0 from 18 votes
Perfect Chocolate Cheesecake with Oreo Crust
This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It's the perfect cheesecake for chocolate lovers!
Prep Time
25 mins
Cook Time
1 hr
Cooling Time
6 hrs
Servings: 12 slices
Calories: 674 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Oreo Crust
- 24 Oreo cookies
- 1/4 cup melted butter
Chocolate Cheesecake
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 (8 ounce) packages cream cheese softened
- 4 ounces unsweetened baking chocolate melted
- 4 large eggs
- 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.
Cup of Yum
Notes
- Cheesecake should be refrigerated.
Nutrition Information
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
(10%)
Fiber
4g
(16%)
Sugar
46g
(92%)
Vitamin A
1355IU
(27%)
Vitamin C
1mg
(1%)
Calcium
126mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 674
% 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.