Oreo Chocolate Cheesecake (Printer-friendly)
A decadent dessert with a crunchy Oreo crust and smooth chocolate filling.
# What You'll Need:
→ Crust
01 - 28 Oreo cookies (about 2 cups crumbs)
02 - 5 tbsp unsalted butter, melted
→ Cheesecake Filling
03 - 24 oz cream cheese, softened
04 - 1 cup granulated sugar
05 - 7 oz dark chocolate, melted and cooled
06 - 1/4 cup unsweetened cocoa powder
07 - 3/4 cup sour cream, room temperature
08 - 1 tsp pure vanilla extract
09 - 3 large eggs, room temperature
10 - 8 Oreo cookies, roughly chopped
→ Chocolate Ganache Topping
11 - 1/2 cup heavy cream
12 - 4 oz dark chocolate, chopped
13 - 2 Oreo cookies, crushed (optional)
# How To Make It:
01 - Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
02 - Pulse 28 Oreo cookies in a food processor until fine. Mix with melted butter, then press firmly into the bottom of the pan. Bake for 10 minutes and set aside to cool.
03 - Beat cream cheese and sugar with an electric mixer until smooth. Mix in the melted chocolate and cocoa powder until well combined.
04 - Blend in sour cream and vanilla. Add eggs one at a time on low speed, mixing just until incorporated. Do not overmix.
05 - Fold in chopped Oreo cookies by hand. Pour batter over the crust and bake for 45-50 minutes until the center is just set.
06 - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and cool completely to room temperature.
07 - Refrigerate the cheesecake for at least 4 hours, preferably overnight.
08 - Heat the heavy cream until simmering, then pour over chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
09 - Pour the ganache over the chilled cheesecake and top with crushed Oreos. Refrigerate for 30 minutes before serving.
# Expert Hints:
01 -
- The combination of the dark chocolate filling and the salty, crunchy crust creates a perfect texture balance.
- It is a make ahead masterpiece that actually tastes better after resting in the fridge for a day.
02 -
- Overmixing the eggs introduces air bubbles which cause the cheesecake to puff up and then deflate or crack.
- Letting the cheesecake cool in the oven with the door cracked is the secret to preventing cracks on the surface.
03 -
- Run a thin knife around the edge of the pan immediately after removing it from the oven.
- Make sure the melted chocolate has cooled slightly before mixing it into the cheese to prevent scrambling the eggs.