Print

Indulgent Chocolate Cheesecake with Oreo Crust Recipe

Print Recipe

Experience the luxurious blend of rich chocolate cheesecake and a crunchy Oreo crust with this indulgent recipe. Perfect for special occasions or satisfying your chocolate cravings, this cheesecake is sure to impress.

Ingredients

  • One full standard package of Oreo Cookies (approx. 36 cookies), cream filling included
  • Melted Unsalted Butter
  • Full-Fat Cream Cheese, at room temperature
  • Granulated Sugar
  • Unsweetened Cocoa Powder, Dutch-processed recommended
  • Large Eggs, at room temperature
  • Full-Fat Sour Cream, at room temperature
  • Vanilla Extract, pure
  • Melted Semi-Sweet or Dark Baking Chocolate (60-70% cacao), good quality

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Grease a 9-inch springform pan; line bottom with parchment, grease sides.
  3. Wrap the pan exterior tightly with two layers of heavy-duty foil for a water bath.
  4. Pulse Oreos (with cream) into fine crumbs in a food processor. Mix with melted unsalted butter.
  5. Press mixture firmly into the pan bottom.
  6. Bake 8-10 minutes, then cool completely on a wire rack.
  7. Melt baking chocolate gently (e.g., microwave in 30-sec intervals), then cool slightly.
  8. Beat room-temp cream cheese on medium speed until smooth (2-3 minutes).
  9. Gradually add sugar and cocoa powder; beat until combined, scraping bowl.
  10. Mix in room-temp sour cream and vanilla extract.
  11. Stir in cooled melted chocolate on low speed until uniform.
  12. Add room-temp eggs one at a time, mixing on lowest speed just until combined. Do NOT overmix after eggs to prevent cracks.
  13. Pour batter over cooled Oreo crust. Tap pan gently to release air bubbles.
  14. Place foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan, halfway up the springform sides.
  15. Carefully transfer to the preheated oven.
  16. Bake 60-75 minutes, until edges are set but the 2-inch center still slightly wobbles.
  17. Turn off oven, prop door open a few inches, cool cheesecake inside for 1 hour to prevent cracks.
  18. Remove from water bath/foil. Cool completely on a wire rack at room temperature.
  19. Refrigerate for at least 6-8 hours, preferably overnight, for best setting and flavor.
  20. Run a thin knife around the edge before releasing springform sides.
  21. Dip a sharp knife in hot water and wipe clean between each cut for neat slices.

Nutrition

Keywords: Ensure all dairy and eggs are at room temperature for a perfectly smooth cheesecake batter. Use a water bath for even baking and to prevent cracks. Chill the cheesecake for at least 6-8 hours for optimal flavor and texture.

Find it online: https://crumella.com/indulgent-chocolate-cheesecake-with-oreo-crust-recipe/