Oreo Chocolate Cheesecake (Printable)
Rich chocolate cheesecake with Oreo crust and ganache topping—an irresistible show-stopping dessert.
# What You'll Need:
→ Oreo Cookie Crust
01 - 28 Oreo cookies, finely crushed (about 2 cups crumbs)
02 - 5 tablespoons unsalted butter, melted
→ Chocolate Cheesecake Filling
03 - 24 oz (675 g) cream cheese, softened to room temperature
04 - 1 cup (200 g) granulated sugar
05 - 7 oz (200 g) dark chocolate, melted and cooled
06 - 1/4 cup (30 g) unsweetened cocoa powder
07 - 3/4 cup (180 ml) sour cream, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 3 large eggs, room temperature
10 - 8 Oreo cookies, roughly chopped
→ Chocolate Ganache Topping
11 - 1/2 cup (120 ml) heavy cream
12 - 4 oz (120 g) dark chocolate, finely chopped
13 - 2 Oreo cookies, crushed (optional garnish)
# Directions:
01 - Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to create a waterproof seal against leaks during baking.
02 - Pulse 28 Oreo cookies in a food processor until fine crumbs form. Transfer to a bowl and mix thoroughly with melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer on medium speed, beat the softened cream cheese and granulated sugar until completely smooth and free of lumps. Blend in the melted cooled dark chocolate and cocoa powder, mixing until uniformly combined.
04 - Add sour cream and vanilla extract to the filling, blending just until incorporated. Add the eggs one at a time, mixing on low speed after each addition—avoid overmixing to prevent excess air. Gently fold in the chopped Oreo cookies by hand with a spatula.
05 - Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45 to 50 minutes until the center is just set with a slight jiggle remaining. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
06 - Remove the cheesecake from the oven and allow it to cool completely to room temperature. Refrigerate for at least 4 hours or preferably overnight for the best texture.
07 - Heat heavy cream in a small saucepan until just simmering—do not boil. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until a smooth glossy ganache forms.
08 - Pour the ganache over the chilled cheesecake, spreading evenly across the surface. Sprinkle crushed Oreo cookies on top if desired. Refrigerate for 30 minutes to set the ganache before slicing and serving.
# Expert Hints:
01 -
- The triple layer situation, crunchy crust, silky filling, glossy ganache, makes people think you spent all day when you mostly waited for the fridge to do its job.
- Every single person who has tasted this has closed their eyes on the first bite, which is honestly the highest compliment a dessert can receive.
02 -
- Overmixing once the eggs go in is the fastest way to a puffy cracked cheesecake, so resist the urge to keep stirring for smoothness.
- The slow cool down inside the turned off oven is not optional skippable advice, it is the difference between a cracked dome and a perfect surface.
03 -
- Wrapping the outside of your springform pan with heavy duty aluminum foil before baking protects against any water bath seepage if you choose to use one.
- A pinch of flaky sea salt on top of the ganache right before it sets will make people ask what your secret is without ever guessing it was just salt.