The ultimate in desserts is this decadent Chocolate Cheesecake. Serve this when company is coming and you need to impress or when you need to celebrate something important in your family. This recipe will satisfy any chocolate craving you might be having.
What is your favorite dessert? One of my favorite desserts is cheesecake. I made this recipe for for Chocolate Bliss Cheesecake the first time for our Christmas Eve Dinner a few years ago and it is a winner.
It was delicious and amazing! A few weeks ago my daughter started an internship and I thought we needed to celebrate. What better way to celebrate than with chocolate cheesecake.
This recipe is from the back of Baker’s Semi-Sweet Chocolate box and it is truly decadent and delicious! It’s made with a Oreo cookie crust that makes it even more delicious.
Helpful Kitchen Tools for Making Cheesecake
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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 the Chocolate 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 have also used a water bath by placing a roasting pan with hot water on the oven rack below the cheesecake in the oven. Make sure you check on the water level in the roasting pan while the cheesecake bakes as you may need to refill.
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!
A few more delicious Cheesecake Recipes:
Yes, I love cheesecake!
- 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!
- 18 Oreo cookies, crushed (about 1 1/2 cups)
- 2 tbsp butter, melted
- 3 packages 8 ounces each cream cheese, softened
- 3 eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 8 ounces Baker's Semi-Sweet baking chocolate, melted and cooled slightly
Pre-Heat oven to 325 degrees
Mix cookie crumbs and butter; press onto bottom of 9-inch spring-form pan.
Beat cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Bake 55 min. to 1 hour or until center is almost set.
Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate 4 hours.
- It helps to bake the cheesecake with a water bath. You can do this two ways.
- One way is to place a roasting pan with hot water on the oven rack below the cheesecake in the oven.
- The other way is to wrap the outside of the cheesecake pan in a double layer of foil, covering the underside and extending all the way to the top.
- Then place the wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or about halfway up the sides of cheesecake pan.
- Whichever method you choose, make sure you check on the water level in the roasting pan while the cheesecake bakes as you may need to refill and add more hot water.
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