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Death by chocolate cheesecake has an Oreo crust with creamy, decadent, and rich chocolate cheesecake. Topped with chocolate ganache, this is a chocolate lover’s dream come true!
Cheesecake is by far one of my favorite desserts. It can be served anywhere, anytime, and it will elevate your meal! Try out this New York cheesecake, this unique churro cheesecake, and this fantastic key lime cheesecake!
A Reader’s Review
“This certainly is a chocolate lovers dream! YUM! What a fantastic recipe!
Death by Chocolate Cheesecake
Desserts are my weakness. And cheesecake desserts, well, those really take the cake! (Pun intended!) I have made a lot of chocolate recipes in my day that are well-loved, so chocolate lovers, this one is for you! This cheesecake delivers the BEST flavor, taste, and texture. It’s layers upon layers of chocolate, and it doesn’t get much better than this! And the oreo crust is really what takes it over the top. If you love chocolate, then this dessert is just for you!
The chocolate cheesecake is so creamy, decent, and rich. It gets topped with a chocolate ganache layer, and it makes such a beautiful presentation at any family party! Everyone is so intimidated to make cheesecake but trust me, anyone can do it, and it’s so worth it! My husband has requested this recipe for years, and I am happy to say he LOVED it!
Ingredients in Chocolate Cheesecake
This ingredients list is surprisingly simple! Plus, how can you resist a cheesecake that has a chocolate Oreo crust? It’s SO GOOD. See the recipe card at the bottom of the post for exact measurements.
Oreo Crust
- Oreo cookies: This crust uses regular oreo cookies (not double stuff)
- Butter: I used unsalted butter to melt into this crust.
Cheesecake Filling
- Bittersweet Chocolate: You can use semisweet chocolate for this but the bittersweet chocolate will have a deeper flavor.
- Cream Cheese: This is the ingredient that makes the filling so smooth and creamy.
- Sugar: This weill sweeten up that chocolate flavor.
- Unsweetened Cocoa Powder: This as a very potent chocolate flavor which adds to the cheesecake.
- Eggs: The eggs will help bing the filling together and help it cook so that it has that cheesecake texture.
Chocolate Ganache
- Semisweet Chocolate: You will chop this up so that it will mix evenly.
- Whipping Cream: This not only calms the chocolate flavor but it is what makes the ganaches so creamy.
- Tablespoon Sugar: You don’t need a lot! Just a bit to sweeten up this topping.
How Do You Make Death by Chocolate Cheesecake?
Can you believe that this cheesecake only takes about an hour and a half from start to finish? And that includes the baking time! So there are no more excuses anymore not to make cheesecake for all of your family and friends! Or yourself… No judgment here if you want it all to yourself once you taste it!
- To make the oreo crust layer: Preheat oven to 350 degrees. In a food processor pulse the Oreo cookies until they are fine crumbs. Put them into a small bowl and add the melted butter and stir until incorporated. Press into the bottom of your 8-9 inch greased springform pan. Bake for 5 minutes and remove and let cool while you make the filling.
- To make the cheesecake filling: Melt the 10 ounces of chocolate in the microwave or using a double broiler until smooth. Set aside. In a stand mixer or using a hand mixer, beat the cream cheese, sugar, and cocoa powder until smooth. Add in the melted chocolate and eggs and fold in until incorporated. Pour over the oreo crust. Bake for 1 hour or until the center is set. Let cool to room temperature. Release the springform pan and cover with plastic wrap and refrigerate overnight.
- To make the chocolate ganache: Melt the chocolate, whipping cream, and sugar in a small bowl in the microwave or in a small saucepan until smooth. Spread on the top of the cheesecake and chill until set. Top with chocolate curls if desired.
Do I Have to Use a Springform Pan?
A springform pan allows for quick release and easy cutting. You can also use foil or parchment paper for easy release. But you can also use any cake pan or pie plate to make this death by chocolate cheesecake.
How to Store Leftover Cheesecake
This freshly baked chocolate cheesecake will keep for about one week in the fridge. Refrigerate covered loosely with aluminum foil or plastic wrap.
Can I Freeze Cheesecake?
Yes, you can! Just wrap the cheesecake tightly with aluminum foil or plastic wrap or place it in a heavy-duty freezer bag and label it with the date. Just let it thaw in your refrigerator before serving it. It’s best to eat within one month of freezing, but it can last up to 2 months in the freezer.
