I love this chocolate Oreo cheesecake! It’s super rich, decadent and perfectly balanced so it’s not too sweet. This cheesecake has an Oreo crust and I top mine with some buttercream frosting, chocolate ganache and Oreo cookies. I will include the recipes for each of those elements below along with the chocolate cheesecake recipe.
I made this cake for my brother in law’s surprise birthday party a few weeks ago because he loves cheesecake and he requested a chocolate one. Everyone at the party enjoyed the cake and the leftovers did not last long.
I was excited to nail down a great cheesecake recipe for my website that I could share with everyone. I have alot of no bake cheesecake recipe on here but didn’t have a baked cheesecake recipe yet or a chocolate one. So here’s the first of many more to come.
What pan to use? I used a 10 inch x ~3 inch spring form pan. This cake does rise up quite a bit during cooking so you will need to place a piece of parchment paper around the inside edge and have it stick up about 3 more inches while cooking so it doesn’t overflow if using a 10 inch pan. This method produces an extra thick cake, which I love. However, you can also use a 12 inch spring form pan if you want the cake a little less thick (the 12 inch pan doesn’t require parchment paper) or cut the filling recipe in half and use a 10 inch pan for less thick filling.
You will need a larger and deeper pan to place your spring form pan while cooking. Then you will add water around the cheesecake pan while it’s baking. This helps the cheesecake stay moist and not crack while cooking. This cooking method is called water bathing. Because this cake bakes in a water bath the outside and bottom of the pan need to be lined with aluminum foil so no water comes inside the pan. Newer pans have a pretty tight seal but still do this as a precaution. It’s fine if a little water gets into the pan but you may end up with a slightly soggier crust.
What you need to make Chocolate Oreo Cheesecake:
Serves ~12 people – makes 1 – 10-12 inch cheesecake
For the Oreo crust:
- 3/4 standard size package of Oreo cookies – crush them in a zip lock bag
- 1/2 cup butter
For chocolate cheesecake filling:
- 4 – 8 ounce packages cream cheese – *very important!!- room temperature or batter will get chunky
- 1 1/2 cups sugar
- 1 tablespoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup sour cream
- 3 tablespoons flour
- 6 eggs
Chocolate ganache:
- 1 cup semi-sweet chocolate chips
- 1/3 cup cream – May need to increase to 1/2 cup if wanting a dripped ganache
Buttercream:
- 2 tablespoons butter – salted
- 2 cups powdered sugar
- 2 tablespoons milk – more to thin
- 1/2 teaspoon vanilla extract
- pinch of salt
- Garnish with crushed and whole Oreo’s on top
Instructions
- Pre-heat oven to 325 F.
- Prepare the spring form pan with aluminum foil around the bottom and outsides so no water gets in while the cheesecake is baking.
- Place Oreo’s in a zip lock bag and smash until crumbs are smooth.
- Add melted butter and Oreo’s to a bowl and mix well.
- Press the Oreo crust into the bottom of the spring form pan.
- Cut a piece of parchment paper to the length needed to go around the inside of the spring form pan, fol in half and place around the inside of the pan, against the pan’s edge.
- In a mixing bowl, add room temperature cream cheese, sugar, vanilla, cocoa powder, sour cream, flour and eggs and blend until smooth.
- Pour mixture into the pan with the Oreo crust on the bottom and if using parchment paper it will be against the sides of the pan.
- Place cheesecake into a larger pan and fill the larger pan with enough warm water to come up to about 3/4’s of the way on the sides of the spring form pan.
- Bake for ~1 hour and 45 minutes. Cake will be a little giggly but the center will seem set, there should be a fairly firm skin formed on the top of the cake. The cake will rise quite a bit but that rise will slowly sink down as the cake cools.
- Remove from oven and water bath and let cool completely before removing from the spring form pan.
- When cooled, top with chocolate ganache, frost the top with butter cream and top with crushed and whole Oreo’s.
Directions for ganache:
- Heat milk on stove top or microwave until steaming.
- Pour over chocolate chips in a bowl and cover, let set for a few minutes then stir until chocolate ganache is smooth. If chocolate needs to melt more you can microwave in 5 second increments until ganache is smooth.
- ganache will thicken as it cools. If using as a drip, you may have to add more milk to thin out or if ganache seems thin then add more chocolate to get right consistency.
Directions for buttercream:
- Add all ingredients into a mixing bowl and whisk until smooth, add more milk to thin if desired.
- Pipe buttercream on top of cheesecake.
Here are a few of my no bake cheesecake recipes:
- Mini no bake orange cheesecakes with raspberry cranberry sauce RECIPE HERE
- Mini no bake cheesecakes RECIPE HERE
- Cherry cheesecake bars RECIPE HERE
- Vegan blackberry lime cheesecakes RECIPE HERE
Chocolate Oreo Cheesecake
Ingredients
- For Oreo crust:
- 3/4 standard size package of Oreo cookies – crush them in a zip lock bag
- 1/2 cup butter
- For chocolate cheesecake filling:
- 4 – 8 ounce packages cream cheese – room temperature or batter will get chunky
- 1 1/2 cups sugar
- 1 tablespoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup sour cream
- 3 tablespoons flour
- 6 eggs
- For chocolate ganache:
- 1 cup semi-sweet chocolate chips
- 1/3 cup cream – May need to increase to 1/2 cup if wanting a dripped ganache
- For buttercream frosting:
- 2 tablespoons butter – salted
- 2 cups powdered sugar
- 2 tablespoons milk – more to thin
- 1/2 teaspoon vanilla extract
- pinch of salt
- Garnish with crushed and whole Oreo’s on top
Instructions
- Pre-heat oven to 325 F.
- Prepare the spring form pan with aluminum foil around the bottom and outsides so no water gets in while the cheesecake is baking.
- Place Oreo’s in a zip lock bag and smash until crumbs are smooth.
- Add melted butter and Oreo’s to a bowl and mix well.
- Press the Oreo crust into the bottom of the spring form pan.
- Cut a piece of parchment paper to the length needed to go around the inside of the spring form pan, fol in half and place around the inside of the pan, against the pan’s edge.
- In a mixing bowl, add room temperature cream cheese, sugar, vanilla, cocoa powder, sour cream, flour and eggs and blend until smooth.
- Pour mixture into the pan with the Oreo crust on the bottom and if using parchment paper it will be against the sides of the pan.
- Place cheesecake into a larger pan and fill the larger pan with enough warm water to come up to about 3/4’s of the way on the sides of the spring form pan.
- Bake for ~1 hour and 45 minutes. Cake will be a little giggly but the center will seem set, there should be a fairly firm skin formed on the top of the cake. The cake will rise quite a bit but that rise will slowly sink down as the cake cools.
- Remove from oven and water bath and let cool completely before removing from the spring form pan.
- When cooled, top with chocolate ganache, frost the top with butter cream and top with crushed and whole Oreo’s.
- Directions for chocolate ganache:
- Heat milk on stove top or microwave until steaming.
- Pour over chocolate chips in a bowl and cover, let set for a few minutes then stir until chocolate ganache is smooth. If chocolate needs to melt more you can microwave in 5 second increments until ganache is smooth.
- ganache will thicken as it cools. If using as a drip, you may have to add more milk to thin out or if ganache seems thin then add more chocolate to get right consistency.
- Directions for buttercream frosting:
- Add all ingredients into a mixing bowl and whisk until smooth, add more milk to thin if desired.
- Pipe buttercream on top.