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Rich and Creamy Chocolate Cheesecake with Oreo Crust and Ganache

A decadent slice of chocolate cheesecake with a dark cookie crust, topped with glossy chocolate ganache and crumbs.
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Make this decadent chocolate cheesecake for a show-stopping dessert. It features a crunchy Oreo crust, a rich, creamy chocolate filling, and a smooth chocolate ganache topping. This recipe is perfect for holidays or any special occasion.

Ingredients

Scale
  • 1 3/4 cups chocolate cookie crumbs (about 30 Oreo cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 4 ounces bittersweet chocolate, melted and cooled
  • 1 cup heavy cream
  • 4 ounces semi-sweet chocolate, chopped (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, mix the chocolate cookie crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Add 1 1/2 cups sugar, cocoa powder, vanilla extract, and salt. Beat until just combined.
  5. Beat in the eggs one at a time, mixing on low speed after each addition until incorporated. Do not overmix.
  6. Gently mix in the melted and cooled bittersweet chocolate until the batter is uniform.
  7. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Prepare the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth.
  12. Pour the chocolate ganache over the chilled cheesecake. Spread evenly. Return the cheesecake to the refrigerator until the ganache is set, about 30 minutes.
  13. Release the springform sides before slicing and serving this gourmet cheesecake.

Notes

  • For the smoothest texture, ensure your cream cheese is fully at room temperature before starting the filling.
  • If you skip the water bath, you risk cracks. If you must skip it, bake at a lower temperature (300°F) for longer.
  • This recipe is excellent for holiday desserts or any party dessert where you need a show-stopping chocolate lover’s dream.

Nutrition

Find it online: https://chefsily.com/chocolate-cheesecake-recipe-rich-creamy-ganache/