Chocolate Cheesecake
Chocolate lovers dream. Oreo cookie crust and rich creamy and chocolate cheesecake. Easy too!
Ingredients
Crust
- 24 chocolate sandwich cookies like Oreos, finely crushed
- 2 tablespoons granulated sugar
- ¼ cup butter melted
Cheesecake
- 10 ounces semi-sweet chocolate melted
- 32 oz cream cheese 4 package- 8 ounce packages
- 1 cup sugar granulated
- ½ cup sour cream
- ¼ cup cocoa powder unsweetened
- 4 eggs
Ganache Topping
- 5 ounces semi sweet chocolate chopped
- ¾ cup heavy cream
Instructions
Crust
- Preheat oven to 350°F
- In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.
- Bake the crust for 8 minutes. Set aside while you make the cheesecake.
Cheesecake
- Melt the 10 ounces of chocolate in the microwave or using a double broiler until smooth. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.
- Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
- Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
- Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour.
Ganache
- Melt the chocolate and heavy cream in small bowl in the microwave or in a small saucepan, and stir until smooth. Spread the ganache on top of the cooled cheesecake.
- Cover the springform pan and transfer the cheesecake into the refrigerator to chill for 6 hours or overnight.
- Release the sides of the springform pan before slicing.
Notes
Store airtight, refrigerated, for up to 5 days.
Yes you can freeze cheesecake. One of the great things about cheesecake you can make ahead. My suggestion way to do so is:
- Place the cheesecake (on the cake pan) in the freezer until completely frozen. This will take a few hours.
- Remove the cheesecake from the freezer, wrap in plastic wrap and then place it in a large zip-top bag. This will stay fresh for up to 30 days! If you don’t have a zip-top bag large enough, wrap the frozen cheesecake in plastic wrap, and then wrap it again in aluminum foil to prevent any freezer burn or absorption of freezer smells.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 782kcalCarbohydrates: 60gProtein: 11gFat: 57gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 166mgSodium: 393mgPotassium: 432mgFiber: 4gSugar: 45gVitamin A: 1509IUVitamin C: 0.2mgCalcium: 132mgIron: 6mg
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