Description
Creamy chocolate cookie cheesecake blends rich textures and indulgent flavors for an irresistible dessert experience. Sweet chocolate crumbles and silky cream cheese layers promise pure deliciousness that draws you into dessert paradise.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 3 large eggs
- 1 cup (240 milliliters) sour cream
- 1 cup (240 milliliters) heavy cream
Crust Ingredients:
- 2 cups (240 grams) chocolate cookie crumbs (from chocolate sandwich cookies, like Oreos)
- 4 tablespoons (56 grams) unsalted butter, melted
- 2 tablespoons (25 grams) granulated sugar
Flavoring and Sweetening Ingredients:
- 1 cup (120 grams) powdered sugar
- 2 teaspoons (10 milliliters) vanilla extract
- 1/2 cup (85 grams) semi-sweet chocolate chips, melted
Instructions
- Crush chocolate cookies into fine, uniform crumbs, ensuring a consistent texture for the base.
- Melt butter and combine with cookie crumbs and sugar, stirring until the mixture becomes cohesive and slightly sticky.
- Transfer the crumb mixture into a 9-inch springform pan, firmly pressing and compacting the base to create an even, smooth foundation.
- Bake the crust at 325°F (163°C) for 11 minutes, developing a subtle toasted flavor and setting the structure.
- Remove the crust from the oven and allow it to cool completely, which helps stabilize the base for subsequent layers.
- While the crust cools, prepare the cheesecake filling by blending cream cheese until smooth and creamy, eliminating any potential lumps.
- Gradually incorporate sugar, eggs, and vanilla extract into the cream cheese, mixing thoroughly to create a uniform, silky batter.
- Fold in melted chocolate, ensuring an even distribution throughout the cheesecake mixture for consistent chocolate flavor.
- Gently pour the chocolate cheesecake filling over the cooled crust, using a spatula to spread it evenly and prevent air pockets.
- Bake at 325°F (163°C) for approximately 45-50 minutes, watching for a slight jiggle in the center that indicates perfect doneness.
- Turn off the oven, crack the door open, and let the cheesecake rest for an additional hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely and enhance flavor development.
Notes
- Crush cookies finely to ensure a compact, stable base that won’t crumble when slicing the cheesecake.
- Use room temperature cream cheese to prevent lumps and achieve a smooth, creamy texture that blends effortlessly.
- Consider swapping regular cookies with gluten-free alternatives for those with dietary restrictions, maintaining the same rich chocolate flavor and crunchy crust.
- Add a splash of espresso or coffee liqueur to the batter to enhance the chocolate’s depth and create a more complex, sophisticated dessert profile.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 405
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg