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Calling all chocolate lovers! This Oreo Chocolate Cheesecake recipe layers an Oreo cookie crust, a rich chocolate cheesecake base, and a glossy chocolate ganache topping.
It doesn’t get much more decadent than this “death by chocolate” cheesecake! You can top it with fresh strawberries, chocolate curls, whipped cream or all of the above. Just be sure to keep a glass of cold milk handy. 🙂
Ingredients needed for Oreo Chocolate Cheesecake:
- Oreo cookies
- melted butter
- cream cheese-make sure it’s room temperature for a truly smooth filling!
- granulated sugar
- light brown sugar
- cocoa powder-unsweetened
- salt
- eggs-to keep the filling smooth, the eggs need to be room temperature as well
- semi-sweet chocolate-use either chips or a baking bar
- chocolate chips-I like to use dark chocolate for ganache, but semi-sweet works as well
- heavy cream
How to make “death by chocolate” cheesecake:
Step 1: prepare the crust
Start by making the Oreo cookie crust using a food processor to pulse the cookies into small pieces. Add the melted butter and pulse together to mix.
If you don’t have a food processor, you can also use a large plastic bag and crush the cookies inside with a kitchen mallet or rolling pin. Then mix with the butter in a separate bowl.
Press the prepared crust into the bottom of a springform pan. For easy removal, line the pan with a parchment paper round first. Set aside while you prepare the filling.
Step 2: make the filling
For the filling, use a hand mixer (stand mixers tend to overmix cheesecake batter) and cream together the cream cheese and sugars. Add the cocoa powder and salt and mix until incorporated. Add the eggs one at a time, just mixing until blended-try not to overmix the batter.
Melt the semi-sweet chocolate in short bursts in the microwave. Fold the chocolate into the cheesecake batter. Pour the chocolate batter into the springform pan over the cookie crust.
Step 3: baking options for making cheesecake
This recipe is a bit of a “lazy” cheesecake recipe. It’s not beautifully smooth on top after baking and often will have cracks because of the dry baking environment (no water bath.) However, because of the thick layer of ganache on top, it’s not really a big deal.
If you want a beautifully smooth cheesecake, my number 1 suggestion is to use a pressure cooker! The steam environment is perfect for a delicious smooth and velvety cheesecake with no cracks.
You can check out my recipe for Crockpot Express Cheesecake for more tips and tricks when using a pressure cooker to make cheesecake.
The traditional option for cheesecake is to use a water bath in the oven. This keeps the cake from baking unevenly and the moist environment is great for cheesecake.
Simply wrap the springform pan in foil (to keep the water out) and then place it inside a larger pan filled with an inch or two of water. Then bake as usual.
Step 4: prepare the chocolate ganache topping
After the cheesecake has baked and chilled, prepare and Easy Chocolate Ganache by pouring warmed heavy cream over chocolate chips and letting it sit in the bowl for about 5 minutes.
Stir gently until the chocolate is completely smooth. Let it cool until it’s thickened but still pourable. Pour over the cheesecake and spread until coated to your satisfaction.
Top with whipped cream, berries, chocolate curls or additional cookies and serve!
Oreo Chocolate Cheesecake
Ingredients
For the crust:
- 24 oreo cookies
- 6 Tablespoons melted butter
For the filling:
- 3 8 oz. pkg cream cheese
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup cocoa powder unsweetened
- 1/4 tsp salt
- 4 large eggs
- 1 cup semi sweet chocolate chips or 8 oz. baking chocolate
For the ganache:
- 1 cup dark chocolate chips
- 3/4 cup heavy cream
Instructions
- Preheat the oven to 350. Line a 9" springform pan with parchment paper or spray with non-stick cooking spray.
- 24 oreo cookies, 6 Tablespoons melted butterPulse the Oreos and butter in a food processor or crush the cookies in a plastic bag and then mix in the melted butter. Press into the bottom of the springform pan and set aside.
- 3 8 oz. pkg cream cheese, 3/4 cup granulated sugar, 1/4 cup packed light brown sugarAdd the cream cheese and both sugars to a mixing bowl and mix until smooth.
- 1/4 cup cocoa powder, 1/4 tsp saltAdd in the cocoa powder and salt and mix until incorporated.
- 4 large eggsAdd eggs one at a time, beating between each, just until combined.
- 1 cup semi sweet chocolate chipsMelt the semi-sweet chocolate in the microwave in 30 second intervals, stirring each time until the chocolate is smooth.
- Fold melted chocolate into the filling mixture. Mix it fully and pour over the cookie crust in the springform pan.
- Bake for 75-90 mins, until the center is just a little bit jiggly and the edges are set.
- Cool to room temperature (no longer than 1 hour) and then place in the fridge to finish chilling for at least 4 hours.
- Before serving, prepare the ganache.
- 1 cup dark chocolate chips, 3/4 cup heavy creamHeat the cream and pour over chocolate chips in a large bowl. Let sit for 3-5 minutes. Stir with a rubber spatula while the cream melts the chocolate.
- Once it is at a thick and pourable consistency, remove cheesecake from springform pan.
- Pour ganache over top and down the sides. Spread as desired and top with cream, berries, chocolate curls or additional cookies.
Nutrition
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