Chocolate Oreo Cheesecake
This Chocolate Oreo Cheesecake is chocked full of Oreos from the crust to the topping! It has a rich, decadent chocolate cheesecake with pockets of chopped Oreos throughout it. It's as delicious as it is beautiful. It will be the talk of any party and you will be asked to make it over and over again.
I can never get enough of recipes that have Oreos in them. I've made a huge number of recipes, but some of my very favorite besides this one is my Oreo Fluff and these Oreo Cheesecake Brownie Bars.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Ingredients for the Oreo Crust
- Oreo Cookies - These classic creme-filled sandwich cookies make the perfect crust. Leave the filling in! Store brand sandwich cookies will work as well.
- Butter - A little melted butter holds the crumbled cookies together to form the crust as it bakes.
Ingredients for the Chocolate Oreo Cheesecake Filling
- Unsweetened Cocoa Powder - You can use regular cocoa, dark chocolate cocoa, or dutch process cocoa. The color of the cheesecake my change depending on the cocoa powder that you use.
- Granulated Sugar - White Sugar.
- Semi-sweet Baking Chocolate - This chocolate comes in bars and is found near the chocolate chips.
- Heavy Whipping Cream - Found near the milk and creamer. Makes for an extra creamy cheesecake.
- Cream Cheese - Brand name cream cheese or a generic brand without fillers. Be sure to read the labels to compare. Some generics are fine and some have fillers to make a cheaper product.
- Vanilla Extract - Pure vanilla extract either store-bought or homemade vanilla extract will work.
- Eggs - I always use large eggs and the size does matter.
- Sour Cream - Adds smoothness and tanginess for flavor. Use full-fat sour cream for this recipe.
- Oreos - The classic sandwich cookie is chopped and gets mixed right into the filling.
Ingredients for the Oreo Ganache
- Milk Chocolate Chips - For melting into the cream. You can use semi-sweet if you prefer.
- Heavy Whipping Cream - Forms the liquid base of the ganache and gives it thickness without letting the chocolate seize up.
- Oreos - Because this is a Chocolate OREO cheesecake! You are going to love this classic ganache sauce with Oreos added.
Ingredients for Homemade Chocolate Whipped Cream
- Heavy Whipping Cream - Makes incredible homemade whipped cream.
- Unsweetened Cocoa Powder - Adds the chocolate flavor to make this whipped cream unique.
- Powdered Sugar. Adds the sweetness you're going to need to balance out the bitter chocolate flavor.
Substitutions and Variations
- The Classic Oreos can be substituted for store brand or any other flavor of Oreo you would like in any part of this recipe. Just use the same measurement for each component.
- Substitute the semi-sweet baking chocolate out with dark baking chocolate or bittersweet baking chocolate.
- For the chocolate ganache, use any chocolate chip you would like. I just happen to prefer milk chocolate chips.
NOTE: This recipe has not been tested with other substitutions or variations
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How to Make Chocolate Oreo Cheesecake
To make this legendary cheesecake, begin by preheating your oven. Make the crust by pulsing your cookies in a food processor. Add the melted butter and pulse some more. Press this mixture into the bottom of your prepared springform pan and stick it into the refrigerator to chill while you make the chocolate oreo cheesecake filling.
To make the filling, combine the cocoa powder and sugar first and mix it up well with a whisk or a fork. This will help prevent the cocoa powder from clumping. Once you've done this, start melting the chocolate in the microwave in ten second intervals. Stir between each segment of time in the microwave so that you know when the chocolate is melted.
Next, beat the softened cream cheese until it smooths out. Add the cocoa powder/sugar mixture and mix well. Then add the melted chocolate and stir again. Make sure to scrape down the sides of the bowl between each step.
Add the vanilla extract and beat in the eggs one at a time. Then add the sour cream and beat again. Finally, fold in the crushed Oreo cookies. Pour the cheesecake filling over the crust in the prepared pan and bake it until it sets.
Make sure you allow enough time to chill the cheesecake in the refrigerator overnight. When you are ready to serve it, make the ganache by heating the chocolate in the microwave and stirring in the whipping cream and Oreos. Make the chocolate whipped cream by whipping those ingredients together. Top the cheesecake with the ganache and whipped cream and serve.
Tips for Best Results
Keep the filling in your Oreos for all components!
If you do not have a food processor, you can also add the cookies into a storage bag and crush the cookies with a rolling pin.
Bake your cheesecake until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is wiggled back and forth and not like a wet batter. This time may vary so always give it the jiggle test and bake longer if needed.
As you melt the chocolate in the microwave, make sure to stir it between each interval of time. Chocolate holds its shape as it melts and burns.
How to Store/Freeze
Store the cheesecake in an airtight container or wrapped well with plastic wrap in the fridge for up to 5 days.
