Oreo Chocolate Cheesecake (Printable)
Rich chocolate cheesecake with Oreo crust and glossy ganache topping—an irresistible dessert.
# What You’ll Need:
→ Oreo Crust
01 - 28 Oreo cookies, pulsed into fine crumbs (about 2 cups)
02 - 5 tablespoons unsalted butter, melted
→ Chocolate Cheesecake Filling
03 - 24 ounces (675 g) cream cheese, softened to room temperature
04 - 1 cup (200 g) granulated sugar
05 - 7 ounces (200 g) dark chocolate, melted and cooled
06 - 1/4 cup (30 g) unsweetened cocoa powder
07 - 3/4 cup (180 ml) sour cream, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 3 large eggs, room temperature
10 - 8 Oreo cookies, roughly chopped
→ Chocolate Ganache Topping
11 - 1/2 cup (120 ml) heavy cream
12 - 4 ounces (120 g) dark chocolate, finely chopped
13 - 2 Oreo cookies, crushed (for garnish)
# Directions:
01 - Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to create a waterproof seal and prevent leaks during baking.
02 - Pulse 28 Oreo cookies in a food processor until fine crumbs form. Transfer to a bowl and mix thoroughly with melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool slightly.
03 - Using an electric mixer on medium speed, beat the softened cream cheese and granulated sugar together until completely smooth and free of lumps. Blend in the melted cooled chocolate and cocoa powder until uniformly combined.
04 - Add sour cream and vanilla extract, blending just until incorporated. Add eggs one at a time, mixing on low speed after each addition—avoid overmixing to prevent cracking. Gently fold in the chopped Oreos by hand using a spatula.
05 - Pour the batter over the cooled crust and smooth the top with a rubber spatula. Bake for 45 to 50 minutes until the center is just set with a slight jiggle remaining. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
06 - Remove the cheesecake from the oven and allow it to cool completely to room temperature. Refrigerate for at least 4 hours, preferably overnight, for the best texture and clean slicing.
07 - Heat heavy cream in a small saucepan until just simmering—do not boil. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes, then stir gently until silky smooth.
08 - Pour the ganache over the chilled cheesecake and spread into an even layer. Sprinkle crushed Oreo cookies over the top for garnish. Refrigerate for 30 minutes to set the ganache before slicing and serving.
# Expert Suggestions:
01 -
- The Oreo crust doubles down on chocolate instead of relying on a plain graham base, and that small decision changes absolutely everything about how each bite lands.
- You dont need a water bath or fancy technique, just patience while it chills, and the ganache topping hides any surface cracks beautifully.
02 -
- Overmixing after the eggs go in is the number one reason cheesecakes develop tall cracks across the top, so treat those last few stirs like a delicate negotiation.
- The one hour rest in the turned off oven with the door cracked is not optional because slow cooling prevents the sudden temperature drop that causes sinking and splitting.
03 -
- Cold cream cheese is your enemy here so if you forgot to take it out early, submerge the sealed packages in warm water for fifteen minutes and it will soften enough to work with.
- Tap the filled pan firmly on the counter three or four times before baking to force hidden air bubbles up and out of the batter.