This is the BEST Chocolate Cheesecake! It’s perfectly rich, creamy (with the help of Greek yogurt), and bakes up with no cracking and no water bath needed. This is the easy way to perfect baked cheesecake!
I know it sounds a little cocky. Arrogant maybe. But this here is my blog, and I really believe this is the best chocolate cheesecake!
Ever since I stole some tips from Canadian Living to make The Best Vanilla Cheesecake, I knew there were going to be many, many more variations of this cheesecake!
And you better believe this will not be the last one.
Because based on the popularity of The Best Vanilla Cheesecake, you guys love cheesecake just as much as I do! I can’t blame you though… that rich, creamy, tangy filling with a dollop of whipped cream? Pretty much the best combination!
For this cheesecake, I wanted to go all out chocolate: we’ve got an Oreo crust, topped with a silky smooth chocolate cheesecake, and homemade whipped cream!
One thing I love about this cheesecake is everything you can do with it! You can dress it up for the holidays with some crushed candy canes, or some mint extract and mint leaves, you could add some instant coffee, you could add some orange zest — you can do almost anything to take it up a notch, or just leave it chocolate on chocolate on chocolate (<– not a bad thing either!).
It took me two tries. The first cheesecake had way too much batter for the pan, and it was firmer and denser and less….. luscious. The first one was okay (I served it at a family gathering! I always feel a little guilty about serving those Round #1’s though, you know? Like, “here, would you like to eat my work in progress?”), but this one is perfect. And I really believe that. It is so soft and creamy and not dense, and it bakes perfectly smooth with no water bath.
With the second version, I went with vanilla whipped cream instead of chocolate because I like the contrast. The whole chocolate on chocolate on chocolate on chocolate was a little much for me the first time, but if that’s your thing, then go all out with the chocolate whipped cream!
- I always place a piece of parchment paper in between the outside ring and the bottom piece to ensure easy removal from the pan, and wrap the bottom with tin foil to prevent any leakage!
- Use good quality milk or dark chocolate in this recipe — a plain, solid chocolate bar is good enough! Avoid using chocolate chips if possible.
- ⅓ cup butter, melted
- 2½ cups chocolate baking crumbs
- 1 tablespoon sugar
- 100g (about ¾ cup chopped) chocolate
- ½ cup heavy cream
- 2 (8oz) packages light cream cheese (or regular), room temperature
- 1½ cup sugar
- 2½ cups 0% plain Greek yogurt (or sour cream)
- 4 large eggs
- 2 teaspoons vanilla
- a pinch of salt
- ¼ cup unsweetened cocoa powder
- Preheat oven to 325 degrees F and line a 9" Springform pan with parchment (place it in between the top and bottom sections and close around it -- this will make it easier to remove). Lightly grease the inside of the pan and wrap the bottom in tin foil.
- Combine butter, chocolate crumbs and sugar and press into the bottom of the pan and 1" up the sides.
- Bake for 12-15 minutes until dry. Set aside. Reduce oven temperature to 275 degrees F.
- In a small bowl, combine chocolate and cream and microwave on high in 20-30 second intervals, stirring each time, until smooth. Set aside.
- In a large bowl, beat cream cheese until smooth. Add sugar and beat until smooth.
- Add yogurt, eggs, vanilla, salt and cocoa and beat until smooth and combined, scraping down sides of the bowl if necessary.
- Add melted chocolate and beat until combined.
- Pour onto crust and bake at 275 degrees F for 1.75-2 hours (I bake mine 2 hours exactly), until top appears dry but cheesecake still jiggles when moved. Turn the oven off and let sit in warm oven with the door closed for 20 minutes.
- Remove to a wire rack on the counter, gently run a knife around the inside of the pan and let cool to room temperature. Refrigerate until completely chilled (I like to chill overnight). Slice and serve.