup of Yum
Notes
- Let the cream cheese come to room temperature for a smooth filling.
- Bake the crust before adding filling to prevent sogginess.
- Cool the cheesecake briefly before refrigerating to help it set properly.
- Chill the dessert for several hours for best texture before serving.
Nutrition Information
Calories
788kcal
(39%)
Carbohydrates
64g
(21%)
Protein
10g
(20%)
Fat
56g
(86%)
Saturated Fat
30g
(150%)
Cholesterol
170mg
(57%)
Sodium
384mg
(16%)
Potassium
428mg
(9%)
Fiber
4g
(16%)
Sugar
49g
(98%)
Vitamin A
1450IU
(29%)
Vitamin C
0.1mg
(0%)
Calcium
124mg
(12%)
Iron
5.3mg
(29%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 788
% Daily Value*
| Calories | 788kcal | 39% |
| Carbohydrates | 64g | 21% |
| Protein | 10g | 20% |
| Fat | 56g | 86% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 170mg | 57% |
| Sodium | 384mg | 16% |
| Potassium | 428mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 49g | 98% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 124mg | 12% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.