Can I use quick oats instead of rolled oats?

This recipe doesn’t use oats, but if you ever swap cookie crusts for oat-based ones, stick to rolled oats. They hold structure better and keep the crust crisp.

Why do my cookies spread too much?

That happens when the butter is too warm or there’s not enough flour. Chill dough before baking next time, or use room-temperature butter instead of melted.

Can I make these without nuts?

Yes, this recipe is entirely nut-free. Always check your chocolate and cookie labels to ensure they’re made in nut-free facilities if allergies are a concern.

Chocolate Cheesecake Recipe | Ultimate Creamy Delight

Name: Chocolate Cheesecake Recipe | Ultimate Creamy Delight
Prep time: 10 min
Cook time: 1 h
Total time: 13 h 10 min
Cuisine: American
Ingredients: 24 chocolate sandwich cookies; 5 tbsp unsalted butter, melted; 1/4 cup hot coffee; 1 cup bittersweet chocolate chips; 3/4 cup semisweet chocolate chips; 24 oz cream cheese (room temperature); 1 pinch salt; 1 cup sugar; 1/4 cup sour cream; 1 tbsp vanilla extract; 4 large eggs (room temperature); 3 tbsp all-purpose flour; 1/3 cup semisweet chocolate; 1/3 cup cream; 2 cups heavy cream; 1/4 cup powdered sugar; 2 tsp vanilla extract; 3 tbsp cocoa powder (sifted, plus more if needed)

Description

Rich, creamy, and deeply chocolatey, this Chocolate Cheesecake is café-level good with minimal effort. Made with real chocolate, a cookie crust, and silky ganache topping, it’s the perfect make-ahead dessert for any occasion.

Ingredients

Scale

Crust:

24 chocolate sandwich cookies

5 tbsp unsalted butter, melted

Chocolate Cheesecake Filling:

1/4 cup hot coffee

1 cup bittersweet chocolate chips

3/4 cup semisweet chocolate chips

24 oz cream cheese (room temperature)

1 pinch salt

1 cup sugar

1/4 cup sour cream

1 tbsp vanilla extract

4 large eggs (room temperature)

3 tbsp all-purpose flour

Ganache:

1/3 cup semisweet chocolate

1/3 cup cream

Chocolate Whipped Cream:

2 cups heavy cream

1/4 cup powdered sugar

2 tsp vanilla extract

3 tbsp cocoa powder (sifted, plus more if needed)

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Instructions

1. Preheat oven to 350°F.

2. Process cookies into crumbs and mix with melted butter. Press into springform pan. Bake crust for 10 minutes. Reduce oven temp to 325°F.

3. Make chocolate ganache: pour hot coffee over chocolate chips, mix, microwave briefly if needed, then set aside.

4. In mixer, cream room-temp cream cheese. Add sugar and salt, mix until smooth.

5. Mix in sour cream and vanilla, then add eggs one at a time.

6. Add flour while mixing. Scrape bowl and ensure smooth texture.

7. Mix in melted chocolate mixture.

8. Pour batter into prepared crust. Bake at 325°F for 20 min, then reduce to 300°F and bake another 30 min until center is wobbly.

9. Turn off oven, crack door open, and let rest for 1 hour. Cool to room temp and chill overnight.

10. For ganache topping, melt chocolate with cream and spread over chilled cake.

11. Make whipped cream: beat cream, powdered sugar, vanilla, cocoa powder until semi-stiff peaks form. Pipe onto cake.

Notes

Use room-temperature cream cheese for a smooth, lump-free filling.

Avoid sudden temperature changes to prevent cracks.

If avoiding coffee, melt chocolate with milk, cream, or water instead.

Chill overnight for the best texture and clean slices.

Place paper towel under plastic wrap when storing to prevent condensation damage.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 584
Sugar: 48g
Sodium: 507mg
Fat: 48g
Saturated Fat: 29g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 10g
Cholesterol: 207mg