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An Oreo Crust, Chocolate Cheesecake Layer, And Rich Chocolate Ganache Topping Combine To Make This Decadent Dessert Made For The Ultimate Choco-Holic.

If you’ve ever tried and enjoyed our No Bake Oreo Cheesecake or No Bake Chocolate Cheesecake, you’ll LOVE this cheesecake recipe. It’s made up entirely of chocolatey ingredients.

Chocolate cheesecake close up image with whipped cream and chocolate shavings.


Chocolate, Oreo + Cheesecake

Can you imagine a more decadent dessert from the one with these ingredients? If you are a true chocoholic like me, then you have no other option than to try this fantastic Milk Chocolate Cheesecake with Oreo Crust.

It’s a THREE layer cheesecake, and every single layer is as rich as the next. As usual, the base is the beautiful Oreo crust. In the middle will be the biggest and the most decadent chocolate cheesecake, and over all that, you have the thick layer of chocolate ganache. If you think it all sounds decadent, just wait until you take your first bite—it’s even better than it sounds!

How to make Oreo crust for Chocolate cheesecake.

THREE LAYERS OF GOODNESS

This is made like a traditional cheesecake using a springform pan and a water bath. You’ll start with the crust, then the chocolate cheesecake, and lastly the ganache.

OREO CRUST

PREP. Preheat oven to 350 degrees F, grease 9-inch springform pan, line the bottom with parchment and wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan. 

Note: make sure it is tight and secure so no water gets in during the baking process in water bath!! 

OREOS. Combine finely crushed cookies with melted butter and stir well until it’s all moistened. 

BAKE. Press crumb mixture onto the bottom of the prepared pan and bake for 5 minutes. Remove from the oven and set on a wire rack to cool while making the filling.

FIlling

MELT & MIX. Melt 10 ounces milk chocolate and set aside to cool. Mix cream cheese and sugar until smooth. Add the eggs one at a time and mix on low speed. Add melted chocolate and mix on low speed to combine. 

BAKE. Pour batter onto the crust, then place springform pan in a roasting pan. Fill roasting pan about a quarter of the way with hot water and bake at 350 degrees about 1 hour to 1 hour 10 minutes, until the tops look dry and toothpick inserted in the center comes out clean. 

CHILL. Remove springform pan from the water bath and set on a cooling rack to cool, then remove aluminum foil and refrigerate (at least 8 hour or overnight). When it’s completely cooled run a thin knife around the edge and remove springform pan sides. 

A note about water baths: When baking a cheesecake, you’re going to want to take that extra step and use a water bath. It seems daunting if you’ve never tried, but it’s actually really easy. A water bath will help give and nice even bake, help it rise evenly and keep it from falling. It also helps prevent the cake from burning or cracking. 

You can use a plastic baking bag instead of aluminum foil (the kind you bake a turkey in at Thanksgiving). Place the spring form pan inside the bag and fold down the sides so it’s even with the top of the pan and stick it inside the water bath. Do not cover the top of the cake.

Process images of how to make chocolate cheesecake.

CHOCOLATE GANACHE

MELT. Over double boiler melt chopped chocolate (3 oz. milk chocolate and 4 oz semi-sweet baking chocolate) until completely smooth and has no lumps, then stir in heavy cream. 

COMBINE. Stir well until ganache is smooth and evenly combined (it should be thick and creamy). 

POUR. Pour onto cheesecake and smooth the top. Let the ganache set before garnish. 

SHAVINGS. With a potato peeler shave milk chocolate bar along the length of the bar and sprinkle over the cake.

Chocolate ganache on top of chocolate cheesecake.

RECIPE TIPS

  • Chocolate graham crackers work in lieu of Oreos.
  • Add whipped cream, strawberry sauce or cherry sauce to the top of your slices.
  • Chill inside the spring form pan, remove, dab away any accumulated moisture, then add the ganache.
  • Chocolate Curls: Room temperature chocolate peels really well.

How to keep cake from cracking: One tricky thing about cheesecake is making sure that your silky smooth top isn’t marred by a crack. There are a few things you can do to help make sure this doesn’t happen. Don’t fret if it does crack, just cover the crack with chocolate ganache! 😉

  • Use room temperature ingredients namely the eggs and cream cheese
  • Mix the eggs as little as possible. Eggs get fluffy and airy. When they are overmixed they will cause the cheesecake to rise too much and crack.
  • Don’t open the oven door during bake time
  • Cool the cake gradually: Once baked, turn off the oven and open the oven door a crack. Allow the cake to cool for about an hour before removing it from the oven.
Chocolate cheesecake recipe with whipped cream dollops.

