Chocolate Cheesecake: I'm a believer

Do you like cheesecake?

If the answer is yes, continue reading.

Do you like chocolate?

Yes? Continue.

How about chocolate cheesecake?

NO, you say?!

Join the club. I didn’t like chocolate cheesecake, either – until I tasted this one. And became, as so many do in the face of revelation, a believer.


I like this chocolate cheesecake. I like it very much.


I like it so much that I’ve had to put it in the freezer and ration myself to daily pieces no thicker than an ultra-thin crust pizza. Think book-cover thin.

Which is just fine. A), I don’t need the calories. Lord knows, I DON’T need the calories.

And B), this cake is so rich, a mere sliver can be savored long enough to satisfy the choco-jones of even the most devoted chocolatista. (Yes, I made that word up. It’s a privilege extended to long-ago English majors.)

What used to put me off about chocolate cheesecake was the odd marriage of tangy cream cheese and dark, acidic-yet-sweet chocolate. Somehow, tangy dairy and acidic cocoa didn’t play nicely together – at least on my tongue.

But a few weeks ago, inspired by the fact that the entire month of May here on Flourish has been devoted to cake, I thought I’d give chocolate cheesecake another try. After all, as I said a few paragraphs ago: chocolate. Cheesecake. What’s not to like?

I perused a variety of vanilla cheesecake and chocolate cheesecake recipes, both here on our site, and elsewhere online. And I took the best bits of each and put them together like a sweet little jigsaw puzzle.

The added milk in this one. The downsized amount of sugar in that one over there. The absence of sour cream; the presence of the lightest hint of coffee, in the form of espresso powder.


And, miracle of miracles, my very first attempt was a complete winner.

With its sweet-chocolate Oreo crust, the pleasing moist density of its filling, and its mild cream cheese flavor marrying seamlessly with not dark, but semisweet chocolate, I found I’m no longer averse to chocolate cheesecake.

In fact, I think I’ll go have a sliver right now – just to be sure.

Want to join me?


Let’s tackle the crust first, since it has to bake a bit before getting its filling.

Preheat the oven to 375°F. Get out your 9″ springform pan. Don’t have a 9″ springform? You can substitute a 9″ round cake pan, if it’s extra-deep – at least 2 3/4″, counter to rim.

Can you make this in a regular pie pan? Maybe a 10″ deep-dish, but I haven’t tested, and sorry, my geometry isn’t good enough to say for sure. At any rate, don’t try this in a 9″ pie pan; it’s not big enough.

Crush, grind, or otherwise pulverize 24 Oreo cookies together with 1/4 cup confectioners’ sugar; a food processor works well here. If you don’t want to use Oreos, use about 9 1/2 ounces of any kind of chocolate cookie.

Add 6 tablespoons melted butter, processing briefly or stirring until the mixture is evenly crumbly. Press the moist crumbs into the bottom and partway up the sides of the prepared pan.

If you want, save out a couple or three tablespoons of the cookie crumbs to add to your finished cake when serving. As a simple garnish, they look nice, taste good, and add a bit of crunch.

Bake the crust for 15 minutes. Remove it from the oven, and set it aside as you make the filling.

Reduce the oven heat to 350°F.


To make the filling:

Combine 1/2 cup milk and 2 cups (12 ounces) semisweet chocolate chips in a small saucepan, or in a microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in 1 teaspoon espresso powder, and set the mixture aside.


In a large mixing bowl, beat together 24 ounces room-temperature cream cheese (that’s three standard 8-ounce packages) and 1 cup granulated sugar at low speed, until thoroughly combined.

Let me emphasize two things here: “room temperature,” which will help insure a lump-free batter; and  “low speed”  – for cheesecake’s signature dense texture, you want to avoid beating air into the cheese/sugar mixture.

Can you use reduced-fat cream cheese? Sure. How about nonfat? Don’t know, haven’t tried it; though nonfat cheesecake sounds rather oxymoronic to me…

Scrape the bottom and sides of the bowl, and beat briefly, just until smooth.

