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Chocolate Cheesecake with Oreo Crust and Chocolate Whipped Cream Recipe

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4.3 from 4 reviews

This rich and decadent Chocolate Cheesecake features a crunchy Oreo crust, a smooth and creamy chocolate-infused cream cheese filling, and a luscious chocolate whipped cream topping. Perfect for special occasions or whenever you're craving an indulgent dessert, this cheesecake combines deep cocoa flavors with a velvety texture that will delight chocolate lovers.

Ingredients

Crust

  • 20 Oreo cookies (to yield about 8 ounces / 2 cups of cookie crumbs)
  • 2 oz unsalted butter (4 tablespoons), melted

Filling

  • 32 oz cream cheese (at room temperature)
  • 7 oz granulated sugar (1 cup)
  • 0.80 oz all-purpose flour (3 tablespoons)
  • 1 oz unsweetened cocoa powder (1/3 cup)
  • 1 tsp instant espresso powder
  • 1 tsp vanilla extract
  • 8 oz semi-sweet chocolate chips (1 ⅓ cup)
  • 6 fl oz heavy cream (¾ cup)
  • 3 large eggs

Topping

  • 3 fl oz heavy cream (½ cup), cold
  • ¼ cup powdered sugar
  • 1 tablespoon unsweetened cocoa powder

Instructions

  1. Make the crust: Preheat your oven to 350°F and prepare an 8-inch springform pan by spraying it generously with non-stick spray. Set aside.
  2. Crush Oreos: Place the Oreos in a food processor and pulse in long bursts until they become very fine crumbs. Alternatively, crush the Oreos inside a zip-top bag with a rolling pin until finely crushed. You should have about 2 cups of crumbs.
  3. Mix crumbs and butter: Combine the Oreo crumbs with the melted unsalted butter and stir until the mixture has the texture of wet sand and holds together when squeezed.
  4. Press crust into pan: Pour the crumb mixture into the bottom of the prepared springform pan and press firmly using the back of a spoon or measuring cup, bringing the crust about an inch up the sides of the pan.
  5. Bake crust and cool: Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool completely.
  6. Make the filling - beat cream cheese: Place room temperature cream cheese in a stand mixer bowl fitted with the paddle attachment (or large bowl for hand mixer). Beat on medium speed for 2 to 3 minutes until smooth and creamy.
  7. Add dry ingredients and flavoring: Add granulated sugar, flour, unsweetened cocoa powder, and instant espresso powder to the cream cheese and mix until just combined. Then add vanilla extract and mix again until incorporated.
  8. Scrape and finish mixing: Scrape the sides and bottom of the bowl, then mix for an additional 30 seconds to ensure everything is evenly combined.
  9. Heat cream and melt chocolate: Warm the 6 fl oz heavy cream in the microwave for about 1 minute until hot but not boiling. Add the semi-sweet chocolate chips and let stand for 2-3 minutes to melt. Whisk together until smooth.
  10. Add chocolate mixture: With the mixer on low speed, slowly pour the melted chocolate cream mixture into the cream cheese batter. Mix until just combined and smooth. Scrape down the bowl and mix again for 30 seconds.
  11. Whisk and add eggs: Lightly beat the eggs in a separate bowl. With the mixer on low speed, slowly add the eggs to the batter. Mix just until combined; some streaks are okay. Finish mixing by hand, scraping the sides and bottom to avoid overmixing.
  12. Pour batter over crust: Pour the prepared filling into the springform pan over the cooled Oreo crust and smooth the top with a spatula.
  13. Bake cheesecake: Place the cheesecake in the center of the oven and bake at 350°F for 15 minutes. Do not open the oven door. After 15 minutes, reduce oven temperature to 200°F and bake for an additional 50 minutes.
  14. Cool cheesecake slowly in oven: Once baking is complete, turn off the oven and slightly crack the oven door to allow the cheesecake to slowly cool inside for 30 minutes.
  15. Cool at room temperature: After 30 minutes, remove the cheesecake from the oven and let it cool to room temperature on the counter.
  16. Chill cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, to allow it to set completely.
  17. Make chocolate whipped cream topping: In a stand mixer bowl with a whisk attachment, whip the cold heavy cream, powdered sugar, and unsweetened cocoa powder on high speed until stiff peaks form.
  18. Decorate cheesecake: Fit a piping bag with a large star tip and pipe whipped cream swirls around the edges of the chilled cheesecake. Optionally, garnish with chocolate shavings and serve.
  19. Storage: Store any leftovers tightly wrapped or in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the cheesecake wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before serving.

Notes

  • Ensure cream cheese is at room temperature before mixing for a smoother filling and to prevent lumps.
  • You do not need to remove the cream filling from the Oreos before crushing; it adds flavor to the crust.
  • Do not overmix the batter once eggs are added to avoid a dense cheesecake.
  • Cooling the cheesecake slowly in the turned-off oven helps prevent cracking.
  • For best results, chill cheesecake overnight to allow it to fully set and develop flavors.

Find it online: https://cozyplatter.com/chocolate-cheesecake-with-oreo-crust-and-chocolate-whipped-cream-recipe/