Oreo Chocolate Cheesecake (Print Version)
A rich dessert with a crunchy crust, velvety chocolate filling, and luscious ganache.
# What You 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 garnish)
# How to Prepare:
01 - Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
02 - In a food processor, pulse 28 Oreo cookies into fine crumbs. Mix with melted butter. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat cream cheese and sugar on medium speed until smooth. Mix in melted chocolate and cocoa powder until combined.
04 - Add sour cream and vanilla; blend just until incorporated. Add eggs one at a time, mixing on low speed after each addition. Do not overmix. Fold in chopped Oreos gently by hand.
05 - Pour the batter over the cooled crust. Smooth the top with a spatula. Bake for 45-50 minutes until the center is just set.
06 - Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours.
07 - Heat heavy cream in a small saucepan until just simmering. Remove from heat and pour over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
08 - Pour ganache over chilled cheesecake, spreading evenly. Sprinkle crushed Oreos on top, if desired. Refrigerate for 30 minutes before slicing.
# Expert Advice:
01 -
- The crunch of the Oreo crust against the creamy filling is a texture dream.
- It strikes the perfect balance between bitter dark chocolate and sweet cookie crumble.
02 -
- Room temperature ingredients are non negotiable for a smooth texture.
- Do not overmix the eggs or the cheesecake will puff up and then collapse.
03 -
- Freezing the wrapped cheesecake for a few hours before crust assembly makes the crumbs much easier to handle.
- Adding a pinch of sea salt to the ganache highlights the chocolate notes.