Description
This rich and creamy Chocolate Cheesecake recipe features a decadent Oreo cookie crust and a luscious, smooth chocolate cream cheese filling. Perfectly baked and topped with a glossy chocolate ganache and cocoa powder dusting, this dessert is ideal for chocolate lovers seeking an indulgent treat for any occasion.
Ingredients
Scale
Crust
- 2â…” cups crushed Oreo cookies (362 grams, from about 32 cookies)
- 7 tablespoons unsalted butter (99 grams, melted, â…ž stick)
Cheesecake Filling
- 32 ounces cream cheese (908 grams, room temperature, 4 bricks)
- â…” cup granulated sugar (133 grams)
- 1½ cups heavy cream (341 grams, room temperature)
- â…“ cup sour cream (76 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 teaspoon kosher salt (3 grams)
- 4 large eggs (200 grams, room temperature)
- 3 large egg yolks (42 grams, room temperature)
- 1 cup chocolate chips (170 grams, melted)
- ½ cup unsweetened cocoa powder (42 grams)
- 1½ tablespoons all-purpose flour (11 grams)
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
Ganache Topping
- ¼ cup chocolate chips (43 grams, melted)
- ½ teaspoon kosher salt
- 1 cup powdered sugar (113 grams)
- 2 tablespoons unsweetened cocoa powder (11 grams)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Combine the crushed Oreo cookies and melted unsalted butter in a bowl until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to create a firm crust. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
- Make the cheesecake batter: In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy. Gradually add granulated sugar and continue beating. Add heavy cream, sour cream, vanilla extract, and kosher salt, mixing until fully combined. Incorporate the eggs and egg yolks one at a time, mixing just until blended. Fold in the melted chocolate chips, unsweetened cocoa powder, and all-purpose flour. Lastly, mix in the room-temperature unsalted butter until the batter is silky and homogeneous.
- Bake the cheesecake: Pour the cheesecake batter over the cooled Oreo crust in the springform pan. Smooth the top with a spatula. Place the pan on the middle rack of your preheated oven and bake for about 1 hour and 45 minutes (165 minutes) or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking. Then, remove it and cool to room temperature before refrigerating for at least 4 hours or overnight.
- Prepare the ganache topping: In a bowl, combine the melted chocolate chips and unsalted butter with powdered sugar, unsweetened cocoa powder, and kosher salt. Stir until smooth and well blended. Once the cheesecake is chilled, spread this ganache evenly over the top of the cheesecake. Return to the refrigerator to set for about 30 minutes before serving.
- Serve: Once the ganache is set, remove the cheesecake from the springform pan, slice into 10–12 pieces, and serve chilled for the best texture and flavor.
Notes
- Ensure all dairy and eggs are at room temperature before mixing to avoid lumps in the batter.
- Do not overmix the batter once eggs are added to prevent incorporating too much air.
- Use a water bath or the oven’s residual heat technique to prevent cracking if preferred.
- Chilling the cheesecake overnight improves the texture and flavor development.
- Store leftovers covered in the refrigerator for up to 5 days.
