Why You’ll Love This Recipe
If you’re a fan of decadent chocolate desserts, this cheesecake is a must-try! The combination of smooth, velvety chocolate filling with a crunchy Oreo crust creates an irresistible balance of textures and flavors. The addition of a glossy chocolate ganache and extra crushed Oreos on top takes this dessert to the next level. Whether it’s for a birthday, holiday, or just a special treat, this Chocolate Cheesecake with an Oreo Crust will be the star of the show.
Ingredients
For the Oreo Crust:
- 24 Oreo cookies (about 2 cups crushed)
- ½ cup (115g) unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups (360ml) heavy cream
- 8 oz (225g) semi-sweet chocolate, melted
- ¼ cup (60g) sour cream
For the Chocolate Ganache:
- ½ cup (120ml) heavy cream
- 4 oz (115g) semi-sweet chocolate, chopped
For Garnish:
- Crushed Oreo cookies
- Whole Oreos (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Oreo Crust:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
In a food processor, pulse the Oreo cookies until finely crushed.
Add the melted butter to the cookie crumbs and stir until the mixture resembles wet sand.
Press the Oreo mixture into the bottom of the prepared pan to form a firm, even crust.
Bake the crust for 8-10 minutes, then remove from the oven and allow it to cool while you prepare the cheesecake filling. -
Prepare the Chocolate Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Gradually add the melted chocolate and continue beating until fully combined.
Stir in the heavy cream and sour cream until smooth.
Pour the cheesecake filling over the cooled Oreo crust in the springform pan. Smooth the top with a spatula. -
Bake the Cheesecake:
Lower the oven temperature to 325°F (163°C).
Bake the cheesecake for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar to prevent cracking.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight. -
Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove the cream from heat and add the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly before pouring it over the chilled cheesecake. -
Assemble and Garnish:
Once the cheesecake has chilled and the ganache has set, remove the cheesecake from the springform pan.
Pour the chocolate ganache over the top, spreading it evenly.
Garnish with crushed Oreo cookies and whole Oreos if desired. -
Serve and Enjoy:
Slice and enjoy the decadent, creamy goodness of your Chocolate Cheesecake with an Oreo Crust!
Servings and Timing
- Servings: 10-12
- Preparation time: 30 minutes
- Cook time: 1 hour 5 minutes
- Chilling time: At least 4 hours (preferably overnight)
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: This cheesecake is best served chilled, so there’s no need to reheat. Just remove it from the fridge about 15 minutes before serving for the best texture and flavor.
FAQs
How do I prevent my cheesecake from cracking?
To prevent cracking, bake the cheesecake at a lower temperature and let it cool gradually in the oven with the door slightly ajar for about an hour.
Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making a day ahead. It tastes even better after chilling overnight in the fridge.
Can I use a different crust for the cheesecake?
Yes, while the Oreo crust adds a delicious flavor and crunch, you can substitute with a graham cracker crust or another cookie of your choice.
How long should I chill the cheesecake before serving?
For the best texture and flavor, chill the cheesecake for at least 4 hours, but overnight is ideal.
Can I use dark chocolate instead of semi-sweet chocolate?
Yes, you can substitute dark chocolate for semi-sweet chocolate, but it may result in a slightly richer flavor.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still slightly jiggles. It will continue to set as it cools.
What can I use to garnish the cheesecake?
Crushed Oreo cookies and whole Oreos work perfectly, but you can also use whipped cream, chocolate shavings, or fresh berries for an added touch.
How do I make sure my cheesecake doesn’t stick to the pan?
Grease the springform pan well or line it with parchment paper. This will make it much easier to remove the cheesecake once it’s cooled.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the fridge before serving.
Is this recipe gluten-free?
Yes, as long as you use gluten-free Oreos or another gluten-free cookie for the crust, this cheesecake is gluten-free.
Conclusion
This Chocolate Cheesecake with an Oreo Crust is the perfect dessert for any occasion. With its rich chocolate filling, buttery Oreo crust, and indulgent chocolate ganache topping, it’s sure to satisfy even the most discerning dessert lovers. Whether you’re hosting a party or enjoying a quiet evening at home, this cheesecake will impress everyone with its decadent flavors and irresistible texture. Enjoy!
ake sure my cheesecake doesn’t stick to the pan?
Grease the springform pan well or line it with parchment paper. This will make it much easier to remove the cheesecake once it’s cooled.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the fridge before serving.
Is this recipe gluten-free?
Yes, as long as you use gluten-free Oreos or another gluten-free cookie for the crust, this cheesecake is gluten-free.
Conclusion
This Chocolate Cheesecake with an Oreo Crust is the perfect dessert for any occasion. With its rich chocolate filling, buttery Oreo crust, and indulgent chocolate ganache topping, it’s sure to satisfy even the most discerning dessert lovers. Whether you’re hosting a party or enjoying a quiet evening at home, this cheesecake will impress everyone with its decadent flavors and irresistible texture. Enjoy!
Chocolate Cheesecake with an Oreo Crust
Indulge in this decadent Chocolate Cheesecake with an Oreo Crust, a dessert made for chocolate lovers. A buttery, crunchy Oreo crust forms the perfect base for a velvety chocolate filling, all topped with a rich chocolate ganache. This cheesecake is a showstopper at any celebration, from birthdays to holidays. Get ready to treat your taste buds to this irresistible combination of smooth, creamy, and crunchy textures!
- Prep Time: 30 minutes
- Chill Time: 1 hour 5 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 35 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Oreo Crust:
- 24 Oreo cookies (about 2 cups crushed)
- ½ cup (115g) unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 ½ cups (360ml) heavy cream
- 8 oz (225g) semi-sweet chocolate, melted
- ¼ cup (60g) sour cream
For the Chocolate Ganache:
- ½ cup (120ml) heavy cream
- 4 oz (115g) semi-sweet chocolate, chopped
For Garnish:
- Crushed Oreo cookies
- Whole Oreos (optional)
Instructions
Prepare the Oreo Crust:
- Preheat the oven to 350°F (175°C). Grease or line a 9-inch springform pan with parchment paper.
- Pulse Oreo cookies in a food processor until finely crushed. Mix with melted butter until it resembles wet sand.
- Press the mixture into the bottom of the prepared pan to form an even crust.
- Bake for 8-10 minutes and let cool while preparing the cheesecake filling.
Prepare the Chocolate Cheesecake Filling:
- Beat softened cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Gradually add melted chocolate and continue mixing.
- Stir in heavy cream and sour cream until smooth.
- Pour the filling over the cooled Oreo crust and smooth the top.
Bake the Cheesecake:
- Reduce the oven temperature to 325°F (163°C).
- Bake the cheesecake for 55-65 minutes or until the edges are set and the center slightly jiggles.
- Turn off the oven and cool the cheesecake inside with the door slightly ajar for 1 hour.
- Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Make the Chocolate Ganache:
- Heat the heavy cream in a small saucepan until it simmers.
- Remove from heat, add chopped chocolate, and stir until smooth.
- Allow ganache to cool slightly before pouring it over the chilled cheesecake.
Assemble and Garnish:
- Once the ganache has set, remove the cheesecake from the pan.
- Pour ganache over the cheesecake and spread evenly.
- Garnish with crushed Oreos and whole Oreos, if desired.
Notes
- This cheesecake can be made a day ahead for even better flavor after chilling overnight.
- For a gluten-free version, use gluten-free Oreos in the crust.
- No need to reheat the cheesecake; serve it chilled for the best flavor and texture.