Add 4 large room-temperature eggs one at a time, beating to combine after each one. Scrape the bottom and sides of the bowl; beat briefly again.

Stir in 1 teaspoon vanilla extract, and 2 tablespoons King Arthur Unbleached All-Purpose Flour.

Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth.

See the picture at lower left, above? That’s what the batter looked like after I’d scraped the bowl. You’d be surprised how much solid stuff – in this case, cream cheese – the typical mixer leaves on the bottom and around the sides of the bowl. It’s up to you to make sure it’s incorporated. Call it due diligence.


Pour the batter atop the crust in the pan. Smooth the top.

Bake the cake (remember, the oven temperature should be 350°F) for 45 to 50 minutes, until a toothpick inserted into the cake 1″ from the outside edge comes out clean. A digital thermometer, inserted at the same point, should read 175°F. The center may not look set; that’s OK.


Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it’s completely cool, cover the cake, and refrigerate it until ready to serve.


I’m really pleased this cake cracked just the tiniest bit.

And I love this side view – see how high the cookie crust reaches?


Serve the cake in small slices (or not-so-small slices).

You can add whipped cream and berries if you like, but I prefer to balance total chocolate abandon with a minimalist garnish: a few of those saved-out crunchy cookie crumbs.

So, fellow Boomers, you remember what the Monkees said, right?

I’m a believer.

Please bake, rate, and review our recipe for Chocolate Cheesecake.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Jackie Grinker

    The chocolate cheesecake sounds delicious. I have made Oreo cheesecake with that type of crust & mini chocolate chips added to the batter. Why do you add extra sugar to the cookie crust?
    Why couldn’t you half the recipe?

    1. PJ Hamel, post author

      Jackie, I think the sugar melts a bit and helps keep the crust from being too crumbly, plus I think the bit of extra sugar enhances the flavor. I’d guess you could halve the recipe – haven’t tried, so no guarantees. You’d just have to figure out a suitable pan… Enjoy! PJH

  2. Jenny

    No water bath? You don’t include in your instructions the necessity of setting the springform pan on a rimmed cookie sheet. Is that important?

    1. PJ Hamel, post author

      No water bath, Jenny; though you can certainly use one if you like. You’d probably have to increase the baking time somewhat – since I didn’t use the bath, don’t know by how much. And it’s not important to set the springform pan on a baking sheet – I just do that because personally, I find it easier to move a baking sheet in and out of the oven. Its edges give me a better grip than the rounded sides of the springform pan. PJH

    1. PJ Hamel, post author

      Yes, that’s right, Joanne – works nicely using the filling as well as the cookie part. PJH

  3. Paul from Ohio

    YOU GOT ME AT CHOCOLATE – AND CHEESECAKE! You’d better be believing that I will trying this one….. and who knows it might be in a tight race with my all time favorite your Brooklyn-Style Cheesecake! Oh Oh do I lovvvveeeee cheesecake! Thanks for revisiting this iconic cheesecake which I agree never really felt right on the tongue even though I’m a confessed chocoholic.

  4. waikikirie

    Oh PJ……I didn’t get past the first few words…..As I am off today and tomorrow I am so afraid that I will go out, buy all the ingredients, bake it off and finish off the cake…(it’s been one of THOSE weeks). Will make a note to come back and read it another time when I’m not afraid of emotional eating (or when company will be here…teehee) Just had to write though and let you know I CAN’T wait to make this….xoxoxo

    1. PJ Hamel, post author

      Lead yourself not into temptation, eh? Wait for a special occasion, and you can enjoy sweet anticipation… PJH

  5. Jan

    P J could I use Gluten Free flour in place of the reg. flour? If so which one the reg or baking mix?
    Thanks for sharing this. Looks yummy.