More Recipes for Chocolate Lovers
I have more recipes for all of you chocolate lovers out there! Chocolate can be used to make just about anything taste better so you must try out these other recipes as well. Try one or if you are feeling really ambitious, try them all! Because really, who doesn’t want an extra dessert or two after dinner?
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Death by Chocolate Cheesecake
Ingredients
Oreo Crust:
- 10 ounces oreo cookies
- 6 tablespoons butter melted
Cheesecake Filling:
- 10 ounces bittersweet chocolate melted
- 4 (8 ounce packages) cream cheese
- 1 1/4 cups sugar
- 1/4 cup unsweetened cocoa powder
- 4 large eggs
Chocolate Ganache:
- 6 ounces semisweet chocolate chopped
- 3/4 cup whipping cream
- 1 Tablespoon sugar
Instructions
- To make the oreo crust layer: Preheat oven to 350 degrees. In a food processor pulse the Oreo cookies until they are fine crumbs. Put them into a small bowl and add the melted butter and stir until incorporated. Press into the bottom of your 8-9 inch greased springform pan. Bake for 5 minutes and remove and let cool while you make the filling.
- To make the cheesecake filling: Melt the 10 ounces of chocolate in the microwave or use a double broiler until smooth. Set aside. In a stand mixer or using a hand mixer, beat the cream cheese, sugar, and cocoa powder until smooth. Add in the melted chocolate and eggs and fold in until incorporated. Pour over the oreo crust. Bake for 1 hour or until the center is set. Let cool to room temperature. Release the springform pan and cover with plastic wrap and refrigerate overnight.
- To make the chocolate ganache: Melt the chocolate, whipping cream, and sugar in a small bowl in the microwave or in a small saucepan until smooth. Spread on the top of the cheesecake and chill until set. Top with chocolate curls if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe for my mother’s birthday. She’s gluten intolerant so I used gluten free Oreos. We’re all going to die anyway so there can’t be a better way to go than “Death by Chocolate” and this recipe is excellent. I thought the ganache was too thin so I added more chocolate, then I needed to add more cream. I ended up with way to much ganache. Oh well, sounds like hot fudge sundaes are next on the desert list.
Delicious recipe, from the buttery Oreo crust to the ganache and chocolate finish, yummy!
Taste delicious, perfect chocolate all the way around, i used half Hershey milk chocolate and semi sweet chocolate. I had a little uneven top, so i trimmed a little and used ganache to even it out. Ill post pictures on NatashaKitchen page.
No tears here! Insanely great cake! Probably the best cheesecake I’ve ever made. Thank you Alyssa, baby you are a rockstar.
Yours truly,
Jennifer
I think it’s a good recipe. I am assuming this cake bakes for a hour at 350 degrees but I haven’t seen instructions on that. I’ve read this thing 3 times. Hope there are no tears at the end of the day.
It is baked at 350 degrees! Try it out, it’s delicious!
It does say to bake for 1 hour or until center is set . I hope this helps
How many cheese cream do we use ? 8 oz or 4 x 8 oz =32 oz ? It is not clear sorry 😊
32 ounces of cream cheese!
Hello everyone who had an issue with butter leaking! Just a quick explanation/solution- spring form pans are not very thick and very susceptible to small holes induced from sharp knives. This is what allows butter from the crust to leak through. (Additionally, the seal is not secure enough to prevent butter escaping). Personally, I have found the best way to prevent butter leaking is to put the spring form pan on a sheet pan with a lid. This allows the butter to collect in the pan instead of the bottom of the oven.
Hope this is helpful!
Can I substitute chocolate chops for the bittersweet chocolate?
Yes, that will work well too!
I’ve made this before and my son who will not eat anything with the word cheese in it, absolutely loved it and requested it for his birthday. This time I made it with chocolate teddygrahams instead of Oreos and it turned out good but probably need more butter if not using Oreos. I did have to cook it for 1.5 hours tho so I will make a note for next time.
turned out really good. my family loves chocolate, so this was really hit item.
Absolutely love this recipe. Sometimes I have an issue losing butter through the spring pan though. That may be user error though.
I had this same issue. Lots of butter dripping through my pan and burning in the bottom of the oven. I guess I’ll try wrapping the outside of the pan in foil next time maybe? It’s still chilling, so I can’t comment on whether this affected how it turns out, but it looks good!