Oreo Chocolate Cheesecake (Printer-friendly)
Rich chocolate cheesecake with Oreo crust and glossy ganache topping—pure indulgence in every bite.
# What You'll Need:
→ Oreo Cookie Crust
01 - 28 Oreo cookies, finely crushed (about 2 cups crumbs)
02 - 5 tablespoons unsalted butter, melted
→ Chocolate Cheesecake Filling
03 - 24 ounces (675 g) cream cheese, softened to room temperature
04 - 1 cup (200 g) granulated sugar
05 - 7 ounces (200 g) dark chocolate, melted and cooled
06 - 1/4 cup (30 g) unsweetened cocoa powder
07 - 3/4 cup (180 ml) 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 (120 ml) heavy cream
12 - 4 ounces (120 g) dark chocolate, finely chopped
13 - 2 Oreo cookies, crushed (for garnish)
# How to Prepare:
01 - Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to create a waterproof seal and prevent leaks during baking.
02 - Pulse 28 Oreo cookies in a food processor until fine crumbs form. Combine crumbs with melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer on medium speed, beat the softened cream cheese and granulated sugar until completely smooth and free of lumps. Blend in the melted cooled chocolate and cocoa powder until uniformly combined.
04 - Add sour cream and vanilla extract, blending just until incorporated. Add eggs one at a time, mixing on low speed after each addition — avoid overmixing to prevent cracks. Gently fold in the chopped Oreos by hand using a spatula.
05 - Pour the batter over the cooled crust and smooth the top with a rubber spatula. Bake for 45 to 50 minutes until the center is just set with a slight jiggle remaining. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
06 - Remove the cheesecake from the oven and allow it to cool completely to room temperature. Refrigerate for at least 4 hours, preferably overnight, for the best texture and clean slicing.
07 - Heat heavy cream in a small saucepan until just simmering — do not boil. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until the ganache is glossy and smooth.
08 - Pour the ganache over the chilled cheesecake, spreading it into an even layer. Sprinkle crushed Oreos on top for garnish. Refrigerate for 30 minutes to set the ganache before slicing and serving.
# Expert Advice:
01 -
- The Oreo crust does double duty, adding crunch and a familiar cookies and cream nostalgia that makes everyone smile.
- Melting dark chocolate into the filling creates a texture so silky it borders on ridiculous.
- The ganache topping looks like you spent all day, but it takes about five minutes.
02 -
- Overmixing the eggs is the fastest way to introduce air bubbles that cause the surface to crack during baking.
- Wrapping the springform pan in foil is nonnegotiable because any water seeping in from a bain marie or condensation will ruin the crust.
- The cheesecake tastes even better on day two because the flavors settle and the texture becomes denser and more fudgy.
03 -
- A pinch of flaky sea salt on the ganache right before it sets transforms the whole dessert from sweet to extraordinary.
- If you do not have a food processor, seal the Oreos in a ziplock bag and roll over them with a rolling pin until fine.