This absolutely perfect Chocolate Cheesecake is for all of the chocolate lovers out there! It is topped with an easy raspberry sauce that makes this chocolate cheesecake simply irresistible!
I think cheesecakes might be my new thing. Like maybe I should make a cheesecake every month to share with you just for fun? My pants might not like it but DANG they are good! And pretty easy, too. This Chocolate Cheesecake with Raspberry Sauce is one that looks pretty fancy and difficult but I promise you – it is absolutely not!
This chocolate cheesecake really only takes a few steps to make, and a handful of ingredients – so let’s get to it!
Ingredients in Chocolate Cheesecake
Semisweet Chocolate Chips
See? Pretty simple ingredients! Bonus: the crust doesn’t use the entire package of Oreos which leaves a handful leftover to snack on 😉
The raspberry sauce is made of cornstarch, sugar, water, and raspberries. Again, super simple.
How to Make Chocolate Cheesecake
This recipe starts with the crust. Using a large food processor will make this infinitely easier, as you can simply combine the Oreos and butter in the food processor to create the crust mixture. After pressing it into a springform pan, the crust gets baked for about 10 minutes.
While the crust is baking, you can make the cheesecake filling. It’s as simple as beating the cream cheese and sugar, and then adding the cocoa powder, vanilla salt, eggs, and melted semisweet chocolate.
The filling gets poured into the baked crust and then baked for another hour in a water bath. Water baths used to intimidated me because of the spillage possibility but I learned a fun trick that makes spilling much less likely. Simply put the large pan that you will be using in the oven without water, place the springform pan in it, and then fill it with water while it’s already in the oven. When it’s done baking, remove the springform pan from the larger pan first directly from the oven. Then you don’t have to worry about water spilling to/from the oven.
I don’t think I need to tell you all of the reasons you should make this chocolate cheesecake. It’s plain to see from the photos that it is straight up delicious. It’s super creamy, almost mousse-like, but it holds up as a cheesecake. I always love Oreo crusts and this one pairs perfectly with the chocolate cheesecake filling.
And the raspberry sauce on top – pure perfection! If you’re not a raspberry fan or don’t want to do that step – it will still be amazing without it BUT I do highly recommend it.
This cheesecake is perfect for Valentine’s Day and is going to be our Palentine’s Day dinner party dessert this year!
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Chocolate Cheesecake with Raspberry Sauce
For the Chocolate Cheesecake:
- 34 Oreos
- 6 tbsp butter melted
- 24 ounces cream cheese at room temperature
- 1 1/4 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tbsp pure vanilla extract
- 1/2 tsp salt
- 4 large eggs
- 3/4 cup heavy cream
- 12 ounces semisweet chocolate melted
For the Raspberry Sauce:
- 2 tsp cornstarch
- 3 tbsp sugar
- 1/3 cup water
- 12 ounces raspberries fresh or frozen
- Preheat the oven to 350 degrees F.
- Add the Oreos to a large food processor and pulse until it resembles fine crumbs.
- Add the melted butter and pulse until evenly distributed.
- Wrap a 9" springform pan around the bottom with aluminum foil
- Press the Oreo crust mixture into the springform, about 2" up the sides.
- Bake in the preheated oven for 10 minutes.
- While the crust is baking, prepare the cheesecake filling.
- Add the cream cheese to a large mixing bowl and beat for 2 minutes, until light and fluffy.
- Add the sugar, cocoa powder, vanilla, and salt, beating until well combined.
- Add the eggs one at a time, beating until combined, and scraping down the sides of the bowl between each addition.
- Add the heavy cream and beat until combined.
- Finally, add the melted semisweet chocolate, scraping down the sides to ensure it is all evenly combined.
- Spread cheesecake filling on top of baked crust.
- Reduce oven temperature to 325 degrees F.
- Place a large roasting pan on one rack in the oven.
- Place the springform pan into the roasting pan.
- Pour enough water into the roasting pan to come up about 2" on the springform pan sides.
- Bake in the preheated oven for 1 hour. The cheesecake will still appear jiggly in the middle, but it will set up as it cools.
- Let the cheesecake cool at room temperature for about 30 minutes and then refrigerate for at least 4 hours - preferably overnight.
For the Raspberry Sauce:
- Place the cornstarch, sugar, and water in a small saucepan over medium heat.
- Once sugar has dissolved, add the raspberries, stirring to combine.
- Bring the mixture to a boil and cook another 3-4 minutes, breaking the raspberries down, until the sauce has thickened.
- Let cool.
- Serve the cheesecake sliced, topped with raspberry sauce. Enjoy!