If you are a chocolate lover looking for a dessert that feels like a dream come true, then this Chocolate Cheesecake with Oreo Crust and Chocolate Ganache Recipe is going to sweep you off your feet. Picture a velvety, rich chocolate cheesecake nestled on a crunchy, indulgent Oreo cookie crust, all topped with a silky smooth chocolate ganache that melts in your mouth. This dessert is the perfect combination of creamy, crunchy, and chocolaty that leaves everyone wanting just one more bite. Whether for a special celebration or a cozy night in, this recipe is a winner every single time.

Ingredients You’ll Need

The image shows four steps of making an Oreo crust. In the first part, whole Oreos are inside a clear blender with a white marbled background. The second part shows a white bowl with dark Oreo crumbs, white sugar, melted butter, and salt mixed together, a wooden spoon resting inside. The third part has the same white bowl with the mixture stirred until smooth, the crumbs soaking the wet ingredients. The last part shows a dark springform pan lined with foil, and the dark Oreo mixture pressed evenly across the bottom, ready to set, all on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients here are surprisingly simple, yet each one is crucial to building the luscious layers of this cheesecake masterpiece. From the crumbly Oreo crust to the rich chocolate filling and that divine ganache topping, every component plays a role in balancing flavors and textures that will make you fall in love bite after bite.

1-3/4 cups Oreo crumbs: The crunchy, chocolatey base that gives the crust its irresistible flavor and texture.
2 tablespoons granulated sugar: Adds just enough sweetness to the crust to balance the chocolate.
4 tablespoons unsalted butter (melted): Binds the crust crumbs together to create a firm and tasty foundation.
4 (8-ounce) packages cream cheese (full-fat, room temperature): The creamy heart of the cheesecake, providing richness and smoothness.
1 (12-ounce) package semi-sweet chocolate chips: Melts into the filling for that deep chocolate flavor throughout.
1-1/2 cups granulated sugar: Sweetens the cheesecake filling perfectly.
4 tablespoons cocoa powder: Enhances the chocolate intensity and color of the cheesecake.
4 large eggs: Give structure to the cheesecake while keeping it silky.
1/2 teaspoon salt: Balances the sweetness and heightens all the chocolate notes.
1/2 tablespoon vanilla extract: Adds warmth and depth to the flavor profile.
1 cup chocolate chips: For the luscious chocolate ganache topping.
1/2 cup heavy cream: Creates the smooth, glossy ganache texture.
1 tablespoon unsalted butter: Adds shine and richness to the ganache.
3/4 cup heavy cream: Used to whip the cream that tops each slice beautifully.
2 tablespoons powdered sugar: Sweetens the whipped cream delicately.
1 teaspoon vanilla extract: Enhances the flavor of the whipped cream topping.

How to Make Chocolate Cheesecake with Oreo Crust and Chocolate Ganache Recipe

Step 1: Prepare and Preheat

Start by preheating your oven to 325°F. To protect your cheesecake from water damage during baking, wrap a greased 9-inch springform pan in two layers of heavy-duty aluminum foil and secure it tightly. This water bath technique ensures a creamy texture without cracks.

Step 2: Make the Oreo Crust

Combine Oreo crumbs and sugar in a small bowl, then mix in the melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of your prepared springform pan—remember, just the base, not up the sides. Place the pan on a baking sheet, then bake for 10 minutes. Let it cool on a rack so the crust solidifies, creating a perfect foundation.

Step 3: Melt the Chocolate

Gently melt the semi-sweet chocolate chips in the microwave using 15-second bursts, stirring well between each burst. This prevents burning and ensures a smooth, shiny chocolate that’s ready to become the star of your cheesecake filling. Let it cool to room temperature before mixing it in.

Step 4: Mix the Cheesecake Filling

Using a large bowl, beat the room temperature cream cheese and sugar at medium-low speed until silky smooth—patience here is key to avoid cracks later. Fold in the cooled melted chocolate and cocoa powder until combined. In a separate bowl, whisk the eggs lightly, then add them along with salt and vanilla extract to the filling. Combine gently on low speed until everything is just mixed together.

Step 5: Bake Your Cheesecake

Pour the creamy filling over the prepared Oreo crust and smooth the top with a spatula. Place the springform pan inside a larger baking pan and carefully pour boiling water into the outer pan until reaching about an inch high. Bake for 55 to 70 minutes until the center is mostly set but still has a slight wobble, as it firms up while cooling. Once baked, turn off the oven, open the door, and let the cheesecake cool gradually in the water bath for 45 minutes. Then remove, unwrap gently, and cool further on a wire rack. Cover and refrigerate for at least 8 hours or overnight for best texture.

