Perfect Chocolate Cheesecake with Oreo Crust
User Reviews
5
Perfect Chocolate Cheesecake with Oreo Crust
Description
The recipe begins by crushing Oreos finely and mixing them with melted butter to form a sturdy crust pressed into the bottom of a greased 9-inch springform pan. The filling blends granulated sugar, flour, unsweetened cocoa powder, and salt into softened cream cheese for a smooth base. Melted unsweetened baking chocolate is incorporated, lending deep chocolate flavor.
Eggs, sour cream, and vanilla extract are beaten in to create a creamy, smooth filling that is poured over the Oreo crust. Baking at 350 degrees allows the cheesecake to set with a firm structure while retaining moistness. Tapping the pan removes air pockets for an even texture.
After baking and cooling, refrigeration is essential to finish setting and develop the cheesecake’s dense but creamy consistency. This dessert serves well after dinner and pairs nicely with fresh berries or whipped cream if desired.
Ingredients
Oreo Crust
- 24 Oreo cookies
- 1/4 cup butter melted
Chocolate Cheesecake
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 4 (8 ounce) packages cream cheese softened
- 4 ounces unsweetened baking chocolate melted
- 4 large egg
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
- Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
- In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.
- Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.
- Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.
- Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.
- Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.
- Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
- Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.
Notes
- Keep the cheesecake refrigerated until serving to maintain its texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 674kcal | 34% |
| Carbohydrates | 63g | 21% |
| Protein | 11g | 22% |
| Fat | 46g | 71% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 174mg | 58% |
| Sodium | 481mg | 20% |
| Potassium | 348mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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