Baked Chocolate Cheesecake

Love chocolate? Love cheesecake? This baked chocolate cheesecake with ganache is about to become your new favorite. It’s rich, creamy, and deeply chocolatey, layered over an Oreo cookie crust, and topped with a silky ganache that drips down the sides just begging you to take a bite. Whether you’re celebrating something special or just craving a decadent dessert, this cheesecake checks all the boxes—and it’s easier to make than you’d think.

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I’ve been baking cheesecakes for years, but chocolate cheesecake was always the one I couldn’t leave alone until I got it just right. I remember trying a chocolate cheesecake in a small bakery in Singapore that was so smooth, rich, and perfectly chocolatey it became the standard I chased in my own kitchen.

It took me a few tries (and a lot of chocolate) to crack it, but this baked chocolate cheesecake with ganache is now one of my family’s favorite desserts. It’s simple to make, bakes beautifully without fuss, and delivers on that deep chocolate flavor that cheesecake lovers crave.

Why you’ll love this cheesecake

• Rich Chocolate Flavor: Packed with melted chocolate in the batter plus a silky ganache topping.
• Creamy, Smooth Texture: Baked low and slow for a custard-like, creamy slice every time.
• Oreo Crust: Adds a chocolatey crunch that pairs perfectly with the creamy filling.
• Perfect for Celebrations: Easy to make ahead and a guaranteed crowd-pleaser.

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Ingredients and substitutes

• Oreo Cookies: Crushed finely with melted butter for a firm, chocolatey base.
• Cream Cheese: Use full-fat cream cheese for the best texture and richness.
• Sour Cream: Adds tang and creaminess without overpowering the chocolate.
• Eggs: Help set the cheesecake while keeping it smooth.
• Chocolate: Use good-quality dark or semi-sweet chocolate; it makes all the difference.
• Sugar & Vanilla: For sweetness and flavor balance.
• Ganache: Made with chocolate and cream for a shiny, smooth finish.

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Step-by-step: Baked Chocolate cheesecake recipe

1️⃣ Prepare the Pan:
Preheat oven to 150°C (300°F). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside in two layers of heavy-duty foil for a water bath.

2️⃣ Make the Oreo Crust:
Crush Oreos finely in a food processor. Mix with melted butter until combined. Press firmly into the bottom of the pan using the back of a measuring cup. Bake for 10 minutes, then set aside to cool.

3️⃣ Melt the Chocolate:
Gently melt the chocolate and let it cool slightly while you prepare the batter.

4️⃣ Make the Cheesecake Filling:
In a stand mixer with a paddle attachment, beat cream cheese and sugar on medium-low until smooth and creamy, scraping down as needed. Add sour cream, cornstarch, and vanilla; mix until combined. Add eggs one at a time on low speed, mixing until just combined. Finally, fold in the cooled melted chocolate until fully incorporated.

5️⃣ Bake the Cheesecake:
Pour the filling over the crust. Place the pan in a large roasting pan and pour hot water around it to create a water bath. Bake for 70–85 minutes, or until edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes inside. Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.

6️⃣ Make the Ganache:
Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate and butter in a bowl, let sit for 2 minutes, then whisk until smooth.

7️⃣ Top and Serve:
Pour ganache over the chilled cheesecake, letting it drip over the edges. Top with chocolate curls if desired. Chill until set, slice, and enjoy.

Tips for success

• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temp for a smooth, lump-free batter.
• Use Good Chocolate: High-quality chocolate makes a noticeable difference in flavor.
• Avoid Overmixing: Mix just until combined to prevent incorporating too much air, which can cause cracks.
• Water Bath: Baking in a water bath helps maintain a creamy texture and minimizes cracking.
• Cooling: Let the cheesecake cool in the oven with the door ajar to prevent sudden temperature changes that can cause cracks.
• Chill Completely: For the best texture and clean slices, chill for at least 4 hours or overnight before serving.

Troubleshooting

• My cheesecake cracked: Usually caused by overmixing, baking without a water bath, or sudden temperature changes. Let it cool gradually in the oven with the door ajar.
• Lumpy batter: Ensure all ingredients are at room temperature before mixing to avoid lumps.
• Soggy crust: If water from the water bath seeps in, double-wrap your pan with heavy-duty foil, or place the springform inside a larger cake pan before placing it in the water bath.
• Overbaked cheesecake: If the cheesecake is dry or crumbly, it was likely overbaked. Check for doneness at 45 minutes; the edges should be set while the center jiggles slightly.
• Chocolate seized in batter: Always let melted chocolate cool before adding to the batter to avoid seizing

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• Baked blueberry cheesecake
• Baked strawberry cheesecake, or Strawberry Jello Cheesecake
• Classic baked mango cheesecake, or No-Bake Mango Cheesecake
• Baked cheery Cheesecake,
• Baked Chocolate Cheesecake, or Baked chocolate cherry cheesecake,

Frequently asked questions

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• Mini Cheesecakes – blackberry, blueberry, or raspberry.
• no-bake cheesecake, no-bake mango,
• Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
• See all cheesecake recipes

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