Description
This decadent Chocolate Cheesecake features a rich Oreo cookie crust, a creamy cocoa-infused cream cheese batter, and a luscious dark chocolate ganache topping. Perfectly baked in a water bath for a smooth, velvety texture, this dessert is a chocolate lover’s dream and ideal for special occasions or indulgent treats.
Ingredients
Crust Ingredients
- 2 cups crushed Oreo Chocolate cookies (filling removed)
- 6 tbsp melted butter
Cheesecake Batter Ingredients
- 3 blocks cream cheese (24 oz, softened)
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 8 oz dark chocolate (melted)
Ganache Ingredients
- 1/2 cup heavy cream
- 4 oz dark chocolate (chopped)
Instructions
- Make the Crust: Preheat your oven to 325°F (163°C). Mix the crushed Oreo cookies with the melted butter until evenly combined, then firmly press this mixture into the bottom of a 9-inch springform pan to create an even crust layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and unsweetened cocoa powder until combined. Gradually mix in the melted dark chocolate to create a rich, chocolatey batter.
- Bake the Cheesecake: Pour the prepared batter over the cooled Oreo crust in the springform pan. Place this pan inside a larger pan and carefully add hot water about an inch up the sides of the springform pan to create a water bath, which helps bake the cheesecake evenly and prevents cracking. Bake at 325°F (163°C) for 50-55 minutes, until the center is slightly jiggly but mostly set. After baking, turn off the oven, crack the door slightly, and let the cheesecake sit inside for 1 hour to cool gradually.
- Make the Ganache: While the cheesecake cools, heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a separate bowl and let it sit for 1 minute to soften the chocolate. Stir gently until the mixture is smooth and glossy.
- Chill & Serve: Remove the cheesecake from the water bath and let it cool completely to room temperature. Pour the prepared chocolate ganache evenly over the top of the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully. Slice and enjoy your rich, creamy chocolate cheesecake.
Notes
- Using a water bath ensures a creamy, crack-free cheesecake.
- Allow the cheesecake to fully chill for the best texture and flavor.
- Make sure cream cheese is softened at room temperature for smooth batter.
- Remove Oreo filling to avoid extra moisture in the crust.
- Ganache adds a glossy, rich finishing touch and can be substituted with whipped cream if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