Step 6: Prepare the Chocolate Ganache

In a small bowl, combine chocolate chips, butter, and heavy cream for the ganache. Microwave in short bursts, stirring thoroughly until glossy and smooth. Let this ganache cool to room temperature before spooning it onto the chilled cheesecake. Keep the ganache about an inch away from the edges and spread it evenly. Chill again until the ganache is completely set, about one hour.

Step 7: Whip the Cream Topping

Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This light whipped cream topping adds a lovely contrast to the rich cheesecake, making every bite simply irresistible.

Step 8: Slice and Serve

For perfectly clean slices, heat a large sharp knife under hot water, wipe it dry, and make a swift cut. Repeat heating and wiping the knife between each slice to keep those edges smooth and luscious. Serve each slice topped with a generous dollop or elegant piping of whipped cream.

How to Serve Chocolate Cheesecake with Oreo Crust and Chocolate Ganache Recipe

A close-up side view of a three-layer chocolate cheesecake on a white plate, set on a white marbled surface. The bottom layer is a dark, crumbly crust; the middle is a thick, creamy chocolate cheesecake with a slightly airy texture; the top layer is a smooth, glossy dark chocolate ganache. On top, there is a swirl of white whipped cream with a round chocolate decoration placed in the center. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your cheesecake serving by sprinkling crushed Oreos or chocolate shavings over the ganache for extra texture and visual delight. Fresh raspberries or strawberries can add a pop of color and a slight tartness that beautifully complements the intense chocolate flavors.

Side Dishes

Keep your side dishes light and fresh to balance the cheesecake’s richness. A crisp green salad with a tangy vinaigrette or a bowl of fresh berries perfectly contrasts with the dessert’s creamy, chocolate layers.

Creative Ways to Present

Plate slices on elegant dessert plates, drizzle additional ganache or a raspberry coulis around the edges for that wow factor. For parties, consider mini servings in small glasses layered with whipped cream and crumbled Oreos, making for a playful and pretty presentation that’s easy to enjoy.

Make Ahead and Storage

Storing Leftovers

After enjoying your cheesecake, store any leftovers covered in the refrigerator. A tightly sealed container or wrapping the pan securely with plastic wrap keeps it fresh for up to 5 days, ensuring you still get to savor that rich taste whenever a chocolate craving strikes.

Freezing

This Chocolate Cheesecake with Oreo Crust and Chocolate Ganache Recipe freezes beautifully. Wrap individual slices in plastic wrap and foil, then place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. To thaw, place slices in the fridge overnight for a perfect texture.

Reheating

Since this cheesecake is best enjoyed chilled, avoid reheating. Instead, allow frozen pieces to thaw completely in the fridge for creamy, smooth bites that taste just like fresh from the oven—without actually being hot.

FAQs

Can I use a different type of crust instead of Oreo?

Absolutely! While the Oreo crust pairs wonderfully with the chocolate filling, you can use graham crackers, chocolate wafers, or even crushed pretzels for a salty twist. Just adjust the sugar and butter slightly to maintain the right texture.

Why is it important to bake the cheesecake in a water bath?

The water bath provides gentle, even heat that prevents cracks and helps the cheesecake cook evenly. It also keeps the edges from drying out while allowing the center to set perfectly creamy.

How long does this Chocolate Cheesecake with Oreo Crust and Chocolate Ganache Recipe take to make?

From start to finish, including baking and chilling time, it takes approximately 11 hours and 35 minutes, mostly because of the necessary overnight refrigeration that ensures the cheesecake sets properly and tastes incredible.

Can I make the ganache ahead of time?

Yes, you can prepare the ganache a day in advance. Keep it refrigerated, then gently warm it or bring it to room temperature before spreading on the cheesecake for a smooth finish.

What’s the best way to cut clean slices of cheesecake?

Use a large, sharp knife heated briefly in hot water and dried before each cut. This technique helps the knife glide through the creamy layers with ease, preventing crumbling and messy edges.

Final Thoughts

This Chocolate Cheesecake with Oreo Crust and Chocolate Ganache Recipe is more than just a dessert; it’s a celebration of chocolate’s best qualities all wrapped up in one stunning cake. It’s perfect for impressing guests or spoiling yourself on any day that calls for something decadent and comforting. Give it a try—you might just find your new favorite go-to recipe for special occasions!