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

4.84 from 12 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
    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.

  2. 5 stars
    Absolutely love this recipe. Sometimes I have an issue losing butter through the spring pan though. That may be user error though.

    1. 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!

  3. 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

    1. 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 😉

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 4 stars
    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.

    1. 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.

  7. 5 stars
    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.

    1. 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

    1. 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

    1. 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!

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