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Chocolate Oreo Cheesecake Recipe

  • Author: Patty Williams
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 10-12 1x
  • Category: Dessert
  • Cuisine: American

Description

A rich and simple dark chocolate cheesecake with a serious Oreo twist and melted chocolate ganache.


Ingredients

Scale

For the crust

  • 24 Oreos, crushed (do not have to remove filling)
  • 6 tablespoons butter, melted

For the filling

  • 4 8 ounce packages cream cheese
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • ¼ cup cocoa powder
  • ½ cup chocolate chips, melted (I use Ghirardelli 60% Cacao bittersweet)
  • 2 teaspoons vanilla extract
  • 4 tablespoons cornstarch

For the ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • Extra crushed and halved Oreos for topping

Instructions

  1. Preheat oven to 350° F.
  2. Grease the bottom and sides of a 8 to 10-inch springform pan.
  3. For the crust, place 24 Oreo cookies in large Ziplock bag and finely crush with a rolling pin. Mix with butter in a bowl. Press crust mixture into bottom of greased springform pan and bake for 5 minutes. Set aside.
  4. In another bowl or stand mixer, combine all cheesecake filling ingredients. Mix until fully combined. Spread filling evenly over Oreo crust.
  5. Place the cheesecake back in the oven and bake for 30 minutes; the center of cheesecake should jiggle just slightly with a gentle shake of the pan.
  6. Turn the oven off and let cheesecake sit in the oven with the door slightly cracked for 30 more minutes, then let sit on countertop for another 30 minutes. Chill in the refrigerator for 2-3 hours.

For the ganache

  1. In a small saucepan, heat heavy cream over medium heat. As soon as the cream begins to boil, remove from heat and immediately whisk in chocolate chips, stirring constantly until smooth and creamy.
  2. Remove cheesecake from the springform pan and carefully slide off the removable metal bottom. Pour ganache over the cheesecake, starting in the center and spiraling out to the edges; use a silicone spatula to gently spread the ganache to the edges, letting it drip a little.
  3. Top ganache with crushed and halved Oreos as desired. Place back in refrigerator for 20 minutes to let ganache set. Serve and enjoy the chocolatey goodness!

Notes

To cut Oreo halves, use a large serrated bread knife and slowly saw through the cookie.


Nutrition

  • Serving Size: 1 piece
  • Calories: 479
  • Sugar: 27.1g
  • Sodium: 383mg
  • Fat: 33.3g
  • Saturated Fat: 19.8g
  • Carbohydrates: 40.5g
  • Fiber: 2.1g
  • Protein: 6.3g
  • Cholesterol: 87mg

Keywords: chocolate oreo cheesecake

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