Ultimate Chocolate Cheesecake Recipe: Your Sweet Tooth’s New Best Friend

A chocolate cheesecake is a creamy, rich dessert made with a smooth chocolate filling on a crunchy cookie crust.

Craving a sweet escape that’s as rich as a billionaire’s bank account and as velvety as a jazz singer’s voice? You’ve hit the chocolate jackpot! Dive into this drool-worthy chocolate cheesecake recipe that’ll make you forget all about your problems—even that unfinished laundry. Ready to become the dessert hero of your kitchen? Let’s whip, mix, and swirl our way to chocolatey bliss!


Chocolate Cheesecake Delight

chocolate cheesecake delight

Chocolate cheesecake – it’s like a bear hug for your taste buds! Creamy, dreamy, and oh-so-smooth, this dessert combines the best of cheesecake and chocolate into a fusion of decadent yumminess. Perfect for impressing that special someone or simply treating yourself. Let’s dive headfirst into the chocolatey goodness, shall we?

  • Cooking method: Baking
  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Chill time: 4 hours
  • Cuisine type: Dessert


  • 1 1/2 cups crushed chocolate graham crackers or Oreo cookies (filling removed)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz. cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 8 oz. semi-sweet chocolate, melted and slightly cooled
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature

Cooking Instructions

  1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. Line the bottom with parchment paper for extra non-stick superpowers.
  2. In a mixing bowl, combine the crushed graham crackers (or Oreo cookies), 1/4 cup of sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of the prepared pan to form the crust. Set aside.
  3. In a large bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy – no lumps allowed!
  4. Mix in the sour cream, melted chocolate, and vanilla extract. Blend until fully combined. If anyone sees you licking the spoon, deny everything.
  5. Add the eggs, one at a time, beating just until combined after each addition. Do not overmix – you don’t want a cracked cheesecake, do you?
  6. Pour the filling over the crust. Give it a gentle jiggle to smooth the top. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Think gelatinous, not soupy.
  7. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for an hour – patience, young grasshopper.
  8. After cooling, transfer the cheesecake to the fridge to chill for at least 4 hours, or overnight if you can resist the temptation.


Allergic to gluten? Swap the graham crackers/Oreo cookies for a gluten-free variety. Add a dollop of whipped cream or fresh berries for a fancy finish. Sprinkle with sea salt for a sweet-salty combo that’ll knock your socks off. Remember to let the cheesecake cool gradually to avoid cracks – life’s too short for stressed cheesecake!