Oreo Chocolate Cheesecake (Print)
A decadent blend of creamy chocolate cheesecake and Oreo crust, topped with smooth ganache.
# What You Need:
→ Crust
01 - 28 Oreo cookies, about 2 cups of crumbs
02 - 5 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 24 ounces cream cheese, softened
04 - 1 cup granulated sugar
05 - 7 ounces dark chocolate, melted and cooled
06 - 1/4 cup unsweetened cocoa powder
07 - 3/4 cup 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 heavy cream
12 - 4 ounces dark chocolate, chopped
13 - 2 Oreo cookies, crushed for garnish, optional
# How to Make:
01 - Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the bath.
02 - Pulse 28 Oreo cookies in a food processor until finely ground. Mix with melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
03 - Beat cream cheese and sugar with an electric mixer until smooth. Mix in melted chocolate and cocoa powder until fully combined.
04 - Blend in sour cream and vanilla. Add eggs one at a time, mixing on low speed after each addition. Avoid overmixing to prevent cracks.
05 - Fold in chopped Oreo cookies by hand. Pour batter over the crust. 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 to room temperature before refrigerating for at least 4 hours.
07 - Heat heavy cream in a small saucepan until simmering. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth.
08 - Pour ganache over the chilled cheesecake. Top with crushed Oreos if desired. Refrigerate for 30 minutes before slicing.
# Expert Advice:
01 -
- The texture contrast between the crunchy crust and the velvety ganache is absolutely addictive.
- It strikes the perfect balance between sweet and bitter, making it sophisticated enough for adults yet fun enough for kids.
02 -
- Room temperature ingredients are non negotiable here, as cold cream cheese will lead to a lumpy, unappealing texture.
- Letting the cheesecake cool in the oven with the door cracked prevents the top from cracking and sinking.
03 -
- A water bath is not strictly necessary but wrapping the pan well prevents the cheesecake from drying out.
- Do not open the oven door frequently while baking, or the sudden temperature change may cause the cake to collapse.