Chocolate Overload Cheesecake - Rich & Satisfying

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smoking b

Smoking Guru
Original poster
OTBS Member
Sep 20, 2012
5,095
486
Middle of Nowhere, South Central PA
Ok here is how I make my chocolate cheesecakes & the topping that I put on my last one that made it even better.

Here is the parts list for just the cake...

Enough oreo cookie crumbs to line the bottom of your springform pan & halfway up the sides - I used 17
1  bag chocolate chips - semisweet 12 oz.
3 8 oz. packs cream cheese
1 can sweetened condensed milk - 14 oz.
2 tsp vanilla extract
4 chicken eggs

9-10" springform pan

If you want to make the topping for it you will also need...

6 oz. heavy cream
1 cup chocolate chips - semisweet
1 cup milk chocolate chips


Start by letting your chicken eggs & cream cheese come to room temperature.

Once that happens preheat your oven to 300*


Turn the oreo cookies into crumbs.


I had slightly over 1 1/2 cups when done.


Take your springform pan


& line the bottom & halfway up the sides with the oreo crumbs - press them into place.


Melt your chocolate chips in a double boiler or make one like this  ^^


Starting to melt nicely...


Now that your cream cheese is up to room temperature put it in a mixing bowl.


Mix until the cream cheese is light & fluffy then


add the sweetened condensed milk & the vanilla


mix just enough to get them blended in.


Add the room temperature chicken eggs one at a time &


once again mix only enough to get them blended in.


Now add the melted chocolate chips about 1/3 at a time & yup you guessed it...


mix just enough to get everything blended.

The reason for this is if you overbeat the mix then it will rise way up in the oven & there is a very good chance it will crack when it falls...


Scoop the mix


into your springform pan & put it in the oven for possibly an hour & 5 minutes depending on your individual oven. I check mine at the 50 minute mark. Pull out the oven rack that your cheesecake is on & see how shaky it is - you want it to jiggle a bit like jello but not so much that if you cut into it you would have soup. If it shakes a bit & you can touch the top & have it feel sort of firm then it is done. If it shakes too much & is not done bake it for another 10 - 15 minutes & check it again. It sounds complicated but it's not bad 
thumb1.gif
 

                                              DO NOT BAKE IT UNTIL IT HAS NO SHAKE AT ALL!!

Once the cheesecake is done baking turn the oven off & let it stay in there for 30 minutes with the door closed making sure that you

                                                                            DO NOT PEEK!! 
Bottom.gif



After the half hour take your cheesecake out & put it on a cooling rack. I like to run a knife around the edges of mine at this time - it seems to do a good job of keeping it from cracking as it cools. Once it is completely cooled down cover it with plastic wrap & put it in your fridge for 8 hours or more - I usually let mine in overnight.

If you just want the chocolate cheesecake then you are done at this point. If you want to make the ganache topping though continue on - it's worth it! 
biggrin.gif



Take your 6 oz. of heavy cream & bring it to a simmer then remove it from the heat.


Take your 2 cups of chocolate chips & add them to the cream one at a time.


Keep stirring as the chocolate & cream mix together.


Once they get mixed switch to a whisk & mix it till it gets very smooth then let it cool a wee bit.


Get your cheesecake out of the fridge.


It has settled nicely with no cracks at all...


Pour the ganache on top & spread it out evenly.


Put it back in the fridge till it's firm & your chocolate overload cheesecake is ready to slice & eat!


If you like chocolate & you like cheesecake you will fall in love with this dessert.


I will probably always put this topping on my chocolate cheesecakes from now on!

So there you go... If anyone makes one let me know what you think of it 
beercheer.gif
 
 
Last edited:
I am SO trying this very soon! :) Thank u so much Smoking B for sharing this! I will let you know how this wonderful dessert goes for me!
 
Thank you yet again! You have shown this in a way that makes someone like me feel like even I could pull one of these off maybe!
 
 
I am SO trying this very soon! :) Thank u so much Smoking B for sharing this! I will let you know how this wonderful dessert goes for me!
You're quite welcome Tonya 
beercheer.gif
 
 
Thank you yet again! You have shown this in a way that makes someone like me feel like even I could pull one of these off maybe!
You're welcome man 
beercheer.gif
  Give it a try 
thumb1.gif
 
That looks awesome SB, :drool. Wow, I really have to try this for sure.... Thanks for sharing ! :biggrin:
 
Jeremy, your photos and follow-along posting series (for each of your great meals) are just terrific! Like a professional step by step cooking show, you really bring it alive here, and so beautifully! Great job! Cheers! - Leah
 
 
Ok here is how I make my chocolate cheesecakes & the topping that I put on my last one that made it even better.

Here is the parts list for just the cake...

Enough oreo cookie crumbs to line the bottom of your springform pan & halfway up the sides - I used 17
1  bag chocolate chips - semisweet 12 oz.
3 8 oz. packs cream cheese
1 can sweetened condensed milk - 14 oz.
2 tsp vanilla extract
4 chicken eggs

9-10" springform pan

If you want to make the topping for it you will also need...

6 oz. heavy cream
1 cup chocolate chips - semisweet
1 cup milk chocolate chips


Start by letting your chicken eggs & cream cheese come to room temperature.

Once that happens preheat your oven to 300*


Turn the oreo cookies into crumbs.


I had slightly over 1 1/2 cups when done.


Take your springform pan


& line the bottom & halfway up the sides with the oreo crumbs - press them into place.


Melt your chocolate chips in a double boiler or make one like this  ^^


Starting to melt nicely...


Now that your cream cheese is up to room temperature put it in a mixing bowl.


Mix until the cream cheese is light & fluffy then


add the sweetened condensed milk & the vanilla


mix just enough to get them blended in.


Add the room temperature chicken eggs one at a time &


once again mix only enough to get them blended in.


Now add the melted chocolate chips about 1/3 at a time & yup you guessed it...


mix just enough to get everything blended.

The reason for this is if you overbeat the mix then it will rise way up in the oven & there is a very good chance it will crack when it falls...


Scoop the mix


into your springform pan & put it in the oven for possibly an hour & 5 minutes depending on your individual oven. I check mine at the 50 minute mark. Pull out the oven rack that your cheesecake is on & see how shaky it is - you want it to jiggle a bit like jello but not so much that if you cut into it you would have soup. If it shakes a bit & you can touch the top & have it feel sort of firm then it is done. If it shakes too much & is not done bake it for another 10 - 15 minutes & check it again. It sounds complicated but it's not bad 
thumb1.gif
 

                                              DO NOT BAKE IT UNTIL IT HAS NO SHAKE AT ALL!!

Once the cheesecake is done baking turn the oven off & let it stay in there for 30 minutes with the door closed making sure that you

                                                                            DO NOT PEEK!! 
Bottom.gif



After the half hour take your cheesecake out & put it on a cooling rack. I like to run a knife around the edges of mine at this time - it seems to do a good job of keeping it from cracking as it cools. Once it is completely cooled down cover it with plastic wrap & put it in your fridge for 8 hours or more - I always let mine in overnight.

If you just want the chocolate cheesecake then you are done at this point. If you want to make the ganache topping though continue on - it's worth it! 
biggrin.gif



Take your 6 oz. of heavy cream & bring it to a simmer then remove it from the heat.


Take your 2 cups of chocolate chips & add them to the cream one at a time.


Keep stirring as the chocolate & cream mix together.


Once they get mixed switch to a whisk & mix it till it gets very smooth then let it cool a wee bit.


Get your cheesecake out of the fridge.


It has settled nicely with no cracks at all...


Pour the ganache on top & spread it out evenly.


Put it back in the fridge till it's firm & your chocolate overload cheesecake is ready to slice & eat!


If you like chocolate & you like cheesecake you will fall in love with this dessert.


I will probably always put this topping on my chocolate cheesecakes from now on!

So there you go... If anyone makes one let me know what you think of it 
beercheer.gif
Really!!! You had to post this recipe!!!! Some people have no shame!!!!

I am so going to try this recipe very soon. 

I'm going to make it, I'm going to eat it, and I hope you feel guilty 'cause I'm gonna get fat!!! I sincerely hope that you feel guilt & shame for what you have started!!!
 
WOW, not my thing, I am a NY Cheesecake with Fresh made Strawberry Compote kind of guy, but my Wife would go BANANAS for this. Her B-day is next month and I will make this. Thanks for the tutorial...JJ
 
That looks awesome SB,
drool.gif
. Wow, I really have to try this for sure.... Thanks for sharing !
biggrin.gif
Thanks Justin 
smile.gif
  It's a very satisfying dessert!
 
Jeremy, your photos and follow-along posting series (for each of your great meals) are just terrific! Like a professional step by step cooking show, you really bring it alive here, and so beautifully! Great job! Cheers! - Leah
Thank you very much for the compliments Leah! 
smile.gif
 
 
Last edited:
 
Really!!! You had to post this recipe!!!! Some people have no shame!!!!

I am so going to try this recipe very soon. 

I'm going to make it, I'm going to eat it, and I hope you feel guilty 'cause I'm gonna get fat!!! I sincerely hope that you feel guilt & shame for what you have started!!!
Sorry man 
tongue.gif
 
 
As good as those cookie cheese balls were I'll take your word on this one. I have everything on the grocery list. Thanks!!
You're welcome Todd 
beercheer.gif
  I bet this will move way up on your list of favorite desserts 
icon_mrgreen.gif

 
This is now on my to do list for tomorrow! I'm so excited!
Cool - enjoy!
 
 
WOW, not my thing, I am a NY Cheesecake with Fresh made Strawberry Compote kind of guy, but my Wife would go BANANAS for this. Her B-day is next month and I will make this. Thanks for the tutorial...JJ
You're welcome Jimmy 
beercheer.gif
  Let me know how she liked it 
smile.gif

 
I'm so glad I didn't miss this. Thanks for the great recipe, Jeremy.

points1.png


Disco
Thanks & you're welcome Disco 
beercheer.gif
  Enjoy!
 
I made it Smoking B! It is in my refrigerator till 2moro. I will make the topping then for it. I tasted the batter it had a wonderful taste cant wait!!! :) :)
 
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