Triple Chocolate Oreo Cheesecake

Triple Chocolate Oreo Cheesecake

Posted 2013-03-17 by Krista Jewettfollow
Serve with a good cup of coffee

This is a triple chocolate cheesecake to die for! It is really rich, so a small slice will get your chocolate fix. I made this for a party, which was then postponed, so I put it into the freezer, wrapped up with several layers of cling wrap and a week later it was still delicious. I made the ganache the day that I wanted to use the cake and that worked pretty well.

Preparation Time: 45 minutes
Cooking Time: 1 hour baking plus 1 hour to sit in oven
Makes: 12 servings


1 package oreo cookies (150g package)
6 tablespoons unsalted butter, melted

4 blocks (8 ounces each) cream cheese, room temperature (I used 2 full fat, 2 light)
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted

Chocolate Ganache
1/4 cup heavy cream
4 ounces semisweet chocolate, chopped

  • Preheat oven to 325 °C. Grease a 9" springform pan.
  • Separate the oreo cookies and roughly scrape off the icing. Discard icing.

  • Ready to be ground

  • In a food processor, pulse the cookies until finely ground. Add melted butter and pulse until crumbs are moistened.

  • Melt the butter first

  • Transfer crumbs to greased pan and press crumbs with your fingers until firmly and evenly distributed. Bake 10 minutes and set aside.

  • Ready for baking

  • In a medium-sized bowl, add cream cheese, sugar, and salt, then blend until smooth with a hand mixer (or food processor with a cleaned out bowl after the oreo cookies).

  • Use cream cheese at room temperature, you wont get lumps this way

  • Add eggs, then sour cream, and thirdly the melted chocolate and blend until smooth.

  • I used chocolate chips as that is what I had on hand

  • Pour filling onto cooled crust and bake until set, 1 hour.

  • Turn off oven and let cheesecake sit inside for 1 hour (do not open the door as it may help prevent cracking). I was worried about leaving the cake in the oven for another hour, but it did not dry out.

  • Run a table knife around the edge of the pan, leave cake in the pan and cool completely.

  • Cover loosely with cling wrap and refrigerate, at least 6 hours or up to overnight.

  • To make the ganache, bring the cream to a boil in a small pot then remove from heat.

  • Add chocolate and stir until melted. Let sit for 5 minutes to thicken.

  • Unlatch the springform pan and remove. With a spatula, carefully pick up the cheesecake and place onto a serving platter.

  • Spread ganache in center of cheesecake. Let set before serving.

  • When ganache is poured onto the cake, it was amazing to see that it firmed up and was not runny at all


    223185 - 2023-07-17 06:46:03


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