To freeze the Chocolate Oreo Cheesecake, leave the toppings off and let the cheesecake cool in the fridge overnight in the springform pan.
If you're keeping it in the pan, wrap the cheesecake in 2 layers of plastic wrap, letting the plastic wrap touch the cheesecake surface. This will ensure it is sealed well. Then wrap the cheesecake in a layer of heavy-duty aluminum foil as well.
If you're removing the cheesecake from the pan, place it on a plate and tightly wrap it in the two layers of plastic wrap making sure to press it against the top of the cheesecake. Place in a freezer-safe container.
Freeze the cheesecake for up to 3 months. To thaw it, remove it from the freezer and place it in the fridge overnight.
Recipe FAQs
Yes! In fact, I want you to leave the filling in them.
Yes! This recipe will definitely work with the new gluten-free version of this famous cookie.
Yes. Chocolate Oreo Cheesecake should be kept in the refrigerator once it is completely cooled until it is completely eaten. If you have too much to eat within two or three days, freeze individual portions to have later. It can be frozen in an airtight container for up to three months.
More Cheesecake Recipes to Love
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Chocolate Oreo Cheesecake
Ingredients
Crust
- 20 oreo cookies
- 5 tablespoons butter melted
Cheesecake
- ⅓ cup unsweetened cocoa powder
- 1 ¾ cups granulated sugar
- 8 ounces semi-sweet baking chocolate melted
- ½ cup heavy cream
- 24 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 15 Oreos chopped
Ganache
- ¾ cup milk chocolate chips
- ½ cup heavy cream
- 8 Oreos chopped
Chocolate Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons cocoa powder
- ¼ cup powdered sugar
Instructions
Crust
- Preheat oven to 325 degrees F. Lightly grease a 9.5-inch springform pan with nonstick baking spray and line the sides with 3-inch-wide strip of parchment paper.
- In a food processor, add in the oreo cookies. Pulse until the cookies are just crumbs. You can also add the cookies into a storage bag and crush the cookies with a rolling pin.
- Add the melted butter into the food processor and pulse a couple of times until the butter has coated all the crumbs.
- Pour the crumbs into the prepared pan. Firmly and evenly press the crumbs into the bottom of the pan.
- Place the pan in the fridge or freezer to firm up while working on the cheesecake batter.
Chocolate Oreo Cheesecake
- In a small bowl, add the cocoa powder and sugar. Stir to combine. This will prevent lumps of cocoa powder. Set aside.
- In a microwave-safe bowl, add the heavy cream and chocolate. Microwave in 30-second intervals and stir. Repeat until the chocolate is completely melted and smooth. Set aside.
- In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl.
- Add the cocoa powder and sugar mixture in with the cream cheese. Beat until well combined. Scrape down the sides of the bowl.
- Add the melted chocolate to the cream cheese mixture and mix until the chocolate is well blended. Scrape down the sides and bottom of the bowl.
- Add the vanilla extract and then the eggs one at a time. Beat in each egg just until combined. Scrape down the bowl before adding the next egg.
- Add the sour cream. Beat just until combined. Give the bowl one last scrape and mix in any remaining bits.
- Fold in the chopped cookies until evenly distributed.
- Before adding the cheesecake mixture to the springform pan, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can skip the tin foil and add the springform pan in a slightly larger pan to keep the water bath from leaking into the cheesecake.
- Place the foil wrapped pan or two pans in a third pan that's filled with about 1 inch of hot water.
- Pour the cheesecake batter on top of the chilled crust. Give it a couple of gentle taps on the counter to help remove any air bubbles.
- Place the cheesecake in the preheated oven and bake for 1 hour 20 minutes to 1 hour 30 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is wiggled back and forth and not like wet batter. This time may vary so always give it the jiggle test and bake longer if needed.
- Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
- Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.
Ganache
- In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 30 seconds and stir. Repeat one more time and stir until the ganache comes together.
- Pour the ganache on top of the cooled cheesecake while it’s still in the springform pan.
- Sprinkle the crushed oreos on top of the warm ganache. Keep them towards the center so you can pipe chocolate whipped cream on the outer edge.
- Pop the cheesecake back in the fridge to allow the ganache to set up.
Whipped Cream
- In a large mixing bowl, add in the heavy whipping cream, cocoa powder, and powdered sugar. Beat with a hand mixer on medium until soft peaks form. Turn mixer on high and continue to beat until stiff peaks form.
- Add the whipped cream in a piping bag fitted with a Wilton 1M tip.
- Pipe swirls on the top of the chilled cheesecake to finish it off.
- If the ganache isn’t set up yet, place it back in the fridge before slicing it.
- Slice and serve!
- Store in an airtight container the fridge.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
