Oreo Chocolate Cheesecake (Print)
A luscious, creamy cheesecake combining rich chocolate and classic Oreo cookies for the ultimate indulgent dessert.
# Ingredient list:
→ Crust
01 - 24 Oreo cookies with filling
02 - 5 tbsp unsalted butter, melted
→ Cheesecake Filling
03 - 24 oz (680 g) cream cheese, softened
04 - 1 cup (200 g) granulated sugar
05 - 1/2 cup (45 g) unsweetened cocoa powder
06 - 1 cup (170 g) semisweet chocolate chips, melted and cooled
07 - 3 large eggs
08 - 1 tsp pure vanilla extract
09 - 1/2 cup (120 ml) sour cream
10 - 8 Oreo cookies, coarsely chopped
→ Topping
11 - 1/2 cup (120 ml) heavy cream
12 - 1 cup (170 g) semisweet chocolate chips
13 - 6 Oreo cookies, halved or crushed for garnish
# Directions:
01 - Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan.
02 - In a food processor, pulse 24 Oreo cookies into fine crumbs. Mix with melted butter until fully combined. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then let cool.
03 - In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add cocoa powder and mix well. Blend in the melted chocolate chips.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream until fully combined.
05 - Gently fold in the chopped Oreo cookies.
06 - Pour the filling over the cooled crust. Tap the pan to release air bubbles. Bake for 45 minutes or until the center is just set. Turn off the oven, crack the door, and let cheesecake cool for 1 hour inside.
07 - Remove from oven, run a thin knife around the edge, and allow to cool to room temperature. Refrigerate at least 4 hours or overnight.
08 - Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips and let sit for 1 minute, then stir until smooth and glossy.
09 - Spread the chocolate ganache over chilled cheesecake. Decorate with Oreo halves or crushed Oreos. Chill for at least 30 minutes before serving.
# Expert Tips:
01 -
- The combination of a crunchy Oreo crust and a silky smooth chocolate filling is simply irresistible.
- It tastes like a gourmet restaurant dessert but comes together with simple pantry staples.
02 -
- Room temperature ingredients are absolutely critical to prevent lumps in your batter.
- Letting the cheesecake cool gradually in the oven with the door cracked prevents the top from sinking or cracking.
03 -
- A hot knife dipped in water will give you the cleanest slices when serving.
- This cheesecake actually tastes better if you make it the day before, allowing the flavors to meld together.