MAKE AHEAD & STORE

This cheesecake can be prepared up to 2-3 days in advance, just store covered in the refrigerator. This chocolate cheesecake STORES really well in both the fridge and freezer. 

  • Fridge: store in an airtight container for up to 5 days.
  • Freezer: flash freeze by placing the cake on a baking sheet and put it in the freezer for 2-3 hours. Once the outer layer of the cake has frozen wrap the entire thing with plastic wrap and again with aluminum foil. Label and freeze for 1-2 months. Remove wrapping before thawing in the fridge.
Chocolate cheesecake slice with whipped cream and chocolate shavings.

FOR MORE CHEESECAKE RECIPES, CHECK OUT:

5 from 6 votes

Chocolate Cheesecake Recipe

By: Lil’ Luna
An Oreo crust, milk chocolate cheesecake layer, and rich chocolate ganache topping combine to make this decadent dessert made for the ultimate choco-holic. 
Servings: 12
Prep: 10 minutes
Cook: 1 hour 20 minutes
Chill: 8 hours
Total: 9 hours 30 minutes

Ingredients 

Oreo Crust

  • 24 Oreos finely crushed (use the whole cookie with the filling)
  • 1/4 cup unsalted butter melted

Milk Chocolate Cheesecake Filling

  • 32 oz cream cheese room temperature
  • 1 1/3 cups powdered sugar
  • 4 eggs room temperature
  • 10 oz milk chocolate chopped

Chocolate Ganache

  • 3/4 cup heavy whipping cream
  • 3 oz milk chocolate finely chopped
  • 4 oz semi-sweet baking chocolate finely chopped

Garnish

  • 3 oz milk chocolate optional

Instructions 

  • Preheat oven to 350 degrees F, grease 9-inch springform pan, line the bottom with parchment and wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking process in water bath!!!! Set aside.
  • Combine finely crushed cookies with melted butter and stir well until it’s all moistened. Press crumb mixture onto the bottom of the prepared pan and bake for 5 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
  • Melt 10 ounces milk chocolate and set aside to cool.
  • Mix cream cheese and sugar until smooth. Add the eggs one at a time and mix on low speed.
  • Add melted chocolate and mix on low speed to combine.
  • Pour batter onto the crust, then place springform pan in a roasting pan. Fill roasting pan about a quarter of the way with hot water and bake at 350 degrees about 1 hour to 1 hour 10 minutes, until the tops look dry and toothpick inserted in the center comes out clean.
  • Remove springform pan from the water bath and set on a cooling rack to cool, then remove aluminum foil and refrigerate (at least 8 hour or overnight). When it’s completely cooled run a thin knife around the edge and remove springform pan sides.
  • Over double boiler melt chopped chocolate (3 oz. milk chocolate and 4 oz semi-sweet baking chocolate) until completely smooth and has no lumps, then stir in heavy cream. Stir well until ganache is smooth and evenly combined (it should be thick and creamy) Pour onto cheesecake and smooth the top. Let the ganache set before garnish.
  • With a potato peeler shave milk chocolate bar along the length of the bar and sprinkle over the cake.
  • This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.

Nutrition

Calories: 776kcal, Carbohydrates: 62g, Protein: 10g, Fat: 58g, Saturated Fat: 32g, Trans Fat: 1g, Cholesterol: 169mg, Sodium: 387mg, Potassium: 352mg, Fiber: 4g, Sugar: 48g, Vitamin A: 1437IU, Vitamin C: 1mg, Calcium: 113mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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If you’d like to see more delicious recipes from Vera, head over to OMG Chocolate Desserts



About Lil Luna

Lil’ Luna is the place to find all things creative. From recipes to home decor to gift ideas and crafts, you can find unique, simple and fun ideas for your home, kitchen and for any occasion.

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Recipe Rating




8 Comments

  1. 5 stars
    If I am going to eat cheesecake, then it has to be chocolate! This recipe makes the perfect cheesecake. The oreo crust is a great choice!

  2. Oh my gosh Vera, this cheesecake is INCREDIBLE! I love how decadent it looks, and how you decorated it. I’ve got to make this ASAP! 🙂

    1. Thank you so much Joan! Your words are big thing for me because I simply adore your blog and it has been always hug inspiration to me.

      All the best