chocolate cookie cheesecake recipe

Written BySheba G Updated On
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I have been making this chocolate cookie cheesecake recipe for years, and it’s a staple in my household. My kids love helping me in the kitchen, and they’re always excited to assist with mixing and pressing the cookie crust into the springform pan.

This recipe is a perfect combination of flavors and textures – the richness of the chocolate, the crunch of the cookie crust, and the creaminess of the cheesecake. It’s a classic dessert that never goes out of style.

I’ve served it at family gatherings, potlucks, and even as a special treat for my kids’ birthdays. The best part is that it’s relatively easy to make, and you can customize it to your taste by adding different mix-ins or toppings.

I’ve used everything from nuts to candy pieces to dried fruit. My family loves it when I make this cheesecake, and I love how happy it makes them.

The technique of making a cookie crust is key to this recipe – you want to press the cookies firmly into the pan to create a solid base for the cheesecake. It’s also essential to chill the cheesecake before serving it, as this allows the flavors to meld together and sets the texture.

I like to serve this cheesecake with a scoop of vanilla ice cream or whipped cream on top – it adds an extra layer of flavor and texture that everyone enjoys. This recipe has been passed down through generations in my family, and I’m so glad I can share it with you now.

4.8 from 1793 votes

A decadent dessert combining a rich chocolate cookie crust with a creamy cheesecake filling, topped with a layer of chocolate ganache. This recipe is a must-try for any occasion.

Prep Time40 mins
Cook Time1 hr 10 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 8Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Chocolate Cookie Crust

2 cups chocolate cookie crumbs
6 tbsp unsalted butter, melted

For the Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream

For the Chocolate Ganache Topping

1 cup heavy cream
8 oz semisweet chocolate, finely chopped

👨‍🍳Directions

1Preheat oven to 325°F.
2In a medium bowl, combine chocolate cookie crumbs and melted butter until well mixed.
3Press the mixture evenly into the bottom of a 9-inch springform pan.
4Bake for 8 minutes, then remove from oven and set aside to cool.
5In a large mixing bowl, beat cream cheese until smooth and creamy.
6Add sugar and cocoa powder, mixing until fully incorporated.
7Stir in vanilla extract.
8Add eggs one at a time, mixing well after each addition.
9Gently fold in sour cream.
10Pour the cheesecake filling over the cooled crust in the springform pan.
11Place the pan on a baking sheet and bake at 325°F for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
12Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
13This helps prevent cracking.
14Remove the cheesecake from the oven and let it cool completely on a wire rack.
15Once cooled, refrigerate for at least 4 hours or overnight.
16To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
17Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
18Whisk until the chocolate is completely melted and the mixture is smooth.
19Pour the ganache over the chilled cheesecake, spreading it evenly to the edges.
20Refrigerate for at least 1 hour before serving to allow the ganache to set.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 42g💛Saturated Fat: 25g❤️Cholesterol: 185mg🧂Sodium: 450mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 8g

📝Notes

Tips: Ensure all ingredients are at room temperature before beginning. For a smoother cheesecake, avoid overmixing the batter after adding the eggs.

This chocolate cookie cheesecake recipe is a timeless classic that never fails to impress. It’s perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert for your family.

The key is to chill it properly before serving, which allows all the flavors to meld together beautifully. You can store leftover cheesecake in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months – simply thaw overnight in the fridge before serving.

1.

Q: What type of cookies do you use for the crust?
A: I prefer using chocolate sandwich cookies, such as Oreos, but you can also use other types of cookies like peanut butter cookies or even wafers.

2.

Q: Can I make this cheesecake in advance?
A: Yes, you can make the cookie crust up to a day in advance, but it’s best to assemble and chill the cheesecake on the same day you plan to serve it.

3.

Q: What’s the best way to store leftover cheesecake?
A: Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months – simply thaw overnight in the fridge before serving.

4.

Q: Can I use low-fat cream cheese instead of regular cream cheese?
A: While you can substitute low-fat cream cheese, keep in mind that it may affect the texture and flavor of the cheesecake slightly.

5.

Q: How do I know when the cheesecake is set?
A: Check by gently jiggling the pan – if it feels set at the edges but still slightly jiggly in the center, it’s ready. If not, bake for an additional 10-15 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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