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Chocolate Cheesecake with Oreo Crust and Chocolate Ganache Recipe

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3.8 from 79 reviews

  • Author: Amina
  • Total Time: 11 hours 50 minutes
  • Yield: 14 servings

Description

This decadent Chocolate Cheesecake features a rich Oreo crust, a creamy chocolate-infused cheesecake filling, and a luscious chocolate ganache topping. Finished with light whipped cream, it’s the perfect indulgent dessert for any chocolate lover.

Ingredients

Crust

  • 1-3/4 cups Oreo crumbs (or other chocolate cookie sandwich)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter (melted)

Cheesecake Filling

  • 4 (8-ounce) packages cream cheese (full-fat, room temperature)
  • 1 (12-ounce) package semi-sweet chocolate chips
  • 1-1/2 cups granulated sugar
  • 4 tablespoons cocoa powder
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/2 tablespoon vanilla extract

Ganache

  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter

Whipped Cream

  • 3/4 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare: Preheat your oven to 325°F (163°C). Wrap a well-greased 9-inch springform pan with two layers of heavy-duty aluminum foil, securing it carefully to prevent leaks.
  2. Make Crust: In a small bowl, mix the Oreo crumbs with 2 tablespoons granulated sugar. Stir in the melted butter, then press this mixture firmly into the bottom of the prepared springform pan—do not press it up the sides. Place the pan on a baking sheet and bake for 10 minutes, then transfer to a cooling rack.
  3. Melt Chocolate: Microwave the 12 ounces of chocolate chips in 15-second bursts, stirring for 10 seconds between bursts, until fully melted and smooth. Let cool to room temperature.
  4. Mix Filling: In a large mixing bowl, beat the softened cream cheese and 1.5 cups sugar on medium-low speed until smooth and creamy, being careful not to overbeat. Scrape in the cooled melted chocolate and add cocoa powder, then beat just until combined.
  5. Beat Eggs: Whisk together the eggs in a small bowl. Add the eggs, salt, and vanilla extract to the cream cheese mixture, and beat on low speed until just combined. Pour this filling evenly over the prepared crust in the springform pan and smooth the surface.
  6. Bake Cheesecake: Place the springform pan into a large baking pan, then pour boiling water to reach about 1 inch up the sides of the springform pan, creating a water bath. Bake for 55–70 minutes until the center is set with a slight jiggle. If the jiggle is too much, continue baking in 5-minute increments. When done, turn off the oven, open the door, and let the cheesecake cool in the water bath for 45 minutes.
  7. Cool Cheesecake: Remove the cheesecake from the water bath, unwrap the foil carefully, and let it cool at room temperature on a wire rack for 30 minutes. Cover and refrigerate for at least 8 hours or overnight to fully set.
  8. Prepare Ganache: In a small bowl, combine 1 cup chocolate chips, 1/2 cup heavy cream, and 1 tablespoon unsalted butter. Microwave in 20-second bursts, stirring between each, until smooth. Allow ganache to cool to room temperature before topping the cheesecake.
  9. Top with Ganache: Spoon the ganache onto the center of the chilled cheesecake, keeping it about an inch away from the edge. Spread evenly using the back of a spoon. Cover and refrigerate for at least 1 hour until ganache sets.
  10. Whip Cream: Just before serving, beat 3/4 cup heavy cream with powdered sugar and vanilla extract in a stand mixer on high speed until soft peaks form.
  11. Serve: Use a large sharp knife heated under hot water to slice the cheesecake. Dry the knife and make clean, decisive cuts to get perfect slices. Serve with a dollop or piping of whipped cream.

Notes

  • Use full-fat cream cheese at room temperature for the smoothest texture.
  • Do not overbeat the cream cheese mixture to avoid cracks in the cheesecake.
  • The water bath helps prevent cracking and ensures even baking.
  • Allow ganache to cool completely before pouring to avoid melting the cheesecake surface.
  • Chilling the cheesecake overnight improves flavor and texture.
  • Running the knife under hot water between cuts helps achieve clean slices without sticking.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-cheesecake-with-oreo-crust-and-chocolate-ganache-recipe/