Chocolate Cheesecake with Oreo Crust
This easy chocolate cheesecake recipe is sure to be a hit! With an Oreo cookie crust, creamy cheesecake filling, and topped with chopped Oreo cookies and chocolate chips. This recipe is rich, and loaded with chocolatey goodness, plus my no-fail homemade cheesecake couldn't be easier to make!
Equipment
- food processor
- 9′ Springform pan also called a cheesecake pan
- electric mixer
- a large mixing bowl
- a rubber spatula
- parchment paper
- aluminum foil
- a pan large enough to fit your cheesecake pan for the water bath – I use a cast iron skillet for this, but a casserole dish or large roasting pan will also work well. The pan can be glass, cast iron, or Aluminized Steel. It just needs to be wide enough to hold the cheesecake and deep enough to hold 2-3 inches of water
Ingredients
For the Oreo Crust
- 2 cups oreo crumbs see instructions
- 1/3 cups unsalted butter melted
For the Chocolate Cheesecake Filling
- 4 8oz blocks of cream cheese softened
- 1 1/4 cups white sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 5 eggs
- 1/2 - 1 1/2 cups cocoa powder
Toppings
- chopped oreo cookies
- mini chocolate chips I used semisweet chocolate chips, but you can use any kind you like. Milk chocolate, Dark chocolate, or even white Chocolate!
- melted chocolate for drizzling I used leftover chocolate chips
Instructions
- Preheat the oven to 475 degrees F.
- Place a large piece of foil over the bottom of the cheesecake pan. (it should cover about 2/3 of the outside sides of the pan as well)
- Line the inside bottom of the pan with parchment paper. To do this easily, flip the pan upside down and trace a circle on a piece of parchment with a pencil. Cut along the outside of the traced circle and place the finished circle in the bottom of the cheesecake pan.
- In a food processor(see note if you don't have one), pulse the Oreo cookies, until they are fine crumbs. Place the crumbs in a making bowl and pour in the melted butter.
- Using your hands or a fork mix until the crumbs are completely coated in butter. Oreo cookies tend to soak up a lot of butter, which leaves you with a wet and sticky crust, don't worry this is how it should be!
- Press the crust mixture into the bottom and roughly 1 inch up the sides of the springform pan. If your Oreo crumbs are too sticky try buttering your hands before you start or wearing gloves.
- Place the pan in the freezer, to help firm up the crust while you prepare the cheesecake filling.
- In a large bowl combine the softened cream cheese, sour cream, sugar, and vanilla extract. Beat with an electric mixer at high speed, until the mixture is smooth and creamy, and there are no lumps of cream cheese. Scrap down the sides of the bowl and mix again.
- Add the cocoa powder a 1/4 cup at a time, be sure to beat on low speed to avoid getting cocoa powder everywhere! Taste the cheesecake mixture after each 1/4 of cocoa powder and add more until the cheesecake is to your liking. I usually add 1/2 of cocoa powder, but feel free to add more or less depending on how chocolatey you want it.
- Add the eggs and beat the mixture on medium speed until completely combined. Scrap down the sides of the bowl and mix again
- Remove the pan from the freezer, and using a rubber spatula scrap the chocolate cheesecake filling into the pan. Jiggle the pan around a little to smooth out the top of the cheesecake.
- Place the cheesecake in your water bath pan of choice(I use a large cast iron skillet) and fill it with 2-3 inches of water.
- Place the pan in the hot oven and bake for 12 minutes.
- After 12 minutes reduce the oven temperature to 350 degrees F, and continue baking for 40-50 minutes or until the middle is set and the top is slightly browned.
- Remove the cheesecake from the oven(and the water bath) and allow it to cool at room temperature for 30 minutes to 1 hour.
- Place the cheesecake in the fridge and allow it to chill for 3-4 hours or overnight.
- Once the cheesecake has chilled, release the springform pan, and transfer the cheesecake to a plate(though you can also serve it from the bottom of the pan) top your finished cheesecake with chopped Oreo cookies, chocolate chips, and a drizzle of melted chocolate.
- Cut into 12 slices and enjoy!
Notes
If you don't have a food processor, you can crush your Oreo cookies, by placing them in a freezer bag and rolling them with a rolling pin until they are completely crushed.
It is tempting to skip the water bath when making cheesecake but it is an important step to follow. Water baths help the cheesecake to bake evenly and help to keep the top from cracking.
Leftover cheesecake can be stored in the fridge in an airtight container or wrapped in plastic wrap for up to 5 days.
Feel free to play around with different toppings for this cheesecake! Reese's peanut butter cups, whipped cream, brownie pieces, chocolate ganache topping, espresso powder, and fresh berries would all taste amazing!
Tried this recipe?Let us know how it was!