Oreo Chocolate Cheesecake (Printable Version)
A luscious, creamy dessert combining rich chocolate and classic Oreo cookies for the ultimate indulgent treat.
# What You Need:
→ Crust
01 - 24 Oreo cookies (with filling)
02 - 5 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 24 oz cream cheese, softened
04 - 1 cup granulated sugar
05 - 1/2 cup unsweetened cocoa powder
06 - 1 cup semisweet chocolate chips, melted and cooled
07 - 3 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup sour cream
10 - 8 Oreo cookies, coarsely chopped
→ Topping
11 - 1/2 cup heavy cream
12 - 1 cup semisweet chocolate chips
13 - 6 Oreo cookies, halved or crushed
# How-To Steps:
01 - Preheat the oven to 325°F. Grease a 9-inch springform pan.
02 - Pulse 24 Oreo cookies into fine crumbs in a food processor. Mix with melted butter until combined. Press firmly into the bottom of the pan.
03 - Bake the crust for 10 minutes. Set aside to cool.
04 - Beat the softened cream cheese and sugar in a large bowl until smooth and creamy.
05 - Mix in the cocoa powder until well blended. Add the melted and cooled chocolate chips, mixing until combined.
06 - Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream.
07 - Gently fold in the coarsely chopped Oreo cookies.
08 - Pour the filling over the cooled crust. Tap the pan to release air bubbles. Bake for 45 minutes until the center is just set.
09 - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
10 - Remove from the oven and run a thin knife around the edge. Cool completely to room temperature, then refrigerate for at least 4 hours.
11 - Heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate chips and let sit for 1 minute. Stir until smooth and glossy.
12 - Spread the ganache over the chilled cheesecake. Decorate with Oreo halves or crushed cookies. Chill for 30 minutes before serving.
# Helpful Tips:
01 -
- The texture is an incredibly lush mix of creamy chocolate filling and crunchy cookie bits in every bite.
- It is a stunning showstopper that looks impressive but relies on straightforward techniques.
02 -
- Room temperature ingredients are the secret weapon to avoiding a lumpy batter.
- Cheesecakes continue to cook as they cool, so pulling it out when the center is slightly jiggly is actually correct.
03 -
- A water bath is not strictly necessary for this recipe, but placing a pan of water on the rack below helps prevent cracking.
- Using a paddle attachment on your mixer instead of the whisk incorporates less air, preventing the cheesecake from puffing up and then collapsing.