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.
Cook Techniques
Crushing Oreos
Use a food processor for quick and even crumbling of the Oreos, achieving the right consistency needed for the crust.
Mixing Ingredients
When beating the cream cheese, make sure it is softened to room temperature to achieve a smooth and creamy texture without lumps.
Wrapping the Springform Pan
Wrap the bottom of the springform pan in aluminum foil to create a barrier against water, preventing it from leaking into the cheesecake during baking.
Baking in a Water Bath
Using a water bath helps regulate the temperature and moisture while baking, resulting in a creamier cheesecake without cracks.
Cooling the Cheesecake
Allow the cheesecake to cool gradually in the oven with the door cracked to prevent sudden temperature changes, which can cause cracking.
Making Chocolate Ganache
Pouring hot cream over chocolate chips allows them to melt properly; whisk until smooth for a glossy finish on your cheesecake.
FAQ
Can I make this cheesecake ahead of time?
Yes, you can make the cheesecake a day in advance and chill it overnight for the best flavor and texture.
What should I do if I don’t have a springform pan?
If a springform pan is unavailable, you can use a regular pan lined with parchment paper, though removing the cheesecake might be more challenging.
How do I know when my cheesecake is done?
The edges should be set with a slight jiggle in the center. It will continue to firm up as it cools.
Can I use a different type of cookie for the crust?
Yes, you can substitute with other cookies like graham crackers or chocolate chip cookies, but the flavor and texture may vary.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Conclusion
Indulging in this rich and decadent Chocolate Cheesecake is a true delight for chocolate lovers. With its crunchy Oreo crust, velvety chocolate filling, and luscious chocolate ganache, every bite is a heavenly experience. This cheesecake not only satisfies your sweet tooth but also provides an impressive dessert for any occasion, making it a must-try recipe for any chocolate enthusiast.
More recipes suggestions and combination
White Chocolate Raspberry Cheesecake
A delightful contrast to the rich chocolate, this cheesecake features creamy white chocolate and tart raspberry swirls for a refreshing dessert.
Chocolate Mint Cheesecake
Incorporate peppermint extract into the filling and add crushed mint cookies to the crust for a festive and refreshing twist.
Nutella Swirl Cheesecake
Infuse this cheesecake with layers of Nutella for an extra creamy and hazelnut flavor that adds an irresistible twist.
Chocolate Hazelnut Cheesecake
Combine chocolate and hazelnut flavors by adding crushed hazelnuts to the crust and incorporating hazelnut spread into the filling.
Peanut Butter Chocolate Cheesecake
Layer creamy peanut butter in the filling for a delicious combination of chocolate and peanut butter that fans of both flavors will adore.
Chocolate Coconut Cheesecake
Add shredded coconut to the filling and top with chocolate ganache for a tropical twist in every chocolatey bite.
Salted Caramel Chocolate Cheesecake
Drizzle warm salted caramel sauce over the ganache layer to elevate the flavor and add a sweet-salty contrast that complements the chocolate.
Oreo Mint Cheesecake Bars
Transform the classic cheesecake into bite-sized bars by adding mint flavor and a generous Oreo crust, perfect for parties and gatherings.
