Death by Chocolate Cheesecake

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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!

Death by Chocolate Cheesecake on a cake stand.

A Reader’s Review

“This certainly is a chocolate lovers dream! YUM! What a fantastic recipe!
-Demetra

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!

  1. 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.
  2. 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.
  3. 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.
A slice of Death by Chocolate Cheesecake.

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.

A slice removed of 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.

A slice of Death By Chocolate Cheesecake.

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.

Death by Chocolate Cheesecake

4.82 from 11 votes
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! 
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Author Alyssa Rivers
Servings: 10 slices

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

Updated on February 8, 2022
Originally Posted on April 8, 2018

Nutrition

Serves: 10

Calories649kcal (32%)Carbohydrates72g (24%)Protein7g (14%)Fat38g (58%)Saturated Fat21g (105%)Cholesterol111mg (37%)Sodium227mg (9%)Potassium389mg (11%)Fiber5g (20%)Sugar55g (61%)Vitamin A590IU (12%)Vitamin C0.1mgCalcium61mg (6%)Iron5.9mg (33%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword chocolate cheesecake, death by chocolate cheesecake
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    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.

  2. 5 stars
    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

  3. 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.

  4. 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!

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