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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.
Do I need a water bath?
No, you will not need one with this recipe.
Most cheese cakes take two packs of cream cheese but this one takes four so will it fit in a normal size pie pan??
Yes, it will all fit in a 8 to 9 inch spring form pan. Hope that helps clarify.
Thank you for your lovely recipe. I am going to try it this weekend. I just want to know for the base, do you use only the oreo cookies or both the cookies and the cream filling in between the cookies? Your response would be most helpful.
Sharon
I like to leave the Oreo cookies with the cream filling but if you prefer not to you are welcome to open and scrape the Oreo filling out. Enjoy your cheesecake! That sounds so good right now 😉
It’s in the oven now. Can’t wait to try it. Looks yummy!!
I made this minus the ganache. It was fantastic. It was gone in two days. My family are chocolate lovers like me. Thank you for this recipe.
Hello,
I would like to ask…. When you say 4 (8ounces) cream cheese, you mean 32 ounces? Thank you!!
Yes, that is correct. Enjoy!!! XOXO
Is this a dark chocolate flavor? If so any suggestions for creating more of a milk chocolate flavor?
It is not dark chocolate but it is very much chocolate on top of chocolate.
Hi!! I don’t bake or cook often, but when I do, it usually turns out really good. This however way surpassed my expectations!!! I just made it on a whim, but now I’m making it with purpose!! The only thing is, instead of 1 hour, mine has to go for another 30 to 40 minutes. I thought I was doing something wrong, but hey, as long as it’s this good, I’ll let it go however long it needs!
I would like suggestions for alternative toppings though. Aside from fruits, too many people sensitive to too many different kinds of fruits.
Thank you so very much for this recipe!
Hi Allysa
Just put this in the oven but am concerned that there may be a problem with the recipe. I followed it exactly and had my husband read it to be sure. I am wondering if there should be 2
8 oz. packages of cheese rather than 4. My end results came out very thick, much thicker than yours looked in the video. Making it for Christmas eve so hope I’m wrong.
I’m wondering the same thing. The video looks like she used two packages of cream cheese, but the recipe says four. And with four it was VERY thick batter and super tall in the pan. I think it must be a typo.
I made this for the nurses I work with. I don’t care for sweet stuff so I didn’t even taste it but they were telling me it was awesome.
I had a bunch of oreos left over so what I did was crunch most of them up into about half inch pieces or smaller and sprinkle them over the top of the cake right after I poured the ganache and let it chill in the freezer for a couple hours.
Then I took the rest of the cookies, cut them in half and put a piece vertically so that each slice had half an oreo on top of it sticking out like I had wedged the whole cookie into it.
It was really pretty and I got bonus points with my coworkers. I got a marriage proposal for the cake as well, it wasn’t sincere obviously but enough for me to go ahead and give 5 stars to the recipe.
Baking time and temperature on the cheese cake recipe would be helpful
There are a few steps in this recipes for baking. You will want your oven set at 350* and throughout the instructions it will let you know when to bake and how long for each layer. Hope that helps! XOXO
Hi, do you pulse the oreo cookies with the cream or without
Either way is great! I like to pulse it with the cream just to have a little extra “glue” and it is easier or you are welcome to scrape off the cream and have it more “sandy” texture. Enjoy!! XOXO
You pulse the oreos without the cream.
This certainly is a chocolate lovers dream! YUM what a fantastic recipe.
hey girl- this looks amazing!
Omg Alyssa im dying to try this one.. As a chocholate fan I will put this recipe on my list, thank you so much..
I make it all the time except I use Nabisco Famous Chocolate wafers as the base with a tablespoon of sugar and butter. My family eats this for a week. We’re cut them into individual size pieces, wrap them in plastic wrap and throw them in the freezer. We’re can take them out a couple hours before dinner and instant dessert!
It would be helpful to know the temperature of the oven for this cheesecake
The temperature is 350*. I am sorry that it was confusing for you to see.