Chocolate Lover’s Cheesecake

This Chocolate Lover’s Cheesecake recipe is full of chocolate flavor for the ultimate chocolate lover! The thick and creamy chocolate cheesecake is topped with homemade chocolate ganache, chocolate whipped cream and even more chocolate for decoration!

And if you love chocolate cheesecakes, you won’t want to miss out on this Guinness Chocolate Cheesecake or this decadent German Chocolate Cheesecake recipe. So much chocolate!

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The Best Classic Chocolate Cheesecake Recipe

Today is all about the classic chocolate cheesecake. When the craving hits, this baby is the perfect cure. I’m pretty particular about what makes the perfect cheesecake consistency for me and this cheesecake fits the bills. Thick, creamy, so good!

How To Make The Cheesecake Crust

To start out we’ve got the crust. I often like to use Oreos for a chocolate crust, but I switched it up this time. I went with a pure chocolate cookie – these chocolate wafer cookies to be specific. Sometimes the extra moisture from the filling of the Oreos can make the crust more sticky, so this time I went with something more straight forward. If you want to use Oreos, you can remove the filling and keep the same amount of butter. If you leave in the filling, you’ll want to reduce the butter so that it’s just enough to pull the crumbs together.

The crust is pre-baked, then the pan should be prepared for a water bath. I am a true believe in water baths, despite the fact that they are more of a pain. Without it, you get a drier cheesecake that cracks and falls in the center and tends to brown around the edge. It’s ok, but not my idea of the perfect cheesecake. If you’re putting in all the effort, why not just add that little extra to make it great?

Chocolate Cheesecake with Ganache Ultimate Chocolate Cheesecake Recipe

For the filling, I used a mix of two kinds of cocoa – both regular unsweetened and Hershey’s Dark Cocoa blend. I love both of them and you could certainly just use one or the other, but I loved mixing them together for a richer chocolate cheesecake that wasn’t super rich. There really isn’t a wrong way, just a preference.

When mixing everything for the filling together, be sure to mix on a lower speed and not to over-mix things. Another culprit to cracks in a cheesecake is air bubbles that are added when mixing and mixing at a high speed.

Once the cheesecake is baked, it’s topped with chocolate ganache and chocolate whipped cream. We are seriously layering on the chocolate here, friends. Because why not?!? You could certainly choose to forgo them if you want, but why?

How To Decorate This Chocolate Cheesecake

The final topping and decoration is the chocolate curls. They look great and I’m a fan, but you could also just add some sprinkles or a drizzle of chocolate sauce. No wrong way here! If you need a little help making chocolate curls, you will soon be in luck – I’ve got a tutorial coming your way soon!

This chocolate cheesecake is sure to be a hit! With several layers of chocolate, there’s no shortage of awesome here. The next time you need to get your chocolate on, you know where to go. 🙂

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Read transcript

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slice of Chocolate Lovers Cheesecake

Chocolate Lover’s Cheesecake

  • Author: Life, Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Chocolate Lover’s Cheesecake recipe is full of chocolate flavor for the ultimate chocolate lover! The thick and creamy chocolate cheesecake is topped with homemade chocolate ganache, chocolate whipped cream and even more chocolate for decoration!




  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa*
  • 1 cup (230g) sour cream
  • 1 tsp vanilla extract
  • 4 eggs, room temperature


  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream


  • 1 cup (240ml) heavy whipping cream, cold
  • 5 tbsp (37g) powdered sugar
  • 3 tbsp (21g) natural unsweetened cocoa
  • 1/2 tsp vanilla extract
  • Chocolate Curls



1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.


1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and cocoa on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter evenly into the crust.
6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour 5 minutes. The center should be set, but still jiggly.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
11. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
12. To make the chocolate ganache. Put the chocolate chips in a heat proof bowl.
13. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
14. Pour the ganache onto the cheesecake and spread into an even layer.
15. To make the chocolate whipped cream, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
16. Spread the whipped cream on top of the chocolate ganache.
17. Add chocolate curls to the top of the cake and sprinkle with cocoa, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.

* I used half natural unsweetened cocoa and half Hershey’s Special Dark Cocoa.


  • Serving Size: 1 Slice
  • Calories: 534
  • Sugar: 34.3 g
  • Sodium: 342 mg
  • Fat: 35.6 g
  • Carbohydrates: 48.8 g
  • Protein: 10.5 g
  • Cholesterol: 132.5 mg

Keywords: chocolate dessert recipe, cheesecake recipe, best cheesecake recipe, chocolate cheesecake recipe, easy cheesecake recipe, ganache recipe, how to make chocolate cheesecake

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Best Chocolate Cheesecake Recipe

Chocolate Cheesecake! Full of chocolate flavor and topped with chocolate ganache and chocolate whipped cream! So good!

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Recipe rating

  1. Mary

    I’ve made this multiple times. Always a hit. My husband said it tasted like a “professional” made it. All the layers are delicious!

  2. Angel

    This recipe seems delicious I can’t wait to try it! Can you substitute the sour cream with heavy whipping cream?

  3. Tierra Jones

    I made this cheesecake but without the whipped topping and the chocolate curls and everyone loved it! The cheesecake was so moist and mousse like. I never made cheesecake before and this turned out great, thank you for sharing a bomb recipe:)

  4. Johnny

    I used this recipe and added a tablespoon more cocoa 21 ounces of yogurt cream cheese and 1 cup of yogurt cream cheese in place of the sour cream and added 1 extra egg and 1 extra cup of sugar since I used plain yogurt cream cheese and it turned out awesome..

  5. mina

    Hi! I love your recipes! they’ve always been a hit at every party i’ve made. Just a small question and request, if i wanted to make this cheesecake gluten free, what do i do? could you perhaps post a gluten free cheesecake/cake recipe please? i would really appreciate it 😊

  6. Diane

    If I need the cheesecake for a Saturday, can I make it Thursday, cool overnight in frig and do the ganache and whipped topping on Friday, ( the day before I need it)?

  7. Shunte Sanders-Beasley

    Cam you make the Gamache and the whipped icing the night before while cheesecake is cooling

    1. Lindsay

      You can make the ganache ahead but will need to warm it bag up to be able to spread it. The whipped cream is best made just before adding, since it can deflate a bit if you let it sit for a long time and then re-stir it.

  8. Morgan Bobo

    So I tried to make the cheesecake today, and granted I didn’t get the chance to cool it overnight with the way my schedule worked out but I let it cool for 6 hours. I thought it had cooked long enough, I let it cook for the full amount suggested and the cheesecake itself was very dark colored, and almost the consistency of pudding. I assume I probably went wrong somewhere but I’m not really sure what could be changed. I usually work with cake and cupcakes so cheesecake is new to me. 

    1. Lindsay

      It sounds like it was under baked. Another possibility is that an ingredient was measured incorrectly or some thing. But most likely it was the baking time. There can be variation between ovens so you may have just needed a little bit more time.

  9. Karen

    I made this for a potluck at work and it was a hit, gone in about an hour. Thank you for the tip about the slow cooker bag , the crust was perfect.

  10. Heather

    Just made this; my first actual full-blown cheesecake that I’ve ever made, and it turned out *beautifully*!!
    I’ve been afraid of the cheesecakes, to be honest, but this was–well, almost fun.
    And the best part was that it converted a chocolate cheesecake hater into a fan.
    Thank you *so* much; now I’m gonna try all the rest of the cheesecakes in my cookbook! <3

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12