Chocolate Cheesecake Recipe (No Water Bath)

Slice of ganache covered chocolate cheesecake with Oreo crust coming out of whole dessert.

5 from 1 vote

Chocolate Cheesecake Recipe (No Water Bath)

This rich Chocolate Cheesecake Recipe is deeply chocolatey and totally decadent—without the hassle of a water bath! An Oreo crust holds a smooth, creamy chocolate filling that bakes up perfectly. Then, just when you think it can’t get any better, a silky chocolate ganache topping takes it over the top! It’s the ultimate treat for birthdays, special occasions, Valentine's Day, or when you just need a seriously good chocolate fix.

Prep Time30

Cook Time2

Cooling Time8

Total Time10 30

Course: Dessert

Cuisine: American

Servings: -14 slices

Calories: 585kcal

Author: Danielle

Equipment

Ingredients

Crust

30 oreos
6 tablespoon butter melted

Filling

¼ cup hot water
¼ teaspoon espresso powder or instant coffee
10 oz dark or bittersweet chocolate chopped (I used 60% cacao bittersweet)
24 oz cream cheese very soft
1 cup granulated sugar
½ teaspoon salt
1 teaspoon vanilla
¼ cup sour cream
4 eggs
3 tablespoon flour

Ganache

⅓ cup heavy cream
⅓ cup bittersweet or semisweet chocolate chips

Instructions

Preheat the oven to 350 F. Prep a 9 inch springform pan with parchment, then spray lightly with baking spray.
In a food processor, pulse the oreos until they are fine crumbs. Add the butter and pulse until evenly combined.
30 oreos, 6 tablespoon butter
Press the crust firmly into the prepared pan about 1.5-2 inches up the side. Bake for 8-10 minutes, then set aside to cool.
Reduce the oven temperature to 325°F and position two racks—one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you’ll need it when the cheesecake goes into the oven.
In a medium mixing bowl, microwave the water, espresso powder, and chocolate, stirring well every 30 seconds until the mixture is completely smooth. Set aside to cool.
¼ cup hot water, ¼ teaspoon espresso powder, 10 oz dark or bittersweet chocolate
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.
24 oz cream cheese, 1 cup granulated sugar, ½ teaspoon salt, 1 teaspoon vanilla
Add the sour cream and eggs one at a time and mix on low, beating until each is well combined before adding the next one. Scrape the bowl occasionally.
¼ cup sour cream, 4 eggs
Add the flour mixture and mix on low until just combined.
3 tablespoon flour
Pour in the chocolate mixture and combine on low until just combined, scraping well.
Place a cookie sheet with cheesecake on middle rack. Place roasting pan or 9x13 pan on bottom rack and pour in the hot water.
Bake at 325 for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow to cool for 1 hour. Don't open the oven all the way or the heat will escape.
Remove from oven and cool 3-4 hours at room temperature, then refrigerate overnight or until fully chilled.
Once fully cold, remove from the pan. Then make the ganache.
Microwave the heavy cream in a microwave safe bowl for 45-60 seconds until very hot, but not quite boiling. Pour the hot cream over the chocolate, cover with a plate, and let sit without stirring for 3 minutes. Then stir well until the mixture is smooth.
⅓ cup heavy cream, ⅓ cup bittersweet or semisweet chocolate chips
Pour the ganache into the center of the cooled cheesecake and use an offset spatula to spread it to the edges. You can serve immediately or allow the ganache to set for 30-60 minutes first.

Notes

Tips & Tricks

Read through the whole recipe before starting and have everything ready.

Use really soft cream cheese to avoid lumps and help it cook evenly. You can use the microwave at 30-40% power for 30 seconds to help soften it if needed.

Make sure the eggs and sour cream are room temperature when adding them into the batter.

Use a firm pressure on the crust.

Trust the baking process. Just follow the instructions exactly.

Store it uncovered overnight in the fridge to avoid condensation.

How to freeze

Yes! This cheesecake is perfect for freezing. Whether you freeze it whole or in slices, just place it on a cookie sheet and set it in the freezer until it's frozen solid. Once it’s frozen, remove it and wrap it tightly in plastic wrap and foil.

To thaw, just take it out of the freezer, unwrap it completely, and place it in the fridge, uncovered, to thaw. It usually takes overnight to fully thaw, and it’ll be just as delicious as the day you made it.

Nutrition