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Chocolate Cheesecake (No Water Bath!) Recipe

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★★★★★

4.9 from 127 reviews

A rich and creamy chocolate cheesecake with a crunchy Oreo crust, made without the hassle of a water bath. This decadent dessert combines smooth cream cheese, melted dark chocolate, and a buttery Oreo crust for a perfect balance of flavor and texture. Ideal for chocolate lovers seeking a luscious treat with an easy preparation method.

Ingredients

Scale

Oreo Crust

  • 4 Tablespoons butter, melted (salted or unsalted)
  • 25 Oreos

Cheesecake Filling

  • 10 oz dark chocolate
  • 32 oz cream cheese, softened to room temperature
  • 1 ⅓ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup sour cream, room temperature preferred
  • 4 large eggs, room temperature, lightly beaten

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks during baking.
  2. Make Oreo Crust: Place the Oreos in a food processor and pulse until you get fine crumbs. Mix the cookie crumbs with melted butter until all crumbs are evenly moistened. Press this mixture evenly into the bottom and partially up the sides of the prepared springform pan.
  3. Melt Chocolate: Chop the dark chocolate into small pieces if necessary. Microwave in 30-second intervals, stirring well between each, until the chocolate is completely melted and smooth. Set aside and allow it to cool to near room temperature.
  4. Cream Cheese and Sugar: Using a stand mixer or hand mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. Stop occasionally to scrape down the sides for even mixing.
  5. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until combined thoroughly.
  6. Incorporate Chocolate: Ensure the melted chocolate is cool but still pourable. Drizzle it slowly into the cream cheese mixture on low speed, mixing gently until evenly combined.
  7. Add Eggs: Add the eggs one at a time, mixing on low speed just until each is incorporated. Avoid over-mixing to prevent cracking. Scrape the bowl and mix briefly again to fully combine ingredients.
  8. Assemble and Bake: Pour the cheesecake batter over the Oreo crust, spreading evenly. Place the pan on a cookie sheet (to catch any leaks) and bake at 325°F (160°C) for 70-75 minutes. The edges should be set, and the center should have a slight jiggle like Jello.
  9. Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 6 hours until fully chilled and set.
  10. Serve: Remove the springform ring to slice and serve. Optional topping: fresh homemade whipped cream.

Notes

  • Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter.
  • Do not over-bake to maintain a creamy texture and avoid cracks.
  • Wrapping the springform pan with foil and placing it on a cookie sheet prevents leaks in the oven.
  • Melting chocolate should not be hot when added to avoid curdling the cheesecake batter.
  • Letting the cheesecake chill for at least 6 hours is essential for proper setting and flavor development.
  • You can use either salted or unsalted butter for the crust based on preference or availability.

Keywords: chocolate cheesecake, Oreo crust, no water bath cheesecake, creamy chocolate dessert, easy cheesecake recipe

Find it online: https://thefoodrecipe.com/chocolate-cheesecake-no-water-bath-recipe/