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–+ servings
a chocolate cheesecake with ganache and frosting on a cake stand, on a table

The Best Dark Chocolate Cheesecake (video)

1 hour prep + 2 hours cook + 12 hours Chilling Time
12 servings
The best dark chocolate cheesecake recipe, with chocolate cookie crust, rich chocolate cheesecake, chocolate ganache, and chocolate cream cheese frosting!

Ingredients 
US Customary - Metric

For Cookie Crust:

  • 22 chocolate sandwich cookies, such as Oreo
  • 1/3 cup unsalted butter, melted

For Chocolate Cheesecake:

  • 32 oz cream cheese, four, 8-oz packages
  • 1 cup sour cream
  • 1 cup white granulated sugar
  • 2 tsp coffee extract
  • 2 tsp vanilla extract
  • 1 tsp sea salt
  • 1/2 cup dark cocoa powder
  • 1 cup semi-sweet chocolate chips, melted
  • 4 large eggs, at room temp

For Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream, plus 1 to 3 tbsp, if needed

For Topping:

Instructions

Preparing for the Recipe:

  • Remove the cream cheese, eggs, and sour cream from the fridge about 1 hour prior to starting the recipe. The cream cheese needs to be soft to touch.
  • Preheat the oven to 300°F. Wrap the bottom of a 9-inch springform pan with several layers of extra-wide foil. This will protect the crust from moisture. Spray the sides of the pan with a non-stick baking spray.

Making the Cookie Crust:

  • Place the cookies into a food processor and pulse until the cookies are fine crumbs. If you don’t have a food processor, crush the cookies in a plastic bag using a wood rolling pin.
  • Melt the butter in the microwave, then pour into the cookie crumbs. Pulse again briefly to coat the crumbs.
  • Transfer the cookie crumbs into the prepared springform pan. Use the bottom of a glass or a potato masher to press the cookies into the bottom, creating a firm, even crust.

Preparing the Cheesecake Batter:

  • For the cheesecake batter, start with the cream cheese. Place the cheese into a mixer bowl with a flat beater attachment. Beat the cheese by itself on medium speed for 8 to 10 minutes, scraping down the sides of the mixing bowl often, until the cheese is creamy and smooth.
  • Next, add in the coffee extract, vanilla extract, sugar, salt, and sour cream. Mix again for a minute. Add in the cocoa powder next to the batter and mix again for a minute.
  • Melt the chocolate in the microwave or on the stovetop over a double boiler. Pour the warm, melted chocolate into the batter. Mix for a few minutes, stopping to scrap down the sides of the mixing bowl to ensure a uniform batter.
  • Add the eggs in last, one at a time with the mixer running on medium speed. After adding the eggs, scrape the sides of the mixing bowl one more time, then beat for 1 minute.
  • Pour the chocolate batter over the prepared crust and level the batter on top.

Baking & Setting Instructions:

  • Next, prepare the water bath. Place the springform pan into a larger baking sheet, preferably one with taller sides. Fill the pan with about ½-inch to ¾-inch of hot water.
  • Bake the cheesecake at 300°F for 2 hours. Turn the oven off, prop the door open with a wooden spoon, and allow the oven to cool slowly.
  • After a few hours, remove the cheesecake from the oven, remove the foil from around the springform, and let the cheesecake cool for about an hour at room temperature. Next, place the cheesecake into the refrigerator to cool and set overnight, or at least 12 hours.

Preparing the Chocolate Ganache:

  • For the ganache, place the chocolate chips into a medium-sized mixing bowl and pour in the heavy cream. Heat the chocolate and cream in the microwave or over a double boiler.
  • Stir the chocolate and cream together, continuing to heat, until the chocolate is completely melted and smooth.
  • Add an additional 1 to 3 tablespoons of cream, if necessary to make the ganache super smooth. Different brands of chocolate can have varying percentages of cocoa fat.
  •  Once the cheesecake has been set overnight, gently release the springform pan and slide the cake onto a cake stand. Slide a flat spatula underneath the cake to slide it off the pan.
  • Pour the ganache over the cake, then spread it gently to the edges. Place the cake back into the fridge for about 20 minutes for the chocolate to set before adding the frosting.

Adding the Frosting:

  • I have a separate video recipe for the Chocolate Cream Cheese Frosting. Depending on how much frosting you want to add to this cheesecake, prepare ¼ to ½ of the original recipe. You can make this frosting ahead of time, and you freeze any leftovers for later.
  • Transfer the frosting into pastry bag tipped with a star tip; I used Ateco tip 847. Pipe dollops of frosting onto the ganache. If desired, add some chocolate sprinkles onto the cake, too.

Serving & Storing Suggestions:

  • Keep the cheesecake refrigerated. Remove it from the fridge about 30 to 45 minutes prior to serving to soften the cake.
  • Use a sharp knife to slice the cake. You can also place your knife into a pitcher of hot water to warm the blade first. Wipe the knife blade after each slice for smooth cuts.

Nutrition

Serving: 1slice (with frosting) | Calories: 981kcal | Carbohydrates: 94g | Protein: 11g | Fat: 65g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 172mg | Sodium: 656mg | Potassium: 449mg | Fiber: 4g | Sugar: 78g | Vitamin A: 1495IU | Vitamin C: 0.2mg | Calcium: 138mg | Iron: 5mg