Are you ready for a truly indulgent treat? If so, you’re in for a real treat with this decadent Chocolate Bliss Cheesecake.
The base is made from crushed Oreos and butter to create that classic crunchy texture we all know and love. Once your family takes their first bite of this creamy dreamy dessert, it will satisfy their sweet tooth or any chocolate craving.
Check out all the other easy dessert ideas for even more delicious recipes.
What is your favorite dessert? One of my favorite desserts is cheesecake. I made this recipe for for Bakers chocolate cheesecake recipe the first time for our Christmas Eve Dinner a few years ago and it is a winner.
This recipe is from the back of Baker's Semi-Sweet Chocolate box and it is truly decadent and delicious! It's made with an Oreo cookie crust that makes it even more delicious.
If you love chocolate and cheesecake, try my Chocolate Cheesecake Cupcakes!
Table of Contents
Helpful Kitchen Tools
Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Oreo Cookies; crushed
- Butter; melted
- Cream Cheese
- Pure Vanilla Extract
- Semi-Sweet Baking Chocolate; melted and cooled slightly.
Step 1 | Make the Crust
- Mix the cookie crumbs and melted butter together in a bowl.
- Press into the bottom of a 9-inch spring-form pan.
- Set aside while you prepare the cheesecake mixture.
Quick Tip: Cool the chocolate slightly before adding it to the cream cheese mixture.
Step 2 | Prepare the Cheesecake Mixture
- In the bowl of a KitchenAid mixer, beat the cream cheese, sugar and vanilla extract until blended.
- Add in the melted chocolate and mix well.
- Add the eggs, one at a time, mixing on low speed after each egg is blended.
- Once all the eggs have been added, pour over the crust.
Step 3 | Baking Instructions
- Bake in the preheated 325°F oven for 55 minutes to one hour or until the center is almost set.
- Remove from the oven and allow it to cool for a few minutes before running a knife around the rim of the pan to loosen the cake.
- Place the cheesecake in the refrigerator for four hours before slicing and serving.
Step 3 | Serving Tips
- Remove the rim right before slicing and serving.
Tips for Making Cheesecake
Cheesecake can be intimidating to some people. It was for me the first time I made it. So here are a few helpful tips all of us can follow to have a delicious cheesecake to enjoy for family and friends:
- Make sure the cream cheese is at room temperature.
- Make sure the eggs are also at room temperature.
- Try very hard not to over-mix the batter.
- Bake the cheesecake in a water bath or bain-marie for the fancy French term. It really is just what it translates to, a water bath for your cheesecake that helps the heat to disperse evenly which will give you a cheesecake without the dreaded cracks.
- Allow the cheesecake to cool completely before refrigerating it.
How to use a Water Bath for Cheesecake
- Wrap the outside of the springform pan with a double layer of aluminum foil making sure it extends all the way to the top. This will help keep the water from leaking into the pan while the cheesecake bakes.
- Already have a large roasting pan on the baking tray in the oven.
- Set the wrapped pan in the roasting pan and pour hot water into the pan 2 inches up the sides of the cheesecake pan.
- Make sure you check the water level while the cheesecake is baking. You may need to add more water.
I just read another blogger's tips on wrapping the cheesecake using Slow Cooker Liners! I thought that was really interesting and will try that the next time I bake a cheesecake. Check out Lindsey's blog post on How to Make the Perfect Cheesecake for more info.
How long to Bake the Chocolate Cheesecake
You definitely do not want to over-bake the cheesecake, so bake according to the recipe directions or until the center jiggles just a little when you bump the sides of the pan.
What to do if the Cheesecake CRACKS
Sometimes cheesecakes crack. No matter what you do, sometimes the cheesecake still cracks. Here's what I've done when this has happened to me:
- Slice the cheesecake around the crack.
- Place the slices on serving plates before your company arrives and place in the refrigerator until it's time for dessert.
- Serve the cheesecake and enjoy. No one needs to see the entire cheesecake, what really matters is the taste!
🌟Try these recipes next...
- Cheesecake Stuffed Strawberries
- Cheesecake Cupcakes - updated recently with new photos and tips!
- Chocolate Bliss Cheesecake
- Mini Nutella Swirl Cheesecake
- Cheesecake Chocolate Chip Muffins - is it a muffin or a cupcake? You decide!
- No Bake Cheesecake Pudding Parfaits - perfect for summer because these are no bake!
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- 18 Oreo Cookies crushed; about 1 ½ cups
- 2 tablespoons butter; melted
- 3 - 8 ounce packages cream cheese; softened
- 3 eggs
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 8 ounces Baker's Semi-Sweet Baking Chocolate; melted according to the package directions and cooled.
- Preheat oven to 325°F.
- Combine cookie crumbs with the butter in a bowl.
- Press into the bottom of a 9-inch springform pan.
- Set aside while you prepare the cheesecake mixture.
- In the bowl of a KitchenAid mixer, beat the cream cheese, sugar and vanilla extract together until smooth.
- Add the melted, cooled chocolate. Mix well.
- Add the eggs one at a time, mixing on low speed after each addition.
- Pour over the prepared crust.
- Bake for 55 to 60 minutes or until the center is almost set.
- Run a knife around the rim of the pan to loosen the cake but do not remove the rim.
- Refrigerate for 4 hours.
- Remove the rim before serving.
Amount Per Serving: Calories: 536Total Fat: 38gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 109mgSodium: 326mgCarbohydrates: 41gFiber: 4gSugar: 26gProtein: 9g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2013 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!