Chocolate Cheesecake
An Oreo crust, chocolate cheesecake layer, and rich chocolate ganache topping combine to make this ultimate dessert for chocoholics.
Servings: 12
Ingredients
Oreo Crust
- 24 Oreos, finely crushed (use the whole cookie with the filling)
- ¼ cup unsalted butter, melted
Milk Chocolate Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 1⅓ cups powdered sugar
- 4 eggs, room temperature
- 10 ounces milk chocolate, chopped
Chocolate Ganache
- ¾ cup heavy whipping cream
- 3 ounces milk chocolate, finely chopped
- 4 ounces semi-sweet baking chocolate, finely chopped
Garnish
- 3 ounces milk chocolate, optional
Instructions
Oreo Crust
- Preheat oven to 350°F. Grease 9-inch springform pan, line the bottom with parchment, and wrap the pan with two layers of aluminum foil.
- Bring the foil up the sides of the pan to prevent water from seeping in during the baking process in the water bath. Set aside.
- Combine 24 finely crushed cookies with ¼ cup melted butter and stir. Press crumb mixture onto the bottom of the prepared pan and bake for 5 minutes.
- Remove and cool on a wire rack while making the filling.
Milk Chocolate Cheesecake Filling
- Melt 10 ounces milk chocolate in a microwave-safe bowl and set aside to cool.
- Mix 32 ounces cream cheese and 1⅓ cups sugar until smooth. Add 4 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 a roasting pan about a quarter of the way with hot water and bake for 1 hour to 1 hour 10 minutes, until the tops look dry and toothpick inserted in the center comes out clean.
- Remove the springform pan from the water bath and cool on a rack. Remove aluminum foil and refrigerate for at least 8 hours. Run a thin knife around the edge and remove the springform pan sides.
Chocolate Ganache
- Melt 3 ounces of chopped milk chocolate and 4 ounces semi-sweet baking chocolate over double boiler until completely smooth, then stir in ¾ cup heavy cream. It should be thick and creamy.
- Pour onto cheesecake and smooth the top. Let the ganache set before garnish.
- With a potato peeler shave 3 ounces milk chocolate bar along the length of the bar and sprinkle over the cake.
Notes
Make ahead of time. Cover and store this cheesecake in the refrigerator up to 2-3 days in advance.
STORE. Keep leftovers in an airtight container for up to 5 days.
FREEZE. Flash freeze by placing the cake on a baking sheet and putting 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.
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