Chocolate Oreo Cheesecake Recipe – The Most Amazing Thing You’ll Ever Taste

This Chocolate Oreo cheesecake is the best sweet and delicious breakfast for a holiday or birthday party. If you love chocolate this recipe of Chocolate Oreo cheesecake is for you. Most people take this chocolate cheesecake with a cup of tea or coffee: Chopsaw Oreos, chocolate whipped cream, oreo crust, rich chocolate cheesecake filling, and delectable ganache.

I tasted this Chocolate Oreo cheesecake for the first time when I and my friend were in a shopping mall. Since then it’s been my favorite chocolate Oreo cake. After that, this recipe I tried in our home more better than a shopping mall cake. I suggest you try this recipe in your home it is best for you.

If you have not tried this recipe for Chocolate Oreo cheesecake before, to get ready I am sharing the recipe for Chocolate Oreo cheesecake try this recipe at once. try other chocolate recipe.

Chocolate Oreo Cheesecake recipe

This Chocolate Oreo cheesecake is the best sweet and delicious breakfast for a holiday or birthday party. If you love chocolate this recipe of Chocolate Oreo cheesecake is for you.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 5

Calories 481 kcal

Equipment

• 2 Bowl.
• Blander

Ingredients

  

For the crust

• 22 Oreos crushed
• 50 grams butter melted

For the filling

• 4 8- ounce packages of cream cheese room temp
• 100 grams of granulated sugar
• 50 grams packed brown sugar
• 50 grams of cocoa powder
• 50 grams of chocolate chips melted
• 21 grams vanilla extract
• 36 grams cornstarch

For the ganache

• 200 grams semi-sweet chocolate chips
• 100 grams of heavy cream
• Extra crushed and halved Oreos for topping

Instructions

 

• Turn the oven on to 350°F. To soften, take the cream cheese out of the refrigerator.
• Grease an 8 to 10-inch springform pan from the bottom to the sides.
• To make the crust, put 24 Oreo cookies in a big Ziplock bag and use a rolling pin to crush them finely. Incorporate the butter into a bowl.
• Cream cheese should be mixed on medium-low speed for one minute, or until it is creamy and soft, in another bowl or with a stand mixer. Using a medium-low speed, add the remaining ingredients for the cheesecake filling and mix until thoroughly combined.
• After 30 minutes of baking, the cheesecake should have a slight wobble in the center when the pan is gently shaken. Return the cheesecake to the oven.
• After turning off the oven, leave the cheesecake inside for another thirty minutes with the door slightly ajar, and then leave it out on the counter for an additional thirty minutes. Refrigerate for two to three hours.

For the ganache

• Heavy cream should be heated over medium heat in a small saucepan. When the cream starts to boil, take it off the heat and whisk in the chocolate chips right away, whisking continuously until it becomes creamy and smooth.
• After removing the cheesecake from the springform pan, gently slide off the metal bottom that can be removed. Starting in the center and working your way out to the edges, pour the ganache over the cheesecake. Using a silicone spatula, gently spread the ganache to the edges, allowing it to drip a little.
• Garnish the ganache with chopped and crushed Oreos, if preferred. Put back in the fridge to allow the ganache to set, about 20 minutes.

Keyword Chocolate Oreo Cheesecake recipe

RATING 4.9(63)

What Type of Chocolate is Best?

Instead of using chocolate chips, which are typically coated to help keep them from melting at high temperatures and often result in more oily chocolate when melted, I prefer to use high-quality chocolate bars.

How to make this Chocolate Oreo Cheesecake recipe

Ingredients needed

Here I am sharing the list of a few crucial ingredients for this recipe:

For the crust

• Oreos, crushed 
• butter melted

For the filling

• cream cheese, room temp
• granulated sugar
• brown sugar
• cocoa powder
• chocolate chips melted
• vanilla extract
• cornstarch

For the ganache

• semi-sweet chocolate chips
• heavy cream
• Extra crushed and halved Oreos for topping

Step-by-step instructions

1. Turn the oven on to 350°F. To soften, take the cream cheese out of the refrigerator.
2. Grease an 8 to 10-inch springform pan from the bottom to the sides.
3. To make the crust, put 24 Oreo cookies in a big Ziplock bag and use a rolling pin to crush them finely. Incorporate the butter into a bowl.
4. Cream cheese should be mixed on medium-low speed for one minute, or until it is creamy and soft, in another bowl or with a stand mixer. Using a medium-low speed, add the remaining ingredients for the cheesecake filling and mix until thoroughly combined.
5. After 30 minutes of baking, the cheesecake should have a slight wobble in the center when the pan is gently shaken. Return the cheesecake to the oven.
6. After turning off the oven, leave the cheesecake inside for another thirty minutes with the door slightly ajar, and then leave it out on the counter for an additional thirty minutes. Refrigerate for two to three hours.

For the ganache

4. Heavy cream should be heated over medium heat in a small saucepan. When the cream starts to boil, take it off the heat and whisk in the chocolate chips right away, whisking continuously until it becomes creamy and smooth.
5. After removing the cheesecake from the springform pan, gently slide off the metal bottom that can be removed. Starting in the center and working your way out to the edges, pour the ganache over the cheesecake. Using a silicone spatula, gently spread the ganache to the edges, allowing it to drip a little.
6. Garnish the ganache with chopped and crushed Oreos, if preferred. Put back in the fridge to allow the ganache to set, about 20 minutes.

Storing and Freezing Instruction

This can be made up to two days ahead of time and refrigerated with a lid. It’s ideal, in my opinion, to prepare the toppings just before serving.

You can freeze this cheesecake as well. Make sure to cover it tightly and let it thaw in the fridge for the entire night. Once again, after the cheesecake has thawed, I advise making the topping right before serving.

FAQs

Do I need to use a water bath?

No, you don’t need to take a water bath! You should have a smooth, crack-free Oreo cheesecake if you follow my instructions.

Why did my Oreo cheesecake crack?

This can occur for many reasons, such as not pressing the crust firmly enough, using cold ingredients, overbeating the batter, opening the oven frequently during baking, overbaking, failing to release the crust, or cooling down too soon. 

How do you make mini Oreo cheesecakes?

Just use the baking instructions for my mini cheesecakes and this recipe to make mini Oreo cheesecakes. 

Do I need to pre-bake my crust?

Not at all! There’s no need to pre-bake my Oreo crust separately; it works perfectly when baked alongside the cheesecake.