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Decadent Chocolate Cheesecake with Oreo Crust and Whipped Chocolate Frosting Recipe

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★★★★★

4.8 from 105 reviews

This decadent Chocolate Cheesecake features a rich Oreo cookie crust, a smooth and creamy chocolate-infused cream cheese filling, and a fluffy cocoa whipped frosting. Baked in a water bath to ensure a silky texture and prevent cracking, this dessert is the perfect indulgence for chocolate lovers and a beautiful centerpiece for any special occasion.

Ingredients

Scale

Crust

  • 2⅔ cups crushed Oreo cookies (362 grams, about 32 cookies)
  • 7 tablespoons unsalted butter (99 grams, melted, ⅞ stick)

Cheesecake Filling

  • 32 ounces cream cheese (908 grams, room temperature, 4 bricks)
  • ⅔ cup granulated sugar (133 grams)
  • 1½ cups heavy cream (341 grams, room temperature)
  • ⅓ cup sour cream (76 grams, room temperature)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 1 teaspoon kosher salt (3 grams)
  • 4 large eggs (200 grams, room temperature)
  • 3 large egg yolks (42 grams, room temperature)
  • 1 cup chocolate chips (170 grams, melted)
  • ½ cup unsweetened cocoa powder (42 grams)
  • 1½ tablespoons all-purpose flour (11 grams)
  • ½ cup unsalted butter (113 grams, room temperature, 1 stick)

Frosting

  • ¼ cup chocolate chips (43 grams, melted)
  • ½ teaspoon kosher salt
  • 1 cup powdered sugar (113 grams)
  • 2 tablespoons unsweetened cocoa powder (11 grams)

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the sides with baking spray to prevent sticking.
  2. Mix Crust: In a medium bowl, combine the crushed Oreo cookies and melted unsalted butter, stirring until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared springform pan to form the crust layer.
  3. Bake Crust: Bake the crust in the preheated oven for 15 minutes. Once done, remove from the oven and set on a cooling rack to cool slightly while preparing the filling.
  4. Make Cheesecake Batter: Using a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar for 1 minute until smooth and creamy. Add the heavy cream, sour cream, vanilla extract, and kosher salt, and beat for 30 seconds. Then add the eggs and egg yolks, beating for another 30 seconds to fully incorporate.
  5. Add Chocolate Mixture: Mix in the melted chocolate chips, unsweetened cocoa powder, and flour until fully combined and smooth.
  6. Assemble Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top evenly with a spatula.
  7. Prepare Water Bath: Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from leaking in. Place the wrapped pan into a larger baking pan. Pour enough hot water into the larger pan to reach about 1 inch up the sides of the springform pan, creating a water bath for even baking.
  8. Bake the Cheesecake: Place both pans carefully into the preheated oven and bake for 90 minutes. About 45 to 60 minutes into baking, tent a piece of foil over the cheesecake if it begins to brown too much, ensuring it does not touch the surface.
  9. Cool in Oven: After baking, turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gently and prevent cracking.
  10. Finish Cooling: Remove the cheesecake from the oven and water bath. Unwrap the foil carefully and place the pan on a cooling rack or hot pad to cool completely to room temperature.
  11. Chill Cheesecake: Cover the cooled cheesecake with foil or plastic wrap and refrigerate for at least 8 hours, or overnight, to allow it to set fully.
  12. Make Whipped Frosting: Combine the melted chocolate chips, kosher salt, powdered sugar, and unsweetened cocoa powder in a stand mixer bowl fitted with paddle or whisk attachment. Beat on medium-high speed for 2 minutes until a fluffy frosting forms.
  13. Decorate Cheesecake: Transfer the frosting to a piping bag fitted with an open star tip. Run a butter knife along the inside edge of the springform pan to loosen the cheesecake and remove the sides of the pan. Pipe decorative swirls of frosting around the top edge of the cheesecake.
  14. Serve: Slice the cheesecake into 10 even pieces and serve chilled for the best flavor and texture experience.

Notes

  • Using room temperature ingredients (cream cheese, eggs, cream, and sour cream) helps achieve a smooth, lump-free batter.
  • Wrapping the springform pan with foil is crucial to prevent water from the water bath from leaking into the cheesecake, which can ruin the texture.
  • Allowing the cheesecake to cool slowly inside the oven avoids cracking and ensures an evenly set texture.
  • Chilling the cheesecake overnight provides the best slicing results and flavor development.
  • The water bath is essential to maintain moisture and prevent the cheesecake from drying out during baking.
  • For easier crust pressing, you can use the bottom of a flat measuring cup or glass to press firmly and evenly.
  • If you want a more intense chocolate flavor, use dark chocolate chips or a higher quality chocolate for melting.
  • The whipped frosting can be refrigerated if not piping immediately; bring it to room temperature and re-whip before using.

Keywords: Chocolate Cheesecake, Oreo crust, water bath cheesecake, creamy chocolate dessert, homemade cheesecake

Find it online: https://thefoodrecipe.com/decadent-chocolate-cheesecake-with-oreo-crust-and-whipped-chocolate-frosting-recipe/