Oreo Chocolate Cheesecake Recipe
This Oreo Chocolate Cheesecake is the perfect indulgence for any dessert lover. With a creamy, rich chocolate filling and a crunchy Oreo crust, it’s a decadent treat that’s sure to satisfy your sweet tooth. A crowd-pleasing dessert that’s easy to make and always a hit!
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Calories: 350kcal
Servings: 10
Equipment
- Oven
- Springform Pan
- Ziplock bag
- Rolling Pin
- Mixing Bowls
- Stand mixer or hand mixer
- Spatula
- Small Saucepan
- Whisk
- Cooling Rack
Ingredients
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 room temp
- 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
- Preheat the oven to 350°F and let the cream cheese soften.
- Grease an 8-10 inch springform pan.
- Crush 24 Oreo cookies in a Ziplock bag and mix with butter. Press into the bottom of the pan and bake for 5 minutes. Set aside.
- Mix cream cheese until soft, then add remaining filling ingredients and blend until smooth.
- Spread the cheesecake filling over the crust and bake for 30 minutes. The center should jiggle slightly.
- Turn off the oven, leave the cheesecake inside with the door slightly open for 30 minutes, then cool on the counter for 30 minutes.
- Chill in the refrigerator for 2-3 hours.
- For the ganache, heat cream, then whisk in chocolate chips until smooth. Pour over cheesecake, top with crushed Oreos, and chill for 20 minutes before serving. Enjoy!
Nutrition
Calories: 350kcal | Carbohydrates: 35g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 280mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Calcium: 100mg | Iron: 2mg