Oreo Chocolate Cheesecake (Printable)
Rich chocolate cheesecake with Oreo crust and silky ganache topping—pure indulgence in every bite.
# What You'll Need:
→ Oreo Cookie Crust
01 - 28 Oreo cookies, pulsed into fine crumbs (about 2 cups)
02 - 5 tablespoons unsalted butter, melted
→ Chocolate Cheesecake Filling
03 - 24 oz (675 g) cream cheese, softened to room temperature
04 - 1 cup (200 g) granulated sugar
05 - 7 oz (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 oz (120 g) dark chocolate, finely chopped
13 - 2 Oreo cookies, crushed (for garnish)
# Directions:
01 - Preheat oven to 325°F. 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 softened cream cheese and granulated sugar until completely smooth and free of lumps. Blend in melted dark 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 cracks. Gently fold in chopped Oreo cookies by hand using a spatula.
05 - Pour the filling 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. 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. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight for best texture.
07 - Heat heavy cream in a small saucepan until just simmering—do not boil. Remove from heat and pour over finely chopped dark chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes, then stir gently until smooth and glossy.
08 - Pour ganache over the chilled cheesecake, spreading evenly across the surface. Sprinkle crushed Oreo cookies on top if desired. Refrigerate for 30 minutes to set the ganache before slicing and serving.
# Expert Tips:
01 -
- The Oreo crust alone is reason enough to make this, but the combination of three chocolate layers is something genuinely unforgettable.
- It looks like it came from a bakery, yet the steps are surprisingly manageable once you get the hang of the timing.
02 -
- Overmixing the eggs is the fastest way to get cracks, so mix on low and stop the moment each egg disappears.
- The cheesecake will continue cooking from residual heat after you turn the oven off, so pulling it when the center jiggles is actually correct.
03 -
- A pinch of flaky sea salt on top of the ganache before it sets elevates every single flavor in this cheesecake.
- Run a thin knife around the edge of the cheesecake as soon as it comes out of the oven to prevent the sides from pulling and cracking as it cools.