Chocolate Cheesecake with an Oreo Crust

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Delicious Chocolate Cheesecake with Oreo Crust on a white plate
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Chocolate Cheesecake with an Oreo Crust

Chocolate cheesecake with an Oreo crust is a heavenly dessert that combines the rich, creamy taste of chocolate cheesecake with the crunchy sweetness of Oreo cookies. This delicious dessert is perfect for special occasions or just a sweet treat after dinner. Whether you’re making it for a party or enjoying it at home, this cheesecake is sure to impress everyone.

Why Make This Recipe

Making chocolate cheesecake with an Oreo crust is a fantastic way to bring together two beloved flavors. The Oreo crust adds a delightful crunch and a deep chocolate flavor, which perfectly complements the smooth and creamy cheesecake. It is also relatively simple to prepare and can be made ahead of time, making it a convenient option for any gathering. If you love chocolate and cheesecake, this recipe is a must-try!

How to Make Chocolate Cheesecake with an Oreo Crust

Ingredients:

  • 24 Oreo cookies (about 2 cups crushed)
  • 1/2 cup (115g) unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 1/2 cups (360ml) heavy cream
  • 8 oz (225g) semi-sweet chocolate, melted
  • 1/4 cup (60g) sour cream
  • 1/2 cup (120ml) heavy cream (for ganache)
  • 4 oz (115g) semi-sweet chocolate, chopped (for ganache)
  • Crushed Oreo cookies (for garnish)
  • Whole Oreos (optional, for garnish)

Directions:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
  2. In a food processor, pulse the Oreo cookies until finely crushed.
  3. Add the melted butter to the cookie crumbs and stir until the mixture resembles wet sand.
  4. Press the Oreo mixture into the bottom of the prepared pan to form a firm, even crust.
  5. Bake the crust for 8-10 minutes and allow it to cool.
  6. In a mixing bowl, beat the softened cream cheese with sugar and vanilla until smooth.
  7. Add eggs one at a time, beating well after each.
  8. Gradually add the melted chocolate and mix until fully combined.
  9. Stir in heavy cream and sour cream until smooth.
  10. Pour cheesecake filling over the cooled crust and smooth the top.
  11. Lower the oven temperature to 325°F (163°C) and bake the cheesecake for 55-65 minutes.
  12. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
  13. Cool completely at room temperature and refrigerate for at least 4 hours, preferably overnight.
  14. For the ganache, heat heavy cream until simmering, then add chopped chocolate. Stir until smooth.
  15. Pour ganache over the chilled cheesecake and garnish with crushed Oreos and whole Oreos if desired.
  16. Slice and enjoy!

How to Serve Chocolate Cheesecake with an Oreo Crust

To serve chocolate cheesecake with an Oreo crust, cut it into slices using a sharp knife. You can serve it plain or top it with whipped cream for extra creaminess. Adding fresh fruit or a drizzle of chocolate sauce also makes for a beautiful presentation.

How to Store Chocolate Cheesecake with an Oreo Crust

You can store the cheesecake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It will stay fresh for up to 5 days. If you want to store it longer, you can freeze the cheesecake for up to 2 months. Just make sure to wrap it well in plastic wrap and aluminum foil.

Tips to Make Chocolate Cheesecake with an Oreo Crust

  • Make sure all your ingredients are at room temperature before starting. This helps to mix everything smoothly.
  • Don’t skip cooling the cheesecake in the oven. This helps prevent cracks on the surface.
  • For a richer chocolaty taste, you can add more melted chocolate or use dark chocolate instead of semi-sweet.

Variation

You can customize this cheesecake by mixing in different flavors. For example, adding a layer of caramel or a sprinkle of sea salt on top can give it a unique twist. You could also use different types of cookies for the crust or add chocolate chips to the batter.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made ahead of time. It’s best to refrigerate it overnight for the best flavor and texture.

2. Can I use reduced-fat cream cheese?
You can use reduced-fat cream cheese, but the texture may be slightly different. Full-fat cream cheese gives the best results.

3. What’s the best way to cut the cheesecake?
To cut the cheesecake neatly, dip a sharp knife in hot water, wipe it dry, and then cut. This will give you clean slices without the filling sticking to the knife.

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Chocolate Cheesecake with Oreo Crust

  • Author: krmibk110
  • Total Time: 100 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

A rich chocolate cheesecake paired with a crunchy Oreo crust, perfect for special occasions.

Ingredients

Scale
  • 24 Oreo cookies (about 2 cups crushed)
  • 1/2 cup (115g) unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 1/2 cups (360ml) heavy cream
  • 8 oz (225g) semi-sweet chocolate, melted
  • 1/4 cup (60g) sour cream
  • 1/2 cup (120ml) heavy cream (for ganache)
  • 4 oz (115g) semi-sweet chocolate, chopped (for ganache)
  • Crushed Oreo cookies (for garnish)
  • Whole Oreos (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
  2. In a food processor, pulse the Oreo cookies until finely crushed.
  3. Add the melted butter to the cookie crumbs and stir until the mixture resembles wet sand.
  4. Press the Oreo mixture into the bottom of the prepared pan to form a firm, even crust.
  5. Bake the crust for 8-10 minutes and allow it to cool.
  6. In a mixing bowl, beat the softened cream cheese with sugar and vanilla until smooth.
  7. Add eggs one at a time, beating well after each.
  8. Gradually add the melted chocolate and mix until fully combined.
  9. Stir in heavy cream and sour cream until smooth.
  10. Pour cheesecake filling over the cooled crust and smooth the top.
  11. Lower the oven temperature to 325°F (163°C) and bake the cheesecake for 55-65 minutes.
  12. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
  13. Cool completely at room temperature and refrigerate for at least 4 hours, preferably overnight.
  14. For the ganache, heat heavy cream until simmering, then add chopped chocolate. Stir until smooth.
  15. Pour ganache over the chilled cheesecake and garnish with crushed Oreos and whole Oreos if desired.
  16. Slice and enjoy!

Notes

Make sure all ingredients are at room temperature for best results. Chill the cheesecake overnight for optimal flavor and texture.

  • Prep Time: 25 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 28g
  • Sodium: 320mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 90mg

Keywords: chocolate cheesecake, Oreo crust, dessert, easy cheesecake, party dessert

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