Oreo Chocolate Cheesecake (Print Version)
Rich chocolate cheesecake with Oreo crust and glossy ganache topping—a show-stopping dessert.
# What You Need:
→ Oreo Crust
01 - 28 Oreo cookies, crushed into fine crumbs (about 2 cups)
02 - 5 tablespoons unsalted butter, melted
→ Chocolate Cheesecake Filling
03 - 24 ounces cream cheese (3 packages), softened to room temperature
04 - 1 cup granulated sugar
05 - 7 ounces dark chocolate, melted and cooled slightly
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, finely chopped
13 - 2 Oreo cookies, crushed (for garnish)
# Directions:
01 - Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with aluminum foil to create a waterproof seal against water bath leaks.
02 - Pulse 28 Oreo cookies in a food processor until finely ground. Transfer crumbs to a bowl and pour in melted butter, stirring until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
03 - Using an electric mixer on medium speed, beat softened cream cheese and granulated sugar until completely smooth and creamy, scraping down the bowl as needed. Blend in melted dark chocolate and cocoa powder until the mixture is uniformly rich in color.
04 - Add sour cream and vanilla extract to the batter, mixing just until incorporated. Add eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles. Gently fold in the chopped Oreo cookies by hand using a spatula.
05 - Pour the filling over the cooled crust and smooth the top with a rubber spatula. Bake for 45 to 50 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
06 - Transfer the cheesecake to a wire rack and cool completely to room temperature. Cover tightly and refrigerate for at least 4 hours, preferably overnight, for the best texture and clean slicing.
07 - Heat heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Remove from heat immediately and pour over the finely chopped dark chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes, then stir gently from the center outward until silky smooth.
08 - Pour the ganache over the chilled cheesecake, spreading evenly with an offset spatula. Sprinkle crushed Oreos on top if desired. Return to the refrigerator for 30 minutes to set the ganache before slicing and serving.
# Expert Tips:
01 -
- Three layers of chocolate and Oreo indulgence that make people close their eyes at the first bite.
- It looks like it took all day but the hands on work is surprisingly manageable.
02 -
- Overmixing the eggs is the number one reason cheesecakes crack and puff up instead of staying dense and creamy.
- The one hour oven cooling step is not optional and skipping it will give you a cracked top every single time.
03 -
- Room temperature ingredients are not a suggestion, they are the entire foundation of a smooth batter without a single lump.
- A water bath wrapped in foil gives you that professional, crack free surface every time.