Description
Creamy chocolate cheesecake with Oreo crust brings indulgent dessert dreams to life. Rich layers of silky chocolate and crunchy cookie base promise a luxurious escape that delights chocolate enthusiasts, inviting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 8 ounces (226 grams) semi-sweet chocolate, melted
- 3 large eggs
Crust Ingredients:
- 24 Oreo cookies, crushed
- 5 tablespoons (75 milliliters) unsalted butter, melted
Flavor and Sweetness Ingredients:
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) sour cream
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Craft the foundation by pulverizing Oreo cookies into fine crumbs, then thoroughly blend with melted butter to create a cohesive mixture.
- Transfer the cookie mixture into a 9-inch springform pan, firmly pressing to establish an uniform base layer that will support the luscious filling.
- Activate the oven to 350F and briefly toast the crust for 10 minutes, allowing it to set and develop a slight golden hue.
- While the crust cools, prepare the creamy filling by whipping cream cheese until achieving a silky, lump-free consistency.
- Incorporate granulated sugar and sour cream, gently folding to maintain a light, airy texture.
- Introduce rich melted chocolate and fragrant vanilla extract, stirring until the mixture transforms into a luxurious, uniform blend.
- Carefully integrate eggs one at a time, using gentle circular motions to prevent overmixing and maintain the filling’s delicate structure.
- Carefully cascade the chocolate-infused filling over the prepared Oreo crust, ensuring an even distribution.
- Position the cheesecake in the preheated oven and bake for 55-60 minutes, watching for subtle signs of setting around the edges while maintaining a slight center wobble.
- Once baking completes, switch off the oven and allow the cheesecake to rest with the door slightly open, facilitating a gradual temperature reduction for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours, enabling complete setting and flavor melding.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake filling and easier mixing.
- Crush Oreo cookies finely and press firmly into the pan to create a solid, compact crust that won’t crumble.
- Prevent cracks by avoiding overmixing eggs and baking in a water bath for gentle, even heat distribution.
- Dairy-free alternative: Substitute cream cheese with vegan cream cheese and use dairy-free chocolate for a plant-based version.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg