This Chocolate Bliss Cheesecake is a decadent, rich, and creamy chocolate cheesecake. It’s sooo good and almost failproof – I’ve made it so many times, I’d call it my “fall-back” cheesecake.
Chocolate Bliss Cheesecake
I’ve had this recipe for more than 20 years and probably used it more than 100 times!! I love making it for special dinners, and if I’m able to have a place to keep it refrigerated until serving, it’s great for potlucks, too! It never lasts long and I’m always giving out the recipe – I hope you’ll join my friends and family in giving this a try!
One of the great things about this cheesecake recipe is how easy it is to make. I think it’s almost foolproof! If you’re intimidated at the thought of making a cheesecake, this is a good one to start with! It’s creamy, rich, decadent and chocolaty! I’m not one of those people who worries too much about cracks in my cheesecake – and I don’t think you should either! If you have any small cracks, they’re easy to decorate over with whipped cream, cookies, or fresh berries!
Chocolate Bliss Cheesecake recipe
- OREO cookies
- unsalted butter
- cream cheese
- granulated sugar
- vanilla extract
- BAKER’S semi-sweet chocolate
- large eggs
How to make Chocolate Bliss Cheesecake
- Preheat oven to 325° F.
- In a medium-sized bowl, combine the cookie crumbs and butter. Press onto the bottom of a 9-in. springform pan.
- In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until well blended. Add the melted chocolate and mix well. Add eggs, one at a time, mixing at low speed just until blended.
- Pour mixture over the crust. Bake 55-60 minutes or until the center is almost set. Remove from the oven and carefully run a knife around the rim of the pan to loosen the cake. Cool 2 hours on the counter, then refrigerate at least 4 hours before serving. Store leftovers in the refrigerator.
Chocolate Bliss Cheesecake: FAQs
- Can cheesecake be frozen?
Absolutely! Be sure the cheesecake is cooled completely first! You can freeze individual slices by wrapping them in foil or plastic and placing them in heavy freezer-type plastic bags. Individually wrapped slices will last for three weeks.
You can also freeze an entire cheesecake and it will last four to six weeks. Wrap it well in plastic wrap, then in aluminum foil.
Note: Thaw your cheesecake overnight in the refrigerator. In a rush, individual slices can be unthawed on the counter in thirty minutes.
- Can I make cheesecake ahead of time?
Sure! It should be good for about 3-5 days if refrigerated.
- How do I decorate chocolate cheesecake?
The sky is the limit – Personally, I like to keep it simple with cookies, whipped cream, and a drizzle of chocolate. Sometimes, I use fresh berries with mint or chocolate-dipped strawberries. This cheesecake recipe is great as it is also – so you don’t have to decorate it at all if you don’t want to!
- Can I use light cream cheese?
I’ve never had a problem substituting a lighter cream cheese. Go for it!
- What is a good substitute for cream cheese?
Ricotta, mascarpone, or Neufchatel cheese are all great options.
How did you like this recipe
I’d love to hear your thoughts! Whether this is your first or fiftieth cheesecake, I would love to know about your experiences with the recipe. Please leave me a comment, or ask a question if you have one!
Other recipes you may enjoy
- 18 OREO cookies, finely crushed (1-1/2 cups)
- 2 tablespoons unsalted butter, melted
- 3 packages (8 oz. each) cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 package (8 squares) BAKER'S semi-sweet chocolate, melted and slightly cooled
- 3 large eggs
- Preheat oven to 325° F.
- In a medium-sized bowl, combine the cookie crumbs and butter. Press onto the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until well blended. Add the melted chocolate and mix well. Add eggs, one at a time, mixing on low speed just until blended.
- Pour mixture over the crust. Bake 55-60 minutes or until the center is almost set. Remove from oven and carefully run a knife around the rim of the pan to loosen the cake. Cool 2 hours on the counter, then refrigerate at least 4 hours before serving. Store leftovers in the refrigerator.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 132mgCarbohydrates: 28gFiber: 1gSugar: 22gProtein: 4g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on August 7, 2012. Updated on April 24, 2020.