    1. PJ Hamel, post author

      Yes, Jan, go ahead and use the regular GF flour (not baking mix). You’ll need to change the crust as well, remember, to use GF cookies. Good luck – PJH

  6. carole marshall

    I love cheesecake and any kind of chocolate but I’m diabetic. Can I substitute Stevia for the sugar in this receipe?

    1. PJ Hamel, post author

      Since the sweetener is only used for flavor, not structure, I’d suspect you could substitute stevia, Carole. Since I haven’t tested it, no guarantees; and hopefully the stevia package tells you what the equivalent amount would be, as I don’t know. Hope it works out for you – good luck! PJH

  7. Anne

    Delicious cheesecake – one of the best of many we have tried, but the crust got a bit, um, pumice-like. We think the corn syrup in the creme filling crystallizes in the heat and makes the thicker parts of the crust, around the bottom pan rim mostly, a tough bite. We will make it again, but with cookie crumbs and no creme filling…

    1. PJ Hamel, post author

      Thanks for your feedback, Anne – definitely something for readers to keep in mind, if they experience that same issue. Did you use Double Stuf, or regular? PJH

  8. Olga

    Yes. Yes. And YES! I’ve always loved chocolate cheese cake. I usually add heavy cream or sour cream or both, but I’ll try this recipe with milk, I’m sure it’ll be divine.

    1. The Baker's Hotline

      I would go about 1/2 to 2/3 of the way up the side of the pan, Marci. Barb@KAF

  9. Anne S

    I have rarely made cheesecake (thank goodness, because I would eat it); can you experts share with me how you get that slice to look so clean?

    Because I might need to make this. And take it to work, lest I eat the whole thing myself. So it would be great to make it look nice.

    1. The Baker's Hotline

      Anne, you want to be sure that the cheesecake is very well chilled before slicing. It helps to use a hot knife, so warm the knife in hot water, dry the knife, and then cut a slice. Wipe the knife off and repeat for each slice. Barb@KAF

    1. PJ Hamel, post author

      Monique, you could probably make it 2-3 days ahead; but your best bet is to make it, chill it, and freeze (well wrapped, of course); then thaw in the fridge overnight before serving. Enjoy – PJH

  10. Monica

    I am SO making this cake this weekend! Looks fabulous! I have a question about cookie crumb cheescake crusts. Do they really need to be pre-baked? It seems to me that since the crust is going to bake along with the filling, that this is just an extra step. I have some cheesecake recipes that do not call for pre-baking the crust, and others that do, and there doesn’t seem to be any difference in the result. Any particular reason to pre-bake?

    1. PJ Hamel, post author

      Monica, it helps prevent sogginess. But if you’re OK with a softer crust, then sure, no need to pre-bake. Enjoy! PJH

  11. Monica

    Thanks, PJ! I actually do prefer the crust a little softer. I think it makes the cake easier to cut. So, no more pre-baking for me!

  12. Barbara Kent

    I am allergic to wheat any idea how to gluten free this baby? I have KAGFF But alas THE COOKIES WILL ALSO need to be made. FILLING?

    1. The Baker's Hotline

      Barbara, you could use a GF flour. Measure for Measure would be my recommendation, since it’s designed specifically to convert standard recipes into gluten-free versions. As for the cookies, you could make your own or find some store-bought cookies that are safe for you to eat.

  13. Shirley

    If I wanted to make this recipe, but in cupcake form for my son’s school party, would I need to change the recipe ingredient-wise? I know it won’t be as pretty as this one, but since he won’t have access to a knife, I’m thinking cupcake-size would be perfect. I’m just not sure if they would set/bake the same as the full-size cake. Any suggestions?

    1. MaryJane Robbins

      Hi Shirley,
      Yes, you can make these in cupcake pans. You’ll get about 24. Bake at 300°F for about 20-25 minutes. Once baked, turn off the oven and let them cool in the oven for another 30 minutes, then chill well before serving. Enjoy!~ MJ

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