Description
This rich and creamy Chocolate Cheesecake recipe combines a classic Oreo cookie crust with a luscious chocolate-infused cream cheese filling, finished with a smooth chocolate ganache topping. Perfect for any chocolate lover looking for an indulgent dessert that’s sure to impress.
Ingredients
Scale
Crust
- 2â…” cups crushed Oreo cookies (362 grams, from about 32 cookies)
- 7 tablespoons unsalted butter, melted (99 grams, â…ž stick)
Cheesecake Filling
- 32 ounces cream cheese, room temperature (908 grams, 4 bricks)
- â…” cup granulated sugar (133 grams)
- 1½ cups heavy cream, room temperature (341 grams)
- â…“ cup sour cream, room temperature (76 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 teaspoon kosher salt (3 grams)
- 4 large eggs, room temperature (200 grams)
- 3 large egg yolks, room temperature (42 grams)
- 1 cup chocolate chips, melted (170 grams)
- ½ cup unsweetened cocoa powder (42 grams)
- 1½ tablespoons all-purpose flour (11 grams)
- ½ cup unsalted butter, room temperature (113 grams, 1 stick)
Chocolate Ganache Topping
- ¼ cup chocolate chips, melted (43 grams)
- ½ teaspoon kosher salt
- 1 cup powdered sugar (113 grams)
- 2 tablespoons unsweetened cocoa powder (11 grams)
Instructions
- Prepare the crust: Start by crushing the Oreo cookies into fine crumbs. Combine the crushed Oreos with the melted unsalted butter and mix until the crumbs are fully coated. Press the mixture evenly into the bottom of a springform pan to form the crust. Chill it in the refrigerator while preparing the filling to allow it to set.
- Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the granulated sugar and continue to beat until well incorporated. Mix in the heavy cream, sour cream, vanilla extract, and kosher salt. Add the eggs and egg yolks one at a time, mixing gently to prevent excess air from forming. Fold in the melted chocolate chips and sifted cocoa powder, followed by the all-purpose flour. Lastly, blend in the softened unsalted butter until the batter is smooth and homogenous.
- Bake the cheesecake: Pour the cheesecake filling over the chilled crust in the springform pan. Tap the pan gently to release any air bubbles. Place the pan in a preheated oven at 325°F (163°C). Bake for approximately 165 minutes (2 hours and 45 minutes), or until the edges are set and the center slightly jiggles when moved. Turn off the oven and leave the cheesecake inside with the door slightly open for an additional hour to cool gradually. This prevents cracking.
- Prepare the chocolate ganache topping: While the cheesecake cools, melt the chocolate chips and combine with the kosher salt, powdered sugar, and unsweetened cocoa powder in a small bowl. Stir until smooth and glossy. Allow the ganache to cool slightly to thicken for an easy pour over the cheesecake.
- Finish and chill: Once the cheesecake has cooled to room temperature, pour the chocolate ganache evenly over the top. Smooth the surface with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to fully set and enhance the flavors.
- Serve: Remove the cheesecake from the springform pan, slice into 10 equal pieces, and serve chilled. Enjoy your decadent chocolate cheesecake!
Notes
- Ensure all dairy ingredients and eggs are at room temperature to prevent curdling and ensure a smooth batter.
- Using a water bath during baking can help prevent cracks, but this recipe is designed to bake without one by gradual cooling in the oven.
- For easier slicing, let the cheesecake rest at room temperature for 10 minutes before cutting.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- You can substitute the Oreo crust with a graham cracker crust if preferred.
