Introduction
Rich, creamy, and utterly indulgent, Chocolate Cheesecake is the ultimate dessert for chocolate lovers. This decadent dessert features a crunchy Oreo crust, a velvety chocolate filling, and a luscious chocolate ganache that is sure to satisfy your sweet tooth. Perfect for special occasions or simply a treat for yourself, this cheesecake is a delightful blend of flavors and textures that will leave you craving more.
Ingredients
Oreo Crust:
17 ounces dark chocolate Oreos (1 pound 1 ounce family-size package)
½ cup salted butter, melted
Cheesecake Filling:
16 ounces cream cheese, softened
1 ½ cups powdered sugar
½ cup Dutch process cocoa powder
1 cup sour cream
3 large eggs
Chocolate Ganache:
10 ounces semi-sweet chocolate chips
1 ¼ cups heavy cream
Chocolate shavings (optional, for garnish)
Chocolate squares (optional, for garnish)
Prep Time
25 minutes
Cook Time
1 hour 15 minutes
Total Time
Overnight (includes chilling time)
Yield
10 servings
Instructions
1. Preheat Oven:
Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
2. Make the Oreo Crust:
Crush the Oreos in a food processor until fully crumbled, about 2 minutes. Add the melted butter and pulse until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan, making a thick layer and extending about 1 inch up the sides. Bake the crust for 8-10 minutes until set. Allow it to cool, then reduce the oven temperature to 325°F (165°C).
3. Prepare the Cheesecake Filling:
In a stand or hand mixer, beat the cream cheese, powdered sugar, and cocoa powder until smooth, about 2-3 minutes. Mix in the sour cream until combined, then beat in the eggs on low speed until just combined—do not overmix. Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in. Pour the cheesecake filling into the crust and tap the pan on the counter to remove air bubbles.
4. Bake in a Water Bath:
Place a lint-free towel in the bottom of a large roasting pan, then set the cheesecake on top. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Carefully place the pan in the oven and bake for 55-75 minutes until the edges are set and the center has a slight wobble. Turn off the oven and crack the door, allowing the cheesecake to cool for 1 hour.
5. Chill:
Remove the cheesecake from the water bath and let it cool at room temperature for another hour. Cover with plastic wrap and refrigerate overnight.
6. Make the Ganache:
Place the chocolate chips in a heat-safe bowl. Heat the heavy cream in a microwave-safe bowl, heating in 30-second intervals until steaming, about 2 minutes total. Pour the steaming cream over the chocolate chips and let it sit for 5 minutes without stirring. Whisk the mixture until thick and smooth.
7. Assemble and Serve:
Pour the ganache evenly over the chilled cheesecake and let it cool to room temperature for 10-15 minutes. Garnish with chocolate shavings or squares if desired. Slice into 10 servings and enjoy your delicious Chocolate Cheesecake!
Storage
Store leftovers in the refrigerator for up to 5 days. Enjoy this chocolatey indulgence!
Detailed Directions and Instructions
1. Preheat Oven
Preheat your oven to 350F (175C) and prepare a 9-inch springform pan.
2. Make the Oreo Crust
Crush the Oreos in a food processor until fully crumbled, about 2 minutes. Add the melted butter and pulse until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan, making a thick layer and extending about 1 inch up the sides. Bake the crust for 8-10 minutes until set. Allow it to cool, then reduce the oven temperature to 325F (165C).
3. Prepare the Cheesecake Filling
In a stand or hand mixer, beat the cream cheese, powdered sugar, and cocoa powder until smooth, about 2-3 minutes. Mix in the sour cream until combined, then beat in the eggs on low speed until just combined; do not overmix. Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in. Pour the cheesecake filling into the crust and tap the pan on the counter to remove air bubbles.
4. Bake in a Water Bath
Place a lint-free towel in the bottom of a large roasting pan, then set the cheesecake on top. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Carefully place the pan in the oven and bake for 55-75 minutes until the edges are set and the center has a slight wobble. Turn off the oven and crack the door, allowing the cheesecake to cool for 1 hour.
5. Chill
Remove the cheesecake from the water bath and let it cool at room temperature for another hour. Cover with plastic wrap and refrigerate overnight.
6. Make the Ganache
Place the chocolate chips in a heat-safe bowl. Heat the heavy cream in a microwave-safe bowl, heating in 30-second intervals until steaming, about 2 minutes total. Pour the steaming cream over the chocolate chips and let it sit for 5 minutes without stirring. Whisk the mixture until thick and smooth.
7. Assemble and Serve
Pour the ganache evenly over the chilled cheesecake and let it cool to room temperature for 10-15 minutes. Garnish with chocolate shavings or squares if desired. Slice into 10 servings and enjoy your delicious Chocolate Cheesecake!
Notes
Storage
Store leftovers in the refrigerator for up to 5 days.
Additional Tip
To enhance the chocolate flavor, consider using high-quality chocolate chips for the ganache.
Serving Suggestion
Serve with whipped cream or fresh berries for added contrast and flavor.
